Episode 9.3: Beef, it’s what’s for dinner and for science
Update: 2025-03-08
Description
Question: Have you ever butchered animals, such as while hunting or at a farm or ranch?
Meet Phil Bass (go.uidaho.edu/3XubJdD), associate professor of meat science in the Department of Animal, Veterinary and Food Sciences (go.uidaho.edu/4kpnzjc) at University of Idaho. Whether as hamburger, filet mignon, ribeye or T-bone, beef is a staple on many American dinner tables. Listen as Bass discusses the growing size of cattle, the creation of dry-aged beef and the impact of the meat industry on the economy.
Visit our website uidaho.edu/vandaltheory. Email us at vandaltheory@uidaho.edu. Learn about Idaho’s premier research university, University of Idaho, at uidaho.edu.
Music
“Young Republicans” by Steve Combs (go.uidaho.edu/3U3MNHs) via freemusicarchive.org, not modified (go.uidaho.edu/3Q6LeY5).
“Drive ’Em” by Sam Cardon (go.uidaho.edu/4hgikzn) via soundstripe.
(0:00 ) Introduction
(1:18 ) Have you butchered an animal?
(1:37 Introduce Phil Bass
(3:35 ) Why beef?
(4:15 ) What is meat science?
(7:36 ) Cows have gotten bigger
(12:28 ) Dry aged beef
(17:37 ) Meat economics
(22:45 ) Why go into meat science?
Meet Phil Bass (go.uidaho.edu/3XubJdD), associate professor of meat science in the Department of Animal, Veterinary and Food Sciences (go.uidaho.edu/4kpnzjc) at University of Idaho. Whether as hamburger, filet mignon, ribeye or T-bone, beef is a staple on many American dinner tables. Listen as Bass discusses the growing size of cattle, the creation of dry-aged beef and the impact of the meat industry on the economy.
Visit our website uidaho.edu/vandaltheory. Email us at vandaltheory@uidaho.edu. Learn about Idaho’s premier research university, University of Idaho, at uidaho.edu.
Music
“Young Republicans” by Steve Combs (go.uidaho.edu/3U3MNHs) via freemusicarchive.org, not modified (go.uidaho.edu/3Q6LeY5).
“Drive ’Em” by Sam Cardon (go.uidaho.edu/4hgikzn) via soundstripe.
(0:00 ) Introduction
(1:18 ) Have you butchered an animal?
(1:37 Introduce Phil Bass
(3:35 ) Why beef?
(4:15 ) What is meat science?
(7:36 ) Cows have gotten bigger
(12:28 ) Dry aged beef
(17:37 ) Meat economics
(22:45 ) Why go into meat science?
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