German Navarrete, a USMEF corporate chef based in Mexico, recently developed a U.S. meat cutting demonstration utilizing virtual reality technology that uses 360-degree video images representing various meat cuts.
Meatpacking facilities have resumed operations this week following the President's Executive Order directing facilities to implement CDC and OSHA guidelines created for the meat sector response to COVID-19.
Researchers from the College of Veterinary Medicine have developed a faster, more efficient method of detecting Shiga toxin-producing E. coli, or STEC, in ground beef, which often causes recalls of ground beef.
Beef production, and I agriculture in general, has become a pretty contentious issue over the past several years. Most often, the criticism is directed at us while we try to defend ourselves in a graceful manner.