Jeff Savell

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.”

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.

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.

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.

Meat Perspectives: The science behind the color

12.20.2019

By Jeff Savell and Kerri Gehring

Demystifying the link between color and freshness.

Meat Perspectives: Balancing act

09.18.2019

By Jeff Savell and Kerri Gehring

Achieving optimal results when chilling carcasses is an ongoing challenge.

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.

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: Beef instrument grading

01.04.2019

By Kerri Gehring and Jeff Savell

Lessons from the recent National Beef Quality Audit.

Jeff Savell

ARTICLES

Meat Perspectives: The evolution of pork quality

Meat Perspectives: Ground beef basics

Meat Perspectives: Behind the burn

Meat Perspectives: Here today, gone tomorrow

Sneak Peek: Where have all the meat cuts gone?

Meat Perspectives: The science behind the color

Meat Perspectives: Balancing act

Meat Perspectives: The emergence of a new favorite rib

Meat Perspectives: Explaining soft bellies and testing firmness

Meat Perspectives: Beef instrument grading

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