Show Notes
In this episode of The Beef Podcast Show, Dr. Gregg Rentfrow from the University of Kentucky explains how retail beef cutting has evolved and why product size, convenience foods, and consumer cooking confidence continue to shape the beef marketplace. He also discusses Kentucky’s new Meat and Foods Industry Advancement Center and how it will support research, teaching, and extension. Listen now on all major platforms.
"A new meats laboratory must support industry evolution by offering adaptable spaces capable of meeting future processing, teaching, and research requirements."
Meet the guest: Dr. Gregg Rentfrow earned his B.S. and M.S. in Meat Science from the University of Illinois and his Ph.D. in Meat Science and Muscle Biology from the University of Missouri. With expertise spanning retail cutting, muscle biology, teaching, and extension, his work supports meat processors, beef producers, and consumers through practical education and applied research.
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What you will learn: (00:00) Highlight (01:05) Introduction (02:03) Guest background (07:25) Retail cutting change (12:39) New meat lab (17:45) Research impact (37:38) Food education (43:32) Final questions
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