A "Meat Scientist" — That's a real thing?

[Mark at EXO]

I had no idea that a "meat scientist" was a real thing until a podcast listener suggested that we get Sierra Jepsen of Butcher Solutions on the show. She was a fantastic guest, and I learned a ton from her. Thought you guys in this sub-forum would enjoy the podcast as well...

Find the episode on Spotify, Apple Podcasts, or our site.

Sierra also did a couple of super helpful videos with Sitka here and here.

 

[butcherboy]

Yep, they are real degrees and careers. I listened to one when I went to a week long processing seminar in Kansas City. He knew his stuff but was extremely boring to listen to simply because he couldn’t interact and dumb it down for a bunch of dumb butchers.

 

[Terrapin]

I was a wheat scientist for the longest three weeks of my life…. Eight hours per day in a lab analyzing the contents of different strains of wheat. My ex wanted me to get a real job. I have never been more bored in my entire existence.

It was the last time I attempted to have a “real” job… I couldn’t wait to get back to running cnc’s and designing.


Sent from my iPhone using Tapatalk

 

[daddie63]

I enjoyed the podcast a lot. I also didn’t realize that a meat scientist was a real thing but hell yeah why not.

 

[rogerdoger]

I just listened to this today, I learned a lot, and realized I don’t know shit about meat! Great podcast!

 

[coleman]

Great listen. Thanks for putting that out there. I was hoping for a little more info on how hanging effects the tenderness of meat. I’m curious if anyone has ever taken two quarters from the same animal, hung one for a few days and cut one up immediately to see how much difference there actually is.

 

[hrhunter]

I just listened to this today, I learned a lot, and realized I don’t know shit about meat! Great podcast!

All i need to know about me is spicing it and eating it.

 

[JDT1982]

My "16 year old" brain wants to make a few comments about a "meat scientist" but I will try to be mature

 

[LostArra]

The best college course I ever had was Game Processing.
Univ of Wyoming dept of Agriculture in the 70s. The instructors were definitely meat scientists.
The classroom part was not easy and the "lab" was phenomenal. Lab requirements were a boning knife and an apron. Instructors would check knife for sharpness during the lab sessions.
The course was only offered in the fall to coincide with hunting seasons and we packaged, cooked, smoked and ate a wide variety of game animals and even fish. The sausage science was great. They did research on carcass yield and aging.