- Beef From Farm to Table | Food Safety and Inspection Service
Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service In 2012, this translated into more than 54 5 pounds of beef per person In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about The following
- Door-to-Door Meat Sales - Food Safety and Inspection Service
USDA grades are based on nationally uniform federal standards of quality and are assigned by the USDA Agricultural Marketing Service For example, the highest beef grades are Prime, Choice, and Select Lower grades — Standard, Commercial, Utility, Cutter, and Canner — are ground or used in processed meat products
- A GUIDE TO FEDERAL FOOD LABELING REQUIREMENTS FOR MEAT, POULTRY, AND . . .
DISCLAIMER This Guide is designed as a user-friendly introduction to the basic food labeling requirements for meat, poultry, and egg products It does not represent, nor should it be relied upon as, an official or binding statement by the Labeling and Consumer Protection Staff, LCPS), Office of Policy, Program, and Employee Development (OPPED), of the Food Safety and Inspection Service (FSIS
- Veal From Farm to Table | Food Safety and Inspection Service
Veal From Farm to Table Veal is often associated with international cuisines such as Italian, French, German, Swiss, Hungarian and Czech Home cooks enjoy preparing veal for special occasions or for casual dinners such as barbecues Veal is either USDA or state inspected Here are some facts about veal What is veal? Veal is the meat from a calf or young beef animal A veal calf is raised
- Summary of Federal Inspection Requirements for Meat Products Brochure
The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected and passed to ensure that it is safe, wholesome, and properly labeled The USDA Food Safety and Inspection Service (FSIS) is responsible for providing this inspection The FMIA requires inspection for any product intended for human consumption, wholly or in part, from the carcass or parts of any cattle
- Fresh Pork From Farm to Table - Food Safety and Inspection Service
Fresh Pork: Safe Cooking Chart Cook all raw pork steaks, chops and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source For safety and quality, allow meat to rest for at least three minutes before carving or consuming For reasons of personal preference, consumers may choose to cook meat to higher temperatures
- Ground Beef and Food Safety - Food Safety and Inspection Service
Ground Beef and Food Safety Questions about “hamburger” or “ground beef” are one of the top five topics in calls to the USDA Meat and Poultry Hotline Here are the most frequently asked questions and information about why ground beef requires careful handling What's the Difference Between “Hamburger” and “Ground Beef”? Beef fat may be added to “hamburger”, but not
- Inspection of Meat Products - Food Safety and Inspection Service
The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected and passed to ensure that it is safe, wholesome, and properly labeled The USDA Food Safety and Inspection Service (FSIS) is responsible for providing this inspection The FMIA requires inspection for any product intended for human consumption, wholly or in part, from the carcass or parts of any cattle
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