Join Dr. Gregg Rentfrow, an Extension Meat Specialist and professor with over 35 years in the field, as he unveils the fascinating evolution of meat cutting in the beef industry. He shares how traditional practices are preserved while adapting to modern trends like freezer beef sales and consumer preferences. Discover the art of maximizing profits with popular cuts, the significance of local sourcing, and the unexpected connections between meat and literature. This insightful discussion honors both the craft and creativity at the heart of holiday feasts.
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Unexpected Career Start
Dr. Gregg Rentfrow's meat science career began unexpectedly with a grocery store job at 17.
This after-school job, suggested by his father's former student, turned into a 35+ year career.
insights INSIGHT
Meat Cutting: A Lost Art
Meat cutting is a lost art, especially with the rise of boxed beef in the late 80s.
Dr. Rentfrow emphasizes preserving and expanding this traditional skill.
question_answer ANECDOTE
Pandemic and Homesteading
The pandemic sparked interest in meat cutting, particularly among off-the-grid homesteaders.
Dr. Rentfrow humorously notes Maine's challenging climate for this lifestyle.
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The Divine Comedy is an Italian narrative poem begun around 1308 and completed around 1321. It is divided into three parts: Inferno, Purgatorio, and Paradiso. The poem discusses the state of the soul after death and presents an image of divine justice, describing Dante's travels through Hell, Purgatory, and Heaven. It is an allegory representing the soul's journey towards God, drawing on medieval Catholic theology and philosophy, especially Thomistic philosophy. The work is considered one of the greatest in Italian literature and Western literature, and it helped establish the Tuscan language as the standardized Italian language.
A Christmas carol
Jacqueline Goldfinger
Jacqueline Goldfinger's adaptation of 'A Christmas Carol' is a family-friendly version that includes music, making it suitable for a wide range of audiences. This play retains the core themes and characters of the original while adding a musical element to enhance the storytelling and emotional impact.
In this special holiday episode of The Beef Podcast Show, Dr. Gregg Rentfrow, Extension Meat Specialist at the University of Kentucky, shares his expertise on how meat processing bridges tradition and innovation in the beef industry. As families come together for holiday meals, he explores the enduring craft of meat cutting, the science behind it, and the ways the industry adapts to changing consumer preferences. From freezer beef marketing to preserving the beloved flavors of holiday feasts, this episode honors the perfect balance of tradition and progress. Tune in to learn how beef plays a starring role in holiday celebrations!
"Generational shifts in beef consumption and sizing demand innovative approaches in the meat industry."
Meet the guest: Dr. Gregg Rentfrow is an Extension Meat Specialist and professor at the University of Kentucky, with over 35 years of experience in the meat science industry. He earned his Ph.D. in Meat Science and Muscle Biology from the University of Missouri and his M.S. in Meat Science from the University of Illinois. Dr. Rentfrow specializes in preserving traditional meat-cutting skills while addressing modern industry challenges.
What you will learn:
(00:00) Highlight
(01:31) Introduction
(03:01) Meat science
(05:22) Meat cutting evolution
(13:57) Consumer behavior
(26:39) Freezer beef trends
(28:53) Beef pricing
(41:00) Final questions
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