The American Meat Institute (AMI), in conjunction with the American Meat Science Association (AMSA), today launched the latest installment of their Meat MythCrusher video series, which seeks to set the record straight about some of the most common meat myths.
The new video details the facts about ground beef processing and speaks to the view held by some consumers that it’s safer to buy ground beef that is ground from a whole roast in store or at home than that which is ground from beef trimmings and packaged in a plant. Robert Maddock, Ph.D., associate professor at North Dakota State says it does not matter whether the ground beef comes from trimmings or whole muscle.