Shows
CattleUSA Daily247: How Tech Is Quietly Changing Beef Processing with Brianna Buseman from Marble TechnologiesBeef doesn’t end at the rail. It ends in a box. Brianna Buseman from Marble breaks down what “pack-off” actually is, why it’s one of the most repetitive and labor-heavy parts of a beef plant, and how Marble uses conveyor systems plus computer vision to identify cuts, track product tied to plant programs, and help plants move boxed beef out the door with more consistency and less chaos. She also gets honest about the hard part in food processing: it’s not just building tech, it’s building tech that survives washdown, cold temps, zero downtime tolerance, and real-wor...
2026-01-2126 min
Casual Cattle ConversationsWhat Ranchers Need to Know About Automation in Packing Plants with Marble TechnologiesS7, EP 43 In this episode, Shaye Koester-Wanner chats with Brianna Buseman, a meat scientist for Marble Technologies, about the advancements in technology and automation in the meat industry. They discuss the importance of meat science for cattle producers and the role of technology in improving efficiency and sustainability in the meatpacking process.
Takeaways
• Meat science plays a crucial role in the beef supply chain.
• Automation in meat processing can improve efficiency and safety.
• Food safety remains a top priority in the meat industry.
• Sustainability trends are influencing packaging choices.
• The future of meat sc...
2024-10-2126 min
The Meating RoomEp. 49: Schweid & Sons-The Very Best Burger: Jamie SchweidGround 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.
2023-01-2031 minThe Meating RoomEp. 48: Studying the Steak: Dr. Jessica LancasterDr. 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!
2023-01-0624 minThe Meating RoomEp. 47: Art and Science of Aging BeefChristmas 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.
2022-12-0917 minThe Meating RoomEp. 46: Meat Things to KnowLike 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!
2022-10-2517 minThe Meating RoomEp. 45: Beef, Building OpportunitiesThrough 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!).
2022-09-2326 minThe Meating RoomEp. 44: Back of the Steak is the Steer"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 hoping next time goes better!
2022-09-0216 minThe Meating RoomEp. 43: The NewsA lot is happening in the meat industry! This week we recap some of the top news stories impacting the industry today.
2022-08-1917 minThe Meating RoomEp. 42: Pork, Bringing People Together: Hayden KerkaertThis 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!
2022-07-2933 minThe Meating RoomEp. 41: Hormone HavocI 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!
2022-07-1517 minThe Meating RoomEp. 40: Start of Something NewNo, 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!
2022-07-0119 minThe Meating RoomEp. 39: Steak and the Sandhills: Natalie JonesThis 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.
2022-06-0326 minThe Meating RoomEp: 38: Considering ColorIf 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.
2022-05-2024 minThe Meating RoomEp. 37: Happy Beef Month!May is Beef Month! Celebrate with a steak and hear a deep dive into various aspects of the beef industry.
2022-05-0624 minThe Meating RoomEp. 36: The Sheep Business: Clarence and Alice Lems (aka Grandpa and Grandma)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.
2022-04-2320 minThe Meating RoomEp. 35: Tender Steaks and Tough Mudders:Sierra JepsenThis 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.
2022-03-2542 minThe Meating RoomEp. 34: What's the Haps?This week we go through an update on some market numbers, prices and news stories to get you updated on some of the happenings in the meat industry.
2022-03-1119 minThe Meating RoomEp. 33: Costco, the Champion of Chicken: Mike DickinsonIf 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.
2022-02-2540 minThe Meating RoomEp. 32: Steak and the Super BowlThis weekend is Super Bowl Sunday!! To celebrate, this week's episode talks about the role the meat industry plays in the big game.
2022-02-1114 minThe Meating RoomEp. 31: NE Beef Ambassador: TaraLee HudsonSay 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.
2022-01-2836 minThe Meating RoomEp. 30: At the Meat CounterLooking 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!
2022-01-1424 minThe Meating RoomEp. 29: Happy New Year!This week we wrap up 2021 with a recap of some of the news stories about the meat industry! I am thankful that 2021 brought the opportunity to start this podcast and for all of those that listen in. Thank you for joining me in The Meating Room this year, and we will see you in 2022!
2021-12-3111 minThe Meating RoomEp. 28: Christmas in the Carcass CoolerI did not always know I wanted to work in meat science. In fact, it wasn't really even on my radar. This week, I talk about my journey to meat science and how my faith has been impacted because of this industry. Though it may not resemble a plot of a Hallmark movie, it's still a pretty great reason to celebrate this holiday season. "Consider the ravens: they neither sow nor reap, they have neither storehouse nor barn, and yet God feeds them. Of how much more value are you than the birds!" Luke 12:24
2021-12-1717 minThe Meating RoomEp. 27: Bacteria with Becca: Rebecca FurbeckBecca Furbeck is a meat science PhD student with a passion for bacteria. From best by dates and shelf life to best handling practices, it was such a fun conversation about some of her research and how it applies to everyday life.
2021-12-0337 minThe Meating RoomEp. 26: Meat + Poultry Podcast Guest InterviewRecently, I was able to be interviewed by the Meat + Poultry Podcast about my career and what led me to meat science. This week's episode features that interview and will provide a look into the path that led me to where I am today. Thank you to Meat + Poultry for the great conversation!
2021-11-1933 minThe Meating RoomEp. 25: The Value of BeefAnimal protein is not only a large portion of the diet, but can also take up a good chunk of the budget. In this episode we breakdown the value of a beef animal and how that can evolve from when the animal is on the hoof to when the final product makes it to the plate.
2021-11-0526 min
MEAT+POULTRY PodcastBrianna Buseman propels the next generation of meat scientistsYouth Meat Animal Extension Assistant Professor is not a common title we hear when thinking about meat education in the United States. As someone who started as a professor in 2020, Brianna Buseman has hit the ground running in her career at the University of Nebraska.
In this episode of the MEAT+POULTRY podcast, Buseman described why she wanted to make meat education her career and why Nebraska was the place she picked to start being a professor.
She then explained her role in both youth outreach across Nebraska and how she works with established farm...
2021-10-2235 minThe Meating RoomEp. 24: Direct to Consumer Marketing of MeatEarlier this fall I was able to moderate a panel on Direct to Consumer Marketing of Meat Products. This panel featured Dan and Clarissa Feldman of Setting D Ranch and Jaclyn Wilson with Flying Diamond Beef. These episode features the panel discussion and includes great insight from folks working everyday in the direct to consumer business.
2021-10-2243 minThe Meating RoomEp. 23: AAMPing Up Processed Meats: Nelson GaydosThis week I am joined by Nelson Gaydos, Outreach Specialist for the American Association of Meat Processors (AAMP). Nelson provides an insight into his position as well as explains some of the opportunities available for processors within AAMP.
2021-10-0835 minThe Meating RoomEp. 22: Managing the Fajita Line: Dr. Jessica LancasterThis week, we visit with Dr. Jessica Lancaster who oversees a multimillion pound fajita meat line at Buckhead Meat and Seafood in Houston, TX. Not only do the meat products that you see in the store have a meat scientist behind them, but often times your favorite recipes at restaurants are backed by a meat scientist as well! Dr. Lancaster visits about her experience in this role, the transition from school into full time, and her experiences in graduate school.
2021-09-2426 minThe Meating RoomEp. 21: Developing Meat Products: Meghan ClancyImagine walking down the aisle at the grocery store and seeing all of the various options of meat products-jerky, snack sticks, canned goods, frozen entrees, deli meats, and the list goes on and on. In order to get these products ready to make it to the store, they first had to be developed. This week, I am joined by Research and Development Specialist, Meghan Clancy, who shares about her career and the process of developing new foods.
2021-09-1032 minGudmundsen Sandhills LaboratoryProducer Panel on Direct Marketing - From Producer to ConsumerBrianna Buseman, UNL Meats Extension Assistant Professor, moderated a producer panel on marketing directly to the end consumer during the 2021 GSL Open House. The producer panel included: Dan and Clarissa Feldman of Setting D Ranch and Jaclyn Wilson of Diamond D Beef.
2021-08-2700 minThe Meating RoomEp. 20: More Than MeatEach week, millions of pounds of high quality protein are produced in the United States. But the livestock that are harvested provide so much more than just meat to the market. This week we dive into some of the byproducts that come from meat production. You may be surprised to hear of what everyday items you use that are directly tied to the meat industry!
2021-08-2720 minThe Meating RoomEp. 19: Foods Around the WorldAll across the world, meat plays an important part of the diet. However, the types of protein consumed and the dishes it is served in can vary greatly across the world, across the country, and even from neighborhood to neighborhood. This week we talk about some of the different dishes that feature meat products that are popular around the world.
2021-08-1321 minThe Meating RoomEp. 18: Home vs. Store, Producer vs. PackerOften times we hear people say "home grown meat tastes so much better than what you can buy in the store." This week we talk about what could cause some of the differences between home grown products vs. store bought, as well as who is responsible for the quality of the final product-the producer or packer.
2021-07-3023 minThe Meating RoomEp. 17: Is it Meaningful or Just Marketing?Organic, Natural, Certified, Free Range. All of these claims (and more) can be spotted on meat dozens of meat labels. But, what are they actually telling us? Do they really impact the product, or are these claims just a marketing technique?
2021-07-2330 minThe Meating RoomEp. 16: What's in a Label?When you go to the grocery store, what convinces you to buy a new product? Often times, it is the label. This week we discuss what is required to be included in a food label for a meat product sold in the US.
2021-07-1622 minThe Meating RoomEp. 15: Health Stewardship and Food Safety: Dr. Halden ClarkDr. Clark is the Health Stewardship Veterinarian at the Great Plains Veterinary Educational Center. Earlier in his career, he worked as a veterinarian for the USDA Food Safety and Inspection Service where he ensured that the livestock being harvested were healthy and safe to enter the food chain. Hear about what his role in the meat industry looks like and advice he has for those considering vet school!
2021-07-0934 minThe Meating RoomEp. 14: Selling Boxed Beef: Dakota LovettDakota Lovett is a Beef Sales Representative for American Foods Group and sells everything they can fit in a box, from beef feet to tongues. This week we talk about what led him to a career in meat science and what his current position looks like.
2021-07-0234 min
HankWadeBrianna Buseman of The Meating RoomThis episode is also available as a blog post: http://hankwade.com/2021/06/29/brianna-buseman-of-the-meating-room/
2021-06-2902 minThe Meating RoomEp. 13: Feedlots of People: Hannah GuentherHannah Guenther did not grow up involved in the ag industry, but now lives on a feedlot, works as a Food, Nutrition and Health Extension Educator and runs the @FeedlotsofPeople Instagram page. This week we visit about her transition into the ag industry, the benefit of keeping meat in the diet, and how she shares the story of nutrition and beef production with other people.
2021-06-2532 minThe Meating RoomEp. 12: Creating Purpose for People: Jason MauckJason Mauck, Farmer and CEO of Munsee Meats, has a passion for innovation and developing young entrepreneurs. This week we visit about what that looks like at Munsee Meats, in his home operation, and beyond.
2021-06-1830 minThe Meating RoomEp. 11: Sharing the Story of a Steak: Kylee KohlsThis week I am joined by Kylee Kohls, a Brand Communications Specialist (aka beef story teller) at Certified Angus Beef. Kylee shares some insight into what a career in ag communications looks like and how she got to where she is today.
2021-06-1146 minThe Meating RoomEp. 10: High Stress SteaksThe life of a market animal can have a significant impact on the final product. This week we visit about the quality concerns that can be caused by stress.
2021-06-0426 minThe Meating RoomEp 9: History of the US Meat IndustryThe US Meat Industry is known worldwide for producing a safe, high quality product. However, it has taken a lot of advancements in the industry to get to that point. This episodes talks about some of the changes that have occurred throughout the years to bring us to where we are today.
2021-05-2825 minThe Meating RoomEp. 8: The NewsstandThere were quite a few news stories about the meat industry this week. This episode will update you on all that is happening in the industry.
2021-05-2117 minThe Meating RoomEp. 7: Beef and Body Building: Dan ByersThis week I am joined by Dan Byers, body builder and owner/operator of 6 Pack Meats. We discuss his direct to consumer meat business and how animal proteins help keep him fueled.
2021-05-1448 minThe Meating RoomEp. 6: Making a Tough Steak TenderTenderness is consistently rated the most important quality trait to consumers. This episode talks about what determines how tender a cut will be and what you can do to improve your eating experience.
2021-05-0733 minThe Meating RoomEp. 5: Beef GradingThis week, we talk about what goes into yield and quality grading of beef and why it is an important part of the meat industry.
2021-04-3026 minThe Meating RoomEp. 4: Masters of Meat Science: Tanya WeberThis past week marked one year since I completed my M.S. in Meat Science from the University of Idaho. To celebrate, I visit with a great friend from school, Tanya Weber, about our experiences in grad school.
2021-04-2334 minThe Meating RoomEp. 3: Common QuestionsThis week I discuss a few of the common questions that I have gotten from family, friends and strangers in the airport when they find out I'm a meat scientist. These topics range from why there are differences in meat cooking temperatures to what is really in a hotdog.
2021-04-1421 minThe Meating RoomEp 2: Considering Home Harvest?This past year has brought up a lot of questions about home harvest. This episode will discuss a few things to consider to help decide if it is a good option for you.
2021-04-0826 minThe Meating RoomEp 1: Welcome to The Meating Room!This episode introduces The Meating Room and shares the story of how I got involved in the world of meat science.
2021-04-0219 min
UNL BeefWatchHow Many Pounds of Meat Can We Expect from a Beef Animal?Aaron Berger, Brianna Buseman, and Randy Saner discuss the expected pounds of meat a person should expect to get from a beef animal and factors that impact that amount.
2020-08-1413 min