New Meat MythCrusher video details safety of ground beef from multiple beef carcasses
The American Meat Institute (AMI) and the American Meat Science Association (AMSA) today released the latest video in the Meat MythCrusher series, featuring Davey Griffin, Ph.D., professor & extension meat specialist at Texas A&M University, discussing the safety of ground beef made from beef trimmings from different beef carcasses.
Dr. Griffin notes that much like apple sauce or orange juice is made of fruits from multiple trees, it is normal for ground beef to be made from multiple beef carcasses. Producing ground beef this way increases efficiency, makes all beef products more affordable and allows processors to offer a greater variety of steaks and roasts while using pieces that are trimmed away from those cuts in ground beef.