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The Meating Room

The Meating Room

By: Brianna Buseman
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About this listen

 Welcome to The Meating Room! This podcast will keep you up to date on what is happening in the meat industry, as well as provide an in depth discussion of all things relating to meat safety, quality and production.The views, information, or opinions expressed in The Meating Room are solely those of the individuals involved and do not represent those of their employers.© 2023 The Meating Room Nature & Ecology Science
Episodes
  • Ep. 49: Schweid & Sons-The Very Best Burger: Jamie Schweid

    Ep. 49: Schweid & Sons-The Very Best Burger: Jamie Schweid
    Jan 20 2023

    Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory. 
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    32 mins
  • Ep. 48: Studying the Steak: Dr. Jessica Lancaster

    Ep. 48: Studying the Steak: Dr. Jessica Lancaster
    Jan 6 2023

    Dr. Jessica Lancaster is the Director of Product Quality Research for the National Cattlemen's Beef Association and joins us this week to visit about the research happening in the beef world and the connection of academia to industry!
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    24 mins
  • Ep. 47: Art and Science of Aging Beef

    Ep. 47: Art and Science of Aging Beef
    Dec 9 2022

    Christmas is fast approaching and for many people that means it is time to get the perfect prime rib. For some, the perfect cut may come along with some aging time. This episode talks about wet and dry aging and how they can improve the final product. 
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    18 mins

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