Highly prized for its rich flavor, Wagyu beef is among the finest beef in the world. USDA’s certification programs have successfully helped the industry market its brands with USDA integrity for over twenty years. Photo courtesy Premshree Pillai. Used with permission.
When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. But did you know you can find Kobe-style beef produced right here in the United States?
Since 1994, U.S. producers have worked to offer American Kobe-style beef that features the same characteristics, marbling and flavor that defines Japan’s Kobe beef by bringing herds of Kryoshi and Akaushi breeds of Wagyu cattle to the United States. The same closed herd and multi-trait selection process used for Kobe beef was adopted and is now used by various U.S. trade associations (American Akaushi Association, the American Wagyu Association, and the Texas Wagyu Association) that promote and uphold the industry standards. Highly prized for their rich flavor, these cattle produce what some would argue is among the finest beef in the world. Read more »
As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present. 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 »
Tips to prepare your burgers, chicken, and hot dogs safely
With Memorial Day weekend fast approaching, people all over the country are stocking up on charcoal and filling their propane tanks in preparation for another cookout season. As Americans begin to focus on spending more time outdoors and grilling meals with family and friends, it is important to ensure that grillers are also taking the necessary steps to ensure food safety this season.
As you kick off the summer grilling season, keep your food safe by remembering these four steps: clean, separate, cook, and chill. Be sure that you start with clean surfaces and clean hands, and remember to separate raw meat and poultry from your veggies and cooked foods. Also, the most import tool you have at your grill is your food thermometer. Before you take your burgers, hot dogs or chicken off the grill, check the temperature (click here for temperature recommendations). Read more »
AMS Poultry Program employees Mark Perigen (left) and Gerald Brockman (right) prepare filet mignon on a tailgate-style grill. They prefer a charcoal grill because of the smoky taste it offers. Photo courtesy Mark Perigen
April showers have passed and barbecues are in full bloom. Perfect weather and longer days make the month of May the perfect time to celebrate National Barbecue Month. Whether you think barbecuing requires gas or charcoal, or that ribs should only be parboiled, or if you insist that asparagus must be sautéed with olive oil, it is time to fire up the BBQ.
Quality matters when it comes to barbecue. The graders at the USDA’s Agricultural Marketing Service (AMS) certify that meats and other products are of a desired quality. Our grades account for factors such as tenderness, juiciness, and flavor. These are major selling points for any good barbecued foods. When shopping for meats, you can easily identify the USDA grade on most packages. Read more »
The mercury is rising as we near the 4th of July weekend, and so are opportunities for foodborne illness. To ward off the potential food disasters that large gatherings, sweltering heat, and high humidity can combine to create, FSIS is taking a new approach to getting its Be Food Safe message to consumers before the summer’s hottest holiday begins.
On Thursday, July 1 at 1:00 p.m. ET, FSIS Meat and Poultry Hotline Manager Diane Van will host a live “Summer Food Safety Chat” on USDA’s Facebook page. With over 8,000 fans and popularity among consumers of all ages and backgrounds, the USDA’s Facebook page will serve as our platform to let consumers ask our expert what they want to know about shopping, preparing and grilling for the 4th of July.
We hope this chat will be succesful in engaging consumers in our food safety education efforts, and we hope it will be successful in reducing instances of foodborne illness this Independence Day. To join, simply log in to your own Facebook account, become a fan of the US Department of Agriculture, and ask away! Invite your friends—Facebook ones and real ones alike—and make sure they know to join as well. Until then, we suggest following our Twitter feed, where you can’t ask us questions, but you can get short, timely notices of FSIS recalls, other news, and seasonal food safety tips.