If you ask the average person to name a premium cut of beef, you might hear strip steak, rib-eye or porterhouse. I think the most common answer would be filet or tenderloin, the one cut of beef that is as advertised – the most tender part of the loin. …
At the National Pork Industry Forum, a new strategic plan is being unveiled. National Pork Board CEO Chris Novak says this plan establishes an aggressive goal for pork consumption. …
A study being conducted by Michigan State University (MSU) on behalf
of DNV finds that US consumers are highly aware of food safety issues and they
have high recognition of third party certification as an effective signal of
food safety assurance. The consumers strongly prefer to see products labeled as
safety certified. …
From classic comfort foods to innovative new entrees, several successful,
high-profile winter foodservice promotions have showcased the porks
possibilities to a wide range of consumers. …
March is National Nutrition Month, and more specifically, March 10th is
Registered Dietitian Day. In support of this month, the checkoffs food and
nutrition communications team continues to communicate about “29 Ways Toward
Better Health” to reinforce the availability and affordability of 29 lean beef
steaks, roasts and ground beef choices during a time when media, consumers and
health professionals are talking about nutrition. …
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