Episode 9.3: Beef, it’s what’s for dinner and for science

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 [e-mail]. 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?