Dr. Gregg Rentfrow: Meat Cutting Evolution | Ep. 110

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

The Beef Podcast Show is trusted and supported by innovative companies like:

- Pro Earth Animal Health

- Virbac

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- Bioverse

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