Janeal Yancey grew up in the small town of Cross Plains, Texas and attended Texas Tech University. She became interested in meats through FFA and collegiate meat judging teams and decided to go to graduate school in meat science at Kansas State University. At Kansas State, she received both her Masters and PhD in meat science.
She is currently at the University of Arkansas where she teaches Livestock and Meat Evaluation, oversees the Meats Quiz Bowl and Academic Quadrathalon teams, and advises the Block and Bridle Club. She conducts research on many aspects of meat quality, from beef tenderness and ground beef color to the textural properties of bacon.
In 2011, Janeal entered the world of blogging with her Mom at the Meat Counter Blog. From this platform, she writes about meat and the meat industry from her point of view. As a mom, she knows that all moms have lots of questions about what they feed their families and as a meat scientist; she can answer a lot of their questions. Her posts range from topics about food safety and meat handling to the beef product known in the media as ‘pink slime’ and antibiotics in the meat supply.
Janeal and her husband, Ed, also a meat scientist, live in Huntsville, AR where they raise two wild daughters, Vallie and Wyn, and gentle Simmental cattle.