Meat Safety

  • 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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  • 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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  • 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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  • How should I store my meat?

    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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  • Food Safety Tips for Summer!

    Jul 30, 2018
    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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  • What is Purge?

    Aug 17, 2017
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  • Four Steps for Food Safety

    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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  • 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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  • Do you wash your meat before cooking it?

    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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  • 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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  • 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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  • 3 Ways to Fight Food Waste, In and Out of Your Kitchen

    May 23, 2017
    Every year, billions of pounds of good food go to waste in the U.S. because home cooks are not sure of the quality or safety of items. USDA estimates that 21% of the available food in the U.S. goes uneaten at the consumer level. In total, 36 pounds of food per person is wasted each month at the retail and consumer levels!
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  • The Truth About Antibiotics

    May 17, 2017
    Information is often thrown around in the news about antibiotics in meats and what that means for the consumer. Many of these sources claim that animals used for slaughter are constantly being pumped with antibiotics to promote growth and other valuable characteristics. In reality, the main reasons antibiotics are used is to keep the animals healthy.
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  • Role of Convenient Meats in Healthy Diets

    May 16, 2017
    All foods can fit into a balanced diet, and while there really are no good or bad foods, there are good and bad diets. In order to know the difference it’s important to be an educated consumer and build diets with foods from all food groups, be mindful of appropriate portion sizes, and be physically active to help balance calories in and calories out.
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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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  • 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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  • 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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  • What are Nitrites/Nitrates?

    Apr 12, 2017
    Nitrites give cured meats, like ham and bacon, the distinct color, aroma and flavor we love. Nitrite is also an antioxidant and has antimicrobial properties.
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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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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

  • Fun Fact Friday! September is Food Safety Month! So here is a review of all things food safety for meats you need to know!
  • Fun Fact Friday! Many people are afraid to get frozen product because they will have to thaw it. But it's not that bad! Here's everything you need to know about thawing meat products!
  • 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!