Phil Bass
Phil Bass
Associate Professor — Meat Science
Office
Ag Science, Room 221
Phone
208-885-0990
Email
Mailing Address
Animal, Veterinary and Food Sciences
University of Idaho
875 Perimeter Drive MS 2330
Moscow, ID 83844-2330
Phil applies industry experience to teach, advise students and others involved in the Pacific Northwest meat production and processing community; conducts applied research in meat quality with emphasis in beef.
Ph.D., Colorado State University, 2009
M.S., California Polytechnic State University — San Luis Obispo, 2006
B.S., California Polytechnic State University — San Luis Obispo, 2004
Courses
- AVS 109: The Science of Animals that Serve Humanity
- AVS 363: Animal Products for Human Consumption
- AVS 499: Advanced Butchery
- Top 25 Future Icon in the Meat Industry, The National Provisioner Magazine, 2016
- Top 10 Industry Leader Award, The Cattle Business Weekly Magazine, 2015
- 40 Under 40 in Agriculture Award, Vance Publishing Corporation, 2014
- Graduate Teaching Award of Excellence, California Polytechnic State University – San Luis Obispo, 2006
Beef Cuts & Cooking Techniques
Learn more about the different beef cuts and best cooking techniques for each. (Video courtesy of the Idaho Beef Council)
Marbling
Learn more about marbling in beef and why it’s important. (Video courtesy of the Idaho Beef Council)