Balance is key, according to Sheena Gregg, registered dietitian and assistant director of the Department of Health Promotion and Wellness at the University of Alabama.

“In addition to helping our body fight disease, consuming a balanced diet helps our energy levels, improves our mental health and aids in our body’s overall growth,” she said. “It can also play a role in weight management.”

Protein is Essential

Protein is particularly important. While it’s often thought of as something to eat when it comes to losing weight or reaching fitness goals, protein plays a versatile role in our bodies and is an essential component to our diet, she said.

“When translated from its Greek origin, protein means ‘of prime importance.’ Whenever the body is growing, repairing or replacing tissue, proteins are involved,” said Gregg.

Both animal and plant-based protein sources are important, as they provide needed amino acids, as well as an additional package of vitamins and minerals specific to the various food groups. “Having both animal and plant proteins as part of a balanced diet minimizes the risk of overall nutrition deficiencies,” she said.

Protein plays several roles in our body such as serving as a building block to our body tissues, facilitating chemical reactions as enzymes, regulating body processes by functioning as hormones, serving as antibodies to protect the body against diseases, providing fuel when our glucose intake is inadequate, as well as many other functions.

Animal vs. Plant

“Animal protein is often considered a better source of protein compared to plant-based proteins due to the amino acid content,” said Gregg. “Animal protein is frequently referred to as a ‘high quality protein’ or ‘complete protein’ as it provides all nine of the essential amino acids that are needed by the human body through diet.”

In addition, animal proteins also have a higher level of bioavailability compared to plant-based proteins, meaning that they are more easily digested, absorbed, and utilized by the body compared to their plant-based counterparts, she said.

Most plant-based proteins are “incomplete proteins” as they are missing one or more essential amino acids and cannot exclusively support protein synthesis. They must be eaten in combination with other foods to be complete. An exception to this is soybeans.  Soybeans are a “complete” protein, providing all nine essential amino acids.

“There are several micronutrients of concern for those who omit animal proteins from their diet due to these nutrients either being found exclusively in animal products or are not as easily absorbed in plant-based sources. These nutrients include but are not limited to Vitamin B12, Vitamin D, zinc, and iron,” said Gregg.

In fact, it would take approximately nine cups of chopped kale to equal the same amount of protein in three ounces of lean ground beef.

In addition to being high quality protein sources for the body, there are other benefits to including animal protein.

“As a common protein source in grocery stores, consumers often find animal proteins to be frequently on sale and a cost-effective component to meals. Additionally, items such as hard-boiled eggs can be a convenient grab and go option that is a nutrient dense choice for the consumer,” said Gregg.

Research also suggests that consumption of animal proteins can lead to better satiety levels compared to plant- based proteins, thus playing an important role in weight management.

Soy Stands Out

There is one plant protein that stands out.

Though most all plant-based proteins are incomplete, soy protein is an exception as it contains all nine of the essential amino acids needed by the body.

“For those following a vegetarian or vegan diet, soy protein can be a convenient way to get adequate protein in the diet and is often utilized in the food industry for meat-alternative vegetarian products such as burger patties, vegan sausage patties, soy crumbles and vegan protein powders,” said Gregg.

While vegan diets have increased in popularity over the last decade, Gregg said incorporating protein from a variety of sources, plant and animal, can aid in optimal health.

“Both quality plant sources and lean animal protein like meat, fish, and poultry can provide a rounded nutritional profile to help aid the body in many ways,” she said.

Protein plays an important role in keeping bodies healthy. Incorporating protein from both plant and animal sources provides the most balanced diet.

The post Can Protein Improve Immunity? appeared first on Best Food Facts.

How does the poultry, pork and beef enjoyed by so many get from the farm to your table?  

The U.S. meat and poultry industry proudly processes, packages and delivers a variety of the meat products to us every day.  In fact, in the U.S. alone billions of pounds of meat is enjoyed each year. 

So, what path does it take to get to our plates?  It starts with teamwork on the farm. Farm families, agronomists, nutritionists, veterinarians … all working together to produce crops to raise healthy animals, like using high quality soy protein in livestock and poultry feed.   

Next, livestock and poultry are transported to packing plants where they’re processed into meat and undergo rigorous federal inspection to ensure its safe and properly labeled. Then it’s off to companies that specialize in preparing a variety of products – packaged meat, sausage, chicken nuggets or custom cuts.     

Critical to food safety and security is cold storage – facilities that keep these products frozen until they’re needed.  And When the time is right, our favorite beef, pork and poultry products are shipped across the U.S. and around the world … not only to grocery stores and restaurants … but to hotels, event centers, schools, hospitals, military bases and more. 

Whether it’s wings, steaks or bacon … the path to our plates is a complex one that involves essential steps along the way and millions of people dedicated to ensuring we don’t miss one bite.    

The post Video: The Path To Our Plates appeared first on Best Food Facts.

But where does bacon come from? How is it made?  And should we feel okay about indulging in its crispy goodness? Is bacon sustainably produced?

We traced back to the farm to see what we could learn about bacon’s back story. Good bacon starts with the care of the pigs, said Dr. Joel DeRouchey, an Extension specialist in swine nutrition and management at Kansas State University.

“Animal husbandry practices are essential to raising healthy pigs that produce wholesome pork products,” he said.

Animal husbandry includes all the practices that go into caring for the animals.

“This involves a relationship with a veterinarian to help monitor herd health, well maintained housing facilities that provide the proper environment and temperature,” Dr. DeRouchey explained. “Above all, it involves well trained caretakers of the pigs. Pig farmers and their employees go through training in pig care, pig observation and health observation, among many other areas of the Pork Quality Assurance Program.

Pork Quality Assurance is an education program that includes food safety, animal well-being, environmental stewardship, worker safety, public health and community.

It’s well known that pigs like to eat. Their feed is a mixture of ingredients to meet their needs at every stage of growth.

“Pigs eat a nutritionally balanced diet that contains a complete mixture of grain (generally corn but in some locations also wheat or sorghum), protein (generally soybean meal), feed-type amino acids and vitamins and minerals to meet their body needs for growth and health,” Dr. DeRouchey said.

The farm’s location and nearby feed sources also affect pigs’ diet, he explained. Pigs sometimes also eat co-products from corn and wheat processing, bakery food blends from human food processing and fats and oils.

“When pigs are fed a nutritionally balanced diet, they develop the proper lean muscle as they grow which allows them to have the highest quality meat possible. This means minerals such as zinc and various vitamins that make pork more nutritious to eat,” Dr. DeRouchey said.

Pork producers have taken steps to make farming more sustainable. These changes have made it possible to produce more bacon using fewer natural resources.

“A focus on continuous improvement over the past 55 years in raising swine has led to a reduction in land use by 76 percent, water use by 25 percent, decreased energy needs by 7 percent and carbon footprint by 7 percent for every pound of pork produced,” DeRouchey said. Read more.

The pigs also enhance sustainability by producing their own fertilizer.

“Pork producers are dedicated soil conservationists by properly returning manure nutrients to the soil to raise the feed for future pigs and other uses of grains and protein crops,” he said.

Growing crops such as soybeans and corn that pigs eat has also become more sustainable. Crop farmers use practices such as:

• Rotating crops and planting cover crops to improve soil health
• Reducing the amount of tillage or “digging up” the soil
• Using GPS and precision technology to ensure crops receive just what they need at the right time.

Together, these practices make farming more sustainable, which means more bacon with less impact on the environment. Read more.

Once the pigs are fully grown, they are transported to a processing facility where they are harvested. Dr. Travis O’Quinn, associate professor of animal science and industry at Kansas State, explained what happens during processing.

“After the animal is harvested, it is typically chilled for 18 to24 hours. Following chilling, the carcass is broken down into various primal cuts – ham, Boston shoulder, picnic shoulder, loin and belly,” he said.

Each pig will yield about 130 pounds of retail meat – including 35 pounds of bacon. That’s enough for 175 BLTs!

“Bacon comes from the belly, or the section of meat that is removed from the sides and belly of the animal,” Dr. O’Quinn said. “To produce bacon, bellies are skinned and then injected with a brine solution that contains salt, sugar, sodium nitrate and other flavorings. Then the bellies are typically tumbled to allow for brine uptake and protein extraction.”

Then, the real flavor comes in.

“Following tumbling, the bellies are smoked and cooked in a commercial smokehouse with smoke applied either through natural hardwood smoke or liquid smoke application,” he said.

Different techniques produce various bacon flavors.

“Most commonly, different types of smoke (hickory, apple, maple, etc.) produce different flavors of products. Other times additional flavorings – jalapeno or black pepper – are added on top of the finished bacon immediately prior to packaging,” Dr. O’Quinn explained.

Once the bellies are smoked, they are chilled, pressed, sliced, packaged and transported to restaurants and stores. When looking over those packages of bacon, Dr. O’Quinn shared advice on how to choose the best bacon.

“The key characteristic consumers should evaluate when purchasing bacon should be on the lean-to-fat ratio. Higher amounts of lean and lower amounts of fat in a bacon slice is most desirable,” he said.

Bacon comes from pigs who are cared for on the farm and fed ingredients that are sustainably raised. In processing, the belly is specially prepared to produce wonderful bacon goodness.

The post How Is Bacon Produced? appeared first on Best Food Facts.

Is eating meat healthy? What is the best form of protein?

Two dietitians helped answer our questions. Melissa Joy Dobbins, MS, RDN, CDE, is the host of the Sound Bites podcast and Kim Kirchherr, MS, RDN, LDN (IL), FAND, ACSM-CPT, President of K2 Outcomes LLC, specializes in the connection of agriculture, food, nutrition and health.

Here are some surprising things they shared about eating meat.

1.Meat can be part of a healthy diet.

Animal protein has long been an important food for humans and continues to be one.

Kirchherr: “Meat has played an important role in our menus for generations, before refrigeration was an option and before it was as efficient as it is now to transport and access food. Meat is an important nutrient-rich food all year, with different ways of preserving and storing it to keep it  safe for us.”

Learn more in her recent blog.

2. Meat is more than protein.

The terms “meat” and “protein” are often used interchangeably, but meat provides many other nutrients.

Dobbins: “Beef is a nutrient-rich food that provides high-quality protein, iron, zinc, choline and B vitamins, which helps people avoid nutrient shortfalls throughout the lifespan, support healthy pregnancies and growth and development throughout childhood, maintain strength, energy and vitality into adulthood, and age vibrantly and independently.”

Kirchherr: “Meat is part of the protein group. It is a choice that provides a specific, wonderful matrix of nutrients. This includes bioavailable (easily absorbed) iron, zinc and Vitamin B12, to name a few.”

3. Animal protein is different than plant-based protein.

You can order a burger made from plants or a burger made from beef. They are not the same thing.

Dobbins: “It really depends on the specific product and comparison to determine which might be healthier. Many of the new plant-based burgers surprisingly have similar nutrition profiles as regular burgers.”

Kirchherr: “In a most basic and fundamental comparison, animal sources of protein are considered a high-quality protein because they provide all the essential amino acids we need in one food. Plant proteins need to be specifically chosen to ensure that you cover all the essential amino acids, because a majority of them do not have all of them in one food.

“Another consideration is that plant sources of protein can be a source of fiber, while protein from meat offers iron that is more readily available to us and vitamin B12. Plant foods typically contain carbohydrates, while animal proteins do not. Type and amount of fat can vary in both, as can sodium – especially when we consider the preparation and cooking techniques of prepared and fresh choices.”

4. You’re probably not eating too much protein.

We sometimes hear that Americans have too much protein in their diet. For most of us, that’s not a concern.

Dobbins: “On average, people are eating about the same amount of protein recommended in the Dietary Guidelines for Americans. The guidelines recommend 5.5 ounces of lean protein per day and the average intake, according to CDC data, is around 4.6 ounces per day, which includes about 1.5 ounces of beef per day.”

5. Lean meat options abound.

Concerns about fat or cholesterol have caused some people to cut down on animal protein. Good news for meat lovers is that healthy options continue to increase.

Dobbins: “Beef is leaner today than ever before, making it easier for Americans to include lean beef in a variety of healthy diet patterns. More than 65 percent of beef cuts available at the grocery store are considered ‘lean’ based on USDA standards. In addition, 17 of the top 25 most popular beef cuts sold are ‘lean.’”

Kirchherr: “One of my favorite tips for efficient, informed shopping is to look for the word ‘loin’ or ‘round’ in the name to choose a leaner cut of meat. Pork tenderloin, for example, is an easy to cook, flavorful choice to make.”

6. With a little planning, meat dishes can be easy and economical to prepare.

Does cooking traditional meat seem overwhelming? It’s easier than you might think. Our experts share some advice for making your favorite meats at home, even on the busiest of days.

Kirchherr: “In terms of shopping, planning ahead can make future meals easier and more efficient. If you are buying a roast, chicken or turkey, buy one that’s bigger than you need so you have extras to freeze. You can make soup from the bones, and the possibilities for fast meals and snacks later are nearly endless.

“Sandwiches, casseroles, skillet meals – so many great ways to use that ready-to-eat, delicious meat or poultry that you have already prepared. You can make it easier by freezing amounts that are pre-portioned for recipes. Buying value packs is another great shopping tip, even for smaller households. Take a moment to repackage these into meal-sized bundles and pop them in the freezer. It’s a great way to save money and have built-in portion control, too.”

7. Producing meat can be sustainable for the environment.

Concern about greenhouse gases has prompted interest in plant-based proteins. Learning more about modern farming can help you make a more informed decision.

Dobbins: “While all types of agriculture, not just animal agriculture, have an impact on the environment, it’s much lower than is often portrayed by celebrities and other groups. According to 2018 EPA data, beef cattle directly account for 2 percent of greenhouse gas emissions, and all of agriculture (crop and animal) accounts for 10 percent of greenhouse gas emissions compared to much higher emissions from transportation (28 percent), electricity (27 percent) and other sources.”

Learn more here.

8. Variety in your diet is important for several reasons.

A balanced diet includes animal protein, as well as fruits, vegetables, grains and dairy.

Kirchherr: “Consider meals from a visual and taste perspective. Menus that include a variety of food groups during the day are interesting to look at and provide the chance to include different textures and temperatures, too, which can make meals more fun. The nutrition bonus? Different foods often help each other out in terms of nutrition absorption. Vitamin C helps with iron absorption, and fat helps with fat-soluble vitamins. From a digestion and availability perspective, there is a great amount of work that happens in our digestive tracts. From a meal planning and taste perspective, all we need to remember to get this done is to eat and enjoy a variety of foods.

“No matter your budget or personal taste preferences, planning meals that include variety will help deliver the nutrients we need and the different flavors we crave.”

9. You don’t have to feel guilty about enjoying meat.

Dobbins: “You can continue to include and enjoy lean beef as part of a diet that’s healthy for you and healthy for the planet.”

Meat adds important nutrients as well as variety to the diet. Pork, beef, chicken and turkey all provide lean choices that can be prepared in different ways to provide nutrient-rich protein filled with flavor that pairs well with all the other food groups.

The post Nine Things to Know About Eating Meat appeared first on Best Food Facts.

This fourth post in our series examines the methods used to raise and feed cattle for beef. Most beef cattle live in grass pastures most of their lives. After calves are weaned from their mothers, they may either be “grass fed” or “grain fed” and sometimes a combination of these two methods.

Tradeoff

Dr. Tara Felix, beef specialist with Penn State Extension, explains the difference between the two methods in an online video, which looks at the benefits and tradeoffs from a farmer perspective.

Grass-fed beef comes from cattle raised primarily on grass, pasture or hay. Some grass-fed beef programs include non-grain products, such as soyhull pellets and others. Grain-fed beef comes from cattle who are fed a diet of high-energy grains, which includes corn, soy meal and other ingredients. Grain-fed beef may also be called corn-fed.

Grass-fed versus Grain-fed Beef: What’s the Difference?

Learn more about What Do Cows Eat?

Questions around the sustainability of beef have recently been raised, as studies have examined the greenhouse gas emissions linked to livestock and beef production. An article by Tamar Haspel in the Washington Post explained some of the key considerations and noted there are many connected factors, including methane emissions, manure management, specific feeding and cropping practices, and more. “Some grass-fed cattle are better for the planet than some grain-fed, and vice versa,” Haspel states.

“No matter what strategy you choose, there are always trade-offs,” Dr. Rattan Lal, director of the Carbon Management and Sequestration Center at Ohio State University, stated in the article.

We reached out to Dr. Jason Rowntree, associate professor in animal science at Michigan State University, who is conducting research to better understand sustainable ways to raise cattle. Dr. Rowntree became interested in the topic while he was researching beef cattle at Louisiana State University. He and his family lived in Baton Rouge when Hurricanes Katrina and Rita caused extensive damage to the area and many farms.

“I began thinking about the resiliency of our food system. We do have a solid food system, but I wanted to find out how to make our food system better and more resilient,” he said. “For any system to be sustainable long-term, it’s got to be something we can sustain environmentally, it has to be profitable, and it’s got to be a system that can be supported socially.”

Some conversations about beef production sustainability involve greenhouse gas emissions linked to livestock and beef production.

“There’s always balance to this discussion,” Dr. Rowntree said. “We understand that science is revealing the fact that we have made some mistakes in how we grow food. We’ve been addressing things strictly from volume perspective. We are learning about actions that have a better impact on the environment and contribute to food security.”

About 80 percent of beef in the United States is grain-fed. Because the animals receive a high-energy diet, they reach their final weight faster, which reduces the amount of land and water required.

“If we want more land for wildlife and recreation, it means we have less land to grow food on. If we have less land to grow food on, we then focus on how to be more intense and efficient, which can have deleterious effects to the environment. A balance is needed,” Dr. Rowntree said.

His current research is looking at ways to improve grass-fed beef operations. On the research farm, Dr. Rowntree and his colleagues study various practices, such as working to add carbon to the soil, increasing biodiversity and selecting cattle with genetics best suited for grass feeding. The results have been promising.

“As our land has gotten better, we can run more cows on less land and with fewer inputs. Our research has actually shown we can produce beef with a net carbon sink to the environment,” Dr. Rowntree said.

But, he noted that there are tradeoffs. “Grass-fed does require more land to produce the same amount of food. You can’t have your cake and eat it too.”

He is hopeful that the research will find ways to reduce costs for beef farmers, which can support affordable beef for consumers, help farmers be profitable and improve the long-term sustainability of farming.

“Ranchers are people. Farming families are people. Farmers have to feed their family day in and day out,” he said of his work to improve farmers’ livelihoods.

Both grain-fed and grass-fed systems can be sustainable, Dr. Rowntree believes. He said there are many misunderstandings about beef production. For instance, not all grain that is raised goes into animal feed, because much of it is used for other purposes. Research has shown that cows do not produce as much methane gas as was once believed.

“Cows are ruminants, which means they can upcycle nutrients from plants that we can’t. They eat grass from untillable ground, so grazing cows are not taking away from land to grow crops,” he said.

Beef cattle are either grass-fed or grain-fed. Grass-fed beef takes more time and requires more land to produce the same amount of food, while grain-fed beef concentrates animals in smaller areas and requires land and water to grow crops. Both methods of raising beef can be sustainable from the perspective of the environment, animal well-being and farmer livelihood.

Learn more about Optimizing Sustainability.

The post Sustainability: Can Eating Beef Be Sustainable? appeared first on Best Food Facts.

Can animals catch COVID-19 from the farmers?

Farmers care about the health and safety of their animals beyond all else. Modern cattle, pig and chicken barns embrace stringent hygiene practices to keep their animals healthy. Farmers also work directly with veterinarians to continuously monitor herd health and implement preventative measures to fight the potential for disease. While animals can get sick with illnesses specific to their species, COVID-19 has not been shown to impact pigs, chickens or cows. But more importantly, farmers have had robust health and safety measures in place to protect their animals for years, including stringent practices, like restricting visitors to farms, showering in and out of barns and other measures to ensure the safety of their herds and flocks.

Is my meat safe? I hear workers in the plants have been sick. Can the workers at a processing plant transfer the virus to my pork, beef or chicken?

According to multiple health and safety organizations worldwide, including the Centers for Disease Control and Prevention, the United States Department of Agriculture, and the European Food Safety Authority, there is currently no evidence that COVID-19 has spread through food or food packaging, however, it is always important to follow the four key steps of food safety: clean, separate, cook, and chill. Processing plants have stringent cleanliness and food safety rules as well as well-defined procedures to keep their employees and you safe. Some of those safety measures include installing barriers between workers, requiring face masks and gloves, among other things. USDA inspectors work tirelessly every day, at every plant, to monitor procedures and test for safety.

Ensuring that workers are healthy and safe, to protect them as well as ensure safe meat and poultry products, is the reason some plants have temporarily closed. These closings have enabled processing plants to implement deep cleaning and retrofit lines. Some facilities are bringing healthcare workers on site to monitor employee wellness and keep a sharp eye out for potential COVID-19 symptoms.

Can I catch COVID-19 from my beef, pork or chicken?

We all want to make sure our food is safe for ourselves and our families. A combination of food quality controls in meat and poultry production, as well as consumer best handling practices, help ensure that happens. Each meat processing facility follows stringent health and safety protocols that have been heightened during the pandemic. In addition, USDA inspectors work in every processing plant to monitor and confirm required safety protocols are followed.

The USDA is unaware of any incidences of COVID-19 transmission through food or food packaging. Having said that, best practices call for washing of hands before and after handling raw meat. This is the same as before COVID-19.

There is other good news related to meat and poultry safety. As a consumer, through proper cooking and safe handling practices, you have the ability to help ensure the safety of the foods you eat. COVID-19 does not like heat. Cooking meat to recommended cooking temperatures and following safe handling practices like handwashing will help keep you and your family safe.
Why are the meat cases sometimes empty at the grocery store? 

It can be so frustrating to arrive at the grocery store only to find that the things you need are out of stock. Since COVID-19 hit, that has been the case with many items, including meat. Livestock and poultry farmers have full barns of healthy cattle, chickens and hogs to feed a hungry world, but the current challenge centers around two things. The first is worker safety against the illness and the second is the supply chain and distribution structure, which could never have anticipated the sudden changes brought on by a global pandemic.

Worker and food safety sit top of mind for America’s processing facilities. In these plants, employees normally work in close proximity to one another, making social distancing a challenge. With the objective of keeping people safe, plants have shut down to conduct deep cleaning as well as make changes and adjustments that protect the people who work hard every day to feed our families. Actions taken include increased sanitation measures, protective equipment, social distancing measures, health checks and physical changes to the plants such as installing barriers between workers.

The U.S. supply chain remains the most efficient in the world. Under normal circumstances, it runs very smoothly, delivering safe, affordable and wholesome meat products through a highly efficient supply chain. Approximately 5.5 million people in beef, pork and poultry production feed 326 million Americans as well as vast populations around the globe. Everything they produce funnels into 835 livestock processing plants for beef and pork and 3,000 poultry processing plants. These facilities harvest and process the animals into meat products like hamburger, bacon and chicken breasts. Even though our farmers are producing lots of beef, pork and chicken, the plant closures have created a bottleneck that impacts what’s available for consumers at the grocery store.

Additionally, where people dine has shifted dramatically since the advent of COVID-19.  According to USDA, prior to COVID-19, 33 percent of daily calorie consumption was consumed away from home. This means consumers were eating at restaurants, schools, shopping malls, movie theaters and more. Suddenly, people stopped going to these places and began eating at home. The cuts of meat, packaging quantities and logistics for grocery stores are vastly different from those for schools or restaurants. It’s difficult to shift the entire system so quickly. But rest assured, the food system is resilient and will catch up.

Why do some stores have meat when other stores don’t?

Grocery stores are adjusting to significantly increased demand all while their storage capabilities and distribution systems are trying to catch up. In some cases, the daily need for meat at a grocery store can be five times its normal demand. Meanwhile, their distribution and storage capabilities were created to satisfy a different type of demand. Each grocery store or big box chain has its own network of suppliers and its own distribution chain. They are all working hard to keep shelves stocked and customers satisfied while planning for the changes consumers will need moving forward.

Should I stock up? How long will we have shortages?

The U.S. meat and poultry supply is the most robust in the world and U.S. cold storage facilities are full. It’s natural for people to want to stock up to ensure that their families have enough tasty, high-quality protein to enjoy during uncertain times. But the ability of farmers to produce remains strong. The industry is ironing out the challenges from the supply chain and experts such as USDA recommend purchasing normal quantities, which will enable everyone to continue to enjoy the goodness of meat.

Shouldn’t we stop shipping beef, pork and chicken overseas since we need that meat here in the U.S.?

It’s natural to want to make sure our folks in the U.S. are fed first. While it may seem like we have shortages here in the U.S., most of the absence of some meat products on grocery store shelves is related to temporary processing bottlenecks or distribution challenges because of changes to consumer eating patterns. Many of the beef, pork and chicken products we ship overseas are products consumers in the U.S. are not interested in eating. For example, tongue, tripe (beef stomach), and chicken paws (chicken feet and claws) are relished favorites in other areas of the world, but not as commonly consumed in the U.S. So, exporting meat and poultry products helps ensure no parts of the animal go to waste.

Can’t all the meat just be frozen and stored?

Cold storage facilities around the country do store meat and poultry for shipping later to grocery stores, restaurants, schools and other buyers. The system is designed to move meat and poultry into cold storage, then out quickly to satisfy demand. The COVID-19 pandemic has disrupted that flow by reducing meat processing plant capacity as processors strive to protect worker safety, and by sharply shifting demand to grocery stores, from restaurants, schools and other outlets. This disruption has overwhelmed capacity in our cold storage facilities, which are now full.

Why is this (mass euthanasia) happening?

The COVID-19 pandemic is impacting everyone, everywhere throughout our country and the world. Our food system is no different. Farmers and others throughout our food system have been working diligently to protect worker health while looking for creative ways to accomplish the essential tasks that need to be done on farms and in processing plants. Meat and poultry processing facilities have limited their capacity to match the number of available employees who can safely work in each area. In some cases, processors completely closed for the health of their people. These changes had significant impact on all the farmers and ranchers who raise livestock.

Unlike some food, pigs or poultry cannot be placed in storage and processed when plants are open again. The closure of plants has created significant stress in the market and on farms where now some gut-wrenching decisions, like the euthanasia of animals, will be made. This is a devastating decision of last resort for farmers who have looked for a variety of innovative ways to maintain animal health and welfare amidst significant food system disruption. At some point though, emergency depopulation becomes necessary to prevent overcrowding and ensure humane treatment.

How can you claim this is the humane/best/only option when (hundreds or thousands) of animals are being killed?

These difficult decisions are being made by livestock farmers who have dedicated their lives to caring for and raising animals. Some are now faced with making an unthinkable decision. COVID-19 has impacted every person everywhere. The fact that hundreds of processing plant workers have been impacted means these essential individuals are unable to come to work as they focus on regaining their health.

With processing capacity dramatically reduced, farmers are running out of space to keep the animals on the farm without risking overcrowding that negatively impacts animal welfare. When that happens, the most humane course of action is euthanasia. When on-farm euthanasia is the only remaining option, farmers are following guidelines established by veterinarians to assure animals are euthanized humanely.

Throughout this pandemic, essential workers throughout the food system have and will remain committed to providing a safe, healthy food supply while focusing on human and animal health.

Isn’t there some way these animals can be used to feed the hungry? 

Many of us have a passion for hunger relief, and farmers would like nothing more than to have the milk, meat, poultry and eggs they produce feed all those in need. In fact, since the Coronavirus crisis, pork producers and processors have donated more than 14 million pounds, or 56 million servings of pork, $4 million in cash as well as personal protective equipment (PPE) to those in need.

Those in agriculture have been long-time partners with food banks and organizations focused on alleviating hunger and providing donations to serve neighbors in need. Because of increased social distancing measures in processing plants, as well as complications with essential workers becoming infected by the Coronavirus, there is simply not enough capacity in plants to process all the animals that farmers have raised.

Why don’t the farmers just give the animals away? 

There is simply not enough processing capacity due to partial plant closures or shutdowns from COVID-19 to process all the animals to give away. The quantity of animals is far beyond what could be given away to individuals. This is absolutely devastating for farmers. Furthermore, most local processing facilities are scheduled for months in advance to process individual orders. People working throughout the industry are dedicated to delivering a consistent supply of food to people around world.

When will things go back to “normal?”

We’re all looking for some normalcy and predictability in this time of unprecedented change. It’s safe to say that we’re adapting through things like grocery delivery, touchless foodservice and prepackaged fresh fruits and vegetables. The good news is, when it comes to our meat supply, farmers and the industry are committed to providing safe, healthy food choices. The supply chain for beef, pork and chicken will adjust. Production will normalize to changing consumer demands, and tasty, high-quality meat and poultry products will be abundantly available for your enjoyment.

References:

COVID-19: Food Industry and Food Safety. Iowa State University Extension and Outreach, Apr. 2020, www.extension.iastate.edu/disasterrecovery/covid-19-food-industry-and-food-safety

How COVID-19 Spreads. Centers for Disease Control, 13 Apr. 2020. www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-covid-spreads.html?CDC_AA_refVal=https://www.cdc.gov/coronavirus/2019-ncov/prepare/transmission.html.

COVID-19 Frequently Asked Questions. United States Department of Agriculture, Apr. 2020, www.usda.gov/coronavirus

4 Steps to Food Safety How Do You Prevent Food Poisoning?” FoodSafety.gov, 12 Apr. 2019, www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety

Spreading Coronavirus: ‘There Have Been No Reports of Transmission through Food.’ Food Navigator, 12 Mar. 2020, www.foodnavigator.com/Article/2020/03/12/Spreading-coronavirus-There-have-been-no-reports-of-transmission-through-food

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The Center for Food Integrity has taken a closer look at all the steps that are involved in the food supply chain for meat and poultry. Animal protein remains one of the most important ingredients in our diet. Meat and poultry production is also the largest segment of U.S. agriculture. The U.S. meat and poultry industry processes, packages and delivers a variety of meats every day to nearly 40,000 grocery stores and 650,000 foodservice facilities.

Whether it’s a hot dog at a ballgame, burgers or chicken on the grill, or bacon on ….. well, everything, meat often plays a starring role in our meals.

How much meat do Americans eat each year?

• Chicken – 42 billion pounds
• Beef – 26 billion pounds
• Pork – 25 billion pounds

Check out the infographic to follow the journey of how this meat gets your plate.

1. On the Farm

Meat begins on farms where farmers, their families, employees and a team of experts like veterinarians, agronomists and nutritionists work together to produce crops to feed and raise healthy animals. The U.S. is home to 2 million farms of all kinds providing the food we enjoy each day.

• About 25,500 family farmers produce approximately 9 billion chickens each year.
• Nationwide, about 60,000 farmers annually raise and market more than 115 million pigs.
• Beef cattle are raised in all 50 states. In total, the U.S. has about 728-thousand farms and ranches raising 32 million head of cattle and calves.

2. Transportation: Transportation, usually by truck, represents a critical link in the food chain. Livestock and poultry are delivered from farms to packing plants for processing into meat.

3. Processing and Safety: There are thousands of federally inspected livestock and poultry plants in the U.S. including 835 federally inspected livestock plants for beef and pork and nearly 3,000 federally inspected poultry plants.

USDA’s Food Safety and Inspection Service (FSIS) ensures that meat, poultry and processed eggs are wholesome, safe and properly labeled. Through prevention-based policies and practices, USDA addresses the foodborne challenges of the 21st century using science to continuously improve safety standards.

Major beef plants working two shifts can process 2,000 to 6,000 cattle per day. The average weight of a market steer is 1,250 pounds. Pork plants are usually located in close proximity to where pigs are raised. The market weight of an average pig is 280 pounds. A single pork plant, if running two shifts, may process 20,000 pigs per day.

4. Cooking, Cutting and Seasoning: Beyond the plants that process animals into meat, more than 3,700 meat companies specialize in preparing a variety of meat products. This includes making sausages and chicken nuggets; packaging meat for restaurants or fine dining; custom cuts for retail grocery stores; or preparing items for schools, hospitals and other businesses.

5. Cold Storage: Think of this like a large freezer. These locations can safely store meat products frozen until they are needed in the supply chain. Cold storage facilities are critical to food safety and food security.  Meat and poultry products, like fruits and vegetables, are highly perishable and temperature sensitive. In any given month, cold storage facilities in the U.S. house 500 million pounds of beef, 625 million pounds of pork and 900 million pounds of chicken.

Getting to Your Plate

6. Exports: People around the world enjoy U.S. beef, pork and poultry. Millions of metric tons of meat are exported every year including 1.26 MT of beef, 2.45 MT of pork, and 3.7 MT of chicken.

7. Service Institutions:  We usually think of eating at home or away at restaurants or our favorite take-out place. Many other places such as hospitals, schools, colleges, nursing facilities, military bases and event centers also prepare and serve food.

8. Restaurants: The U.S. has more than 650,000 foodservice facilities. These include all forms of away-from-home eating occasions such as quick-service restaurants, cafes, fine dining, take-out and catering/delivery services.

9. Grocery Stores: Meat is on most grocery shopping lists, whether shopping online or one of the 40,000 grocery stores in the U.S. Beef, pork and chicken can be found in the fresh meat case, the frozen food aisle, the deli case, and in other food products such as soups and frozen entrees.

To learn more, check out COVID-19 and the Food Supply: Your Questions Answered.

It’s a complex process that produces, processes, transports and market protein. About 5.4 million people involved in the meat sector feed 326 Million Americans, as well as others around the world, with beef, pork and poultry.

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To bring you the versatility, convenience and value of turkey, the U.S. turkey industry safely and reliably processes, packages and delivers a variety of products every day to the roughly 40,000 grocery stores and 650,000 food service facilities across the country. Nearly 450,000 men and women are involved in turkey production to feed approximately 326 million Americans.

Road Trip!

The National Turkey Federation and The Center for Food Integrity have taken a closer look at all the steps that are involved in the food supply chain for turkey. Learn more about the supply chain for meat and poultry.

The turkey we eat begins on the farm where farmers, their families, employees and a team of experts, such as veterinarians, agronomists and nutritionists, work together to feed and raise healthy animals. The U.S. is home to two million farms of all kinds producing the food we enjoy each day.

1. Turkey Farms: Each year about 240 million turkeys are responsibly raised on approximately 2,500 farms across the U.S. Turkey production directly employs nearly 450,000 people in the U.S. on farms, in processing facilities and through related industries such as distribution and equipment manufacturing. Farmers raise turkeys with care by providing constant access to food and water as well as shelter to protect the flock from extreme weather and predators. Veterinarians help farmers take care of their turkeys. Just like people, turkeys can get sick, so vets oversee treatment to keep flocks healthy.
2. Transport: Specially designed trucks carefully and safely transport turkeys from farms to processing facilities for harvesting into whole birds or a variety of cuts.
3. Processing: Across the U.S., turkey processing facilities harvest turkeys in preparation for consumption. USDA’s Food Safety and Inspection Service (FSIS) ensures that our nation’s turkey supply is wholesome, safe and properly labeled. USDA relies on science to continuously improve safety standards. The turkey industry’s top priority is food safety, and companies follow USDA standards throughout turkey processing and packaging.
4. Cold Storage: Think of this like a large freezer. These locations safely store meat products frozen until the supply chain needs them. Cold storage facilities are critical to food safety and food security. Turkey products, like fruits and vegetables, are highly perishable and temperature sensitive. Products in cold storage can be stored until needed, then used to fill demand around the country or for export markets.Cooking, Cutting and Seasoning: Beyond the facilities that process turkeys into meat, a number of turkey companies specialize in preparing the vast variety of turkey products we enjoy today. This includes activities such as deboning, creating specialty cuts and smoking or cooking to meet many consumer taste preferences. These products may also involve seasoning, sauces and marinating, as well as special packaging to meet market demands for convenient products. Turkey provides many versatile and flavorful menu items for restaurants, custom cuts for retail grocery stores and healthy items for schools and hospitals.
5. Exports: People around the world enjoy U.S. turkey. The U.S. exports approximately 639 million pounds of turkey meat every year. Many export markets enjoy parts of the turkey not often desired by American consumers, such as turkey paws (the feet of the turkey).
6. Service Institutions: We often think of eating at home or grabbing a bite from our favorite restaurant. But don’t forget about other businesses such as hospitals, schools, colleges, retirement homes, military bases and event centers that also prepare and serve turkey. The turkey supply chain is not a straight line, rather it is an intricate web that distributes turkey through numerous channels daily.
7. Restaurants: The U.S. has more than 650,000 food service facilities across the country. This includes all forms of away-from-home eating such as quick-service restaurants, cafes, fine dining, take-out and catering/delivery services.
8. Grocery Stores: Whether shopping online or in store, consumers rely on grocery retailers to provide a selection of healthy and affordable turkey products. Consumers can find turkey in the fresh meat case, the frozen food aisle, the deli counter and in other food products such as soups, snack sticks and frozen entrees.

It takes a vast network of nearly 450,000 men and women to safely and reliably produce, process, package and deliver the delicious turkey that we enjoy throughout the year.

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Why do we feed animals antibiotics?

Dr. Hurnik: “Antibiotics, or more specifically antimicrobial drugs, are prescription medications used to treat bacterial diseases in animals and people. If animals have a bacterial infection one of the ways to treat them is to mix it with their food to ensure it is consumed with minimal handling or stress. A licensed veterinarian may prescribe antimicrobial medications if needed for the health and welfare of the animals under their care.”

 How do we ensure that there is no antibiotic residue in our food?

Dr. Hurnik: “Drugs that are approved for use in food animals have been assessed by Health Canada for safety to the food consuming public. Part of that approval is a determination of how much time needs to pass for the drugs to be sufficiently eliminated from the animal so that the resulting food products are suitable for human consumption.”

 What are withdrawal periods?

Dr. Hurnik: “The amount of time that needs to pass from when a drug is given to an animal until it has adequately eliminated that drug and is fit for human consumption is called the withdrawal time.”

 How are withdrawal periods determined? What testing goes into ensuring safe food?

 Dr. Hurnik: “The withdrawal times are approved by Health Canada to ensure any residues of drugs in food products are below levels deemed to be safe for the consuming public.  Health Canada sets these maximum residue limits (MRLs) for drugs that are approved for use in food producing animals. At federally inspected meat processing establishments, the Canadian Food Inspection Agency has a testing program to ensure there are no residues above the MRLs, if such residue is found during meat inspection, the meat is not approved for human consumption.”

What are the ways that the food system ensures withdrawal periods are enforced?

Dr. Hurnick: “Livestock producers are aware of withdrawal times because they are clearly written on the drug labels and on prescriptions provided by their veterinarian. Quality assurance programs provide training on the administration of medications to farm animals and they contain procedures that producers follow to make sure withdrawals times are respected when marketing their animals.”

Regulations in place, such as withdrawal periods from the time an animal is given an antibiotic until it is considered safe for consumption, help to enusre the safety of the food supply.

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What is protein?

Dr. Zello: “Proteins are composed of amino acids. These amino acids are placed in a precise order by a genetic code specific to each protein. This makes each protein unique and related to its function in the body. All animals and plants contain protein; therefore, one source of amino acids comes from our diet.

“There are two kinds of amino acids, those that our body can make from others amino acids (dispensable or non-essential) and those that have to come from the food we eat (indispensable or essential).  Protein is a macronutrient, along with carbohydrates and fat, thus besides its many functions it also provides energy to the body. Furthermore, protein is our source of nitrogen that we also require to make essential nitrogen-containing compounds.”

Protein has many functions in the body:

• Immediate energy (calories)
• Enzymes
• Hormones (e.g. insulin)
• Structural proteins (e.g. muscle, bone, teeth, skin, blood vessels, hair; nails etc.)
• Immunoproteins (e.g. antibodies)
• Transport proteins (e.g. albumin, hemoglobin, lipoproteins).
• Other essential nitrogen-containing compounds made from amino acids are melanin pigments (skin color) thyroid hormones, neurotransmitters (e.g. serotonin, epinephrine), nucleic acids and creatine.

How much protein does a person need in a day?

Dr. Zello: “The amount of protein an adult needs in a day is based on the weight of an individual, as the more you weigh the more protein one will require. For an adult, the requirement is 0.8 grams per kilogram of weight per day. Therefore, someone who weighs 70kg (155lbs) will require 56g of protein per day. It is usually not a problem to consume this much protein as most adults eat on average 80 to 120g of protein per day. If you are a growing infant or child, or a woman who is pregnant or nursing, protein needs increase.”

What are some sources of protein?

Dr. Zello: “All plants and animal products contain protein. Those proteins that provide all the amino acids that we need are called high or good quality proteins. These would include meats, eggs and dairy products. Some proteins have lower quality as they may be missing or have lower amounts of a specific amino acid. For example, legumes are lower in methionine and grains are lower in lysine. This is not usually a problem as we eat more protein then we need in a day.”

Are there different types of protein that help for athletic performance?

Dr. Zello: “Athletes do not require any different types of proteins as when we eat protein, the protein is broken down to amino acids in our digestive tract to amino acids and are then absorbed in our body. These absorbed amino acids are then used to make proteins and as long as you eat balanced meals you will be getting sufficient amounts of amino acids to meet needs including those of an athlete. As proteins are not stored in our body like fat, the protein that we eat in excess of what we need is broken down and the nitrogen excreted from our bodies.”

Is there anything else you would like to add?

Dr. Zello: “One misconception is that athletes are required to supplement their diet with protein as they are not consuming enough through the food they eat. Part of this misunderstanding is that protein requirements for an athlete may range between 1.2 to 1.7 g/kg per day which is greater than the 0.8 g/kg per day for the non-athlete. However, since we eat more protein than we need to begin with and an athlete will need to eat more calories to perform (expend more calories), the requirement for an athlete will still be met. For example, if an athlete weighing 60kg, consumes 15% of daily calories as protein (rest from carbohydrates and fats), and requires 2700 kcal per day for energy needs, they would be at 1.7 g/kg per day, or the high end of an athlete’s protein needs.”

Protein is an important part of our daily diets and essential for our bodies to function. Animal sources of protein include meat, milk and eggs. Plant sources of protein include soy, peanuts, lentils and chick peas. Both plant and animal protein can be part of a healthy diet.

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