Meat and Poultry Processing

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Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.

“2020 was the year that no one saw coming,” said Jonathan Amidei, chief operating officer of Swaggerty Sausage Co. Inc.

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.

Kent Harrison, Tyson Fresh Meats, offers his thoughts on the effects that the pandemic had on the meat and poultry markets and how processors like Tyson Fresh Meats are responding in order to keep consumers craving meat and poultry even as normalcy returns.

Andy Hanacek sits down with Michael Uetz of Midan Marketing to bring you insights into the meat and poultry landscape from the virtual Meat Conference this year.

“Your knives are your paintbrush, your sculpting tool,” says Kari Underly, principal, Range Meat Academy, based in Chicago. Their medium may be different, but butchers also use handheld tools like artists to bring shape to an undefined surface. 

Back in 2014, the Animal Sciences Department at the University of Wisconsin-Madison began to ponder the question: How do we teach meat science in the future? What will a classroom look like, and how will students get the best education possible?