Dr. Colt Knight - Flippin Logs and Splitin Hogs

About this episode

In this episode, Dr. Colt Knight discusses the science and craftsmanship behind beef and pork butchering.

In this episode, I sit down with Dr. Colt Knight , Agricultural Extension Agent and Full Professor at the University of Maine, to explore the fascinating intersection of science, craftsmanship, and education behind proper beef and pork butchering. We dig into what it really takes to perform this age-old process safely and skillfully — from understanding muscle structure and meat quality, to mastering hygiene, temperature control, and carcass breakdown. Dr. Knight shares his perspective on how universities and agricultural programs are training the next generation of butchers, why proper technique matters for both food safety and quality, and how education continues to evolve with new research in meat science. Whether you’re a farmer, chef, or simply curious about where your food comes from, this conversation offers a deep look into the science and respect behind one of humanity’s oldest skills. Support the show

People in this episode

Host: Vanimal

Guest: Dr. Colt Knight

Topics covered

• butchering
• agriculture
• meat quality
• food safety
• education
• craftsmanship

Keywords

• butchering
• meat quality
• food safety
• agriculture
• University of Maine
• craftsmanship
• temperature control

Mentioned in this episode

Organizations: University of Maine

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