Meet the Meat Scientist

Sep 06, 2019

The world of meat science is built from scientists. The American Meat Science Association would like to take an opportunity to showcase individuals who help our industry succeed. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these people. This week’s “Meet the Meat Scientist” is Drew Cashman.

 

Meat Judging seems to be the common thread between many meat scientists. Like many others, Drew Cashman got his start in the industry when he joined the meat judging team at Texas Tech University as an undergraduate student. From there, Drew joined the quiz bowl team, became an undergraduate research assistant, and began working in the meat lab at Texas Tech. He says fondly, “since the first time I walked into a meat plant, I knew this was the career choice for me.”

Getting to Know Drew Cashman:

What is your experience in the meat industry?

“I have been in the meat industry for four years. My first two years, I worked as the Quality Assurance Manager at Mountain States Rosen. Since 2017, I have been the Fresh Pork Research & Development Technologist at Clemens Food Group.

Why is meat science important to you?

“Meat science is important to me because it furthers scientific and technological advancements to enhance food safety and quality, ultimately giving the consumer what they want. It is an avenue to help be the best stewards of the animal and land, along with feeding the world.

What do you enjoy most about the meat industry?

It should go without saying that Drew enjoys quite a bit about the meat industry since he’s been hooked since the first plant visit. However, in his own words, Drew enjoys “the challenge to help improve a product or process to enhance the eating experience and quality for the consumer.”

What is some advice you have for students looking to get involved in meat science?

“Go the extra mile to learn something new each day- Work in the meat lab, help with research, take all of the meat science classes. Most importantly, ask questions. Asking questions will lead to more questions, which will inevitably result in becoming an expert in a specific area.”

 

 

Thank you, Drew Cashman, for your contribution to the meat industry. It is because of leaders in the industry that we are able to continue growing and succeeding for years and years to come.

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