Engaging in civilized discussions with contentious topics
By Gregory Bloom on 05/19/2022

Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
If you’ve read my blogs over the years here at Meatingplace, you know that I like to mix it up. I enjoy talking about a wide variety topics that relate directly or indirectly to my experience
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