Podcasts about inspection service fsis

José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. In August 2018, Dr. Esteban was appointed FSIS chief scientist. In this capacity, he served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). In 2002, Dr. Esteban joined OPHS as the Director of the Western Laboratory. In this role, he directed the implementation of the sampling program and was responsible for the facility, equipment, and personnel infrastructure. In 2008, he was appointed as the FSIS Science Advisor for laboratory services and then as Executive Associate for Laboratory Services, where he harmonized the operation of all three FSIS laboratories, maintained operations to meet with the ISO 17025 standard, and coordinated emergency response. Prior to joining FSIS, Dr. Esteban worked in several positions at the U.S. Centers for Disease Control and Prevention (CDC). From 1994–2002, he was as an epidemic intelligence service officer, a staff epidemiologist in the National Center for Environmental Health, and an assistant director for the CDC Food Safety Office. He received his doctorate in veterinary medicine (D.V.M.) from Mexico's Universidad Nacional Autonoma de Mexico, an M.B.A. degree from the Panamerican Institute, as well as a Master of Preventive Veterinary Medicine and a Ph.D. in Epidemiology from the University of California at Davis. Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS.  Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University.   Before that time, Mrs. Eskin spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on a broad range of consumer protection issues, particularly food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. Mrs. Eskin received her J.D. from UC Hastings College of the Law, and her B.A. degree from Brown University.  In this episode of Food Safety Matters, we speak with Dr. Esteban and Mrs. Eskin  [6:06] about: How FSIS took into consideration scientific advice from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and public comments in its revisions to the Framework FSIS's approach to encouraging a reduction in Salmonella load on incoming flocks at slaughter The feasibility of achieving the U.S. Healthy People 2030 target of a 25 percent reduction in salmonellosis illnesses within the next five years The reasoning behind targeting certain serotypes of concern and continually adjusting which serotypes are targeted as pathogens evolve Ways in which FSIS is assessing the efficacy of regulating Salmonella as an adulterant in breaded, stuffed, raw, not-ready-to-eat chicken products FSIS's outreach and education efforts to help industry comply with the requirements of the Framework, once it is adopted Initiatives that FSIS launched in recognition of National Food Safety Education Month during September, and details about an ongoing consumer research study the agency is conducting to inform a redesign of the safe food handling instructions label. Resources USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher Partnership for Food Safety Education Consumer Food Safety Educator Toolkit Food Safety Matters Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More (Featuring Dr. Esteban)Food Safety Matters Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Sponsored by: bioMérieux  Learn about bioMérieux's poultry solutions! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

We go over the pros and cons of managing cow calf pairs on hot wire pasture grazing. Plus, how to manage water when cell grazing. We have news, markets and lots more on this all new episode of the Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 188 DETAILS Cow Calf Management: Hot Wire & Water When Cell Grazing.  ELECTRIC HOT WIRE FOR GRAZING COW CALF PAIRS & CELL GRAZING Maximizing Agricultural Efficiency: The Advantages of Rotational Grazing Rotational grazing offers numerous benefits for sustainable farming. By moving livestock between paddocks according to a strategic schedule, farmers allow forage crops to rejuvenate, replenish energy reserves, and enhance plant vigor, leading to long-term maximum production. The key to a successful rotational grazing system lies in its flexibility. Utilizing a highly-movable temporary fence and understanding its proper use are crucial for maximizing the benefits and maintaining an efficient grazing routine. Optimize Your Grazing Strategy Implementing a well-designed rotational grazing system can lead to healthier livestock and more productive land. Explore the essentials of rotational grazing and discover how to enhance your agricultural practices for sustainable success. A Comprehensive Guide to Temporary Electric Fence Wires: Polywire vs. Polytape When it comes to temporary electric fencing, two main types are available: polywire and polytape. Both options consist of fine metal filaments intertwined with polyethylene or polypropylene fibers, with the metal providing the shock and the plastic ensuring strength and visibility. Choosing the Right Polywire for Your Needs For short-distance applications, such as subdividing a pasture, a six-strand polywire is typically sufficient. However, for longer distances or areas prone to overgrowth from weeds and grass, opt for a polywire that delivers a stronger shock to ensure effective containment. The Benefits of Polytape Polytapes are known for their superior visibility, particularly in white. If you're experiencing inadequate animal control with polywire or need better visibility for safety reasons, such as fencing for horses, switching to polytape can be beneficial. Although polytape may be more expensive, the improved control and visibility often justify the cost. Essential Tools: Electric Fence Reels For ease of use and flexibility, especially if you plan to adjust paddock sizes frequently, an electric fence reel is indispensable. These reels, made from weather-resistant plastic, can hold one to two spools of polywire or polytape, making it easy to move and reconfigure your temporary fencing as needed. Explore the best practices for using polywire and polytape to optimize your temporary electric fencing system, ensuring maximum efficiency and control for your livestock management.  Cattle Industry News: Beef Exports to China, Third Avian Flu in Humans, USDA Combats Avian Flu, Beef On Dairy CHINA BLOCKS JBS USA BEEF EXPORTS OVER RACTOPAMINE TRACES According to the Meating Place, the Chinese government has halted beef exports from the JBS USA facility in Greeley, Colorado, according to the Food Safety and Inspection Service (FSIS). The export block is reportedly due to detected traces of the feed additive ractopamine.  While ractopamine is deemed safe for use in the United States, it is banned or restricted in China and 160 other countries. In response, JBS issued a statement indicating they are “working diligently with U.S. and Chinese authorities to resolve the situation as soon as possible.”  FSIS has also confirmed that it is conducting its own investigation into the matter. FSIS provided further details in a statement to Reuters: "China customs detected ractopamine in a batch of frozen beef omasum products exported to China from these establishments and destroyed this batch of products in accordance with their regulations."  In addition to the JBS USA facility, China has also blocked meat products from Cool Port Oakland, a cold storage facility in California.  CDC REPORTS THIRD U.S. CASE OF HIGHLY PATHOGENIC AVIAN INFLUENZA IN HUMANS The U.S. Centers for Disease Control and Prevention (CDC) has confirmed the third case of highly pathogenic avian influenza (HPAI) in humans within the country. This latest case marks the second occurrence in Michigan. While the three cases are unrelated, they all involve dairy farm workers exposed to infected cows, suggesting probable cow-to-person transmission.  Notably, this most recent case is the first in the U.S. to present typical influenza-like symptoms, according to the CDC. The CDC is closely monitoring influenza data and reports no unusual activity or increased emergency room visits. The risk to the general public remains low, as all cases involve direct contact with infected cows. However, the CDC stresses the importance of precautions for individuals in contact with infected animals, as their risk is significantly higher. The affected worker is receiving treatment with oseltamivir and is recovering in isolation. Household contacts are symptom-free and are being monitored. Initial tests confirmed the presence of the influenza A(H5) virus, with further analysis ongoing. The CDC advises farmworkers to use personal protective equipment (PPE) and adhere to health monitoring protocols. Avoiding unprotected exposure to sick animals, their waste, and related materials is crucial, the agency emphasized.   USDA ALLOCATES $824 MILLION TO COMBAT H5N1 OUTBREAK The USDA is allocating an additional $824 million in emergency funding from the Commodity Credit Corporation (CCC) to combat the ongoing H5N1 outbreak, according to a recent release. USDA Secretary Vilsack approved the transfer of $824 million from the CCC to the Animal and Plant Health Inspection Service (APHIS) to sustain rapid response activities. This funding will support diagnostics, field response, pre-movement testing, surveillance, and vaccine development for various livestock, including cattle, turkeys, pigs, and goats. This follows a previous $1.3 billion emergency fund dedicated to addressing HPAI detections. To improve monitoring and control of H5N1, APHIS is launching a Voluntary H5N1 Dairy Herd Status Pilot Program. Dairy producers with herds testing negative for three consecutive weeks can join the program, facilitating easier movement of cows with ongoing weekly bulk milk testing. This initiative aims to reduce virus spread and enhance understanding of H5N1. Participating states will begin enrolling herds starting June 3. Farmers can contact their APHIS area veterinarian or state veterinarian to join the program. This initiative complements previous measures, including a federal order on pre-movement testing and biosecurity tool support. The USDA anticipates increased testing and positive results, which will enhance understanding of the disease's spread. This will help producers document virus elimination and maintain H5N1-free herds. U.S. DAIRY FARMERS BREED BEEFIER CALVES TO OFFSET COSTS AMID LOW CATTLE NUMBERS With U.S. beef cattle numbers at their lowest since 1961, dairy farmers are increasingly breeding calves for meat to offset costs, reports Bloomberg. By using beef bull semen to inseminate dairy cows, farmers produce hybrid calves that are meatier and fetch higher prices, providing a valuable income stream amid fluctuating milk prices. These beef-dairy hybrids can sell for $400 to $800 as calves and up to $2,500 when fully grown, making them more profitable than replacement milking cows. This approach helps mitigate the shrinking beef supply, which has declined due to persistent droughts and high costs. As the dairy sector struggles, the demand for beef remains robust, with U.S. consumers eating nearly 60 pounds of beef annually. The trend of breeding beefier dairy calves is expected to continue growing and contributing significantly to the meat market. This strategy allows dairy farmers to diversify their revenue streams and adapt to industry challenges, ensuring a more stable financial outlook despite fluctuating conditions. UPCOMING SALES & EVENTS ISA Beefmasters: October 5, 2024, San Angelo, Texas BULL SALE REPORT & RESULTS Churchill Cattle Company Van Newkirk Herefords Gardiner Angus Ranch Cow Camp Ranch Jungels Shorthorn Farms Ellingson Angus Edgar Brothers Angus Schaff Angus Valley Prairie Hills Gelbvieh Clear Springs Cattle Company CK Cattle Mrnak Hereford Ranch Frey Angus Ranch Hoffmann Angus Farms Topp Herefords River Creek Farms Upstream Ranch Gustin's Diamond D Gelbvieh Schiefelbein Farms Wasem Red Angus Raven Angus Krebs Ranch Yon Family Farms Chestnut Angus Eichacker Simmentals & JK Angus Windy Creek Cattle Company Pedersen Broken Heart Ranch Mar Mac Farms Warner Beef Genetics Arda Farms & Freeway Angus Leland Red Angus & Koester Red Angus Fast - Dohrmann - Strommen RBM Livestock Weber Land & Cattle Sundsbak Farms Hidden Angus Wheatland Cattle Company Miller Angus Farms L 83 Ranch U2 Ranch Vollmer Angus Ranch A & B Cattle Carter Angus Farms Roller Ranch Montgomery Ranch Jorgensen Farms DLCC Ranch Four Hill Farm North Country Angus Alliance Spruce Hill Ranch Wilson Angus FEATURING Trevor Burian @hungrymanbutte Mark VanZee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime Kirk Donsbach: Stone X Financial https://www.stonex.com/   @StoneXGroupInc    Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps.   Rural America is center-stage on this outfit. AND how is that? Tigger & BEC Live This Western American Lifestyle. Tigger & BEC represent the Working Ranch world and cattle industry by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://medoraboot.com/ http://www.gostockmens.com/ https://www.imiglobal.com/beef https://www.tsln.com/ https://transova.com/ https://axiota.com/ https://www.meatingplace.com/Industry/News/Details/114764 https://www.meatingplace.com/Industry/News/Details/114789 https://www.meatingplace.com/Industry/News/Details/114778 https://www.meatingplace.com/Industry/News/Details/114721  

We hear the latest on the avian flu and how testing may affect the beef business.  We cover the latest news on the new regulations on electronic identification and have cow calf pair prices.  Plus updates from the World Famous Miles City Bucking Horse Sale along with markets and sale information.  It's all wrapped into this all new episode of the Ranch It Up Radio Show.  Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 184 DETAILS SCIENTISTS BELIEVE H5N1 JUMP FROM BIRDS INTO DAIRY COWS HAPPENED MONTHS AGO. Academic scientists analyzing the USDA's publicly accessible database of avian flu DNA, collected in and around dozens of dairy herds in nine states, shows that the H5N1 strain may have made a single jump from a bird into a cow. The transmission could have occurred up to four months ago, according to preliminary findings published online. Michael Worobey, an evolutionary biologist at the University of Arizona who is leading a group of researchers studying the outbreak from outside federal agencies, tweeted that genetic data shared by USDA “strongly suggests there was single origin, at least for these sequences. Possibly in late 2023/early 2024.” He said there were indications that birds have been reinfected by cattle carrying the viral strain. The outbreak in dairy cattle was first identified in late March. The USDA this week said that ground beef from cattle infected with H5N1 is safe to consume, after retail samples were collected, tested and found to be all negative for H5N1.   USDA LAUNCHES BEEF TESTING BLITZ AMID H5N1 OUTBREAKS IN DAIRY CATTLE. Three separate studies by government scientists are underway to monitor and test food supply safety in response to the widening outbreak of the H5N1 avian virus strain in dairy cattle, the USDA announced this week. The regulatory safety efforts follow news last week of confirmed infection in a herd in Colorado, the ninth state to be affected since March. USDA's Animal and Plant Health Inspection Service (APHIS) is conducting polymerase chain reaction (PCR) tests of ground beef from retailers in the nine states to detect if any viral particles are present. Meanwhile, the Food Safety Inspection Service (FSIS) is taking muscle samples from culled dairy cows that have been condemned for systemic pathologies, which are also being tested for viral particles. Any positive tests in the two studies are to be followed up with checks for live virus by the Agricultural Research Service (ARS). Meanwhile, ARS is carrying out a study using a virus “surrogate” in a study of ground beef to determine what temperature would be required for safe cooking if live virus were present. “Results from these studies are forthcoming, and we will share information as it becomes available,” the USDA said. The agency urged consumers to maintain proper handling of raw meat and cooking to a safe internal temperature. “USDA is confident that the meat supply is safe. USDA has a rigorous meat inspection process, where USDA's Food Safety and Inspection Service (FSIS) veterinarians are present at all federal livestock slaughter facilities. FSIS inspects each animal before slaughter, and all cattle carcasses must pass inspection after slaughter and be determined to be fit to enter the human food supply.” GROUND BEEF PASSES USDA'S H5N1 SAFETY TESTS. Ground beef from cattle infected with H5N1 is safe to consume, according to testing conducted by the USDA. The agency announced the findings Wednesday after its Food Safety and Inspection Service (FSIS) collected 30 ground beef samples from retail outlets in states where dairy cattle herds had tested positive for the influenza virus. The samples underwent PCR testing at APHIS' National Veterinary Services Laboratories (NVSL). The results revealed that all samples tested negative for H5N1, reaffirming the safety of the meat supply. The findings come days after Colombia issued restrictions on U.S. beef imports due to concerns over dairy cows testing positive for avian influenza. The move was the first and only instance, as of Thursday, of a country limiting beef trade due to avian influenza in cows.    FINAL RULE: ELECTRONIC IDENTIFICATION TAGS.   The U.S. Department of Agriculture is getting set to publish the agency's final rule, “Use of Electronic Identification Ear Tags as Official Identification in Cattle and Bison,” in the Federal Register.  The rule would require official ear tags sold for or applied to cattle and bison to be readable both visually and electronically (EID). Cattle organization R-CALF has strongly opposed the rule stating, “The USDA has slapped independent cattle producers, who have worked closely with the USDA in the past to very successfully control, contain, and eradicate foreign animal diseases, in the face. “We will fight against the implementation of this disastrous rule that infringes on the freedoms and liberties of our nation's independent cattle farmers and ranchers. This is government overreach at its worst.” National Cattlemen's Beef Association (NCBA) President Mark Eisele, a Wyoming rancher, issued the following statement in response to the U.S. Department of Agriculture's (USDA) final traceability rule:    “USDA's final traceability rule updates the existing requirement for animal identification that has been in place since 2013, switching from solely visual tags to tags that are both electronically and visually readable for certain classes of cattle moving interstate. Many producers are already familiar with using these visual tags and under the new rule, they will instead use electronic tags. NCBA has worked hard to secure $15 million in funding for producers to reduce the cost of implementing this change. We also remain committed to safeguarding producers' private data and continuing to reduce the cost of ear tags for farmers and ranchers. Our industry faces a tremendous threat from the risk of a future foreign animal disease on American soil. To avoid devastating financial losses during a potential outbreak and to help producers quickly return to commerce, we need an efficient animal disease traceability system.”  The USDA final traceability rule amends a previous 2013 rule that requires sexually intact cattle 18 months of age or older, rodeo and exhibition cattle, and dairy cattle moving interstate to have an official form of animal identification. The 2013 rule, which cattle producers already comply with, instituted visual ID tags for interstate movement. The new final rule switches producers to electronic ID tags. The rule will not take effect for six months to provide time for producers to prepare. This puts the implementation date  after Nov. 1, 2024.  Producers are asked to work with their local veterinarian and state veterinarian to secure proper tags and protocol.  UNPARALLELED EXCITEMENT AT THE WORLD FAMOUS MILES CITY BUCKING HORSE SALE Dive into the Rodeo Action and Entertainment Live Country Music! Launching the event on May 16th is the Kick-Off Concert headlined by Josh Turner with Chancey Williams. Expect nightly live country music downtown. Immerse yourself in the excitement of thrilling bronc riding rodeo action and wild horse races on May 17th, along with a bustling trade show. Don't miss the World Famous Miles City Bucking Horse Sale and Derby Horse Races on May 18th, where the finest equine athletes are showcased and shop the trade show. Experience the adrenaline of the PRCA Xtreme Bronc Match Rodeo on Sunday, May 19th, featuring the world's top saddle bronc and bareback riders in fierce competition against the finest roughstock horses.   UPCOMING BULL SALES & EVENTS   Wilson Angus:  May 16, 2024, Watford City, ND   World Famous Miles City Bucking Horse Sale Derby Days:  May 4 - 5, 2024, Miles City, Montana   World Famous Miles City Bucking Horse Sale Mothers Day Horse Racing:  May 12, 2024, Miles City, Montana   World Famous Miles City Bucking Horse Sale Crown Royal Kick Off Concert Josh Turner: May 16, 2024, Miles City, Montana   World Famous Miles City Bucking Horse Sale: May 16 - 19, 2024, Miles City, Montana BULL SALE REPORT & RESULTS Churchill Cattle Company Van Newkirk Herefords Gardiner Angus Ranch Cow Camp Ranch Jungels Shorthorn Farms Ellingson Angus Edgar Brothers Angus Schaff Angus Valley Prairie Hills Gelbvieh Clear Springs Cattle Company CK Cattle Mrnak Hereford Ranch Frey Angus Ranch Hoffmann Angus Farms Topp Herefords River Creek Farms Upstream Ranch Gustin's Diamond D Gelbvieh Schiefelbein Farms Wasem Red Angus Raven Angus Krebs Ranch Yon Family Farms Chestnut Angus Eichacker Simmentals & JK Angus Windy Creek Cattle Company Pedersen Broken Heart Ranch Mar Mac Farms Warner Beef Genetics Arda Farms & Freeway Angus Leland Red Angus & Koester Red Angus Fast - Dohrmann - Strommen RBM Livestock Weber Land & Cattle Sundsbak Farms Hidden Angus Wheatland Cattle Company Miller Angus Farms L 83 Ranch U2 Ranch Vollmer Angus Ranch A & B Cattle Carter Angus Farms Roller Ranch Montgomery Ranch Jorgensen Farms DLCC Ranch Four Hill Farm North Country Angus Alliance Spruce Hill Ranch FEATURING Tracy Hauck @buckinghorsesale https://buckinghorsesale.com/   Mark VanZee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime   Kirk Donsbach: Stone X Financial https://www.stonex.com/   @StoneXGroupInc      Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps. Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://buckinghorsesale.com/ https://medoraboot.com/ http://www.gostockmens.com/ https://www.meatingplace.com/Industry/News/Details/114437 https://www.meatingplace.com/Industry/News/Details/114378 https://www.meatingplace.com/Industry/News/Details/114414

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has issued a public health alert for 12-ounce packages of raw chorizo that were distributed to H-E-B grocery stores in Texas. The 12-ounce packages in question were sold in H-E-B under the label “Lean Apco Brand Meats All Natural Premium Chorizo,” with a best-by date of 5/12/24. The product also has “EST. 602” inside the USDA mark of inspection. The alert comes from concerns that the product may be contaminated with a foreign material, specifically hard plastic and metal, after H-E-B notified FSIS that it had received a complaint...Article Link

We hear what an International Cattle Specialist thinks of our American cattle herd.  This one should get the conversations going. We ask an opinion and we get one. Plus we have horse racing details from the World Famous Miles City Bucking Horse Sale, market recaps, upcoming sale information and lots more on this all new episode of The Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 183 DETAILS WHAT DO OTHERS THINK OF OUR AMERICAN COWHERD EPISODE 183 DETAILS WHAT DO OTHERS THINK OF OUR AMERICAN COWHERD When I asked PJ Budler what we thought of American Cattle I was not prepared for the answer.  Ask a question and get an answer.  PJ has seen more types and kinds of cattle than probably another other person in the cattle business.  In 2017, PJ became the first to ever to judge a National Show on all 6 continents.   We have the latest details on the World Famous Miles City Bucking Horse Sale Horse Racing Derby Days, updates on the markets, news about Columbia banning the importation of U.S. beef, cattle sales and lots more on The Ranch It Up Radio Show. About PJ Budler PJ Budler was raised on a 5th generation cattle operation in South Africa. At age 15 he founded BonHaven Beef Cattle. Between 1996 and 2012 he grew BonHaven to 5 locations in 3 different countries. The Hereford, Angus, Red Angus, Braford and Brahman herds achieved much success winning numerous National Shows and setting auction records on the continent. In 2012, PJ relocated to Texas, USA, where he is the International Business Manager for Trans Ova Genetics. This position, together with running the annual “Champion of the World” Competition, judging shows, speaking at events and doing cattle consulting has taken him to 48 US states and 106 different countries thus far. He has judged 93 different cattle breeds in 43 countries. In 2017 PJ became the first to ever judge a National Show on all 6 continents. COLUMBIA RESTRICTS U.S. BEEF IMPORTS DUE TO AVIAN FLU According to MeatingPlace.com, Colombia issued restrictions on U.S. beef imports due to concerns over dairy cows testing positive for avian influenza, according to a notice from the USDA. The move marks the first instance of a country limiting beef trade due to bird flu in cows. While Colombia's beef imports from the U.S. are relatively small annually, the decision underscores growing concerns over the virus's potential impact. The USDA's Food Safety and Inspection Service (FSIS) updated its website this week, confirming the ban on beef products originating from cattle slaughtered in states including Idaho, Kansas, Michigan, New Mexico, North Carolina, Ohio, South Dakota and Texas (all states that reported cows testing positive. Colombia has temporarily restricted raw bovine meat products, although shipments with valid import permits may still be subject to port delays, the notice said. The news follows the USDA's Federal Order required testing for interstate movement of dairy cattle and mandatory reporting of positive test results. UPCOMING BULL SALES & EVENTS Spruce Hill Ranch: May 2, 2024, Bowman, ND Wilson Angus:  May 16, 2024, Watford City, ND World Famous Miles City Bucking Horse Sale Derby Days:  May 4 - 5, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale Mothers Day Horse Racing:  May 12, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale Crown Royal Kick Off Concert Josh Turner: May 16, 2024, Miles City, Montana World Famous Miles City Bucking Horse Sale: May 16 - 19, 2024, Miles City, Montana BULL SALE REPORT & RESULTS Churchill Cattle Company Van Newkirk Herefords Gardiner Angus Ranch Cow Camp Ranch Jungels Shorthorn Farms Ellingson Angus Edgar Brothers Angus Schaff Angus Valley Prairie Hills Gelbvieh Clear Springs Cattle Company CK Cattle Mrnak Hereford Ranch Frey Angus Ranch Hoffmann Angus Farms Topp Herefords River Creek Farms Upstream Ranch Gustin's Diamond D Gelbvieh Schiefelbein Farms Wasem Red Angus Raven Angus Krebs Ranch Yon Family Farms Chestnut Angus Eichacker Simmentals & JK Angus Windy Creek Cattle Company Pedersen Broken Heart Ranch Mar Mac Farms Warner Beef Genetics Arda Farms & Freeway Angus Leland Red Angus & Koester Red Angus Fast - Dohrmann - Strommen RBM Livestock Weber Land & Cattle Sundsbak Farms Hidden Angus Wheatland Cattle Company Miller Angus Farms L 83 Ranch U2 Ranch Vollmer Angus Ranch A & B Cattle Carter Angus Farms Roller Ranch Montgomery Ranch Jorgensen Farms DLCC Ranch Four Hill Farm North Country Angus Alliance FEATURING PJ Budler https://pjbudler.com/ @PJBudler   Robert Tooke @buckinghorsesale https://buckinghorsesale.com/   Mark VanZee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime   Kirk Donsbach: Stone X Financial https://www.stonex.com/   @StoneXGroupInc      Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps. Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://medoraboot.com/ http://www.gostockmens.com/ https://www.meatingplace.com/Industry/News/Details/114331 https://pjbudler.com/ https://transova.com/

Denmark, Wisconsin-based cooked sausages producer is recalling about 35,430 pounds of turkey sausage over concerns they may be contaminated with pieces of rubber, the Food Safety and Inspection Service (FSIS) has said. In an alert issued on Thursday, the federal agency announced that Salm Partners, which describes itself as the "market leader in cook-in-package sausage and hot dogs," was recalling batches of 12-ounce Johnsonville Polish Kielbasa turkey sausage. To continue reading this story click here

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has issued a public health alert for meat and poultry jerky products, due to an undeclared allergen. The products produced and sold at Pruski's Market in Adkins may contain soy, a known allergen, which is not declared on the product label. The affected products were removed from retail shelves immediately, said Pruski's owner Edmond Pruski. “We picked it up and it's out of circulation,” he told the Wilson County News Nov. 20. The market uses a nonstick spray on the screens on which the jerky is made, Pruski explained....Article Link

Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah's career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about: CBA's key recommendations for FDA during its restructuring, and how those suggestions are  informed by looking at FDA modernization through the lens of the consumer Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections CBA's partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies CBA's call to FDA to standardize labeling and “last mile” communication in e-commerce food sales, and the Association's work to support FDA's development of such standards How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop. Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology. In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about: Food safety, food security, and the global food system post-pandemic USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply Recent developments around cell-cultured/lab-grown meat Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims Dr. Esteban's three key principles of leadership  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone. In this episode of Food Safety Matters, we talk with: Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit “Got Root Cause?” workshop Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety Sandra Eskin [29:56] about USDA's ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA's Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day. Food Safety Summit Sessions On Demand:FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne IllnessAll contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor! Sponsored by:ABB and QAD Redzone We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled. Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. In this episode of Food Safety Matters, we speak with Sandra [31:22] about: Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030 How USDA-FSIS' Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices USDA-FSIS' plan for educating industry about a standardized, statistical approach to process control under the proposed framework The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns The relationship between USDA-FSIS' declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry. This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years. News and Resources FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00] EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44] FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28] Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10] EU to Ban Titanium Dioxide in Food from Mid-2022 Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency Sponsored by: bioMérieux We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

THE THESIS: The Party has installed the permanent emergency. Now, the emergency is “‘climate' ‘refugees.'” But, the pattern is the same as Covid and “gender.” There are no “cures” save the most radical, invasive and harmful methods. The problem is your freedom and simple common sense and the “cure” is more power for them. Once again, God seems to be giving us the easiest pass/fail test in history: do we follow these despots or to we follow God?THE SCRIPTURE & SCRIPTURAL RESOURCES: Bill Graham's organization answers this question: “I heard that the Bible says the world is going to get worse and worse as the end of time approaches. Is that true? We've had some horrible crimes in our city lately, and I can't see how things can get much worse.” “Yes, the Bible does indicate that as the time for Christ's return approaches, evil and social chaos may well intensify. The Bible says that ‘evil men and impostors will go from bad to worse, deceiving and being deceived' (2 Timothy 3:13).Are we living in those days? Only God knows the answer to that; the Bible makes it clear that we aren't to predict the exact time of Christ's return or claim to know when it will happen. Jesus said, ‘No one knows about that day or hour, not even the angels in heaven, nor the Son, but only the Father' (Matthew 24:36). The world has faced terrible times before, and so have God's people.At the same time, many of the signs or events that Jesus said must take place before His return are certainly in place. Never before, for example, has it been possible to penetrate virtually every corner of the world with the Gospel, as Jesus predicted (see Matthew 24:14).Make it your goal to be faithful to Christ, no matter what happens in the world around you. We may be tempted to withdraw, or to react negatively to those who don't agree with us. But God loves them, and He wants to use us to share the good news of Christ's forgiveness and new life with them. Remember Jesus' words: ‘As long as it is day, we must do the work of him who sent me. Night is coming, when no one can work' (John 9:4).”THE NEWS & COMMENT:AlGore wants to track “individual ‘emitters'” [read: people] with satellites and facial recognition because of the weather, of course.Al-Gore Unveils “Radical Climate Transparency” Project at Annual Conference of Climate AlarmistsThe goal is not to improve the condition of humanity in general, but to improve the bank accounts and status of the globalists attending this conference.“Until now, most emissions inventories have been based on self-reported, often years-late data that relied on rough estimates, opaque methods, and inaccessible reporting. Government officials, scientists, investors, executives, and activists need better data to support the creation of policies, programs, and campaigns aimed at limiting global temperature rise to 1.5°C as agreed to under the Paris Climate Agreement.That's where Climate TRACE comes in. We're harnessing technologies like artificial intelligence (AI) and machine learning (ML) to analyze over 59 trillion bytes of data from more than 300 satellites, more than 11,100 sensors, and numerous additional sources of emissions information from all over the world. The result is a groundbreaking approach to emissions monitoring… one that is independent, transparent, and timely.”Meanwhile, they flew there on private jets. They can choose one of two things: the climate is an combustion engine made emergency and is killing all people or flying in private jets. Their actions trump their words. Here are the new kiddie-shields. The same people who destroyed small businesses with a politically targeted, medically useless, deadly series of lockdowns, the same people who seek to murder more babies at even larger scale, who back chemically and surgically mutilating and sterilizing children are suddenly concerned about the lives of “the ‘little people.'” Again, their actions trump their words. [AUDIO] - Globalists Rebrand Illegals as 'Climate Migrants' to Further Their Population Replacement Scheme (Video)It's all Russia's fault and the only cure is less freedom. [AUDIO] - Joe Biden: "Russia's war only enhances the urgency of the need to transition the world off its dependence on fossil fuels."A bankrupt Nation has money to burn? Reality trumps their words. [AUDIO] - Biden says he wants to "provide $11 billion annually" to help third world countries respond to climate change.The same people who pretend men are women now want to fund women. Their actions trump their words.The Dictator of Washington, Jay Inslee, has failed at every single so-called carbon goal he set, even when he had 100% control as he did over the State Motorpool. But, he is still selling his schemes and traveling around the World.[AUDIO] - Dictator Inslee: “we know where the ‘rubber meets the road.'”What do many new, electric cars have in common? Kill switches and tracking tools. The goal is to blackmail you out of driving. Were it not, they could simply apply a usage tax to tires. Tracking devices? Did I say tracking?[AUDIO] - “I remain even more convinced today, particularly with biometric technology. The world will move to biometric ID and they will do it because in the end, it is better for people.”- Tony Blair, June 2021.[AUDIO] - Credit Card Companies Are Now Officially Tracking Guns & Ammo Sales. (Visa, Mastercard, Amex)When they are asked simple questions about their own lifestyles, they reveal the fraud. [AUDIO] - FLASHBACK: Trudeau explains how he's helping to reduce plastic use. "We have recently switched to drinking water bottles out of, water, out of, when we have water bottles, out of a plastic – sorry, away from plastic towards paper, um, like drink box water bottle sort of things."Coming soon, the “new emergency” will be too much meat. In fact, The Party is already demanding farmers eliminate entire generations of ranches. Do small farmers REALLY need the feds to investigate how they feed their families? Petition to Clarify the Personal Use Exemption of the Federal Meat Inspection Act (FMIA)“This issue arose early in 2022 when we became aware that the federal Food Safety and Inspection Service (FSIS) was threatening to impede on the “equal to” status of Vermont's meat inspection program if animal share programs were written into law. In reaction to the threat, the Vermont Agency of Agriculture, Food & Markets (VAAFM) notified on-farm slaughter practitioners that in order to qualify for the federal exemptions that allow on-farm slaughter for personal use, all owners of the animal must conduct the slaughter and/or be present if they hire an itinerant slaughterer to process on their behalf.VAAFM's stance suggests that each and every owner of an animal would need to be present on the farm where their animals were raised to witness the slaughter if they want access to the meat that is harvested. In fact, Vermont's on-farm slaughter law does not prevent farmers from organizing on-farm slaughter; it just prohibits them from assisting in the slaughter. This interpretation that requires that all owners be present for slaughter prior to animals being brought to a custom slaughter facility, if allowed to stand, would create an untenable situation for farmers and owners on whose behalf they raise the animals, and would grind local meat production to a halt.”Meanwhile . . . Scientists Find That “Protein Hunger” Drives Overeating, Obesity

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is issuing a public health alert for Perdue's frozen ready-to-eat (RTE) chicken breast tenders “gluten free” that may be contaminated with extraneous materials, specifically small pieces of clear plastic and blue dye. Products affected: 42 oz. plastic bags containing “PERDUE CHICKEN BREAST TENDERS GLUTEN FREE” with a “Best if Used By: 07 12 23” and a lot number of 2193 above the use by date.The products bear establishment number “P-33944” immediately below the “Best if Used By:” date on the back of the plastic bag. These items were shipped to BJ's Wholesale Club retail locations nationwide.Read the full alert here Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at processing plants while allowing meat inspectors to focus more on food safety, said Ashley Peterson, senior vice president, scientific and regulatory affairs for the National Chicken Council (NCC).USDA Food Safety and Inspection Service (FSIS) recently granted the petition by NCC, which requested the agency amend its regulations.“The existing regulations require that any lesion in a leukosis check results in the whole carcass  ⸺ that's the carcass and the viscera ⸺ being disposed of and not going into the food supply,” Peterson told Poultry Health Today.

Greater flexibility is needed in official Salmonella and Campylobacter testing regimes in order to support poultry producers and processors who are trialing new interventions to tackle both pathogens.Dr. Ashley Peterson, PhD, senior vice president of scientific and regulatory affairs, National Chicken Council, said the US poultry industry has made great progress in reducing Salmonella levels to well below the standards set by the USDA's Food Safety and Inspection Service (FSIS).However, because methods for controlling Salmonella might not have similar success with Campylobacter, processors and producers need freedom to trial different interventions without facing punishment if those techniques are not as successful as they hoped.

Nose to tail beef is an important topic for those supporting local, sustainable, regenerative agriculture. I get lots of questions on it. Buying a large quantity of beef can be a daunting prospect. Sure, you know it’s going to help your local farmer. And you know your local farmer is working hard for you, the animals and the environment. But what do you do with all that meat? What are the different cuts and what makes them different? How does a side of beef get broken down? What should you expect? Nose to tail beef is what this episode is all about. Let me take a minute and say welcome to new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Nose to Tail Beef Moroccan Seasoned Meatballs Homestead Life Updates Creamery You will not believe how quickly that roof is going up. After months and months and months of concrete blocks, in just a few weeks, Scott has those blocks nearly covered with a roof. He tells me once the decking is complete—within the week, he will be starting on the other roof over the barn and milking parlor. That needs to be completed to the same point before putting on the metal roofing. I love going out there and strolling around in the rooms, imagining when it will be complete. Animals Winter is coming upon us and it is cold today and will be even colder in the coming days. The animals are all healthy and ready for it. Thick winter coats cover all of them. Thunder had a cut on his cheek that he got from who knows where. It is healing nicely, though it looked quite scary when I first saw it. Blood was running down the side of his head and there was this huge puckered gash in his jaw. But again, he is healing just fine. The girls are grazing calmly each day and growing their calves. The first expected birthing of a calf will be Claire on the 31st of March and Buttercup right behind her about three days later. The donkeys, sheep and goats are also grazing along. I was outside yesterday taking a tour of the creamery and saw that one of the goat does was in the pasture adjacent to everyone else. She will find her way back to the rest of the herd whenever she feels the urge. Goats are just gonna be goats. Still no quail eggs. They don’t eat much so I guess it’s okay. I can’t wait until spring and I start hatching out eggs again. The quail are just fun. The boys are all still peacefully grazing out front. There are five of them that will eventually make their way to freezer camp. And that brings me to today’s topic. Nose to Tail Beef Nose to tail beef is an important topic to understand when purchasing from your local farmer. Often beef is offered to you in quantities such as quarters and halves. Perhaps you will even purchase a whole beef and share the costs with family and friends. I’ll get to the various cuts often offered in one of these large purchases, including the organ and variety meats. I want to start with a brief history of beef in North America, some basic terminology, muscle composition, the structure of meat, aging, and inspection and grading. I’ll end with the various cuts available in beef and which part of the animal from which it is cut. This may be a long podcast. And I think the information will be invaluable to you as you develop a relationship with your local farmer. History of Beef in North America People have been raising domesticated cattle for some 3,000 years. Christopher Columbus introduced domesticated cattle to the Americas in 1493, and soon after, cattle arrived in present-day Florida and Texas with the Spanish. Cattle have always had many uses: they carry heavy loads and pull carts and plows; supply milk, cheese, and butter; and provide a source for clothing, shelter, and food. Today, Americans prefer beef to all other meats. As I noted, domesticated cattle first arrived in the Americas in 1493. By 1500 European cookbooks began to specify cuts of beef and other meats. During the period of the mid-1800s through 1900 cattle ranching in the United States reached its peak. In 1906 the meat inspection act was passed by Congress. Finally, beef surpassed pork as the most popular meat in 1950. Terminology Cattle is a general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use as draft animals. Further delineation of cattle is characterized by sex and age. Calves are young cattle of either sex. A male calf is known as a bull calf, and a female Is called a heifer calf. Bulls are mature, un-castrated male cattle used for breeding. Steers are male cattle that have been castrated before reaching sexual maturity, making them more docile and easier to maintain on a ranch or in a feedlot. Most beef that Americans eat comes from steers. Staggs are male cattle that have undergone castration after they have matured. Heifer calves grow into heifers and eventually become cows. Cows are mature female cattle, and are usually used as a source of milk. They have to have given birth at least once to earn the title of cow. Nutritional Make Up Beef, like other meats, is animal muscle containing various nutrients that form part of a healthful diet. Muscle Composition The three main components of muscle are water, protein, and fat. These nutrients appear in the following proportions in most meats: 75% water 20% protein 5% fat Muscle also contains vitamins, minerals, and very small, trace amounts of carbohydrates. Although most meats are about three-quarters water, the actual amount of water in meats varies depending on shrinkage. Shrinkage, or moisture loss, is the result of oxidation, which occurs during storage or aging or as a result of high temperatures and long cooking times. Oxidation causes meat to lose both water and weight. Protein is an essential nutrient that promotes growth, builds tissue, regulates body functions, and serves as an alternative to fats and carbohydrates as a source of energy. Most solid matter in meat is protein. When heat is applied to meat, the protein coagulates, or becomes firm. The degree of coagulation is one gauge for doneness. High heat can cause protein to lose moisture and become too firm, making the meat tough. Fat surrounds the muscle tissue as a fat and lies within it (marbling). The fat may be left on a piece of meat during cooking to keep the meat moist, but barding or larding are acceptable alternative methods for retaining juice if there is no fat. Marbling also contributes to the juiciness of meat and makes it more tender and flavorful. Regarding vitamins and minerals, meat is an important source of vitamins A and K as well as several B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), B6, and B12. Meat also adds minerals such as iron and phosphorus to the diet. Although carbohydrates are present only in very small amounts, they contribute to the appearance and flavor of meat that is prepared with a dry technique such as roasting, sautéing, or broiling. Structure of Meat Meat products consist of bones, muscle fibers, and connective tissue. Bones: bone color is an indication of an animals age. The redder the bone, the younger the animal. Older animals have white bones. Becoming familiar with the bone structure of an animal helps when learning the different cuts of meat and how to debone them. Muscle fibers: muscle fibers, or cells bundled together, make up the meat. The thickness of the fibers determines the texture or grain of the meat. Thick, tough fibers bound in large bundles make up coarsely textured meats, such as bottom round or brisket. Thinner, tender fibers in small bundles form finely grained meat, such as tenderloin. Connective tissue: connective tissue is a web of proteins that perform several functions. It covers individual muscle fibers, bundles them together, and attaches them to bones. Connective tissue helps determine the texture of meat and is tough in general. Some meats are higher in connective tissue than others. Frequently used muscles such as those in the leg or shoulder have more connective tissue and thus are tougher than those in the back (or loin). Meat from older animals is also tougher because as an animal ages, the connective tissue becomes more resistant to breaking down. Elastin and collagen—the two kinds of connective tissue—differ in their ability to break down during the cooking process. Elastin is a hard, yellow connective tissue prevalent in older animals because it will not break down during cooking, elastin must be cut away from the meat or physically tenderized to reduce its effects. By contrast, collagen, the soft, white connective tissue, really breaks down into water and gelatin with slow, moist cooking. Collagen also responds well to tenderizing. Aging Aging is the process by which naturally occurring enzymes (lactic acid) tenderize meat. After slaughter, chemical changes in the flesh of an animal cause rigor mortis, or a stiffening of the muscles. As rigor mortis disappears, the meat softens, or ripens, as a result of enzymatic action. This process takes up to several days for beef and must occur in a controlled, refrigerated environment so that the meat does not spoil. The result is flavorful, tender meat. There are three methods of aging meat under refrigeration. Today I will discuss dry aging as this is the method used by small, independent meatpackers. Dry aging involves hanging large, unpackaged cuts of meat in a controlled environment for two to six weeks. Temperature, humidity, and air flow must be carefully monitored to prevent spoilage. Two weeks is most common. Small, local meat processing facilities are limited by space and energy cost controls. Although costly, dry aging produces extremely flavorful meat with a highly desirable texture. However, shrinkage is a major drawback of this method, with some cuts of meat losing as much as 20% of their weight through loss of moisture. Meat aged by this method also can develop mold, which requires trimming—a further reduction in weight. Inspection and Grading Inspection and grading systems help producers, distributors, and consumers like you evaluate meat. Inspection—The Meat Inspection Act, passed in 1906, mandates the examination of all meat transported across state lines. This federal law guarantees that meat is wholesome and fit for consumption and that the animal for which it originated was not diseased; however, inspection is not a mark of quality. USDA/FSIS—The Food Safety and Inspection Service (FSIS), a public health agency within the United States department of agriculture (USDA), is responsible for conducting inspections. The FSIS checks meat to make sure that it is clean, safe, and properly packaged and labeled. Meat that satisfies inspection standards carries a USDA inspection stamp. Grading—unlike inspection, grading is completely voluntary. Grading measures meat quality, allowing a comparison of meat quality grading indicates tenderness, juiciness, and flavor of the meat. The USDA has eight quality grades that apply to beef. Prime is the highest quality, most expensive, with abundant marbling because of the young age of animals and feed practices. It is extremely juicy and flavorful. Choice is high-quality, very juicy and tender, in abundant supply, widely available to the public. The select grade is acceptable quality. It is a good buy, generally lean with little marbling, and less juicy and tender. Standard grade is lower quality. It is economical and lacking in marbling. Commercial grade is low quality. It is produced from older animals is economical and lacking tenderness. Utility, cutter, and canner are the lowest quality. This grade of meat is used primarily by canners and processors. Kobe Beef Up to now I have been speaking only of US beef grades. Now I will touch upon one other. Kobe Beef. Cattle raised in Kobe, Japan, are the source of a special grade of beef that is rich in flavor, has abundant marbling, and is extraordinarily tender. Kobe beef comes from the Wagyu breed of cattle and meets rigorous production standards. Wagyu cattle are famous for the extensive marbling of their meat, but this quality characteristic is not entirely the result of genetics. The daily routine and special diet of cattle raised for Kobe beef are quite unusual. The Wagyu cattle receive energizing massages with sake, the Japanese alcoholic rice beverage, and indulge in huge quantities of beer, making Kobe beef legendary and expensive. By USDA standards Kobe beef would receive the highest yield and quality grades. It’s marbling and rareness in the marketplace actually put it well above the prime grade. Once raised only in Kobe, Wagyu cattle now roam ranches in the United States and Australia, where land and feed are cheaper. Fabrication of the prized beef, however, takes place in Kobe, which earns it the name Kobe beef. Primal, Subprimal, and Fabricated Cuts Beef and other meats are available for purchase in various forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts. The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. It is typical to split a beef carcass into halves and then to cut each half into a front portion or forequarter and a rear portion or hind quarter. A side or a quarter of beef represents a partial carcass. There are two front quarters, right and left. The front quarter starts at the neck and ends where the ribs end, about halfway down the back of the carcass. The rear quarters pick up from there. Again, there are two, right side of spine and left side of spine. A primal cut is a large, primary piece of meat, sometimes called a wholesale cut. A subprimal cut is a basic cut made from a primal cut. A fabricated cut is the smaller portion taken from a subprimal cut, such as a roast, steak, and ground meat. Beef Carcass Forequarter Now think of the front quarter divided into four smaller pieces. From shoulder to mid back, there are four primal cuts that make up a forequarter of beef: Chuck (shoulder of the animal), primal rib (main rib section), brisket (breast and foreleg or shank), and short plate (directly below the ribs). Those four primal cuts are broken down into subprimals and finally a fabricated cut. Chuck The chuck comes from the animal’s shoulder. It includes part of the backbone and the first five rib bones as well as portions of arm bones and blade bones. The chuck makes up nearly 30% of the weight of the beef carcass. A fairly large portion of the chuck is connective tissue, which accounts for the toughness of this meat. However, chuck has a great deal of flavor when properly prepared. A moist technique or combination method such as stewing or braising is appropriate for this cut. The primal chuck yields various fabricated cuts: shoulder roast, chuck roast, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck. Primal Rib This primal cut comprises about 10% of the carcass weight. It includes ribs six through 12 and some of the backbone. As it is not well exercised muscle, it is tender, owing its rich flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as roasting, broiling, and grilling. Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, boneless ribeye, short ribs, and ribeye steaks. Rib roast, better known as prime rib, is an extremely popular meat dish. The word “prime,” however, does not represent a USDA grade; rather, it indicates that the rib roast makes up most of the primal cut. Brisket Located below the chuck, the brisket constitutes a single primal cut. This cut consists of the breast (brisket) of the animal, including the rib bones and Cartledge, and the breastbone. A combination technique such as braising is an excellent choice for beef brisket, which is very tough. Curing, another method of preparation for brisket, is the method used to produce corned beef. Fabricated cuts from this primal cut include boneless brisket and ground meat. Short Plate Short plate is the cut below the primal rib on a side of beef. It contains rib bones and Cartledge and the tip of the breastbone. Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs. Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount of connective tissue. Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas. Foreshank The foreshank is considered a byproduct of the beef forequarter and may be attached to the chuck when purchased. The rich flavor of the four shank and its abundant collagen, which turns to gelatin with moist heat, make it a choice ingredient in stocks and soups. Fabricated cuts include stew meat and ground beef. Beef Hindquarter A beef hindquarter also yields four primal cuts: short loin, sirloin, round, and flank. The short loin, sirloin, and round are the rest of the spine divided roughly into thirds. The fourth portion, the flank is directly below the short loin and sirloin. The round primal cut is very large as it is essentially the hind leg. Short Loin The short loin is the first primal cut of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the backbone the yield of this primal cut is substantial and represents the most palatable and popular, as well as the most expensive, cuts of beef. Among these is the tenderloin, the most tender piece of beef. Fabricated cuts from the short loin include T-bone steaks, NY strip steaks, and tenderloin. These cuts are best cooked using dried methods. Broiling, roasting, and grilling. Sirloin Located next to the short loin, the sirloin contains a portion of both the backbone and the hip bone. The subprimal and fabricated cuts taken from the sirloin have good flavor and are quite tender, though not as tender as the short loin cuts. Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks. The dry techniques of broiling, roasting, and grilling are best for these cuts. Round The round is the hind leg of the animal, including the round, shank, and tail bones. It is an extremely large cut, constituting approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields various subprimal and fabricated cuts, including top round, bottom round (eye of round and heel of round), knuckle, and shank. Dry cooking such as roasting is appropriate for top round, which is relatively tender. The top or bottom round benefits from combination cooking such as stewing or braising. Lots of ground beef from this area as well. Flank Beneath the loin and behind the short plate (forequarter) is the flank. The flank contains a good amount of fat and connective tissue, which makes it tough. Flank yields flank steak. Moist cooking techniques are best for flank cuts. One final note. When choosing to purchase a quarter, half, or whole beef, in addition to these cuts somewhere between 35% and 50% of the packaged fabricated cuts will be ground beef. Variety Meats Variety meats include internal organs, glands, and other meats that are removed during the processing of the carcass. Traditionally viewed as ethnic food items, variety meats have found their way onto American menus in limited quantities. High in protein, vitamins, and iron, variety meats are features of soups, stews, and other dishes. All the beef variety meats except kidney are muscle tissue. These meats are tough in general and require long, moist cooking to become tender. Kidneys are the only glance from beef served with much frequency. Heart Tough but lean, the heart lends itself to braising or stewing. Ground heart can be added to meatloaves or to casseroles calling for chopped meat. Be sure to remove veins and fibers before cooking. Liver Beef liver is dark in color and has a strong flavor. It should be broiled, braised, or panfried. It is often served with onions and is added to pies and puddings. Tongue The customary method for cooking tongue is simmering. After cooking, remove the skin and gristle. Cooked and chilled beef tongue is a favorite sliced meat for sandwiches. Smoking and curing are other methods of preparation before cooking. Oxtail Before cooking, oxtails need to be cut into sections at the joints. Oxtails are rich in gelatin and also contain tasty meat, both of which augment the texture and flavor of soups and stews. Kidney Beef kidney is somewhat tough and has a relatively strong flavor. Braising helps tenderize this variety meat, which is a key ingredient in steak and kidney pie. I’m currently working on a cookbook that will have at least one recipe for every cut of meat I’ve described in this podcast. One of the challenges when purchasing a quarter, half, or whole beef is what to do with all of those cuts of meat and variety meats. I hope to fill in that gap for you with my whole beef cookbook. You can be confident in being able to use all of the great grass-fed meat in which you invested. At the last farmers market, I brought Moroccan seasoned meatballs to give customers an opportunity to taste the quality of our lamb. Today’s recipe is in response to a direct request from several of my customers who read my newsletter and love the recipes. Moroccan Seasoned Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes What You Need Meatballs 1 lb ground lamb 1 egg, slightly beaten 1 clove garlic, very finely chopped 2 tablespoons bread crumbs 1 ½ tablespoons fresh mint leaves, finely chopped 1 tablespoon fresh parsley, finely chopped ½ teaspoon ground cinnamon ½ teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons cooking oil Sauce 2 tablespoons cooking oil ½ cup onion, chopped 3 cloves garlic, very finely chopped 2 cups diced tomatoes, undrained ½ to 1 teaspoon cinnamon ½ to 1 teaspoon ground coriander Salt and pepper to taste What To Do Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove. To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer. Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired. Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes. Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice. Enjoy!!! Final Thoughts That’s it for this podcast. The farmstead keeps on keeping on. The creamery gets closer and closer to completion with every passing day. The animals continue to thrive and enjoy their pasture-based existence. I hope you enjoyed the ins and outs of beef and you better understand the nose to tail beef option. It is the lifeblood of many local farmers. They invest a great deal of time and energy into a beef product you can trust. Look for my new Whole Beef Cookbook in the coming weeks. And do give the meatballs a try. I know, I know it’s lamb, not beef. But they are excellent just the same. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Moroccan Seasoned Meatballs To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others.  Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector. ​Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsor The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray  SaniProfessional.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

A controversial processed meat known as “pink slime” can now be called “ground beef,” according to the US Department of Agriculture's Food Safety and Inspection Service (FSIS). Since 1994, the product, known as Lean Finely Textured Beef (LFTB), has been allowed by the US government to be used in burgers. LFTB resembles a thick, pink paste of finely ground meat that burger manufacturers add to ground beef, and it was used in 70% of American burgers. However, a 2012 documentary caused a stir and LFTB's safety was called into question. The documentary revealed that the product is made by processing small pieces of beef and exposing them to ammonia gas, which is normally produced when plants or animals decay. This information raised concerns among consumers. As a result, several companies stopped using LFTB. Beef Products Inc. (BPI), which manufactures LFTB, suffered massive losses. Now, years after the scandal, BPI has improved the product and its manufacturing process by separating lean beef from fat. The upgraded process has reportedly decreased the fat content of BPI's LFTB. After strict evaluation of the improved product, the FSIS granted the company rights to label the product “ground beef.” The change will allow BPI to market the product differently and to possibly change the product's bad reputation. Despite LFTB's negative image, food experts say that the product has some benefits. A professor of Animal Sciences at the Washington State University explained that using LFTB could increase the amount of nutritious beef in products without having to kill more animals. In addition, the American Meat Institute explains that ammonia gas is necessary to decontaminate the product.

Spokespersons for USDA's Food Safety and Inspection Service (FSIS) made the rounds at the 2018 International Production and Processing Expo in Atlanta to drum up support for proposed rules to modernize carcass inspections at swine slaughterhouses and increase line speeds. The post USDA seeks comments on plans to modernize swine inspection appeared first on Pig Health Today.

Spokespersons for USDA’s Food Safety and Inspection Service (FSIS) made the rounds at the 2018 International Production and Processing Expo in Atlanta to drum up support for proposed rules to modernize carcass inspections at swine slaughterhouses and increase line speeds. The post USDA seeks comments on plans to modernize swine inspection appeared first on Pig Health Today.

Guests: Mike Lashley of Lashley Land Brokers talks about the Buffalo Bill Farm and Ranch Expo Feb 7-8 in North Platte, how marketing land has changed and how his company is on the forefront of that change Acting Deputy Under Secretary for Food Safety Carmen Rottenberg, about USDA Food Safety and Inspection Service (FSIS) proposed amendment to federal regulations to establish voluntary inspection for market hog slaughter February is Lamb Lovers month

Guests: Mike Lashley of Lashley Land Brokers talks about the Buffalo Bill Farm and Ranch Expo Feb 7-8 in North Platte, how marketing land has changed and how his company is on the forefront of that change Acting Deputy Under Secretary for Food Safety Carmen Rottenberg, about USDA Food Safety and Inspection Service (FSIS) proposed amendment to federal regulations to establish voluntary inspection for market hog slaughter February is Lamb Lovers month

Dr. David Acheson, M.D., is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act (FSMA).   From 2009 to 2013 he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. In this episode of Food Safety Matters, we speak to David Acheson about: His role in building the 2007 Food Protection Plan and how it parallels FSMA The importance of the food safety crises that took place in 2006 and 2007 The differences between food fraud, food security, food defense and food adulteration, and how sometimes these instances do not necessarily implicate a public health risk His advice to food companies gearing up to comply with FSMA's food defense regulations Facing the realities of determining whether your food plant is at risk of committing a food-related crime How to advocate for more or better resources, and how to convince the C-suite to invest in food safety Balancing food safety goals with a company's other metrics—sales, margins, etc. The main challenges he sees facing food companies His views on announced vs. unannounced audits How the Peanut Corporation of America debacle helped shape FSMA's Preventive Controls rule and how it forced some food companies to rebuild their own supply and control programs His thoughts on how legal roadblocks keep food safety violations from ever coming to light Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/why-dont-we-learn-more-from-our-mistakes/ Industry Perspectives of Proposed FSMA Rule on Preventive Controls https://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2013/industry-perceptions-of-proposed-fsma-rule-on-preventive-controls/ News Mentioned in This Episode FDA Reminds Public of Soy Nut Butter Recall https://www.foodsafetymagazine.com/news/fda-reminds-public-of-soy-nut-butter-recall/ Opponents Say USDA Reorganization has Multiple Problems http://www.foodsafetynews.com/2017/10/opponents-say-usda-reorganization-has-multiple-problems/#.We5sGpOnHUJ Raw Milk Dairy Out of Time to Appeal Retail License Suspension http://www.foodsafetynews.com/2017/10/raw-milk-dairy-out-of-time-to-appeal-retail-license-suspension/#.WeoVEhNSygR Why Is it So Hard to Track the Source of a Food Poisoning Outbreak? https://www.bostonglobe.com/magazine/2017/10/11/why-hard-track-source-food-poisoning-outbreak/6RD8EJru631SldqXHFx9mK/story.html Food Truck Commissary: The Foundation of a Mobile Business https://www.foodsafetymagazine.com/magazine-archive1/junejuly2016/food-truck-commissary-the-foundation-of-a-mobile-business/ Savor Safe Street Food https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2015/savor-safe-street-food/

I interview Dr. Romina Hennig, a recent veterinary graduate who is working full-time with the federal government's Food Safety & Inspection Service (FSIS) while also serving in the U.S. Army Reserves. The post UVP 004: Food Safety and Army Reserves Veterinarian Dr. Romina Hennig appeared first on Elliott Garber.

In 2005, after a long career in family medicine and as Nebraska’s chief medical officer, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Doctor Raymond serves as a Board member of the National Multiple Sclerosis Colorado-Wyoming Chapter, and is engaged in volunteer work with that organization. Tune into this episode of Straight, No Chaser to hear Katy Keiffer talk with Dr. Raymond about antibiotics in the food chain. Find out how Dr. Raymond defines sub-therapeutic antibiotic dosages, and learn how the different chemistry of specific drugs leads to antibiotic resistance. How do resistant bugs develop due to human and animal medicine? Find out on this week’s installment of Straight, No Chaser! Thanks to our sponsor, Cain Vineyard & Winery. “We’re creating a problem as a human doctors. No one ever talks about over-prescription in human medicine!” [22:45] “The people who want to eliminate antibiotic use in the meat industry are people who don’t want us to eat meat and poultry!” [24:45] — Dr. Richard Raymond on Straight, No Chaser

In 2005, after a long career in family medicine and as Nebraska’s chief medical officer, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Doctor Raymond serves as a Board member of the National Multiple Sclerosis Colorado-Wyoming Chapter, and is engaged in volunteer work with that organization. Tune into this episode of Straight, No Chaser to hear Katy Keiffer talk with Dr. Raymond about antibiotics in the food chain. Find out how Dr. Raymond defines sub-therapeutic antibiotic dosages, and learn how the different chemistry of specific drugs leads to antibiotic resistance. How do resistant bugs develop due to human and animal medicine? Find out on this week’s installment of Straight, No Chaser! Thanks to our sponsor, Cain Vineyard & Winery. “We’re creating a problem as a human doctors. No one ever talks about over-prescription in human medicine!” [22:45] “The people who want to eliminate antibiotic use in the meat industry are people who don’t want us to eat meat and poultry!” [24:45] — Dr. Richard Raymond on Straight, No Chaser

Today on Straight, No Chaser Katy Keiffer is on the phone with Dr. Richard Raymond. In 2005 after a long career in family medicine, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a consultant with the Nebraska Medical Association helping build public health advocacy, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Tune into this episode to hear Katy and Dr. Raymond discuss low-dose and sub-therapeutic antibiotic usage in the meat and poultry industry and the prevalence antibiotic-resistant bacteria. Learn more about bacteria contamination in produce, and why poor meat-handling practices may be to blame. Katy and Dr. Raymond also talk about the inspection procedures of poultry plants and how it has affected salmonella levels in our food. This program has been brought to you by S. Wallace Edwards & Sons. “Consumers have some responsibility. They need to understand that raw meat should not be considered sterile… The meat industry does not often come out and say, ‘Raw meat should not be considered sterile- you need to do a better job of handling it.’ They don’t like to say that about their product.” [18:50] — Dr. Richard Raymond on Straight, No Chaser

Today on Straight, No Chaser Katy Keiffer is on the phone with Dr. Richard Raymond. In 2005 after a long career in family medicine, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a consultant with the Nebraska Medical Association helping build public health advocacy, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Tune into this episode to hear Katy and Dr. Raymond discuss low-dose and sub-therapeutic antibiotic usage in the meat and poultry industry and the prevalence antibiotic-resistant bacteria. Learn more about bacteria contamination in produce, and why poor meat-handling practices may be to blame. Katy and Dr. Raymond also talk about the inspection procedures of poultry plants and how it has affected salmonella levels in our food. This program has been brought to you by S. Wallace Edwards & Sons. “Consumers have some responsibility. They need to understand that raw meat should not be considered sterile… The meat industry does not often come out and say, ‘Raw meat should not be considered sterile- you need to do a better job of handling it.’ They don’t like to say that about their product.” [18:50] — Dr. Richard Raymond on Straight, No Chaser