In many circles, if you’re talking versatile and delicious, the conversation turns to a cut that is humble yet elegant: the beef brisket.

As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.

Dr. Phil Bass of Certified Angus Beef sits down with The National Provisioner’s Andy Hanacek to discuss educational opportunities within the food science community and to talk about a bigger trend with AMSA.

After years of meat science education, research and experience, I have gained a better understanding of the mechanisms of beef aging and differences in eating quality that can be derived from it.

The Certified Angus Beef^® (CAB^®) brand goes beyond fresh beef to add value to high-quality Angus cattle.