Beef

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10 people infected with the outbreak strain of Salmonella Dublin have been reported from six states.

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

Consumers continue to embrace increased convenience, recipes and marketing with protein. The only twist is they now want all of that in new formats such as third-party delivery, meal kits and in-store advice.

FSIS is proposing updated Salmonella performance standards for raw ground beef and new Salmonella performance standards for beef manufacturing trimmings.

Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.

"Economic and political order has become disorder," said Dan Basse, president of AgResource, in market analysis comments at the 2019 Feeding Quality Forum in Amarillo, Texas.

Chefs at the Certified Angus Beef annual conference showcase beef with fire, flavor… and even pitchforks.

100 percent of the affected restaurants in 21 states have confirmed product has been removed and discarded.

The beef industry has much to celebrate in 2019. From continued growth in demand to having a sizeable presence on the dinner plate at home and in restaurants, consumers clearly continue to crave beef.