Meet The Expert

As a meat scientist for Certified Angus Beef, Dr. Daniel Clark enjoys teaching chefs, grocery teams and foodservice distributors about beef quality and cuts at The Certified Angus Beef Culinary Center and at meat departments across the country. Daniel graduated from the University of Illinois with bachelor’s, master’s and doctorate degrees in meat and animal science. He also taught meat science courses and led research at The Ohio State University before joining the brand’s staff in 2019.

Q: What is a meat scientist?

A: A meat scientist is someone who studies the many factors that influence meat quality, safety, and value. It’s a broad career that can include everything from researching how animals grow and develop to produce high-quality meat, to working in processing plants, developing products like sausage, roast beef, or deli meats. Some meat scientists focus on food safety and microbiology, while others may specialize in meat grading, product development, or consumer education.

As it relates to Certified Angus Beef, our meat scientists also take on a wide range of responsibilities, everything from identifying how carcasses can be better merchandised, to analyzing how production practices and current market trends affect the supply and availability of high-quality beef. They are also deeply involved in training, whether that’s educating chefs, retailers, distributors, or our own team.  At the end of the day, we want to make sure everyone has a deeper understanding of beef quality and how to deliver the best eating experience possible.

Q: What should I look for at the meat case?

A: First, look for the logo. The iconic Certified Angus Beef® logo is your guarantee of quality. This trademark means the beef meets our 10 strict standards for tenderness, flavor, and juiciness, and it’s the mark of excellence you can trust.

Second, marbling matters. Those little white flecks of fat within the meat are a sign of high-quality beef. When cooked, they melt to give beef that signature flavor and juiciness. More marbling equals better beef. That’s why we require generous marbling for every cut of Certified Angus Beef. 

Q: Why does beef need to age? What happens during the aging process?

A: Enzymes naturally occur in beef. All animals, including people, need strong, healthy muscles, and part of that involves constantly rebuilding and repairing muscle proteins. Inside those muscles are enzymes called calpains, which help remove old or damaged proteins so new ones can take their place.

After an animal is harvested, those calpain enzymes are still active. They continue moving through the muscle tissue, breaking down proteins, particularly the ones that affect tenderness. As a result, the longer meat is held under refrigeration, the more time those enzymes have to work, and the more tender the meat becomes. This process continues for about 21 days, though some cuts benefit from aging longer, while others, like the tenderloin or flat iron, can develop undesirable flavors or texture if aged too long. All aging of beef is done before you purchase it.

You may have heard the term dry-aging. It’s a similar concept, but instead of keeping the meat sealed in a vacuum bag (known as wet-aging, the more common method), the meat is left unpackaged in a controlled, refrigerated environment. This allows the same enzymes to work on tenderizing the beef, while also developing a distinct, highly sought-after flavor.  For more information about dry-aging check out this video.

Q: What are some best practices for handling beef? Freezing and thawing?

A: Beef should always be stored at refrigerated temperatures to maintain freshness and safety. Since meat begins to freeze at 28°F, it’s important to keep it just above that threshold when storing fresh. On the other hand, bacteria grow rapidly above 40°F, so the ideal range for storing fresh beef is between 34°F and 38°F. Always follow the recommended use by or freeze by dates on the package.

Don’t be afraid to freeze! Freezing meat is a great way to extend shelf life, and interestingly, it can even make beef more tender. For best results, freeze fast and thaw slow. One helpful trick is to freeze meat in a single layer—for example, lay packaged steaks flat on a baking sheet or directly on the freezer rack. Once frozen, you can stack them to save space.

When it’s time to use your beef, plan ahead and thaw in the refrigerator. This method is not only safer but also preserves meat quality far better than thawing at room temperature or under warm water, which is not recommended.

Q: The beef in my fridge isn’t bright red anymore. Is it still safe to eat?

A: Beef can vary in color based on oxygen exposure. When beef isn’t exposed to oxygen, it can appear purplish or gray. That bright, cherry-red color comes back once it’s had some air. Fresh beef shouldn’t have strong or off-putting smells. Be sure to use or freeze it by the date on the package for the best flavor. Check out this video to learn more.

As the only beef certified for flavor, our meat scientists help ensure the rigorous Certified Angus Beef specifications deliver a tender, juicy bite from real, whole muscle cuts every time.