While retailers make the most of its dramatic look in the meat case, lamb also is benefiting from rebounding demand at food service.

Burnt ends, birria, and Nashville Hot are influencing consumer choices and product development.

MeatsPad hosts Drs. Francisco Najar and Phil Bass talk with Dr. Elisabeth Huff Lonergan from Iowa State University about efforts to improve muscle growth in livestock without increasing the use of feed and other resources. Can the use of minerals like zinc in the feed improve the quality of the meat?

Market Wagon is a service that helps local farmers and small businesses distribute their products to consumers.  

This long-time Minnesota meat company grows its visibility at the Pond Hockey Championships.

In this episode, recorded at the 2021 Reciprocal Meat Conference, Drs. Francisco Najar and Phil Bass talk with Dr. Michael Colle. Dr. Colle is an Assistant Professor, Meat Science at the University of Idaho’s College of Agricultural and Life Sciences. He discusses some of his research into aging meat and strategies on how to deliver the best eating experience.

MeatsPad hosts, Drs. Francisco Najar and Phil Bass, talk with Dr. Terry O’Quinn and Sam Davis about beef palatability. Tenderness, juiciness, and flavor are the three legs of a stool that makes for a good eating experience, but making a great steak is a more complicated process then you’d think.