A project of the American Meat Science Association
Red Meat and Your Heart Health: Can You Have Your Steak and Eat it Too?
That ‘Blood’ In Your Meat Isn’t What You Think It Is
Specialty Steak Cut Unveiled By Reno Meat Science Professor
Why being able to distinguish between a good and a bad fat matters so much
CEV Multimedia And American Meat Science Association Develop New Industry Certification
University of Nevada meat professor finds new cut of steak - Bonanza - between ribs
We’re So Confused: The Problems With Food and Exercise Studies
What It Takes To Have a Winning Diet
Cargill expands antibiotic-free turkey line
New ways show how to reduce salmonella in meat products
McDonald’s is Making More Positive Changes to its Menu Items
Dickey's Barbecue commits to antibiotic-free chicken
Is “Sustainable Beef” Really A Thing?
SANDERSON FARMS TAKES ON MISLEADING FOOD LABELS
New ways show how to reduce salmonella in meat products Lactobacillus oligofermentans glucose, ribose and xylose transcriptomes show higher similarity between glucose and xylose catabolism-induced responses in the early exponential growth phase (pdf)
McDonald’s Announces New Antibiotics Policy
USDA Announces Reopening of Brazilian Market to U.S. Beef Exports
Beef’ Beefs Up on Beef
British beef and lamb is sold in the US 20 years after the mad cow disease scandal
Saudi Arabia reopens market to U.S. beef
Certified Angus Beef LLC to receive Don L. Good Impact Award
FDA Determining How to Use ‘Natural’ on Food Labels
Bacteriophages can reduce Salmonella in meat products by 90%
5 ways to debunk myths that beef's not sustainable
Is that blood in my meat package? Latest MythCrusher video says no
Video: Eating Like A Pig: The Role Of Meat In The Human Diet
The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable... read more »
Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more »
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