Featured Video Podcast

  • University Highlight- Kansas State University

    University Highlight- Kansas State University

    Incredible meat scientists gain their knowledge through experience not just in the workplace, but through education and opportunities provided in and out of a classroom. The American Meat Science Association would like to take an opportunity to showcase those universities who help students grow into successful individuals. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these universities important to meat science. This week’s university showcase is Kansas State University.

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  • Meet the Meat Scientist

    Meet the Meat Scientist

    The world of meat science is built from scientists. The American Meat Science Association would like to take an opportunity to showcase individuals who help our industry succeed. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these people. This week’s “Meet the Meat Scientist” is Christy Cashman.

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  • Do you wash your meat before cooking it?

    Do you wash your meat before cooking it?

    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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  • 4 C's of Food Safety

    4 C's of Food Safety

    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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  • Food Safety Tips for Summer!

    Food Safety Tips for Summer!

    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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Featured Meat Scientist

Jimmy Wise

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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

  • Incredible meat scientists gain their knowledge through experience not just in the workplace, but through education and opportunities provided in and out of a classroom. The American Meat Science Association would like to take an opportunity to showcase those universities who help students grow into successful individuals. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these universities important to meat science. This week’s university showcase is Kansas State University Thank you, Dr. Travis O’Quinn, for being our spokesman for Kansas State University and being a leader for students in the industry
  • The world of meat science is built from scientists. The American Meat Science Association would like to take an opportunity to showcase individuals who help our industry succeed. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these people. This week’s “Meet the Meat Scientist” is Christy Cashman. Check out her full interview below!
  • "From a food safety standpoint, it's a bad idea because we can potentially spread the bacteria that are on the meat to all other areas of our kitchen..." It's an old wives' tale that just won't die: the idea that you should wash your meat and poultry before cooking it For the full story, check out The Meat We Eat online.
  • 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.
  • It’s no wonder sometimes 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 is then broken down into smaller cuts available at the meat counter or butcher. Follow the link below to find out more!
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