The segment is being prompted by the recent New York Times article on ground beef safety by investigative reporter Michael Moss that ran on October 4 ("Woman's Shattered Life Shows Ground Beef Inspection Flaws").

Panelists for the show included AMI President and CEO J. Patrick Boyle, former U.S. Under Secretary of Agriculture for Food Safety Elsa Murano, Ph.D. and attorney Bill Marler.

For a full transcript of the show, go to http://transcripts.cnn.com/TRANSCRIPTS/0910/12/lkl.01.html.

Source: AMI, CNN 

California bans tail docking for cattle

Among a series of farm legislature signed into law by California Governor Arnold Schwarzenegger was a bill banning the practice of tail docking for dairy cattle. The practice has been done generally without anesthesia and is performed either with shears or a rubber band that cuts off circulation to the tail, causing it to die.

According to the AP, dairy officials have said that tail docking can improve sanitation by preventing them from slinging manure, though the American Veterinary Medical Association has spoken out against it. The practice is performed on fewer than 15 percent of the state's dairy cows.

Source: Associated Press

Fuddruckers to test prime burger program

Fuddruckers is introducing Fudds Prime, 100-percent, All-American premium-cut beef only from Fudds Herd, born and raised humanely, and bred for taste only on select U.S. ranches, open grazing and vegetarian feed. The company launched Fudds Prime at participating Fuddruckers in Texas and New Mexico, according to CEO Peter Large. FuddsPrime.com also launched at the same time.

"Better beef makes a better burger," said Large. "Fudds Prime is Fuddruckers newly branded beef that tells guests they've chosen better beef and a better burger. Fresh, never frozen, Fudds Prime is 100-percent All-American premium-cut, vegetarian-fed beef born and bred only in the U.S.A., and you can only get Fudds Prime burgers at Fuddruckers restaurants."

Only the freshest, premium cuts of beef with optimal marbling, like prime and the upper portions of choice, are in the program. No fillers or artificial ingredients are added. Fudds Prime burgers are available in 1/3, 1/2, 3/4 and one pound patties.
"If you have to ask for your burger's passport, it's not Fudds Prime," said Dwayne Chambers, SVP of branding and marketing for Fuddruckers. "There are few, if any, fast food, casual or fast-casual restaurants committed to serving premium-cut beef of this caliber born and bred only in the U.S.A." Fudds Herd is proven and traceable for 100 years.

Source: Fuddruckers

7-Eleven to add pizza and wings in Dallas stores

7-Eleven is expanding its hot foods program in its 115 Dallas-area stores, adding items like pepperoni pizza and chicken wings. The program is part of a nationwide rollout that is bringing new ovens to 1,400 stores this year.

The new items will include four-cheese and pepperoni pizza, white-meat chicken tenders and hot wings with spicy breaded, Asian and barbecue varieties, reports the Dallas Morning News. Stores participating in a breakfast program will sell sausage, egg and cheese quesadillas and hash browns. Hot food, according to company spokesman Margaret Chabris, accounts for 30 percent of its food offerings.

"Food service is our future," said Chabris, "We realized this in the 1990s with declining tobacco sales and rising tobacco regulation. Customers want speed, value and convenience, which is our niche," she added. "We see a big opportunity with hot foods."

Source: The Dallas Morning News