AMS interns at the USDA Internship Meeting at USDA Headquarters. During their internship, they met with senior USDA officials, including AMS Administrator Anne Alonzo (first row in the center with black coat and white dress).
Without farmers and the agricultural businesses that support them, no one can eat. This is a simple concept, but it implies that people will continue to choose careers in agriculture. Here at USDA, one of the ways that we encourage younger generations to choose these careers is offering grants to institutions that offer agricultural curriculums.
Through the National Institute of Food and Agriculture (NIFA), USDA enables students to expand their knowledge of the agricultural industry. NIFA provides grants to schools such as the University of Puerto Rico at Mayaguez (UPRM) through the Hispanic Serving Institutions Program. This allows these institutions to offer top-notch agricultural curriculums. Read more »
USDA worked with academia and industry over the past several years to develop a system to determine beef tenderness, using an objective scale to ensure that cuts with the new label consistently meet consumer expectations.
Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts. Although the U.S. Department of Agriculture (USDA) Beef Quality Grading program is a useful tool in predicting overall consumer acceptance of beef, other factors besides those assessed by the USDA Quality Grading System affect beef tenderness. In other words, beef that may not grade to the highest USDA Quality Grade (USDA Select or Choice vs. USDA Prime) may in fact be rated just as tender by consumers. Similarly, certain cuts of beef, no matter how high their USDA Quality Grade, may not be as tender for some consumers.
To address these issues and provide consumers with a more useful purchasing tool, USDA’s Agricultural Marketing Service (AMS) worked with academia and industry to develop an accurate system to determine when consumers perceive beef cuts to be either tender or very tender. Based on an objective scale, the system ensures that specific beef cuts consistently meet these established thresholds. Thanks to the collaborative efforts between AMS and these groups, approved beef processors can now market products as USDA-Certified Tender or Very Tender through product labeling, advertisements, and promotions. Read more »