Meat Safety

  • How should I store my meat?

    Sep 07, 2017
    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.
    Full story
  • What is Purge?

    Aug 17, 2017
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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?
    Full story
  • Food Safety Tips for Summer!

    Jul 11, 2017
    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.
    Full story
  • 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.
    Full story
  • 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!
    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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • 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.
    Full story
  • Let's Talk Turkey!

    Nov 17, 2016
    The USDA has prepared this handy guide to help make sure your Thanksgiving meal preparations include food safety!
    Full story
  • Safe cooking tips for your turkey.

    Nov 15, 2016
    A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F for your turkey has been reached to destroy bacteria and prevent foodborne illness.
    Full story

Video Podcasts and Webinars

  • Grass or grain? Is there a definitively sustainable beef production system?


    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


    Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more »

  • Meat in the Diet


    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” #TheMeatWeEat #hormonefree #antibioticfree
  • Check out to learn more about "Hormone Free" and "Antibiotic Free" labeling. #TheMeatWeEat #hormonefree #antibioticfree