It’s easy to get excited about the future of the meat industry when there are leaders like Dr. Phil Bass at the forefront, encouraging young adults from all types of backgrounds to become involved. Phil is the first professor incoming students at the University of Idaho meet day one of their animal science classes, and it’s clear he embraces students wholeheartedly into the program, regardless of their background in agriculture or their urban roots.
“What an opportunity it is for us in the agricultural community to embrace these folks and show them all the different aspects that are involved in agriculture, especially animal agriculture, where they can get their fix of loving animals,” Phil told WLJ.
Phil teaches the introductory animal science class, along with a meat science class. His background is in meat science, although he always knew he would one day teach. Upon finishing his Ph.D. at Colorado State University in 2009, he first took a job with Certified Angus Beef (CAB) as a regional representative on the international team in Canada, eventually moving into more of a teaching role and a sales support role. This is where he was able to focus on his training in meat fabrication, troubleshooting for packers and processors, and teaching about beef, he said.
After eight years with CAB, Phil was given the opportunity to take a meat scientist position at the University of Idaho. There, he teaches classes as well as conducts research on the beef business.
“There are no common days in good research, as far as I’m concerned,” Phil said. “You should be exploring and seeing new things pretty much every day. We use tried-and-true methods to continue to grow our knowledge of the subject.”
Phil is a strong proponent of the land grant university system, explaining the land grant mission is to teach people from a variety of backgrounds, but that land grant institutions were originally started because of agriculture.
“Our country at the time in 1862 was going through some pretty difficult spots. And the leadership at that time was worried that we wouldn’t have enough food to feed everybody once the Civil War was open. We needed to be able to teach everybody, not just the elite,” he said.
The pre-veterinary option is one of the most popular options for students enrolling in the Department of Animal Veterinary and Food Sciences, but Phil said the reality is less than 10% of students will end up continuing to vet school. This is why he places such an emphasis on sharing the other potential career paths that can be reached through the business, production, dairy or food science options.
Phil gets particularly excited about the business option, which still allows students to take the animal science classes they are interested in, but also accounting, sales, marketing and other business classes.
“That is like a jack-of-all-trades that we need in animal agriculture and especially in the meat business, because we need students who want to learn about the animals and all the systems that are involved, all the way from genetics and reproduction, down to animal products,” Phil said.
“But we also need them to put that thinking into ‘How can we make money for a business?’ and ‘How can we continue to grow fiscally?’”
There can be a path for everyone in the degree. The pre-vet option is usually the most popular choice when it comes to animal science, but oftentimes it’s because it is the most well-known career path.
That doesn’t necessarily make it the best fit for everyone. “You have to want any doctorate more than anything in the world,” Phil said. “So, if you hesitate at all, that’s OK, let’s focus on something else.”
He continued, “That’s where I start asking, ‘What do you like to do? What gets you excited about getting up in the morning?’ And let’s start finding things that are along those lines.”
He explained that for those who like the animal side of things and want to work with live animals, the meat business actually has numerous opportunities, even for working with live animals. The industry needs cattle buyers, cattle handlers and customer educators.
Many students, once they become involved with the meat program, find an interest in the processing system and what it takes to turn an animal into meat. Students who enjoy learning about the biochemistry side of things are able to learn about the mechanisms of the muscles and the cells. Those who love talking to people can find a career path in sales or marketing, consulting for a customer and finding the best fit for them. Students with a mind for mathematics can find opportunities in logistics and transportation in the industry.
“We don’t necessarily need a lot more scientists,” Phil said. “We just need people who are enthusiastic and driven and want to work in the meat business and see the value of it and how many rewarding careers there can be in that area.”
Phil said animal agriculture, especially the cattle business, is an integral part of a sustainable future for everyone, and he wants to get more people involved in agriculture.
“I think good times are coming,” he concluded. “As long as we can keep feed prices reasonably priced, producers should be making some pretty good money in the next couple years. Let’s keep beef on the table and keep cattle products on the table because they add so much to the world.”
For those interested in learning more about the meat science industry, tune in to Phil’s weekly podcast, “MeatsPad,” or read his new book, “It’s Not a Cow.” — Anna Miller, WLJ managing editor
