Meat & Poultry

FSIS has developed new pathogen reduction performance standards for control
of Salmonella and Campylobacter bacteria in chilled carcasses at young chicken
(broiler) and turkey slaughter establishments that are eligible for agency
verification sampling in response to key recommendations of the
President’s Food Safety Working Group. …

During the month of January, Hy-Vee is supporting local pork producers by selling one million pork tenderloins. …

The recession has hit special-occasion and expense-account restaurants particularly hard. As steakhouses buy less prime beef, more finds its way to retail shelves. …

The National Cattlemens Beef Association submitted comments yesterday to the USDA’s Food Safety Inspection Service regarding a proposal that would establish a new cooperative state programas directed under section 11015 of the 2008 Farm Billto permit the sale and shipment of certain meat and poultry items across state lines. …

Consumers predilection for eating at home has obviously been beneficial for
retailers as they are spending more money on proteins such as beef. …