The Meating Room

Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory. 

Dr. Jessica Lancaster is the Director of Product Quality Research for the National Cattlemen's Beef Association and joins us this week to visit about the research happening in the beef world and the connection of academia to industry!

Christmas is fast approaching and for many people that means it is time to get the perfect prime rib. For some, the perfect cut may come along with some aging time. This episode talks about wet and dry aging and how they can improve the final product. 

Like our teachers always said, if one person has a question, there are likely others wondering it as well! This week we visit about some of the questions I have received recently. It might just be something you have wondered about too!

Through my interest in the beef industry, I have had so many cool opportunities to grow my industry knowledge, travel and most importantly-meet people! This week I visit about some of the doors that have been opened for me in the beef business and how you can take advantage of those opportunities as well (or encourage someone else to!). 

"Back of the bread is the flour, back of the flour is the mill, back of the mill is the sun and the rain and the Maker's will."  This saying from middle church camp has always stuck out to me as a reminder of the work that went into producing our food. This week we relate that back to meat production and the opportunities within the industry.*Fair warning-there were a lot of technical struggles this week from accidental repeated content to inability to attach the intro.  Here's to hoping next time goes better!

A lot is happening in the meat industry! This week we recap some of the top news stories impacting the industry today. 

This week I am joined by Hayden Kerkaert, a swine nutritionist for Pipestone Systems. On the episode we talk about pork quality and the steps to ensure that a safe product makes it to your table. Thank you to Meat the Neighbors for sponsoring this week's episode!

I always have some interesting conversations when at the airport. Upon finding out I was a meat scientist, one of the conversations ventured into discussions about hormones in meat. It was a good conversation to have that day, and just as good to talk about today!

No, this isn't an episode that breaks into a High School Musical number, but it does give a little info on my new job and reflect on my past couple years at UNL. I am thankful for my time at the University, but am excited to take a jump into an industry role!

This week I visit with communications specialist, rancher and beef enthusiast, Natalie Jones. We dive into how she balances her communications career while working on the ranch, what is going on at the ranch and what the ranching lifestyle looks like in the beautiful sandhills of Nebraska.

If you're at the grocery store and choosing a steak to buy, whether your realize it or not, color likely plays a big role in which cut you choose.  This week we talk about what can impact the color of different cuts and what the color can tell you about the product. 

May is Beef Month!  Celebrate with a steak and hear a deep dive into various aspects of the beef industry. 

For years my grandparents, Clarence and Alice Lems, spent their days in the sheep business. This week I had the opportunity to visit with them about the business and the changes that they saw in the ag industry over the years. 

This week I had the chance to visit with my good friend, Sierra Jepsen, who is a graduate student at University of Idaho.  Sierra shares about how she got involved in meat science, her research in the beef world and about her experiences repping Team Beef.

This week we go through an update on some market numbers, prices and news stories to get you updated on some of the happenings in the meat industry. 

If you are like me, you LOVE a Costco rotisserie chicken.  This week I had the chance to visit with Mike Dickinson, one of the farmers that raises the birds for Costco. He shared some awesome insight into what poultry production looks like and the process of getting the $4.99 rotisserie chicken to your table. 

This weekend is Super Bowl Sunday!!  To celebrate, this week's episode talks about the role the meat industry plays in the big game. 

Say hello to one of the NE Beef Ambassadors, TaraLee Hudson! In this episode, we learn a little bit about TaraLee's background in the industry, experience as a NE Beef Ambassador and hear about her viewpoints on things that concern and excite her about the future of the beef industry. 

Looking at the meat counter can be pretty overwhelming. From differences in ground beef to picking the best bacon, this week we dive into a few tips to keep in mind the next time you're filling your cart!

This week we wrap up 2021 with a recap of some of the news stories about the meat industry!  I am thankful that 2021 brought the opportunity to start this podcast and for all of those that listen in.  Thank you for joining me in The Meating Room this year, and we will see you in 2022!

I did not always know I wanted to work in meat science. In fact, it wasn't really even on my radar.  This week, I talk about my journey to meat science and how my faith has been impacted because of this industry. Though it may not resemble a plot of a Hallmark movie, it's still a pretty great reason to celebrate this holiday season. "Consider the ravens: they neither sow nor reap, they have neither storehouse nor barn, and yet God feeds them. Of how much more value are you than the birds!" Luke 12:24

Becca Furbeck is a meat science PhD student with a passion for bacteria.  From best by dates and shelf life to best handling practices, it was such a fun conversation about some of her research and how it applies to everyday life.  

Recently, I was able to be interviewed by the Meat + Poultry Podcast about my career and what led me to meat science. This week's episode features that interview and will provide a look into the path that led me to where I am today. Thank you to Meat + Poultry for the great conversation!

Animal protein is not only a large portion of the diet, but can also take up a good chunk of the budget. In this episode we breakdown the value of a beef animal and how that can evolve from when the animal is on the hoof to when the final product makes it to the plate. 

Earlier this fall I was able to moderate a panel on Direct to Consumer Marketing of Meat Products.  This panel featured Dan and Clarissa Feldman of Setting D Ranch and Jaclyn Wilson with Flying Diamond Beef. These episode features the panel discussion and includes great insight from folks working everyday in the direct to consumer business. 

This week I am joined by Nelson Gaydos, Outreach Specialist for the American Association of Meat Processors (AAMP).  Nelson provides an insight into his position as well as explains some of the opportunities available for processors within AAMP.

This week, we visit with Dr. Jessica Lancaster who oversees a multimillion pound fajita meat line at Buckhead Meat and Seafood in Houston, TX.  Not only do the meat products that you see in the store have a meat scientist behind them, but often times your favorite recipes at restaurants are backed by a meat scientist as well! Dr. Lancaster visits about her experience in this role, the transition from school into full time, and her experiences in graduate school. 

Imagine walking down the aisle at the grocery store and seeing all of the various options of meat products-jerky, snack sticks, canned goods, frozen entrees, deli meats, and the list goes on and on.  In order to get these products ready to make it to the store, they first had to be developed.  This week, I am joined by Research and Development Specialist, Meghan Clancy, who shares about her career and the process of developing new foods. 

Each week, millions of pounds of high quality protein are produced in the United States.  But the livestock that are harvested provide so much more than just meat to the market. This week we dive into some of the byproducts that come from meat production. You may be surprised to hear of what everyday items you use that are directly tied to the meat industry!

All across the world, meat plays an important part of the diet.  However, the types of protein consumed and the dishes it is served in can vary greatly across the world, across the country, and even from neighborhood to neighborhood. This week we talk about some of the different dishes that feature meat products that are popular around the world. 

Often times we hear people say "home grown meat tastes so much better than what you can buy in the store."  This week we talk about what could cause some of the differences between home grown products vs. store bought, as well as who is responsible for the quality of the final product-the producer or packer. 

Organic, Natural, Certified, Free Range.  All of these claims (and more) can be spotted on meat dozens of meat labels. But, what are they actually telling us? Do they really impact the product, or are these claims just a marketing technique? 

When you go to the grocery store, what convinces you to buy a new product? Often times, it is the label.  This week we discuss what is required  to be included in a food label for a meat product sold in the US.

Dr. Clark is the Health Stewardship Veterinarian at the Great Plains Veterinary Educational Center.  Earlier in his career, he worked as a veterinarian for the USDA Food Safety and Inspection Service where he ensured that the livestock being harvested were healthy and safe to enter the food chain. Hear about what his role in the meat industry looks like and advice he has for those considering vet school!

Dakota Lovett is a Beef Sales Representative for American Foods Group and sells everything they can fit in a box, from beef feet to tongues.  This week we talk about what led him to a career in meat science and what his current position looks like. 

Hannah Guenther did not grow up involved in the ag industry, but now lives on a feedlot, works as a Food, Nutrition and Health Extension Educator and runs the @FeedlotsofPeople Instagram page. This week we visit about her transition into the ag industry, the benefit of keeping meat in the diet, and how she shares the story of nutrition and beef production with other people. 

Jason Mauck, Farmer and CEO of Munsee Meats, has a passion for innovation and developing young entrepreneurs.  This week we visit about what that looks like at Munsee Meats, in his home operation, and beyond. 

This week I am joined by Kylee Kohls, a Brand Communications Specialist (aka beef story teller) at Certified Angus Beef. Kylee shares some insight into what a career in ag communications looks like and how she got to where she is today. 

The life of a market animal can have a significant impact on the final product. This week we visit about the quality concerns that can be caused by stress. 

The US Meat Industry is known worldwide for producing a safe, high quality product.  However, it has taken a lot of advancements in the industry to get to that point. This episodes talks about some of the changes that have occurred throughout the years to bring us to where we are today. 

There were quite a few news stories about the meat industry this week. This episode will update you on all that is happening in the industry. 

This week I am joined by Dan Byers, body builder and owner/operator of 6 Pack Meats. We discuss his direct to consumer meat business and how animal proteins help keep him fueled. 

Tenderness is consistently rated the most important quality trait to consumers. This episode talks about what determines how tender a cut will be and what you can do to improve your eating experience. 

This week, we talk about what goes into yield and quality grading of beef and why it is an important part of the meat industry.  

This past week marked one year since I completed my M.S. in Meat Science from the University of Idaho. To celebrate, I visit with a great friend from school, Tanya Weber, about our experiences in grad school. 

This week I discuss a few of the common questions that I have gotten from family, friends and strangers in the airport when they find out I'm a meat scientist. These topics range from why there are differences in meat cooking temperatures to what is really in a hotdog.   

This past year has brought up a lot of questions about home harvest. This episode will discuss a few things to consider to help decide if it is a good option for you.

This episode introduces The Meating Room and shares the story of how I got involved in the world of meat science.