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Jul 19, 2019
The summer is fast approaching, when packing up for a summer picnic don’t forget food safety. About 1 in 6 people in the US will become sick from something they ate this year, and a few safety tips can help keep you and your family from being part of that statistic.
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Aug 20, 2018
Did you know that aging beef increases tenderness of meat by allowing enzymes in the meat to break down protein? Learn more about the aging process in this article!
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Aug 15, 2018
Many changes occur in the conversion of muscle to meat. Check out the article below to learn more.
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Aug 10, 2018
Ever wonder if the meat in your fridge should be trashed rather than prepared? Here are a few tips and tricks to determining if the product is spoiled or still safe and delicious to eat.
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Aug 01, 2018
The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored in the coldest part of the refrigerator.
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Sep 07, 2017
The amount of adipose tissue differs widely among carcasses. The amount of fat stored in adipose tissue and the total quantity of adipose tissue increase rapidly as animals mature (if they are on a high plane of nutrition) and can be affected by the amount and type of feed fed to the animal, hormone balance and genetics.
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Aug 23, 2017
Sufficient iron intake plays an integral part in maintaining a healthy body. In fact, iron deficiency anemia is the most common nutrition deficiency across all parts of the world. A deficiency in iron can cause loss of energy, mood changes and headaches.
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Aug 21, 2017
For 25 years, the Beef Checkoff has funded the National Beef Quality Audit in order to better help beef producers set standards for quality and consistency of the US beef supply. While past NBQAs focused heavily on carcass traits, the 2016 audit highlighted the concerns of sustainability, food safety and animal well-being.
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Aug 17, 2017
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Aug 10, 2017
Everyone involved with food is responsible for its safety including the farmer/rancher, the processor, the grocery store or restaurant, and the consumer.
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Aug 09, 2017
Thanks to extensive farm-to-fork efforts, beef is leaner than ever before. Since the late 1970s, the per capita contribution of beef to the diet has seen a 44 percent reduction in fat and a 29 percent reduction in saturated fat.
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Aug 02, 2017
The Agricultural Marketing Service (AMS) of the USDA, oversees the Beef Carcass Quality Grading Program that deals with grading such as USDA Prime, Choice or Select.
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Aug 02, 2017
The U.S. meat industry provides products that are in fact both affordable and safe. The industry has worked to increase the affordability of the product.
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Jul 19, 2017
Ground beef accounts for an estimated 60% of all beef consumption in the U.S. and is a frequent purchase in many households.
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Jul 19, 2017
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.
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Jul 19, 2017
It's an old wives' tale that just won't die: the idea that you should wash your meat and poultry before cooking it.
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Jul 12, 2017
Endless handling and cooking instructions are listed on products, found in cookbooks and readily available on the internet. One of these food safety practices is to use a thermometer to make sure meat products are fully cooked and safe for consumption. But is using a thermometer truly necessary for the when cooking a product?
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Jun 08, 2017
The most abundant chemical in meat is water followed by protein then fat. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally.
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May 31, 2017
According to the USDA My Plate campaign a person should consume 3 ounces of lean protein per day. You may ask yourself the question, "What is considered lean?" Lean meat can be anything from pork, chicken, beef, lamb, or fish. Checkoff programs have identified lean cuts of meat for beef and pork.
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May 30, 2017
Meat and poultry products must be refrigerated or frozen after processing and before shipment to inhibit spoilage and growth of pathogens. During transportation and storage, the challenge is to maintain proper refrigeration temperatures.
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