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Posts tagged: beef

USDA Market News Reporters Know Beef

Cattle feeding on grass

USDA Market News takes great pride in following beef through all channels of production, bringing clarity to the beef markets, and offering a wide variety of data and information available to the public.

The United States is the largest beef producer and one of the largest beef exporters in the world.  In order to remain competitive, our Nation’s beef producers and everyone else in the supply chain need reliable data to evaluate market conditions, identify trends, make purchasing decisions, and monitor price patterns.

USDA Market News – part of USDA’s Agricultural Marketing Service – provides the entire beef industry with equal access to the data they need with just the click of a button.  Livestock, Poultry, and Grain Market News Division reporters gather and disseminate beef market information, ranging from feeder cattle to retail beef prices.  From farm-to-fork, we have the cattle and beef markets covered. Read more »

Does Your Smoked Brisket Make the Grade?

Cooked brisket

Official USDA quality grade labels provide assurance that your beef cuts meet specific quality thresholds that are individually assessed by a select staff of just over 140 skilled and highly trained USDA beef graders.

I live for barbeque season. There’s nothing like the satisfaction of getting that meat done just right, and nothing like the gratification that comes with sharing it with friends and family gathered on a sunny summer’s day.

When it comes to successful barbeque, I have a bit more skin in the game than most.  You see, for me a quality eating experience at a family or community function isn’t just a personal goal – it’s a professional calling.  My agency, USDA’s Agricultural Marketing Service (AMS), is committed to helping meat and poultry producers market their high quality products to consumers across the nation (and the world), and quality is the name of our game. Read more »

A Huge Undertaking with Tremendous Benefit – USDA’s Integral Role in the National Beef Quality Audit

Chad Nelson with the University of Nebraska team

Chad Nelson takes a break from an audit with the University of Nebraska team. Pictured left to right: Kolin Scheele, Dr. Ty Schmidt, Chad Nelson, Laura Gorecki and Joe Buntyn.

About once every five years since 1991, the National Beef Quality Audit (NBQA) brings together producers, consumers, academia, and government in a collaborative research and data collection exercise that spans the entire U.S. beef industry.  Funded by the Cattlemen’s Beef Board (the beef checkoff program), the NBQA assesses the current status of the industry regarding production processes and practices that ultimately affect consumer demand for beef.

The audit uses a multi-phase approach to identify the top challenges the fed-beef (cattle raised for meat production) industry faces.  The NBQA first gathers data to measure current quality and consistency of U.S fed-beef, and then quantifies the level to which cattle producers are applying common sense husbandry techniques, specifically the Beef Quality Assurance principles, to safeguard that quality.  The results are translated into practical guidance for continued improvement in the production of fed-beef and, in turn, consumers’ acceptance of the end products found in stores. Read more »

Beef Retailers Now Labeling Mechanically Tenderized Beef

Food Safety for Mechanically Tenderized Beef infographic

Beginning this week, the USDA Food Safety and Inspection Service started requiring meat processors to properly label beef products that have been mechanically tenderized. The new label also provides customers with cooking instructions for safe handling of these products. (Click to view a larger version)

This summer and grilling season – which unofficially kicks off in less than two weeks with Memorial Day weekend – American shoppers will see an important new label on some steak packages. Beginning May 17, the U.S. Department of Agriculture’s Food Safety and Inspection Service started requiring meat processors to disclose a common practice known as mechanical tenderization and provide safe cooking instructions so their customers know to handle these products carefully.

Product tenderness is a key selling point for beef products. To increase tenderness, some cuts of beef are tenderized mechanically by piercing them with needles or small blades in order to break up tissue. This process takes place before the beef is packaged but can also occur at the grocery store’s butcher counter, at a restaurant, or in the home. The blades or needles can introduce pathogens from the surface of the beef to the interior, making proper cooking very important. However, mechanically tenderized products look no different than product that has not been treated this way, so without disclosure on the label, consumers may not know about this higher food safety risk. Read more »

Celebrating the New Face of Agriculture

(Left to right) Dr. Craig Morris, Deputy Administrator, Livestock, Poultry, and Seed Program; Angie Snyder, Associate Deputy Administrator, Livestock, Poultry, and Seed Program; Administrator Starmer; and Jamie Mitchell from Fair Oaks Farms

(Left to right) Dr. Craig Morris, Deputy Administrator, Livestock, Poultry, and Seed Program; Angie Snyder, Associate Deputy Administrator, Livestock, Poultry, and Seed Program; Administrator Starmer; and Jamie Mitchell from Fair Oaks Farms.

At the Agricultural Marketing Service and across USDA, we often talk about the fact that the face of American agriculture is changing. The ranks of our farmers, especially young and beginning farmers, include a growing number of women, people of color, veterans or folks in their second careers. So-called “traditional” agriculture defies the term as it pursues new strategies, new products, and new markets. Across the country, agriculture is diversifying and evolving to meet changing consumer demands.

I saw the new face of agriculture last week during travels to Illinois and Indiana. My first stop was a roundtable on Women in Agriculture held at FarmedHere in Bedford Park, Illinois, about 15 miles from Chicago. Twenty or so women gathered to talk about their farming goals and to hear about how USDA could support them. This topic is close to my heart – I’m a New Hampshire native, a state with the second highest percentage of women farmers in the country. The women around the table with me represented the new face of ag, but so too did the setting – an indoor, vertical farm that produces basil and microgreens in a facility designed to reduce energy costs and shrink the carbon footprint of growing food.  FarmedHere is managed by Megan Klein, an attorney by training who found her calling in urban agriculture and became part of this “new face.” Read more »

Creating Uniformity in a Diverse Industry

Livestock

Livestock correlations, like the one held at Penn State, are one way that USDA Market News ensures the accuracy and consistency in its reports. The correlation allowed reporters to compare live animal assessments and grades with the post-slaughter assessment and grades of the same animals.

During its 100 years of serving the livestock industry, USDA Market News – part of USDA’s Agricultural Marketing Service (AMS) – has prided itself in creating transparency and clarity in the marketplace by allowing all industry stakeholders to have the same information about the market at the same time.  The entire agricultural supply chain relies on USDA Market News for timely, unbiased data.  Without this free service, information would not be available to everyone equally, making USDA Market News a vital lifeline for America’s agricultural economy.

Over the years, countless changes have occurred in the livestock industry – like the way that livestock standards are applied and the way market reporting is conducted.  To keep up with these changes, livestock correlations are held to assure the industry that all USDA market reporters are applying the USDA’s livestock grades and standards consistently and accurately. Read more »