Myth: There are too many risks associated with handling raw beef and defrosting beef for it to be at the center of the plate at meal time. The Facts: Actually, there are many tips that consumers can implement into their beef purchasing and preparation routines which contribute to a safe, enjoyable beef-eating experience. Tip 1- […]
Horse meat in your ground beef? Not in the United States because of strict oversight & labeling laws to ensure 100% beef.
Pia Untalan Olafson, Research Molecular Biologist, USDA-Agricultural Research Service This is a topic of discussion within the beef industry. The following article does not necessarily represent the opinion of the Beef Checkoff or the US Department of Agriculture. The following is Q&A with Pia Untalan Olafson about the Lone Star tick and its association with the […]
There have been a multitude of questions about transglutaminase or “meat glue” lately. Let’s set the record straight on this safe, naturally-occurring enzyme that has been used for nearly two decades. What is Transglutaminase or “Meat Glue”? Transglutaminase (TG) or “meat glue” is a naturally-occurring enzyme, composed of simple amino acid chains. Why is TG […]
The entire beef community works every day to produce high-quality beef for Americans. So, where does it all begin? The beef lifecycle begins on a cow-calf operation; where farmers and ranchers maintain a herd of mama cows for breeding. First, cows (mature female cattle) and bulls (intact adult male cattle) are bred to produce calves. […]