The Beef Podcast Show

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

Jan 1, 2025

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.

48:13

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Episode guests

Dr. Gregg Rentfrow

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Quick takeaways

Dr. Gregg Rentfrow emphasizes the importance of preserving traditional meat-cutting skills to enhance the beef industry's adaptability and consumer satisfaction.

The podcast highlights the evolving preferences across generations in beef consumption, showcasing the industry's need for innovative marketing strategies and consumer education.

Deep dives

Reimagining Beef Cuts

The podcast discusses the innovative approaches within the beef industry to reimagine traditional cuts of meat. This includes utilizing techniques adopted from European butchery practices to dissect individual muscles from larger cuts, such as ribeyes and chuck rolls, to create new offerings. The collaboration between industry organizations, like the NCBA and local cattlemen's associations, emphasizes the importance of adapting to consumer preferences and market trends. By producing unique cuts that cater to a variety of tastes, the industry aims to enhance sales and consumer satisfaction.

Intro

2min

Meat Cutting: Tradition and Transformation

21min

Maximizing Profit Through Smart Meat Cutting

3min

Beef Trends and Local Sourcing

14min

Navigating Direct Beef Sales and Cattle Health

3min

Meat, Literature, and Mentorship

6min

Closing Insights on Meat and Communication

2min

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: