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For Consumers
 
Aging Beef
These guidelines can help consumers determine the length of time their beef should be aged.
Beef Storage and Safety
This page describes food safety practices to avoid spoilage and foodborne illness.
Buying Beef for Home Freezers
This fact sheet contains questions and answers which may be helpful when one considers purchasing beef.
Cattle Feeding Industry
A PowerPoint presentation providing a brief history of feedlots in the US, the types of feedlots, information on weight gain of various classes of beef cattle, etc.
Chemistry of Beef Flavor
Beef flavor results from a myriad of compounds present in varying proportions that are affected by the precursor compounds available. This may depend on the breed of cattle and their diet, post-mortem changes, the muscle in which changes are occurring, addition of ingredients, storage conditions, heat treatment and postheating storage. Development of meaty, beefy flavor may be accompanied by development of a variety of off-flavors because many of the same precursor compounds are in both flavor groups. Impacting flavor requires control of all these various facets of flavor development.
Home Slaughtering and Processing of Beef
This guide, from University of Missouri Extension, is an overview of home slaughtering and processing of beef.
Irradiation: Consumer Perceptions
Irradiation is a promising food safety technology that can reduce pathogens in foods. Irradiation and its effects on food, animals and the people eating irradiated foods have been studied extensively for more than 40 years and has been proven safe and effective. Irradiated wheat flour, potatoes and spices have been available for more than 15 years.
Refrigerator & Freezer Storage Chart
This chart offers tips on how to safely store food in the refrigerator and freezer.
Understanding the Different Kinds of Beef in the Marketplace
For those consumers who have shown a preference, beef producers have responded by changing production methods to provide additional choices natural, grass-finished and organic beef. It is important to understand, however, the true differences among these production methods, and the beef they generate.
 
 
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