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Home » Authors » Jeff Savell

Jeff Savell

Articles

ARTICLES

Pork Adobe Stock

Meat Perspectives: The evolution of pork quality

01.15.2021
By Jeff Savell and Kerri Gehring
Many factors influence the flavor, juiciness and eating experience of “the other white meat.”
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Ground beef

Meat Perspectives: Ground beef basics

09.17.2020
By Jeff Savell and Kerri Gehring
Beef trimmings have evolved from an afterthought to a key component in meeting growing demand for ground beef and hamburgers.
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Adobe Stock smaller

Meat Perspectives: Behind the burn

07.03.2020
By Kerri Gehring and Jeff Savell
The flavor profile and appearance of barbecue are enhanced by the infusion of smoke.
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Adobe Stock meat cutting

Meat Perspectives: Here today, gone tomorrow

04.01.2020
By Kerri Gehring and Jeff Savell
Some traditional beef cuts may disappear as a result of increasing beef carcass weights.
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Boxed beef transformed how retailers market beef cuts to consumers.

Sneak Peek: Where have all the meat cuts gone?

02.28.2020
By Jeff Savell and Kerri Gehring
Kerri Gehring and Jeff Savell explain the impact of boxed beef on how beef is marketed in the US.
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USDA prime beef

Meat Perspectives: The science behind the color

12.20.2019
By Jeff Savell and Kerri Gehring
Demystifying the link between color and freshness.
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Meat pespectives

Meat Perspectives: Balancing act

09.18.2019
By Jeff Savell and Kerri Gehring
Achieving optimal results when chilling carcasses is an ongoing challenge.
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Brazilian beef chuck

Meat Perspectives: The emergence of a new favorite rib

07.02.2019
By Kerri Gehring and Jeff Savell
For many years the baby back rib has dominated the American meat market.
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Adobe Stock bacon small

Meat Perspectives: Explaining soft bellies and testing firmness

04.04.2019
By Jeff Savell and Kerri Gehring
The firmness of bacon can be deceptive.
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Meat Perspectives

Meat Perspectives: Beef instrument grading

01.04.2019
By Kerri Gehring and Jeff Savell
Lessons from the recent National Beef Quality Audit.
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View All Articles by Jeff Savell
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