Meat & Poultry

It was just three years ago when industry experts were pointing to a 30-year decline in beef quality. Barely more than half of the cattle were grading USDA Choice, but today the picture is much different. Improvements in genetics, ration chan-ges and better feeding conditions all led to a rise in quality to where Choice cattle made up 60 percent of the total last spring. Recent weeks find that nationwide number closer to 65 percent. …

N.Y. Gourmet Salads, Inc., a Brooklyn, N.Y., establishment, is
recalling an undetermined amount of various chicken products because the
products were produced without the benefit of federal inspection, the U.S.
Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced
today. …

Love was in the air this February as home cooks nationwide submitted
their surefire “Recipes for Romance” to the American Lamb Board in honor of Lamb
Lovers Month. Among the recipes to woo loved ones, Felice Bogus of Raleigh, NC,
stood out with her Spice-Kissed Mediterranean Lamb Chops. …

Grass-fed beef is drawing a lot of attention. Film documentaries promote it,
many local farmers produce it, and an array of local restaurants serve it. Weve got the message that grass-fed beef is better than its grain-fed counterpart. But why? …

Consumers send strong signals they want a quality product that’s easy to prepare. The meat sector, through use of marketing agreements, has responded to those signals and developed products to meet the needs of time-starved, hungry families. …