MeatsPad

In this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic progress.
The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today's beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead.
Topics discussed:
The future of beef grading

Why Yield Grade needs to evolve

Red Meat Yield and carcass value

CT scanning and 3D imaging

Artificial intelligence in meat science

Machine learning for carcass evaluation

Genetics and selection for efficiency

Beef-on-dairy production

Carcass composition and optimization

Sustainability and resource efficiency

Industry economics and market signals

The next generation of beef production

In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry.
The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin, why aging improves meat quality, recommendations for beef, pork, and lamb, and how genetics influence tenderness. They also dive into unique pork cuts like the Spanish Secreto and why understanding meat science leads to better products.
Topics covered:
AMSA and the value of networking

The science of meat aging and tenderness

Calpains and calpastatin

Genetics and meat quality

Beef, pork, and lamb aging

The Secreto

Learn more about the American Meat Science Association at meatscience.org.

In this episode of MeatsPad, Phil Bass sits down with Dr. Craig Bacon to explore how poultry helped reshape the modern meat industry. From his career in R&D at companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the market.
The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein.
A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.

In this episode, we speak with Janet Helms about how animal welfare standards are implemented inside one of the world’s largest food companies. We explore supply chain responsibility, corporate accountability, and the real challenges behind improving animal welfare at scale.

In this Meatspad episode, we welcome Dr. Gretchen Mafi to discuss the world of meat judging. She explains what meat judging is, and we explore how it supports quality, better decision-making, and effectively communicating that information. Dr. Mafi also shares the key skills students gain through meat judging programs. Finally, she announced the celebration of 100 years of meat judging, 1926–2026.