About Meatspad

Meatspad was founded by Francisco Najar-Villarreal during his time at Kansas State University with a clear purpose: to make meat science knowledge more accessible, practical, and connected to the realities of the industry.

Meatspad is a platform dedicated to advancing conversations around meat science and the protein industry — bridging academia and industry through meaningful dialogue.

Each episode features leading meat scientists, industry professionals, and technical experts discussing topics such as cattle production, meat processing, meat quality, food safety, animal welfare, carcass value, and innovation across the protein supply chain. The goal is not only to inform, but to elevate the level of conversation within the industry.

We believe that progress in the meat sector depends on stronger communication between researchers, processors, producers, and decision-makers. By collaborating with academia and the meat industry, Meatspad helps foster knowledge dissemination and practical application within the global meat science community.

Meet Francisco

Francisco began his M.S. program with the Meat Science group at Kansas State University in January 2016. After completing his master’s degree, he pursued a Ph.D. in Meat Science at Kansas State University, graduating in Spring 2021.

He currently works in International Sales and Applications at Ultrasource LLC in Kansas City, where he continues supporting meat processors through technical solutions and industry expertise.

Beyond his academic and professional achievements, Francisco considers one of his greatest accomplishments to be his family — being married to Daniela and a father of two daughters.

His desire to help move the meat industry forward by making scientific knowledge accessible to a broader audience led him to create the Meatspad Podcast.

Meet Phil

Dr. Phil Bass is an Assistant Professor and Meat Scientist at the University of Idaho. His teaching and research focus on improving beef carcass value and palatability through practical, applied approaches that directly benefit producers and processors.

Prior to academia, Phil served as Senior Meat Scientist for the Certified Angus Beef brand, where he led educational initiatives, innovative carcass merchandising programs, and data-driven strategies aimed at strengthening both the brand and the broader beef community.