As I was brainstorming about what to write about today, I came across this article written by three people in the meat science field tackling the most commonly asked meat questions. Upon reading through it, I find it to be a wonderful resource for some of the more common questions that I know I’ve been asked before as a meat processor. So rather than me trying to tackle all the questions myself, here are what the experts in the field have to say from everything to how long frozen meat can be good for to what’s the difference between natural and organic.
And for more information on antibiotics in meat, please check out this article. It really puts hormone use in the industry in context and you will come to find out that it’s not nearly as bad as the media hypes it up to be: