Meat
USMEF to honor former head of the USTR and co-founder of “Where Food Comes From” for contributions to the U.S. red meat industry.
News is circulating that it may be the last time McDonald’s has the McRib on its menu. While a farewell tour may be underway, the University of Nebraska’s Meat Sciences Department created the technology behind the McRib.
London-based Hoxton Farms said on Thursday it had raised $22 million from investors to build a pilot plant to produce animal fat from stem cells, aiming to tap into the growing market for less carbon-intensive foods.
U.S. red meat suppliers met face-to-face with buyers from the Philippines and Vietnam, adding a personal connection between USMEF members and exporters with importers and processors.
Beef steak has historically been a popular cut among beef consumers, both at retail and foodservice. Here’s a look at a recent study, monitoring beef steak’s performance within five primary demand drivers.
America’s cowboys think the tech giant could have Googled more accurate scientific information about beef’s sustainability and value to the environment.
While plant-based meat alternatives seem to have lost their hype, scientists work to develop another protein alternative—mealworms.
As part of recent legislation and cost-saving strategy, meat alternatives continue to increase in consumption at U.S. military bases, both state-side and abroad.
More Select grading carcasses and fewer Prime goes against what beef customers desire. To offset this drop, end users have adopted a new chilling method to increase reserves before prices soar.
A meat processing cooperative near Jonesborough, Tenn., faces opposition by residents who have concerns about the facility being constructed near their backyard.
Discolored beef at the store or in your home? The U.S. beef industry loses $3 billion annually to meat discoloration, while in most cases, the beef is perfectly edible and nutritious.
Recently introduced legislation would increase annual funding for two programs that aim to bolster global demand for U.S. agricultural products.
JBS USA announced it is closing its Planterra Foods business unit subsidiary with the OZO brand just two years after its launch.
A new, state-of-the-art meat processing facility has officially opened as part of the Northeastern Regional Corrections Center’s (NERCC) working farm.
Approximately 87,383 lb. of various ready-to-eat meat products, processed at Behrmann Meat and Processing Inc., in Albers, Ill., may contain Listeria monocytogenes, according to the USDA FSIS.
“Food inflation is a hot topic,” Michael Swanson says noting that overall prices in the category are running at 6% higher than a year ago, whereas typically year-to-year food inflation is 1%.
The U.S. Meat Export Federation (USMEF) hasn’t released its November numbers past October due to the government shutdown. If they’re anything like October’s numbers, then they could be record-shattering.
Ahead of the holidays the NCBA has released a new two-hour video in hopes to “spice up any gathering and celebration.” The Beef Drool Log video features a prime rib roast cooking to perfection over an open flame.
Canines serve as a valuable asset in protecting the U.S. agriculture industry, helping detect foreign animal diseases and other invasive species and pests from entering the border.
Clear Lab uses a robotic platform to improve food safety and its method shortens testing turnaround times by up to five days.
The Centers for Disease Control agrees that frontline meat and poultry workers should be some of the first vaccinated after health care workers and those in long-term care facilities.
When rumors circled a few weeks ago of pork packing plants refusing loads because of diminished capacity from worker absenteeism due to COVID-19, how could anyone really be surprised?
A U.S. Congress panel is investigating COVID-19 outbreaks at meatpacking plants nationwide. Here’s how some of the packing plants responded.
Frontline meat workers deserve immediate access to vaccines, the Meat Institute says, and urges Biden’s administration not to create inflexible standards that could force facilities to decrease capacity utilization.
USDA announced an additional investment of more than $14 million to support agricultural workforce training in historically underserved communities to increase resilience of the U.S. meat and poultry processing sector.
The project is funded by the Meat Talent Development Program, a $5 million program created by Wisconsin Gov. Tony Evers to strengthen the state’s meat processing supply chain and workforce.
Is Walmart’s investment in Sustainable Beef a big deal? If Walmart were serious about beef, they would be buying or building their own kill plant, Barnard says, unless it’s a precursor to a bigger move.
An Executive Order recently called for “advancing biotechnology and biomanufacturing” to create a more “sustainable” bioeconomy. What is this, you may ask? A decoy.
“Protein alternatives” manufactured by Beyond Meat, Inc. have been found to contain less protein than the company claims. The company now faces a lawsuit under five action causes.
Texas Tech professor is working with groups from Australia and Ireland to identify the genetic qualities of high-grade beef.