MeatsPad IC15079

In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico.

She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing efforts to improve quality through breeding programs.

In today's episode, our guest is Bobby Morrison, a butcher with extensive experience in the meat industry who will share his experience of butchery, his work in meat processing, wholesale cutting, and his apprenticeship that launched his career.



During the interview, his participation in a learning program from a meat processors association is highlighted, as well as the importance of associations in the industry and how they provide support and knowledge among members.

On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner.

Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers of America and World Butchers Challenge.

This week, the MeatsPad Team is celebrating the publication of the 100th episode. We are joined by our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who talk a about the partnership and the conversations that will take place in the upcoming RMC 2023.

In today’s episode we have Cansu Caliskan who is Expert for Premium Natural Dog Treats & Chews where she will talk to us about the global state of the industry, including the connection between the meat and pet food industries, regulations, and the industry’s steady growth.

During the interview they also discuss the challenges faced by small meat processors in finding alternatives for pet food production and the need for communication between slaughterhouses and pet food companies.

In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University who specializes in HACCP, meat safety and quality, and processed meats.

During the interview, we talked about the upcoming KMPA meeting celebrated in Manhattan, Kansas on April 28th. We also dived into alternative solutions for processors facing product equipment failure and who are evaluating the safety of their products based on USDA critical limits.