Our guest this week is Derek Schroeder who is a slaughter equipment and meat processing specialist at Ultrasource. He is from Northeast Nebraska. Derek earned his BS in Animal Science at the University of Nebraska-lincoln. He continued on for his MS in Meat Science under Dr. Dennis Burson where his research emphasis was in sodium reduction in processed meats.
After graduating with his MS, he went into equipment sales at UltraSource LLC in KC, MO. He specializes in kill floor and processing equipment and he also plays a role in teaching in UltraSource Academies providing the fundamentals of Meat Science to meat processors.
In this episode you will learn about:
-Increased demand of local meats
-What to do when doubling production
-Correct carcass spacing within the hotbox
-Rail size
-What are mobile slaughter houses?
-And a lot more
