Category Archives: Meat Science
Thaw a turkey in the refrigerator to prevent bacterial growth.
Explanation of saturated fatty acids.
Grass Fed vs Grain Fed Ground Beef with explanation.
A 2-day program that provides an overview of the beef industry, virtual facility tours, and live demonstrations.
Brisket carving 101 during the 2015 Brisket Camp.
How to carve a turkey for presentation and easier serving.
Learn how to properly smoke a turkey, use a rotisserie and fry a turkey.
Hawaiian style pork loins and Southeastern style rub on the Boston butts and picnic shoulder
How to cut and carve a brisket.
How to cook corn on the grill.
Beef short ribs, beef back ribs, pork St. Louis style ribs and pork baby back ribs
Don’t over season or sauce your meat
Pecan, Mesquite, Hickory and Oak
Brown sugar sauce recipe
How to season, coat and rub ribs
Flavor characteristics of beef chuck short ribs and pork ribs, as well as, differences in taste between wet ribs and dry ribs.
Direct and indirect sources of heat, a water smoker and rotisserie methods explained.
Descriptions for these types of cuts.
Explanation of the different parts of a brisket by tenderness.