Canada's beef industry is about to ask the federal government to approve the use of irradiation in meat-processing plants to kill E. coli bacteria in a full range of meat products.

Ground beef and chicken pose the greatest likelihood of hospitalization, according to a new report by the Center for Science in the Public Interest.

The new campaign, funded by the beef checkoff, will feature sizzling beef recipes, juicy details about essential nutrients and the voice of Garrett Hedlund.

The new facility began production last week and includes a modern distribution center and 16,000 square feet of the latest high-tech equipment and systems available.

The investment will increase the plant’s efficiency and improve its product quality and ergonomics for workers.

Cargill is reintroducing Spencer Beef to the marketplace following Japan’s announcement in January that it would allow into the country imports of U.S. beef products from cattle under 30 months of age.

San Angelo Packing had announced in March that it would shut down because it was no longer able to obtain the sufficient number of cattle to continue operating.

The South Dakota Beef Industry Council is taking nominations for its 2013 Prime Promoter Award, an honor that recognizes those who contribute an outstanding service to the beef industry.

On March 19, the Texas A&M agricultural economist asked four links in the Certified Angus Beef ® (CAB®) brand supply chain to share their experiences: CAB president John Stika; rancher James Henderson of Bradley 3 Ranch; Joe Boutte, director of business development for Houston-based Freedman Meats Inc.; and Ric Rosser, concept/executive chef for Saltgrass Steakhouse and West Coast Claim Jumper.