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
Reaching critical limits 11.06.2014 By Jeff Savell and Kerri Gehring It’s crucial to understand all principles of HACCP when establishing plans.Read More
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.Read More
Averting problems 10.16.2012 By Jeff Savell and Kerri Harris Focusing on deviations to develop appropriate corrective actionsRead More
