Episode 9.3: Beef, it’s what’s for dinner and for science
Selective breeding, processing innovations and environmental factors shape the flavor and quality of meat with Phil Bass
BY Leigh Cooper and Danae Lenz
Photo by University Visual Productions
March 1, 2025
Meet Phil Bass, associate professor of meat science in the Department of Animal, Veterinary and Food Sciences at University of Idaho. Whether as hamburger, filet mignon, ribeye or T-bone, beef is a staple on many American dinner tables. Listen as Bass discusses the growing size of cattle, the creation of dry-aged beef and the impact of the meat industry on the economy.
Email us at vandaltheory@uidaho.edu.
Have you ever butchered animals, such as while hunting or at a farm or ranch?
Bass explains how cattle have grown significantly over the decades due to selective breeding and improved management, making beef production more efficient but also posing challenges in meat processing. The conversation delves into dry aging, an artisanal method that enhances beef tenderness and flavor. Bass shares insights from his research on the microbial communities that develop during this process, revealing how different climates create unique flavor profiles. For example, humid coastal environments encourage molds like Penicillium roqueforti, which impart a cheesier taste, while other regions produce nuttier flavors.
Beyond meat science, Bass highlights the broader economic impact of the meat industry, from transportation and manufacturing to restaurant profitability. He also discusses Vandal Brand Meats, the university’s USDA-inspected processing facility that provides hands-on student learning. Finally, he touches on his book, “It’s Not a Cow,” which educates readers on the complexities of beef production. This episode offers a fascinating look at the science, craftsmanship and economic reach of the meat industry.
Time stamps
(0:00) Introduction
(1:18) Have you butchered an animal?
(1:37 Introduce Phil Bass
(3:35) Why beef?
(4:15) What is meat science?
(7:36) Cows have gotten bigger
(12:28) Dry aged beef
(17:37) Meat economics
(22:45) Why go into meat science?
Music
“Young Republicans” by Steve Combs via freemusicarchive.org, not modified.
“Drive ’Em” by Sam Cardon via soundstripe.