U.S. Meat Export Federation
It’s easier than you think to build a healthful diet with beef. You may be surprised to hear that a 3-oz serving of lean beef...
A study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen...
Ageing is a natural process that improves the tenderness of beef, especially in cuts from the Rib and Loin
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide
Beef produced in the United States is subject to one of the most rigorous inspection and food safety systems in the world.
The U.S. beef industry has instituted a producer-initiated Beef Quality Assurance (BQA) Program that is focused on...
It is believed that all domesticated cattle evolved from a single ancestor, the Aurochs, which is now extinct.
Cattle producers take pride in producing safe and nutritious beef and beef products for all consumers.
