Proper flow, effective movement and efficient processing — those are the keys to meat plant and fabrication room design.

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.

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.

The process of creating bresaola, a delicious, dry-cured whole-muscle beef cut.

In many circles, if you’re talking versatile and delicious, the conversation turns to a cut that is humble yet elegant: the beef brisket.

As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.

After years of meat science education, research and experience, I have gained a better understanding of the mechanisms of beef aging and differences in eating quality that can be derived from it.