Webinars

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

 

Jude L. Capper, Ph.D. is an independent Livestock Sustainability Consultant based in Oxfordshire, UK. The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable beef production. The webinar was originally delivered on March 22, 2016. Click here to download the PDF of the presentation.

Featured Meat Scientist

Justin Derington

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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

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  • 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?
  • Fun Fact Friday! Have a quality weekend! Enjoy this information about quality grading in beef!
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