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Jeff Savell

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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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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.

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.

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.

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.

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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Meat Perspectives: Explaining soft bellies and testing firmness

04.04.2019

By Jeff Savell and Kerri Gehring

The firmness of bacon can be deceptive.

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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Investigating dark cutters

09.11.2018

By Jeff Savell and Kerri Gehring

The cause and effect of an avoidable carcass condition.

Age Matters

06.15.2018

By Kerri Gehring and Jeff Savell

Getting analytical with brisket

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