Meat in the Diet

  • 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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  • 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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  • 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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  • 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.
    Full story
  • 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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  • Grass or Grain? You decide

    May 17, 2017
    When looking at the meat counter, your choices when buying beef seem endless. Not only do you have to pick out the cut of beef but you also have the options on how that beef was raised. No matter what type of beef you pick, educate yourself about your options and what your lifestyle best.
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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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  • 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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  • Do you have questions about Iron?

    Apr 19, 2017
    Iron is an essential component of our diet. There are two forms of iron that are found in the diet; heme iron and non-heme iron.
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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

  • Have you seen the new steak emoji, recently released on the iPhone?
  • If you have questions she has answers!
  • Learn how to cut your own steaks!
  • @TheMeatWeEat: Misleading claims of “Hormone Free” or “Antibiotic Free” https://t.co/zzBDw4H1qe #TheMeatWeEat #hormonefree #antibioticfree
  • Check out TheMeatWeEat.com to learn more about "Hormone Free" and "Antibiotic Free" labeling. #TheMeatWeEat #hormonefree #antibioticfree