For our meat processing clients, we’re proud to introduce Dr. David Hull. Dr. Dave has spent more than 30 years working in and around the meat processing industry. He holds a master’s degree in Meat Science and a Ph.D. in Food Science. He spent much of his career working in R&D for the largest meat processing and ingredient manufacturers. This includes travel to more than 30 countries to show customers how to produce value-added meat products. From stable retort hot dogs in China to juicier burgers in the Philippines, extended hams in Mexico, enhanced beef in Argentina, and sirloin steak sliders for the USA, Dr. Dave has a wealth of application expertise.

He is familiar with the harvesting and processing of all types of meat and poultry animals, and has developed unique, USDA-approved food ingredients and processing techniques that fit perfectly with wild game processing. Aside from having his PhD in food science, he has started a program to help processors (big and small) with their cuts of meat, flavoring, etc. He attends many of the state associations and he would be available for lectures or presentations.

• We can effectively turn the whole deer carcass into backstrap and/or whole muscle meats. Also, we can effectively double the amount of backstrap by adding beef to the blend.
• Value added deer based processed meats can also be produced. These include fajita and stir fry meats, whole muscle deer bacon that includes pork.

Click here to learn more about Dr. Dave and his consulting services.