Cantaloupes are a refreshing treat that is always a hit during the summer. When purchasing a cantaloupe, make sure that its rind is light green or turning yellow. Most cantaloupes will need to be kept in the refrigerator before eating. USDA Photo courtesy of Scott Bauer.
We all have our own methods and traditions for selecting fresh produce, especially as the weather gets warmer and our stores and markets are full of fresh seasonal offerings. Whether it’s smelling the rind or checking the firmness of the skin, these age-old practices are all designed to help pick the winning ingredients for snacks and meals. Last spring, we provided tips for buying artichokes, apricots, broccoli, cherries, and strawberries. This time around, we will focus on some other seasonal favorites.
Whether it is part of a fruit salad or eaten by itself, cantaloupe is always a hit during the summer months. When purchasing a cantaloupe, make sure that its rind is light green or turning yellow. Ripe cantaloupes should yield to light pressure and have a sweet aroma. Most cantaloupes need to be kept in the refrigerator for 2-4 days before eating. Some may prefer to eat their cantaloupes at room temperature, while others like theirs after leaving it in the refrigerator for a few hours. Read more »
An infographic illustrating beef marbling. Selecting the right USDA grade of beef for your dish will help guarantee culinary success. Click to see a larger version.
Grilling season is upon us. It’s time to enjoy that wonderful smell of meat cooking across neighborhood backyards. With so many choices available at your store and meat counter, choosing the best cut of meat for your dish can be overwhelming. With a bit of beef knowledge, you can avoid that problem, and be the king or queen of the barbeque.
We’ve covered the basics of USDA beef grades, explaining the difference between USDA Prime, Choice or Select. This time around, we’re going to look at the marbling – or fine threads of fat – within different grades of meat. Marbling is what gives beef its flavor, juiciness and tenderness. USDA’s Agricultural Marketing Service (AMS) employs 200 highly-skilled beef graders who, sometimes with the help of electronic monitoring, evaluate several factors that determine the grade, including the amount and distribution of marbling. Read more »
Broken kernels are indicated above.
With a little help from USDA, consumer-grade photo scanners could revolutionize rice grading.
Consumers much prefer whole kernels of milled rice over broken pieces. Whole kernels offer more consistent cooking qualities and are in many cases considered more visually appealing. As a result, the price paid to a rice producer for a load of rough rice can be impacted by the percentage of broken kernels within a sample of rice after it has been milled.
USDA’s Grain Inspection, Packers and Stockyards Administration is developing software for use with consumer-grade photo scanners to measure the percent of broken kernels in milled rice quickly and accurately. When rough rice is graded in accordance with USDA’s Rice Grading Standards, the percentage of broken kernels within a sample is determined by a trained grader’s visual inspection. Read more »
Get the Scoop on Eggs: a guide to USDA egg grades, labels, and common terms. Click to see a larger version.
The holiday season is a busy time of year for bakers and chefs. From egg nog and cookie exchanges to fruit cakes and meringue pies, increased baking and gift-giving means you’ll need to know just what to look for when you buy one of your key ingredients…eggs. When shopping for eggs, consumers should look for the USDA Grade shield, for the ultimate assurance of quality. For best results for pastries and baked goods, pay attention to the freshness of your eggs.
USDA grading of shell eggs is a voluntary service paid for by shell egg producers. Eggs sold to consumers must be labeled with a grade. Eggs that are not labeled with a USDA Grade Shield have not been officially graded by USDA standards. Only eggs meeting strict USDA standards are allowed to be marketed with the USDA Grade Shield on the package. Egg packers who do not use the USDA grading service may put terms such as “Grade AA” or “Grade A” on their cartons, but they may not use the USDA Grade Shield. Read more »
A guide to USDA poultry grades, labeling terms and cooking tips. Click to view a larger version.
With Thanksgiving right around the corner, it is the perfect time to learn more about the quality grade standards for poultry products and the “Grade A” shield you might find on the label of your family’s main dish. Most consumers are familiar with the USDA beef grades – Prime, Choice and Select. But did you know USDA has similar grade standards for Poultry products?
The USDA grade shields are reputable symbols of quality American poultry products. Large-volume buyers such as grocery stores, military institutions, restaurants, and even foreign governments use the quality grades as a common “language” within the poultry industry, making business transactions easier. Read more »
An infographic highlighting facts and figures about Fall harvests and Halloween trends. Click to see a larger version.
Whether its an abundance of fresh farm crops at the local grocery store, farmers market or fall festival, the fruits (and vegetables) of the growing season are all around us. About 158 million Americans will get into the Halloween spirit this year, spending an estimated $7 billion to celebrate Halloween.
Just over 44 percent will carve pumpkins for the holiday, but that won’t be the only starring role the big orange squash will play this season. To meet the demand for all things pumpkin, U. S. farmers produced more than one billion pounds of pumpkins last year. That’s a lot of pumpkin pies, flavored coffee drinks and Jack-O-Lanterns.
While less than half of American adults will dress up in costumes, 13.8 percent plan to dress up their pets. Read more »