In this episode of The Beef Podcast Show, Dr. Phil Bass from the University of Idaho shares insights into the future of meat science in the beef industry. Dr. Bass discusses the importance of carcass quality, consumer-driven beef trends, and the growing role of direct-to-consumer models. His insights emphasize how continuous learning and adaptability are crucial for meeting industry demands. Listen now on all major platforms!

"The consumer essentially sets the price. The demand is there, so as cattle producers, we need to continue focusing on quality."

Meet the guest: Dr. Phil Bass, an Associate Professor in Meat Science at the University of Idaho, holds a Ph.D. in Animal Science from Colorado State University. With prior experience as a meat scientist for Certified Angus Beef, Dr. Bass combines industry expertise with academic research.

What you will learn:

(00:00) Highlight
(00:55) Introduction
(07:24) Future of meat science
(09:10) Focus on quality
(12:44) Challenges with carcass size
(15:36) Direct-to-consumer strategies
(23:17) Quality & consumer demand
(26:30) Final three questions

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Dr. Phil Bass: Meat Science & Consumer Trends | Ep. 108