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USDA released the United States National Residue Program (NRP) for Meat, Poultry and Egg Products: Residue Sampling Plans , commonly referred to as the Blue Book, which summarizes the process used by the Food Safety and Inspection Service (FSIS) to sample...
News Item  ·  North American Meat Institute  ·  Mar 31, 2015


Francisco Gurría Treviño, general coordinator of Mexican livestock, last week presented the third edition of the Mexican Meat Buyer's Guide, which was produced by the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA) through consultation with the...
News Item  ·  North American Meat Institute  ·  Mar 31, 2015


USDA's Food Safety and Inspection Service (FSIS) issued a notice outlining updated dollar limitations on the amount of meat and meat food products, poultry and poultry products that retail stores may sell to hotels, restaurants and similar institutions to qualify for exemption from...
News Item  ·  North American Meat Institute  ·  Mar 31, 2015


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Press Releases


Center of the Plate Training® Attendees Receive Complimentary Meat Buyer’s Guide Washington, DC—The North American Meat Institute Foundation (NAMIF) will offer Center of the Plate (COP) Training®, a three-day course covering the fundamentals of meat...
Press Release  ·  Mar 25, 2015


Oral Comments Note Limited Use of USDA Nutrition Evidence Library by DGAC Washington, D.C.5—A thorough review of the science used by the Dietary Guidelines Advisory Committee (DGAC) indicates that more than 70 percent of its recommendations were not based on the...
Press Release  ·  Mar 24, 2015


Washington, DC—The North American Meat Institute (NAMI) and American Meat Science Association (AMSA) have released the newest video in the Meat Mythcrusher series . The video addresses myths about meat color and safety, particularly the common misconception that beef has...
Press Release  ·  Mar 20, 2015


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