Meat in the Diet

  • Do you wash your meat before cooking it?

    Aug 07, 2019
    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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  • Aging Beef

    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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  • Conversion of Muscle to Meat

    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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  • Does Color Change Mean the Product is Spoiled?

    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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  • National Beef Tenderness Survey – 2015

    Aug 06, 2018
    Tenderness is often found to be the most important factor of beef eating satisfaction. To determine trends in tenderness, the National Beef Tenderness Survey is utilized. Since 1998, five of these studies have been conducted to provide a resource for consumers on retail and foodservice beef tenderness.
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  • How do you cook your steak?

    Aug 03, 2018
    In 2011, the USDA revised the safe minimum cooking temperatures for consumers to use in their homes to protect themselves against food-borne illnesses. These safe cooking temperatures are paired with new recommended resting times to ensure all harmful bacteria are killed through the cooking process.
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  • Meats Place in our Daily Diet

    Jul 27, 2018
    Recently, “Meatless Monday’s” and meat-free diets have risen in popularity. Companies are cutting meat from the menu and even refusing to provide reimbursement for red meat and poultry when traveling on business. These campaigns are gaining participants with the hopes of decreasing the individual’s greenhouse gas emissions and carbon footprint.
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  • How much fat is in meat?

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

    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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  • National Beef Quality Audit: Setting Standards for Quality and Consistency

    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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  • What’s Really In That Chicken Nugget?

    Aug 16, 2017
    Chicken nuggets are in fact usually made of the same meat that you see in the supermarket, that is, broiler meat.
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  • Beef in a Healthful Diet

    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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  • Back to School Food Safety

    Aug 07, 2017
    Whether it is the start of school, or off to work, many people will be packing up a lunch. It is important to keep that food safe, during the commute or while it sits, waiting for lunchtime.
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  • What is Certified Tender?

    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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  • Is Meat and Poultry Affordable?

    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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  • Color of Cooked Ground Beef as It Relates to Doneness

    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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  • Pork: Where did this cut come from?

    Jun 22, 2017
    Names for cuts of meat can be confusing. The cut referred to as the leg on pork, veal and lamb, is known as the round when it’s on a cow. So, it’s no wonder that consumers get overwhelmed at the meat counter and stick to cuts they are already familiar with. Pork is sectioned into five major sections – pork shoulder, picnic shoulder, loin, side and leg – and then broken down into smaller cuts available at the meat counter or butcher.
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  • Add Variety to your Diet with Lamb

    Jun 12, 2017
    Americans eat significantly less lamb than they do beef, pork or chicken. They also eat less lamb than the rest of the world. Per capita lamb consumption around the world totals just over 4 pounds annually; however in the U.S., per capita lamb consumption was only 0.88 pounds in 2011.
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  • Facts on Nitrites in Cured Meats

    Jun 12, 2017
    When people hear about cured meats, they commonly have concerns about a specific ingredient used in them called nitrite. Nitrites have several beneficial uses in cured meats and are a key ingredient to giving cured meats their identity, including their pink color and savory flavor.
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  • How to Incorporate Lean Meats in Your Diet

    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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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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