Those professionals who attend the Associate's in Meat program at the Certified Angus Beef Culinary Center in Wooster, Ohio received a wide-ranging education in beef over the course of a week.
Cattle supply is up and the beef processing industry is near capacity, which is certainly keeping processors busy. It also means facilities are using significantly more water, energy and sanitation chemistry.
With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.
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