<![CDATA[MeatsPad: Video]]>https://www.meatspad.com/s/videohttps://substackcdn.com/image/fetch/$s_!wbYJ!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F9edec843-fd51-4ca6-ba75-090a1b009efd_383x383.pngMeatsPad: Videohttps://www.meatspad.com/s/videoSubstackTue, 04 Aug 2026 19:51:31 GMT<![CDATA[AI, Genetics & Beef Grading]]>https://www.meatspad.com/p/ai-genetics-and-beef-gradinghttps://www.meatspad.com/p/ai-genetics-and-beef-gradingTue, 04 Aug 2026 14:32:40 GMTIn this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic progress.

The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today’s beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead.

Topics discussed:

  • The future of beef grading

  • Why Yield Grade needs to evolve

  • Red Meat Yield and carcass value

  • CT scanning and 3D imaging

  • Artificial intelligence in meat science

  • Machine learning for carcass evaluation

  • Genetics and selection for efficiency

  • Beef-on-dairy production

  • Carcass composition and optimization

  • Sustainability and resource efficiency

  • Industry economics and market signals

  • The next generation of beef production

]]><![CDATA[Networking & The Science Behind Better Meat]]>https://www.meatspad.com/p/networking-and-the-science-behindhttps://www.meatspad.com/p/networking-and-the-science-behindTue, 21 Jul 2026 14:00:12 GMTIn this episode of MeatsPad, host Phil Bass is joined by Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, for a conversation that bridges leadership, networking, and the science behind meat quality.

Dr. Lonergan shares why organizations like AMSA and events such as the Reciprocal Meat Conference (RMC) play a critical role in developing future meat scientists, fostering collaboration, and advancing innovation across the industry.

The conversation then dives into the science behind meat tenderness, exploring the role of calpains and calpastatin, why aging improves meat quality, best practices for beef, pork, and lamb, and the biological mechanisms that influence tenderness. Along the way, they discuss genetic factors affecting meat quality, practical recommendations for processors and producers, and even explore unique pork cuts like the Spanish Secreto.

Whether you’re a student, researcher, processor, producer, or simply passionate about meat science, this episode offers valuable insights into both the people and the science that continue to move the industry forward.

Topics covered:

  • The importance of networking and mentorship in meat science

  • AMSA and the Reciprocal Meat Conference (RMC)

  • The science of meat aging and tenderness

  • Calpains, calpastatin, and postmortem muscle biology

  • Aging recommendations for beef, pork, and lamb

  • Genetics and meat quality

  • Spanish pork cuts, including the Secreto

Learn more about the American Meat Science Association at meatscience.org.

]]><![CDATA[How Chicken Changed The Meat Industry]]>https://www.meatspad.com/p/how-chicken-changed-the-meat-industry-1fehttps://www.meatspad.com/p/how-chicken-changed-the-meat-industry-1feThu, 02 Jul 2026 13:04:04 GMTIn this episode of MeatsPad, Phil Bass sits down with Dr. Craig Bacon to explore how poultry helped reshape the modern meat industry. From his career in R&D at companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the market.

The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein.

A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.

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