Booking Overview
Metrics
Episodes: 192
Frequency: Every two weeks
Rating: 4.6/5.0
Estimated listeners: 100 - 1,000
Listener location: USA
YouTube: 1.3k subscribers
Page updated: Nov 4, 2026 · How we check this data
Contact Information
Publicly listed emails
francisco.najar@hotmail.com
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Host
Phil Bass - Meat science professional and podcast host focused on making breakthrough knowledge accessible to the meat industry, including topics such as production, processing, quality, safety, and animal pro...
Booking Intelligence
Booking Requirements
Recent Guest Discussions
Casey Owens - Poultry Quality Challenges, Woody Breast And Spaghetti Breast, Tenderness, Deboning, Marination, Value-added Products, Processing Automation, Robotics, And Poultry Education.
KatieRose McCullough - Emerging Food-safety Priorities, Processed-meat Ingredients, Salmonella, Public Health, Science-based Policy, Career Paths, Mentorship, Professional Networks, And Women In The Meat Industry.
Dale Woerner - Beef Grading, Red Meat Yield, Carcass Composition, CT Scanning, Artificial Intelligence, Machine Learning, Genetics, Beef-on-dairy Production, Sustainability, And Industry Economics.
Steven Lonergan - Meat-science Networking, Mentorship, Scientific Collaboration, Meat Aging, Tenderness, Calpains And Calpastatin, Genetics, And Aging Recommendations For Beef, Pork, And Lamb.
Craig Bacon - Poultry's Influence On The Meat Industry, Product Innovation, Consumer Demand, Food Safety, Pet-food Manufacturing, Portioning, Value-added Products, Automation, Talent Development, And The Future Of Animal Protein.
Recent Topics
Episodes
What's New in Beef Flavor Research?
November 03, 2026
In this episode of MeatsPad, Dr. Phil Bass welcomes back Dr. Travis O'Quinn, Associate Professor at Kansas State University, to discuss recent research on beef flavor, tenderness, and eating quality.Dr. O'Quinn shares findings from a study examining how extended aging affects different beef cuts, including skirt and flank steaks. They explore surprising results in consumer flavor preferences, changes in tenderness, and what these findings could mean for the meat industry.Join us for a...
Is This the Future of Meat Science Education?
October 20, 2026
Dr. Bo Garcia from the University of Nebraska joins Dr. Phil Bass to explore how microlearning, social media, and hands-on educational tools are reshaping Meat Science education. From Instagram-based learning to engaging the next generation of meat scientists, they discuss creative approaches to making science more accessible, engaging, and effective.
AI & Meat Science?
October 06, 2026
Artificial intelligence is already finding its place in meat science.In this episode, Dr. Phil Bass talks with Dr. Francine Giotto from New Mexico State University about using AI in meat science education, including custom chatbots for HACCP training and computer vision tools for carcass grading. They also discuss the growth of NMSU’s Meat Science Program, beef tallow research, and how technology can help prepare the next generation of meat scientists.
Frequently asked questions
How do I get in touch with MeatsPad?
MeatsPad is hosted by Phil Bass. Its publicly listed email is francisco.najar@hotmail.com. For guest bookings, the host or producer is usually the best person to reach. Podseeker helps you find direct host and producer contacts and pitch from your own inbox.
What is the email for MeatsPad?
The publicly listed email for MeatsPad: francisco.najar@hotmail.com.
How many listeners does MeatsPad have?
Podseeker estimates MeatsPad reaches 100 to 1,000 listeners per episode. Only the publisher has exact numbers.
Who is an ideal guest for MeatsPad?
MeatsPad typically books industry leaders. Typical guest background: Meat scientists, food-safety researchers, university professors, professional-association leaders, and senior food or protein-industry professionals with practical expertise in production, processing, quality, innovation, or policy. Common among recent guests: University research or professorial appointments; Leadership in meat-science or related professional associations; Senior research and development experience at major food or protein companies. Recent guests include Casey Owens, KatieRose McCullough, and Dale Woerner.
How hard is it to get booked on MeatsPad?
Medium. Guests usually need solid credentials in the topic and an idea that fits the show.
What topics does MeatsPad cover?
Recent episodes cover Food, Meat Science, Food Safety, Poultry, and Meat Production. Pitch an idea tied to one of these topics and mention a recent episode.
How does Podseeker get this information?
From public sources and our own research: podcast websites, social profiles, podcast feeds, and our data team. Podcast feeds and episodes are checked daily, and details like contacts, recent guests, and booking difficulty are refreshed regularly.
I host MeatsPad. How do I correct this page?
If something here is out of date, ask us to correct it through Podseeker's contact form at podseeker.co/contact. Our research team reviews every request and updates the listing.
Publicly listed emails
francisco.najar@hotmail.com
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