Dr. Phil Bass, corporate meat scientist at Certified Angus Beef, discusses how the company opened up the new meat lab and what innovative educational opportunities the company has been able to pursue.
In recent years, the brisket has become so much more sought after that, as a meat scientist acting in the interest of consumers, I have been challenged to seek alternative beef cuts that could be used in the smoker.
At the Certified Angus Beef 2016 Annual Conference, The National Provisioner editor-in-chief Andy Hanacek spoke with Tom Ryan of Flocchini about developing the whole-muscle Certified Angus Beef sausage and frankfurter as well as what the reception was at the Taste Drive.
Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.
