“It seems to me that the folks who want to buy vegan burgers...they would appreciate it not being labeled as meat or a meat food product,” said Andy Gibson, Mississippi’s Commissioner of Agriculture and Commerce.
German Navarrete, a USMEF corporate chef based in Mexico, recently developed a U.S. meat cutting demonstration utilizing virtual reality technology that uses 360-degree video images representing various meat cuts.
Americans eat nearly 50 billion burgers a year—about 3 burgers a week for each person in the U.S. While May 28th is National Burger Day, we can’t help but add a slice of cheese to celebrate all over again!
Foodborne illnesses is a big problem, but a Purdue University study shows few people use thermometers in cooking meat. Celebrity chefs have a role in educating consumers to use proper cooking temperatures.
Over the past two weeks, we've been running a series of questions and answers regarding the practice of feeding grain to cattle. The series developed after a college student, conducting research for a public-healt
Beef cows and calves wintered in drylot settings with complete rations might gain better than those on corn residue, but results of a series of Nebraska trials suggest lower input costs favor the stalk grazing.