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Home » Authors » Jeff Savell

Jeff Savell

Articles

ARTICLES

AdobeStock_51719265 smallerest.jpg

Thawing out frozen meat myths

02.09.2022
By Jeff Savell and Kerri Gehring

Some processors opt to let it go.



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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.



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Meat Perspectives 2

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.
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Adobe Stock bacon

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 demand
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Pork Adobe Stock

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.”
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Ground beef

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.
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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.
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Adobe Stock meat cutting

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.
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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.
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USDA prime beef

Meat Perspectives: The science behind the color

12.20.2019
By Jeff Savell and Kerri Gehring
Demystifying the link between color and freshness.
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View All Articles by Jeff Savell
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