Dr. Phil Bass

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.

While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.

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