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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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.
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.
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]
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.