The Beef Checkoff funded veal promotions program has created delicious veal recipes and “how to” cooking videos. Don’t put away the grills just yet. Why not toss the veal steak over the coals for Grilled Steak Fajitas! Yum!!!
The Veal Summer Grilling promotion funded in part by the Beef Checkoff and Mushroom Council ended on September 4th with over 195,000 entries, 246,000+website visits, and 533,000+ pageviews to the Veal Made Easy website.
FDA Announces New Efforts to Advance Antimicrobial Stewardship in Veterinary Settings. The Food and Drug Administration (FDA) will soon implement a new five-year blueprint to advance antimicrobial stewardship in veterinary settings in an effort to reduce overuse of antimicrobial drugs and combat the rising threat of resistance, FDA Commissioner Scott Gottlieb said in a statement. Gottlieb’s statement underscored FDA’s current activities aimed at promoting the judicious use of antimicrobials, including implementing Guidance for Industry #213 in which FDA transitioned medically important antimicrobials that are used in the feed or drinking water of food-producing animals to veterinary oversight and eliminated using these products in animals for production purposes, such as for growth promotion.
The new strategy, according to FDA, will address three key goals: aligning antimicrobial drug product use with the principles of antimicrobial stewardship, supporting efforts to foster better stewardship of antimicrobials in veterinary settings and enhancing the monitoring of antimicrobial resistance and antimicrobial drug use in animals. The new strategy will likely establish appropriate durations of use of medically important antimicrobials and bring all dosage forms of medically important antimicrobials under veterinary oversight. More specific objectives and actions will be outlined in a forthcoming plan.
Meat Institute, Beef Checkoff Release ‘Beef Up the Lunch Box’ Series Ahead of New School Year. The Meat Institute, a contractor to the Beef Checkoff, unveiled a new “Beef Up the Lunch Box” series of lunch recipes and menus that incorporate prepared beef favorites like summer sausage, roast beef, pastrami and corned beef into nutritious and delicious recipes that kids will eat and enjoy to help keep hunger at bay during the day. Developed by a Culinary Institute of America trained chef and veteran mom, the “Beef Up the Lunch Box” menu ideas and recipes go beyond the traditional sandwich, taste great and use interesting presentations to entice the pickiest of eaters. Short, humorous how-to videos accompany the recipes and offer tips on making the lunches, which include: Ultra Thin Pastrami Sandwich, Salami and Whole Grain Pasta Salad Lunch, Kid-Cuterie, Meaty Cheesy Pinwheels and Sweet and Savory Snackin’ Lunch. The Meat Institute is actively promoting the new recipes to national media and across its social media channels.
FSIS Announces Availability of Updated Meat and Poultry Hazards and Controls Guide. The Food Safety and Inspection Service (FSIS) released an updated Meat and Poultry Hazards and Controls Guide (Guide) for inspection program personnel and enforcement investigations and analysis officers. The Guide identifies common process steps that may be employed in slaughter and processing operations and lists potential biological, physical and chemical hazards along with frequently used controls and preventive measures associated with those steps. The Guide also provides suggested general and process-specific verification questions.
FSIS Proposes Amending Official Inspection Legend Requirements for Livestock Carcasses in Certain Circumstances. The Food Safety and Inspection Service (FSIS) proposed amending the federal meat inspection regulations to eliminate the requirement that livestock carcasses be marked with the official inspection legend at the time of inspection in a slaughter establishment, if the carcasses are to be further processed in the same establishment. Under the proposed rule, FSIS inspection personnel would be required to continue to verify that the establishment has in place in its Hazard Analysis and Critical Control Point plan, Sanitation Standard Operating Procedures or other prerequisite programs, controls to ensure that unmarked carcasses are further processed in the establishment and that carcasses that are not further processed in the establishment do not leave the establishment unmarked. Comments will be accepted through October 1, 2018.
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