<![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/videoSubstackFri, 18 Sep 2026 20:57:32 GMT<![CDATA[Poultry]]>https://www.meatspad.com/p/why-is-chicken-so-inexpensivehttps://www.meatspad.com/p/why-is-chicken-so-inexpensiveTue, 08 Sep 2026 17:05:55 GMTPoultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry.

In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.

Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile protein, from fried chicken and nuggets to further processed products found across the market.

They also discuss automation in poultry processing, the use of robotics and new technologies, and how the industry continues to improve efficiency while making better use of the product.

Dr. Owens also shares how she entered the field of poultry science and talks about Poultry 101, an educational program focused on poultry production, processing, quality, food safety, and further processing.

]]><![CDATA[Meat Safety & Career Paths]]>https://www.meatspad.com/p/meat-safety-and-career-paths-718https://www.meatspad.com/p/meat-safety-and-career-paths-718Wed, 19 Aug 2026 19:05:46 GMTIn collaboration with The Women’s Meat Industry Network

Food safety, science, policy, and career growth all come together in this episode of MeatsPad.

Dr. Katie Rose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping today’s meat industry. From emerging food safety priorities and the science behind meat ingredients to Salmonella, public health, and the impact of rapidly changing policies, the discussion highlights why science-based decisions and industry collaboration matter more than ever.

The conversation also goes beyond food safety to explore mentorship, leadership, continuing education, and building a successful career in meat science. Katie Rose shares lessons from her own journey, including why career paths don’t have to be linear, the importance of finding the right mentors, and why graduate school isn’t always the next step.

Whether you’re a student, researcher, processor, or meat industry professional, this episode offers valuable perspectives on the science, people, and decisions shaping the future of meat.

]]><![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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