Scott DeFillippo/Consumerist

5 Pro Tips For Making A Juicy, Delicious Burger This Memorial Day

You can see it now, can’t you, in your mind’s eye? It’s juicy, it’s delicious, it’s cooked perfectly, and you made it: it’s your ideal Memorial Day burger. Let us help you get there with a few handy tips that will help your fantasy burger become a reality this holiday weekend. [More]

Allison

An Oversupply Of Cheese & Meat Hurts Producers; Means Better Prices At The Store

Supply and demand: the push and pull of time, money, materials, and desire that influences the price and availability of all commodities. An overreaction to a shortage today can result in a glut a few years from now, and vice versa.  So how did we end up with the current overabundance of cheese, meat, and grains in the U.S.? [More]

eblaser

McDonald’s Testing Fresh Ground Beef For Its Hamburger Patties

In yet another attempt to align with consumers’ shifting food preferences, McDonald’s is testing hamburgers made from fresh ground beef instead of frozen patties. [More]

(Teresa RS)

Cargill Cutting Back On Antibiotics In Its Beef

While several large chicken producers and buyers have made efforts to reduce the non-medical use of antibiotics, the beef industry has not been as quick to respond to growing concern among the medical community, and consumers at large, about the overuse of these medically important drugs in cows. But beef biggie Cargill has announced a plan to cut back on the vital antibiotics it provides to its bovines. [More]

Black Angus Burgers Sold At Walmart May Contain Pieces Of Wood

Black Angus Burgers Sold At Walmart May Contain Pieces Of Wood

Do you have any boxes of Walmart house brand Black Angus beef burgers with Vidalia onions lurking in your freezer? If so, time to check labels: almost 90,000 pounds of that specific burger type (about 44,784 boxes) has been recalled because there may be “extraneous wood materials” in the meat. [More]

Man Accused Of Stuffing $80 Worth Of Steak Down His Pants

Man Accused Of Stuffing $80 Worth Of Steak Down His Pants

People love steak. We love steak so much that people who want to eat steak but can’t afford it will steal, it, and do so by stuffing it down their pants. Why pants? Why steak? We can answer the second half of that question, at least. [More]

Nearly 168,000 Pounds Of Ground Beef Recalled For E. Coli Contamination

Nearly 168,000 Pounds Of Ground Beef Recalled For E. Coli Contamination

Adding a few ingredients to ground beef can make for a delicious meal, but there’s nothing tasty about the addition of E. coli in your meat. For that reason, an Omaha company is recalling nearly 168,000 pounds of beef.  [More]

Want To Buy Your Beef In Bulk But Don’t Have The Freezer Space? Consider The Meat Locker

Want To Buy Your Beef In Bulk But Don’t Have The Freezer Space? Consider The Meat Locker

American are used to the concept of buying in bulk now, carting home everything from economy tubs of peanut butter to crates of toilet paper. But although it’d be cheaper per pound to buy, say, half a cow at once instead of different cuts here and there, the problem of buying meat in bulk is that it takes up a whole lot of room in the freezer, space many people just don’t have. That’s where rentable meat lockers come in.

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(Steve R.)

Farmers Say They’re Making Too Much Money Off Beef To Go Drug-Free

We already know that 4-in-5 popular restaurant chains have put little to no thought into dealing with the overuse of antibiotics in the farm animals that provide the beef, chicken, and pork for their foods. And though chicken titans like Perdue and Tyson are nudging the poultry industry toward fewer antibiotics, cattle farmers are apparently more reluctant to head the drug-free route because they are making big profits on drugged-up cows. [More]

Tests Find Drug-Resistant Bacteria In 18% Of Conventionally Raised Ground Beef

jpmarth

Bacteria is everywhere, so it’s no surprise that you’ll find at least some ugly little pathogens in any meat products you buy. Most of these bugs won’t survive the cooking process, especially if you get that meat up to 160 degrees before serving. But since so many people like their burgers on the rarer side, it’s smart to know the potential risks. [More]

(Kim Moynes)

5 Ground Beef Labels To Look Out For & What They Mean

So you’re eating burgers at a cookout with some friends. One pal asks the host, “Hey, is this ground beef organic?” The host smugly answers, “Of course, I only buy grass-fed.” “Oh, so it’s antibiotic free?” queries another buddy, to which the host replies, “Didn’t you hear me? I said it’s grass-fed.” What the host apparently doesn’t know is that he may be very mistaken. [More]

Consumer Reports

How Safe Is Your Ground Beef?

This story was first published by our sister publication Consumer Reports.

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We have no idea if this Budget Beef is mechanically tenderized, as it is visually no different than meat that doesn't go through the process. (photo: catastrophegirl)

Mechanically Tenderized Beef To Finally Be Labeled

More than a quarter of all beef sold in the U.S. is mechanically tenderized, meaning that machines with tiny little blades have been used to make the raw product more tender. But this step can also have the effect of driving surface pathogens deeper into the meat where they might not be killed during the cooking process. Since 2000, the Centers for Disease Control and Prevention has received reports of six outbreaks attributable to these products. Two years ago, the U.S. Department of Agriculture announced it was going to require labels for mechanically tenderized beef. Those labeling rules have now been finalized and will go into effect a year from now. [More]

McDonald’s Launching Line Of Bigger Burgers For A Limited Time

McDonald’s Launching Line Of Bigger Burgers For A Limited Time

In the latest in a series of changes announced by McDonald’s as it tries to win its way back into the hearts and mouths of consumers, the chain is launching a line of larger burgers starting later this month, for a limited time.

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(Emerson 113)

Consumers Want To Eat More Local Beef, But There Aren’t Enough Butchers These Days

Does the idea of a hard day at work cutting up cattle carcasses appeal to you? If not, you’re not alone: Despite the growing trend toward eating more local beef, there simply aren’t enough people going into the profession of butchering to meet the increased demand.

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Appeals Court: Insurance Doesn’t Have To Pay For 2008 Burrito Recall

Appeals Court: Insurance Doesn’t Have To Pay For 2008 Burrito Recall

You might remember the Foster Farms Salmonella outbreak last year, which made hundreds of people sick. The company’s insurer, Lloyd’s of London refused to pay for their losses from the outbreak and following recall because the company waited a very long time before officially recalling any meat. The federal government was able to shut down poultry plants, but not recall the meat, since it wasn’t “contaminated” by any substances that you don’t normally find in chicken. [More]

McDonald's is bringing back its Chicken Select products amid increasing beef prices and a poultry war with Burger King.

McDonald’s Bringing Back Chicken Selects Amid Increased Focus On Poultry

Two months after McDonald’s announced it would cut down on menu offerings, the Golden Arches has plans to bring back its defunct Chicken Select tenders. [More]

(Teresa RS)

California Slaughterhouse Co-Owner Pleads Guilty To Processing Cattle With Cancer

The co-owner of a now defunct California slaughterhouse at the center of a February 2014 recall that involved 8.7 million pounds of beef found “unfit for human food” has pleaded guilty in the federal case, acknowledging that he processed cancerous cattle.

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