Fresh Meat

  • Transporting Meat and Poultry

    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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  • Are spinach and other vegetables a true substitute for meat as an iron source?

    May 24, 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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  • Worker Safety in the Meat Packing Plant

    May 10, 2017
    Many years ago the industry was among the most dangerous, but over time, particularly in the last 25 years, that has changed dramatically. Yet, probably due to the reading of books such as The Jungle by Upton Sinclair, consumers remain very concerned about the safety of the workers in the meat packing plants.
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  • Grilling: Selecting the Perfect Steak

    May 03, 2017
    The days are getting longer and the temperatures are rising. As summer draws closer, it is time to break out the barbecue grills and grill up some meat. It is easy to fire up the grill, but sometimes more difficult to decide what on the grill.
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  • Mechanically Tenderized Beef

    Apr 26, 2017
    You may have heard or read something recently about new labeling requirements for meat that has been mechanically tenderized. We have had a few questions about it and wanted to help people understand what this really means.
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  • Ground Beef Packaging, What's the Difference?

    Apr 26, 2017
    You are more than likely to find more than one packaging method at your local meat counter, so what are the real difference? Ground beef can be packaged in traditional packaging, modified- atmosphere packaging, vacuum sealed packaging, or chub packaging.
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  • Knives - Tips and Tricks

    Apr 19, 2017
    Knives are designed for particular functions. For meat, a chef’s knife is used for chopping, cubing, mincing and dicing; a narrow thin-bladed knife for boning; and a cleaver for cutting through bone and for tenderizing.
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  • Water in Meat and Poultry Products

    Apr 12, 2017
    Have you ever wondered why cooked meat reduces in size compared to the raw product? One of the reasons for the decrease in size is due to water lost in the cooking process.
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  • Inspection in the Meat Plant

    Apr 12, 2017
    Every time an animal is slaughtered in the United States it goes through the process of inspection. The biggest reason inspection of meat is required is to make sure that consumers are receiving a safe, wholesome product. This is why inspectors are placed throughout the plant to ensure they are meeting sanitation requirements.
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  • Storing Meat in the Freezer

    Apr 06, 2017
    Ever wonder if that meat in the freezer is still good? With so many different types of packaging used at the meat counter, it’s hard to tell just how long meat will last in the freezer. The type of meat and how it is packaged plays a huge role in how long it can be stored.
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  • How Can You Tell if Your Meat is Still Fresh?

    Apr 06, 2017
    You open your fridge and reach for your favorite cut of meat. As you are unwrapping it you look down at the product date on the package and see that the date has already passed. You inspect the meat looking to see if it still looks fresh. Can the meat still be good, even if the date on the package has passed?
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  • Pork Production: Farrow to Finish Process

    Mar 09, 2017
    On average Americans eat around 49 lbs. of pork per person each year. How does all that product end up on your plate? Unlike the beef industry, pork production is very fast paced and always changing rapidly.
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  • What's The Deal With Veal?

    Mar 02, 2017
    Veal is meat from a calf or young beef animal. These calves are raised until about 16 to 18 weeks of age, weighing around 450 pounds. Most of these calves are products of the dairy industry. Male dairy calves have little value to the dairy industry, so they are used in the veal industry.
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  • Anatomy of a Food Label: Certified Angus Beef

    Mar 02, 2017
    When you go to the meat counter one thing you may see on a meat label would be the words CAB, or Certified Angus Beef. Consumers hear about this program all of the time as being a better, higher quality option for beef. What is the purpose behind this program and what makes the beef labeled CAB different from the rest?
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  • Pasture to Plate Series: Feedlot

    Feb 23, 2017
    Entering the feedlot is the final step for beef animals before they are slaughtered. In this step the animals are fed a high energy diet until they reach their goal weight. Find out what they eat and more in this article.
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  • How To Test For Tenderness In Meat

    Feb 23, 2017
    When you go to the meat counter to select a cut of meat for your family, one word that comes up is tenderness. You may be asking yourself, what affects tenderness and how is it tested? Many different factors, from the animal’s breeding and nutrition to the way the meat is stored and prepared, can impact tenderness.
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  • Let's Talk Turkey!

    Nov 17, 2016
    The USDA has prepared this handy guide to help make sure your Thanksgiving meal preparations include food safety!
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  • What is marbling?

    Nov 15, 2016
    Marbling, or white flecks of fat within the meat muscle, is often evaluated on the cut surface of the rib-eye or loinieye.
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  • Safe cooking tips for your turkey.

    Nov 15, 2016
    A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F for your turkey has been reached to destroy bacteria and prevent foodborne illness.
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  • Meat Inspection Stamps

    May 10, 2016
    The Federal Meat Inspection Act of 1906 made inspection mandatory for all meat that crossed state lines. The Wholesome Meat Act of 1967 required the inspection of meat sold within a state meet inspection requirements at least as stringent of those of the federal system.
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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 »

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