New USDA Labels Give Nutrition Information


CONSUMERS NOW HAVE IN-STORE NUTRITION INFORMATION
REQUIRED BY THE U-S DEPARTMENT OF AGRICULTURE’S FOOD SAFETY AND INSPECTION SERVICE FOR GROUND
MEAT AND POULTRY AND FOR THE FORTY MOST POPULAR CUTS OF MEAT AND POULTRY.
Well,consumers are rightfully more interested than they have ever been in what’s in their
food and what’s not in their food, and what they’re putting on the table. The protein
piece of the meal is what people often plan around and so it’s important that people
understand what the nutritional value is of that pork chop they’re putting on the plate,
or the porterhouse steak or whatever they choose that night to serve for their families
or serve for their friends.HAGEN SAYS THE MANDATORY LABELING AND SIGNS ARE NOT THERE
TO TELL CONSUMERS WHAT TO EAT, BUT WHAT THEY ARE EATING. Well, it’s not our job to make
decisions for consumers. This is really about giving people the best information so they
can make their own best choices about what they want to put on the table. HAGEN SAYS
IN ADDITION TO CONSUMERS KNOWING WHAT THEY ARE EATING, SHE ALSO WANTS THEM TO KEEP SAFE
FOOD PREPARATION IN MIND. You want to clean, separate raw meat and poultry from fruits
and vegetables. Cook to a proper temperature using a meat thermometer. For whole cuts of
red meat it’s one hundred forty five degrees, plus a three minute rest time before you serve
it. So that’s beef, lamb, pork. For ground beef, ground red meats it’s going to be
a hundred sixty degrees. And for all poultry it’s one hundred sixty five degrees. And
chill. Get those leftovers in the refrigerator as quickly as possible. FOR THE U-S DEPARTMENT
OF AGRICULTURE, I’M BOB ELLISON.

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