10. Why Meat Prices Are Going Up with Paul Dykstra

In this episode, we have our very first guest, Paul Dykstra from Certified Angus Beef brand to discuss the many facets of the meat industry. We talk about how our meat ends up in the grocery store and why our meat prices are going up. 

Paul is the assistant director of supply management and analysis for the Certified Angus Beef brand.  Paul works closely with family ranchers and feedyard managers to carefully manage and sustainably raise Angus cattle using best practices and responsible care. 

Paul is an expert on the beef market and grading trends, carrying the message of consumer demand to cattlemen. In his 20-year tenure at Certified Angus Beef, he has overseen the brand's natural extension on participating farms and ranches and built relationships with cattlemen across the U.S.

A native of Colorado, Paul grew up on a commercial cow-calf ranch. He resides in Chappell, Nebraska, with his wife, Alisa, and their two children. He enjoys working with the kids on 4-H projects and with the family’s cow herd, as well as hunting and fishing.

The following were discussed:

1. How our packaged meat get to the grocery store. 
2. Grass finished vs grain finished
3. Feedlots and their role in the meat supply chain
4. Growth hormone promotants and antibiotic use
5. Why meat prices are increasing
6. Lab meat vs plant-based meat
7. Supporting local farmers at the grocery store
8. U.S. meat vs. imported food supply

Certified Angus Beef brand: https://news.certifiedangusbeef.com/company-overview/

What is Angus beef: https://news.certifiedangusbeef.com/more-than-angus/

Plant-based Beyond Meat ingredients: https://nutritionwithjudy.com/beyond-meat-meat-alternative-solution/

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DISCLAIMER: This podcast should never be considered medical advice. We always recommend working with your medical team. Do not self-diagnose. Always seek medical guidance when you have a medical condition.