Pink slime helped give red meat a black eye last week.
But this past week’s setbacks — also including the release of a Harvard University study that concluded red meat was associated with a greater chance of dying — only reiterated to Dale Woerner that the beef industry has punches of its own to throw back.
He said the industry must stress the message that’s been a focus of his research: Beef is a healthy choice.
Woerner, an assistant professor and meat specialist at Colorado State University, has led research efforts at CSU that have explored the health benefits of beef and examined cattle carcasses to discover ways of producing leaner and smaller beef cuts that might appeal to the growing number of Americans seeking healthier options — helping keep the beef industry from losing more of its share in the domestic market.
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