Meat in the Diet

  • The Myth Behind Meatless Monday

    Apr 06, 2017
    Many think meatless Monday is a thing of the past, when in reality the campaign has only gained popularity over the past years. Most of the popularity has been fueled by celebrities and popular blogging websites posting their favorite meatless Monday recipes. One of the reasons people choose to participate in the campaign is to reduce greenhouse gas emissions and their carbon footprint.
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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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  • 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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  • 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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  • How are nutrients retained during cooking?

    Feb 23, 2017
    Studies of the effects of cooking and other methods of processing report no significant alterations in the protein value of meat. However, cooking at too high a temperature for long periods of time can slightly decrease the biological value of meat proteins.
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  • Aging Beef

    Jan 09, 2017
    When you go to a fancy restaurant, you may hear that their beef is "aged." Sometimes they may say that it is dry aged or wet aged. They may tell you it was aged for 14 or 21 days, maybe more.
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  • The Role of Sodium in Processed Meats

    Aug 02, 2016
    Reducing sodium in processed meats is a difficult process because the important roles sodium plays in processed meats.
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  • Meet the Meat Industry

    May 10, 2016
    Consumers incorporate protein into their meals in a variety of different ways, using a wide array of protein based products. Perhaps the simplest way to increase protein intake is consuming meat products that are naturally rich in protein.
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  • Meat in the Diet and Consumption Trends

    Apr 21, 2016
    Most Americans eat a series of “snacks” throughout the day instead of balanced meals, especially during busy work days when a bag of potato chips and a candy bar purchased from the closest vending machine serve as a meal replacement.
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  • Liquid Smoke

    Mar 01, 2016
    The process of smoking meat is an ancient food preservation technique. Throughout history, smoking has been used to add flavor as well as preserve meat.
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  • Incorporating lunch meats in your diet!

    Feb 10, 2016
    The results of this study may provide insight into how to better utilize lunch meats in the diets of U.S. children and adults.
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  • Does Color Change Mean the Product is Spoiled?

    Dec 29, 2015
    Change in color alone does not mean the product is spoiled. Color changes are normal for fresh product.
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  • What’s in a food label? Grass Fed

    Dec 17, 2015
    To use the Grass-fed label on a beef package, the USDA requires that the cattle were (1) Only allowed to eat grass or hay for their entire lives; (2) Never given grain or grain byproducts; and (3) Allowed access to pasture during the growing season.
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  • Conversion of Muscle to Meat

    Dec 11, 2015
    Most people understand that when we eat meat, we are eating an animal’s muscle. But actually, that muscle has to go through a conversion process to become the meat we consume.
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  • What is IARC and what should I do in my diet?

    Nov 17, 2015
    IARC, the International Agency for Research on Cancer headquartered in Lyon, France, operates as part of the World Health Organization.
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  • The role of diet in disease prevention

    Jul 31, 2015
    Several factors relate to an individual’s risk of developing coronary heart disease. Age, sex and genetic factors cannot be altered but several other factors, termed “environmental” risk factors can be. These include cigarette smoking, high blood pressure, obesity, lack of physical activity and diet.
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  • Why are minerals important to my diet?

    Jul 31, 2015
    A 1984 report based on data from the Second National Health and Nutrition Examination Survey (HANES II: 1976-1980) found that iron deficiencies were occurring with sufficient frequency among older infants, women between the ages of 15 and 44 and males in pre- and early-teens to warrant study and surveillance.
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  • Animal Products as a Valuable Protein Source

    Jul 31, 2015
    The word protein comes from the Greek word meaning “first” or “of primary importance”. Every living cell contains protein, whether the cell is found in skin, muscle, blood, organs, or any other component of the body.
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  • 2015 Dietary Guidelines: A Meat Scientists Review

    Jun 10, 2015
    The 2015 Dietary Guidelines for Americans should include lean meat and poultry as part of healthy American diet. Meat and poultry products play an important role in a healthy, well-balanced diet. Animal-derived proteins are the only single sources of all essential amino acids. By including meat and poultry in their diet, consumers can more easily fulfill their macronutrient requirements. Continue reading to discover the three key concepts recommending the inclusion of meat and poultry in a healthy diet.
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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