meat

Hunting (Journal stock photo)
Health & Wellness, Home and Family, Hunting, Outdoors

After the hunt: food safety begins in the field

While some hunt for trophies, much of the harvest will make its way to the family dinner table. Bringing home safe food begins in the field. Read More

Producers take a look at the latest in conservation techniques in western Kansas that included cover crops. (Journal photo by Dave Bergmeier.)
Corn, Crops, economy, finance, Grain Sorghum, Soybeans, Swine

Farmers, exporters relieved after three-day port strike ends   

Kirsten Nickles addresses Beef Quality Assurance program participants at the Hy-Plains Feedyard LLC research center. (Journal photo by Dave Bergmeier.)
Animal Health, Beef, Cow Calf, Feeder, Livestock, Stocker

Consumers like beef on their plates



K-State livestock economist Glynn Tonsor says the five most common meat preparation practices reported by consumers are intentionally buying cuts with more fat, letting a product sit before cooking, patting meat dry, adding seasonings and applying sauces. (Photo: K-State Research and Extension news service)

Survey: Meat preparation tactics differ between cuts

  • By Jacob Klaudt │ K-State Research and Extension news service

Beef Grades 101: Select, Choice or Prime?

  • By Brooke McDonald │ Texas A&M AgriLife Extension
When packing foods in a cooler for a picnic or cookout, include plenty of ice or frozen gel packs to keep foods at 40 F or below. Keep drinks in a separate cooler. (Photo by Mitchell Alcala, OSU Agriculture)

Picnics and cookouts require vigilant food safety

  • By Trisha Gedon │ Oklahoma State University Extension
he greatest eating experience is created when taste, texture and aroma are all brought together with the application of the right heat to reach the proper internal temperature and create the char on the outside, according to Chris Kerth, Ph.D., Texas A&M Department of Animal Science meat scientist. (Laura McKenzie, Michael Miller, Katie Perkins/Texas A&M AgriLife)

Can you smell how meat tastes?

Grilling steaks on flaming grill (Photo: iStock - rez-art)

Grillin’ and Chillin’? Remember food safety

  • By K-State Research and Extension news service
Set of vacuum packed beef (iStock - Ilia Nesolenyi)

USDA Beef Quality Grades: What do they mean?

  • By Christina Bakker │ SDSU Extension Meat Science Specialist
Texas barbecue has become an iconic culinary and cultural dish. The Brisketeers and pitmasters around the state continue to push the boundaries of the low and slow science behind barbecue. (Courtney Sacco, Michael Miller/Texas A&M AgriLife)

Top barbecue tips from the ‘Three Brisketeers’

Grilling steaks on flaming grill (Photo: iStock - rez-art)

Loeffel Meat Shoppe to have reopening May 3