TheMeatWeEat.com

TheMeatWeEat is a project of the American Meat Science Association (AMSA). Our Mission is to provide accurate, trustworthy information from Meat Scientists so you, the consumer, can make informed decisions regarding the meat your family enjoys.

American Meat Science Association

The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops, and disseminates its collective meat science knowledge to provide leadership, education, and professional development. Our passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. We accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision.

AMSA is an individual membership organization of close to 2000 meat scientists representing major university research and teaching institutions and meat processing companies in the United States and internationally. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.

AMSA is the premier provider of learning and knowledge for the meat science discipline. The association delivers innovative learning experiences, opportunities for peer-to-peer collaboration and leadership development programs designed to advance the meat science discipline.

Offerings include industry science conferences, continuing education programs in meat quality and consistency, a peer-reviewed journal, and a growing online library of articles, fact sheets and training resources. In addition, the organization promotes the development of students through its innovative meat judging program, product development competition and leadership training activities.


Social Media Policy

TheMeatWeEat is a project of AMSA.  We encourage comments and discussion that support making informed decisions regarding the meat your family enjoys. Please be aware of the following policies for the TheMeatWeEat Facebook, Instagram, Twitter and Pinterest pages:

  • We will delete comments that contain abusive, vulgar, offensive, threatening or harassing language, personal attacks of any kind, or offensive terms that target specific individuals or groups.
  • We will delete comments that are clearly off-topic along with those that promote advertising and/or campaigning.
  • The content of all comments is immediately released, so do not submit anything you do not wish to be broadcast to the general public.
  • Comments containing personally identifiable information such as addresses and telephone numbers will be removed.
  • We will not discriminate against any views, but reserves the right to remove posted comments that do not adhere to the above standards.

Comments are welcome at any time. We will moderate comments between 8:30 am and 5:30 pm Monday through Friday, excluding federal holidays. We intend to moderate comments submitted at other times as soon as possible on the next business day. Members of the media are asked to pose your questions to the AMSA office directly at 800-517-2672, ext. 12, and to refrain from submitting questions via a posted comment. Media questions or comments will be removed from posts and addressed on an individual basis; media questions or comments will not be reposted by AMSA to its social media sites. 

Interview with The National Provisioner

Recently, Deidrea Mabry, Director of Scientific Communications for AMSA sat down with Andy Hanacek, a reporter with The National Provisioner, to discuss the launch of AMSA’s new website TheMeatWeEat.com.

The goal of TheMeatWeEat.com is “to take information that our meat scientists have and share that information with consumers, whether it be about food preparation, food safety, cooking methods, cooking temperatures… creating videos to show different techniques and just help consumers have more resources available to them,” Mabry said.

The article shows a promising future into the consumer based website and shares future plans and insights. This publicity is a major step in the right direction for furthering the reach of AMSA to consumers.  

 

Video Podcasts and Webinars

  • Grass or grain? Is there a definitively sustainable beef production system?

    03/22/2016

    The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable... read more »

  • 2015-2020 Dietary Guidelines for Americans Update

    01/12/2016

    Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more »

  • Meat in the Diet

    08/10/2015

    read more »

Social Media

  • We know that food safety is a major concern you face as a consumer. Here are some simple steps that you can follow to ensure that you are feeding your family the safest food possible. When preparing food, just follow the 4 C’s of food safety: Clean, don’t Cross Contaminate, Cook, and Chill.
  • Fun Fact Friday! September is Food Safety Month! So here is a review of all things food safety for meats you need to know!
  • Fun Fact Friday! Many people are afraid to get frozen product because they will have to thaw it. But it's not that bad! Here's everything you need to know about thawing meat products!
  • Did you know pork only has to be cooked to an internal temperature of 145 degrees Fahrenheit? For more safe cooking temperatures check out our newly added article on themeatweeat.org!
  • Trivia Tuesday! What is the most common cut of meat used for fajitas?