
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.
| Publishes | Monthly | Episodes | 49 | Founded | 5 years ago |
|---|---|---|---|---|---|
| Categories | ScienceNatural Sciences | ||||

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... more
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!
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... more
Like our teachers always said, if one person has a question, there are likely others wondering it as well! This week we visit about some of the questions I have received recently. It might just be something you have wondered about too!
I’ve raised beef cattle for 20 years and learned a lot from this podcast.
Fun and informative show. Love the meats. Go Big Red!
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #211 |
Listeners, social reach, demographics and more for this podcast.
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The Meating Room launched 5 years ago and published 49 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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