MeatsPad hosts, Drs. Francisco Najar and Phil Bass, talk with Dr. Terry O’Quinn and Sam Davis about beef palatability. Tenderness, juiciness, and flavor are the three legs of a stool that makes for a good eating experience, but making a great steak is a more complicated process then you’d think.
Boehringer Ingelheim’s Rick Phillips shares some insights on how focusing on maximizing the overall health of their flocks can help poultry producers to better protect against more serious avian infections and raise a higher quality bird.