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
Meat Perspectives: Balancing act 09.18.2019 By Jeff Savell and Kerri Gehring Achieving optimal results when chilling carcasses is an ongoing challenge.Read More
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.Read More
Meat Perspectives: Explaining soft bellies and testing firmness 04.04.2019 By Jeff Savell and Kerri Gehring The firmness of bacon can be deceptive.Read More
Meat Perspectives: Beef instrument grading 01.04.2019 By Kerri Gehring and Jeff Savell Lessons from the recent National Beef Quality Audit.Read More
Investigating dark cutters 09.11.2018 By Jeff Savell and Kerri Gehring The cause and effect of an avoidable carcass condition.Read More
The Top 4 lessons learned at Camp Brisket 05.03.2018 By Jeff Savell and Kerri Gehring The secrets behind the smoke and fire from carnivorous camp counselors.Read More
Dry-aged beef revival 03.27.2018 By Jeff Savell and Kerri Gehring New thoughts on an old process.Read More
Aging at home 02.16.2018 By Kerri Gehring and Jeff Savell Dry-aged beef is becoming the craft beer of carnivores. Read More
