Casey Lynn Gallimore serves as a director of regulatory and scientific Affairs at the North American Meat Institute where she provides expertise on a variety of topics including: food safety, HACCP, audit compliance, regulatory issues, processing, and offal products.

Prior to joining the Meat Institute, Gallimore spent seven years in the food industry in food safety, quality assurance, and regulatory compliance roles. She has worked in FDA and USDA regulated facilities ranging from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter.

Gallimore earned her Bachelor of Science in Biology from Truman State University, with minors in Chemistry and Justice Systems.