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