Episode 70: Dallas McDermott – Not Your Dad’s Ultrasound

Send us Fan MailIn Episode 70 of the Patio Pondering Podcast, Jim Smith sits down with longtime friend and swine ultrasound innovator Dallas McDermott on the floor of the 2026 Iowa Pork Congress to talk about how ultrasound technology has quietly evolved—and why it matters more now than ever.Ultrasound in the swine industry used to be about backfat, muscle depth, and seedstock selection. Today, it is something entirely different. Dallas, one of the last remaining certified swine ultrasound technicians in the U.S., explains how modern systems—paired with machine learning and AI—are now being used inside packing plants to measure intramuscular fat (IMF) at line speed.That matters because pork loins, once a premium cut, have lost value due to inconsistent eating quality. Using ultrasound to measure IMF on carcasses—at 600 to 1,200 head per hour—allows packers to sort premium product in real time, improve consistency, and capture value that has been left on the table for years.This conversation explores:Why pork loins lost their premium status and how eating quality drives demandHow ultrasound and AI are reshaping carcass evaluation inside packing plantsUSDA-funded innovation aimed at helping small and mid-sized packers compete through quality, not scaleWhat pork can learn from beef’s focus on marbling and consumer satisfactionThe implications for genetics, niche programs, and future pork demandAs pork works to move beyond “the other white meat” and reposition itself as a premium protein, this episode highlights a quiet but important paradigm shift. If pork is going to compete for space on the consumer’s plate, it has to taste good—and this conversation explains how technology may help get us there.This is not your dad’s ultrasound.