Thawing out frozen meat myths 02.09.2022 By Jeff Savell and Kerri Gehring Some processors opt to let it go.Read More
Meat Perspectives: Cream of the crop 09.10.2021 By Jeff Savell and Kerri Gehring Prime beef continues to represent the highest quality on the market.Read More
Meat Perspectives: Cooking low, slow and safely 07.26.2021 By Kerri Gehring and Jeff Savell Food safety and barbecue go together like smoke and fire.Read More
Meat Perspectives: Enduring appeal 04.20.2021 By Kerri Gehring and Jeff Savell Consumers’ appetite for bacon keeps sizzling as processors scramble to keep up with demandRead More
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.”Read More
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.Read More
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.Read More
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.Read More
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.Read More
Meat Perspectives: The science behind the color 12.20.2019 By Jeff Savell and Kerri Gehring Demystifying the link between color and freshness.Read More
