AMI Releases Video Explaining Different Beef CutsTuesday, May 4, 2010
Washington, D.C. – The American Meat Institute (AMI) today released a new educational video outlining for consumers the many different cuts of beef available in today’s marketplace. The video features meat scientist Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation.
The video is released to educate consumers as they shop for different cuts of beef at the supermarket or butcher during the unofficial start of prime grilling season and May’s National Barbeque Month.
In fact, according to a new poll conducted by the Hearth, Patio & Barbecue Association (http://bit.ly/cWcQM7), nearly 90 percent of respondents say they plan to enjoy grilled food in their own backyard during the warmer months and most adults report that they are “all about the meat.”
In the video, Booren points out, though, that not all cuts of beef can be thrown right onto the grill. “Some cuts are from muscles that are made up of proteins that must be strong in order to support the weight of the steer, so the meat from these muscles should be slow cooked or marinated to ensure tenderness,” she notes.
To learn about the different cuts of beef and to watch the short video, visit AMI’s YouTube channel, The Meat News Network, at http://www.YouTube.com/MeatNewsNetwork.
The beef cuts video is the third installment of the new “Ask the Meat Scientist” series, and a video outlining the different cuts of pork will be released next week. AMI will release a new video every Tuesday during the next two months as part of its commitment to answer commonly asked questions about shopping, preparation, cooking and nutrition of various meat and poultry products.
In addition to the video, AMI’s companion brochure, “A Consumer’s Guide to the Meat Case,” offers a user-friendly grid detailing various cuts, their local and fanciful names and the best cooking methods for each. The free brochure can be downloaded at http://www.meatmattersinfo.org/.
“Today’s meat case offers more choices than ever before,” Booren concludes.” But more choices can be overwhelming to consumers. We hope these resources will prove valuable when shopping and cooking meat products.”
AMI is the nation’s oldest and largest trade association representing the U.S. meat and poultry packing and processing industry and its Foundation serves as its research, education and information arm.
Booren serves as director of scientific affairs for the Foundation. She received her Ph.D. in food science and technology from Texas A&M University, M.S. in animal science from the University of Nebraska and a B.S. in food science from Michigan State University.share on facebook share on twitter