National Cattlemen's Beef Association’s Post

There’s a common belief in the meat industry that grass-fed beef is superior, but that’s a huge misconception! Grain-finished beef is just as good for you, if not better, and many meat lovers don’t realize this‼️ That’s why I’m on a mission to educate consumers about the truth behind grass-fed beef and highlight the real benefits of pure, all-natural, grain-finished beef. Stay tuned to uncover more about the meat industry and gain a deeper understanding of pure, quality beef! 🥩 #BetterThanGrassFed #MeatMyths #undeniablypurebeef #mrmeatmaster #grassfedbeef #grainfedbeef #meatindustry #farmtotable #foodfacts

The chicken carcass is the broiler industry’s final product, but a range of issues can affect its quality and, ultimately, the amount of edible food available for consumers. For producers, there are a variety of ways to manage outcomes, says an industry expert — starting with the earliest stages of birds’ lives. Liris Kindlein, DVM, professor at the Federal University of Rio Grande do Sul in Brazil discusses the factors involved in carcass quality. Read more and access a webinar on this topic at https://lnkd.in/eaanAxVN #poultryproduction #poultryquality

Dive deep into the world of meat evaluation with us! Join our FREE WEBINAR as we navigate the various judging focuses of meat science with Realityworks’ meat cut models for beef, pork, lamb, and chicken. Register here: https://lnkd.in/gY9WEPMN #meatevaluation #butchering #foodscience #meatjudging #culinaryarts #careerexploration #Realityworks

🎬 Cue the dramatic music and spotlight 🎬 Dear Allgemeine Fleischer Zeitung and FLEISCHWIRTSCHAFT, we heard you’re on the hunt for top-notch talent and innovative ideas in the meat industry for your "Förderpreis der Fleischwirtschaft 2024". Well, look no further because our team members are throwing their hat in the ring 🥩➡️🌱 https://lnkd.in/dydUdqiD Why us you ask? Because we’re on a mission to redefine the meat industry...without the animal part. Yes, you read that right! While you’ve been scouring the industry for the next big thing in beef, pork, and poultry, we’ve been crafting the #betterproteins: juicy, most tender #plantbased proteins that even your grandmother’s Sunday roast would envy. Who else thinks we should win this thing 😉? #MeatIndustryRevolution #PlantBased #betterproteins #alternativeproteins #Innovation #futureoffood

Average Amount of Meat from Each Sub-primal Cut Less than half of a live animal’s weight at harvest is actually available as various meat cuts for takehome beef. For example, a 1,200-pound steer with a 62.5 percent dressing percentage yields a hot carcass of 750 pounds. After further processing and de-boning, approximately 527 pounds of meat will be wrapped for consumption. Figure 2 shows the amount of meat that can result from each primal and sub-primal beef cut.

A Beefy Triumph: Frontmatec's Q-FOM™ In the world of beef, unlocking the true value involves a detailed analysis of key factors such as Marbling + IMF%, Eye Muscle Area, Meat Colour, and Fat Colour. A journey where precision matters! Frontmatec has taken the lead in defining this narrative by introducing the Q-FOM™ Beef, a revolutionary grading system not reliant on individual operators. Extensive trials conducted in Australia, North America, and Europe have affirmed the exceptional consistency and effectiveness of Q-FOM™ Beef across diverse breeds and categories of beef and dairy cattle. Frontmatec proudly stands as the sole Company in Australia that secured the coveted AUS-MEAT approval for Q-FOM™.  What sets them apart is not just the approval itself but the achievement of mastering all five critical parameters: MSA Marbling, AUS-MEAT Marbling, Eye Muscle Area, Meat Colour, and Fat Colour. This success story is a testament to Frontmatec's unwavering commitment to excellence and innovation in the beef industry and for those seeking high-quality beef grading solutions, the proof is in the  Q-FOM™ assuring consistency and precision, unlocking the true value of beef.  Why settle for less!  

Want to stay ahead with the latest innovations in the food industry in Asia and the Middle East? The latest issue of ASIA & Middle East FOOD TRADE Journal is now available, packed with the newest trends and innovations in the food sector. What's inside: ✔ Cutting-edge food technologies ✔Innovative product launches ✔Industry expert insights Don't miss out on the latest developments shaping food's future. 📈 👉 Read the latest issue of #AMEFT here and stay ahead in the industry! #FoodTech #News What sources do you rely on for your industry news? Share your insights with us!

🍖 Ever wondered why cooked beef immediately after being slaughtered tends to be stiff? 🧐 Well, there's science behind it! It's all about rigor mortis, a postmortem change causing muscle stiffening due to chemical shifts in myofibrils. When energy reserves deplete, proteins like actin and myosin lose extendability, making muscles rigid. Rigor mortis kicks in about 3 hours post-death, lasting approximately 72 hours. For beef, rigor mortis sets in 6-12 hours after slaughter, while poultry experiences it within 15 minutes to 1 hour post-slaughter. 🕰️ Understanding the process helps us appreciate the culinary science behind that firm texture in some of our cooked meats! 🥩✨ meat technology #MeatTexture #RigorMortis Why are we food scientists? 🤔 Because we comprehend the science within food! 🥼🔬

❌ Alabama becomes latest US state to attempt to ban cell-based meat ✍ Senators in Alabama have passed a bill to ban the sale of cell-based meat and seafood within the state. Sponsored by Republican senator #JackWilliams, the bill – named SB23 – makes it a Class C felony to manufacture, sell or distribute cell-based meat within #Alabama 🍗 Williams, who is a cattle farmer, raised concerns surrounding cell-based meat’s safety. He seemed to ignore USDA and FDA assessments that found cell-based chicken from UPSIDE Foods and GOOD Meat as safe for consumption, as well as the news that 48,000 birds were culled on an Alabama chicken farm due to a pathogenic avian flu in November last year ⛔ Alabama follows in the footsteps of #Florida, #Texas, #Nebraska, #Tennessee and #Wisconsin, as well as #EU countries #Italy, #France and others 🧫Read more on The Cell Base 👇 #cellbasedmeat #cultivatedmeat #cellag #US #legislation #altprotein https://lnkd.in/gJzSNXEA

#DidYouKnow, 82% Of Scots would like to buy food and drink produced in Scotland more often when grocery shopping? And that is true for meat too, especially for beef and poultry.🍗 🍖 Delve deeper into recent trends within the meat (including beef, lamb and pork), poultry and venison categories in our newest report, here: https://bit.ly/3S00pCx #Insights #MeatCategory