A boning knife is Dr. Phil’s No. 1 blade.

How did you get your start cutting meat?

I started while growing up on my family’s ranch in California – it was just part of the fabric of my family. I’ve always loved it and decided to study animal science at California Polytechnic State University. I’m still interested in conducting research, so Diana and I collaborate with a variety of universities and institutions, such as the United States Department of Agriculture and the American Association of Meat Processors.


You’ve gotten quite a bit of recognition for your talents. Care to brag a bit?

No, not really. I’ve been so fortunate to get to do what I love, and there’s nothing better to me than sharing that with others. I was humbled to be included among the meat industry’s 40 Leaders Under 40, Cattle Business magazine’s Top 10 Industry Leaders and National Provisioner magazine’s 25 Future Icons. Perhaps the most visible opportunity I’ve had was when Andrew Zimmern came to The Culinary Center and interviewed me as part of a “Bizarre Foods America” episode; we talked about some of my favorite lesser-known beef cuts.

A thorough understanding of beef carcass anatomy allows Dr. Phil to identify muscles and bones.

Once Dr. Phil Bass gets a side of beef on the rail and a knife in his hand, his best day has just started – and that’s every day at The Culinary Center. When guests enter his “playground,” pay close attention, because there are only two things he loves more than cutting meat: sharing his passion, and teaching his art and craft.

A sturdy cutting surface keeps things steady and secure.