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Jeff Savell

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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.

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.

Meat Perspectives

Meat Perspectives: Beef instrument grading

01.04.2019

By Kerri Gehring and Jeff Savell

Lessons from the recent National Beef Quality Audit.

Dark Cutting photos

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

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.

Dry-aged beef revival

03.27.2018

By Jeff Savell and Kerri Gehring

New thoughts on an old process.

Aging at home

02.16.2018

By Kerri Gehring and Jeff Savell

Dry-aged beef is becoming the craft beer of carnivores.

Reaching critical limits

11.06.2014

By Jeff Savell and Kerri Gehring

It’s crucial to understand all principles of HACCP when establishing plans.

HACCP and more

06.12.2013

By Kerri Harris and Jeff Savell

Hazard analysis is the tip of the iceberg when developing and maintaining food-safety programs.

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