Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory.
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Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory.
Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory.
Dr. Jessica Lancaster is the Director of Product Quality Research for the National Cattlemen's Beef Association and joins us this week to visit about the research happening in the beef world and the connection of academia to industry!
Christmas is fast approaching and for many people that means it is time to get the perfect prime rib. For some, the perfect cut may come along with some aging time. This episode talks about wet and dry aging and how they can improve the final product.
Like our teachers always said, if one person has a question, there are likely others wondering it as well! This week we visit about some of the questions I have received recently. It might just be something you have wondered about too!
Through my interest in the beef industry, I have had so many cool opportunities to grow my industry knowledge, travel and most importantly-meet people! This week I visit about some of the doors that have been opened for me in the beef business and how you can take advantage of those opportunities as well (or encourage someone else to!).
"Back of the bread is the flour, back of the flour is the mill, back of the mill is the sun and the rain and the Maker's will." This saying from middle church camp has always stuck out to me as a reminder of the work that went into producing our food. This week we relate that back to meat production and the opportunities within the industry. *Fair warning-there were a lot of technical struggles this week from accidental repeated content to inability to attach the intro. Here's to...
This week I am joined by Hayden Kerkaert, a swine nutritionist for Pipestone Systems. On the episode we talk about pork quality and the steps to ensure that a safe product makes it to your table. Thank you to Meat the Neighbors for sponsoring this week's episode!
I always have some interesting conversations when at the airport. Upon finding out I was a meat scientist, one of the conversations ventured into discussions about hormones in meat. It was a good conversation to have that day, and just as good to talk about today!
No, this isn't an episode that breaks into a High School Musical number, but it does give a little info on my new job and reflect on my past couple years at UNL. I am thankful for my time at the University, but am excited to take a jump into an industry role!
This week I visit with communications specialist, rancher and beef enthusiast, Natalie Jones. We dive into how she balances her communications career while working on the ranch, what is going on at the ranch and what the ranching lifestyle looks like in the beautiful sandhills of Nebraska.
If you're at the grocery store and choosing a steak to buy, whether your realize it or not, color likely plays a big role in which cut you choose. This week we talk about what can impact the color of different cuts and what the color can tell you about the product.
For years my grandparents, Clarence and Alice Lems, spent their days in the sheep business. This week I had the opportunity to visit with them about the business and the changes that they saw in the ag industry over the years.
This week I had the chance to visit with my good friend, Sierra Jepsen, who is a graduate student at University of Idaho. Sierra shares about how she got involved in meat science, her research in the beef world and about her experiences repping Team Beef.
If you are like me, you LOVE a Costco rotisserie chicken. This week I had the chance to visit with Mike Dickinson, one of the farmers that raises the birds for Costco. He shared some awesome insight into what poultry production looks like and the process of getting the $4.99 rotisserie chicken to your table.
Say hello to one of the NE Beef Ambassadors, TaraLee Hudson! In this episode, we learn a little bit about TaraLee's background in the industry, experience as a NE Beef Ambassador and hear about her viewpoints on things that concern and excite her about the future of the beef industry.
Looking at the meat counter can be pretty overwhelming. From differences in ground beef to picking the best bacon, this week we dive into a few tips to keep in mind the next time you're filling your cart!
Ground beef is the most commonly consumed form of beef in the US. This week, I visited with Jamie Schweid, President and CEO of Schweid & Sons, Inc., a 4th generation, family owned ground beef business. You can find Schweid & Sons burgers in store at Kroger and Publix, or in restaurants such as Five Guys, Fuddruckers and Cheesecake Factory.
