When did USDA begin offering irradiated ground beef products to schools?

Product specifications were released May 29, 2003, and as of January 2004, schools had the option to order irradiated beef. This allowed ample time for schools to educate parents and the community so that informed decisions can be made. Should schools decide to order product, this also allows schools ample time to notify parents. In addition, irradiated beef manufacturers will have the opportunity to study and implement the specifications prior to orders from schools. The decision to order and serve irradiated ground beef will be left to each school food authority.

Where can I find information on retail beef cuts?

To find information on retail beef cuts, visit the National Cattlemen's Beef Association's Web site National Cattle Beef Association.

What are the retail cuts of fresh beef?

There are four basic (primal) cuts into which beef is separated: chuck, loin, rib and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as chuck roast or round steak. This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

Does the color of beef indicate freshness?

Beef muscle not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated about 5 days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.

In a package of fresh beef, is the red liquid blood?

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

What is Beef?

Beef is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman.

Are additives allowed on fresh beef?

Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Will only irradiated ground beef be offered to schools?

Schools participating in the National School Lunch Program (NSLP) will be offered both irradiated and non-irradiated ground beef items. The decision to order and serve irradiated ground beef will be left to each school food authority. 

How is beef inspected?

All beef is inspected for wholesomeness. Beef found in retail stores is either USDA inspected or inspected by state systems that have standards equal to the Federal government. Each steer and its internal organs are inspected for signs of disease. The Passed and Inspected by USDA seal insures the beef is wholesome and free from disease

How and why is some beef aged?

Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, the USDA does not recommend aging beef in a home refrigerator.

How do you tell when corned beef is safely cooked?

Cook until the internal temperature has reached at least 160 °F. Fork-tender is a good indication of doneness, but use a meat thermometer to be sure. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color.

What are subprimal cuts of beef?

The first division of a carcass is into primal cuts. Primal cuts are then divided into subprimal cuts. Examples of subprimal cuts of beef are the top round, whole tenderloin and rib eye. Any subprimal cut may or may not be intended for use in ground products.

How soon after thawing beef should it be cooked?

After thawing meat, poultry or fish in the refrigerator, you don't have to cook it right away. Ground meats, poultry and fish can be stored an additional 1 to 2 days before cooking; beef, lamb, pork, veal and other red meats may be stored 3 to 5 days before cooking. After cooking, leftovers may be refrigerated 3 to 4 additional days or frozen for longer storage.

Should I wash beef, pork, lamb or veal before cooking it?

There is no need to wash or rinse beef, pork, lamb, or veal before cooking, therefore it is not recommended. Some consumers think they are removing bacteria from the meat and making it safer, however, any bacteria present on the surface is destroyed by cooking it. In fact, washing creates the danger of cross-contamination. Washing allows most bacteria that are present on the surface of meat to spread to ready-to-eat foods, kitchen utensils, and counter surfaces.

To what temperature should I cook ground beef or hamburgers?

Hamburgers and ground beef should be cooked to a safe minimum internal temperature of 160 °F as measured with a food thermometer.