By: William James
Dr. William James shares his extensive experience at USDA's Food Safety and Inspection Service on regulatory compliance and related topics.
By: Mack Graves
Mack Graves shares 39 years experience in animal protein corporate strategy, management focus and marketing effectiveness.
By: Gregory Bloom
Gregory Bloom shares over two decades of industry experiences working in six USDA inspected meat plants, selling meat, developing value added items and training chefs, retail meat cutters and food service sales people about meat.
By: Janet Riley
From time to time Meatingplace offers guest blogs by experts commenting on relevant news of the day.
By: Yvonne Vizzier Thaxton
Dr. Yvonne Vizzier Thaxton, director of the Center for Food Animal Wellbeing at the University of Arkansas, discusses the practical impact of scientific, regulatory and business developments on the animal food industries.
By: Richard Raymond
Former Undersecretary of Agriculture for Food Safety Dr. Richard Raymond dissects and debates food safety policies and proposals.
By: James Marsden
Dr. James Marsden, professor of food safety and security at Kansas State University and a meat industry advisor, discusses practical food safety interventions at the plant level.
By: Michael Formichella
Chef Michael Formichella brings a culinary eye to meat product development for foodservice and retail.
By: Shawn Stevens
Shawn Stevens has defended some of the nation’s largest beef producers, national restaurant chains, food distributors and grocers in hundreds of food-borne illness claims throughout the country.