German Navarrete, a USMEF corporate chef based in Mexico, recently developed a U.S. meat cutting demonstration utilizing virtual reality technology that uses 360-degree video images representing various meat cuts.
Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Over the past two weeks, we've been running a series of questions and answers regarding the practice of feeding grain to cattle. The series developed after a college student, conducting research for a public-healt