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Home » Authors » Jeff Savell

Jeff Savell

Articles

ARTICLES

Meat pespectives

Meat Perspectives: Balancing act

09.18.2019
By Jeff Savell and Kerri Gehring
Achieving optimal results when chilling carcasses is an ongoing challenge.
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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.
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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.
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Meat Perspectives

Meat Perspectives: Beef instrument grading

01.04.2019
By Kerri Gehring and Jeff Savell
Lessons from the recent National Beef Quality Audit.
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Dark Cutting photos

Investigating dark cutters

09.11.2018
By Jeff Savell and Kerri Gehring
The cause and effect of an avoidable carcass condition.
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Age Matters

06.15.2018
By Kerri Gehring and Jeff Savell
Getting analytical with brisket
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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.
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Dry-aged beef revival

03.27.2018
By Jeff Savell and Kerri Gehring
New thoughts on an old process.
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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
View All Articles by Jeff Savell
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