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... double the shelf life of traditional fresh burgers, enhanced food safety without compromising quality are the benefits claimed for a new high-pressure processing technique for fresh ground beef patties from food giant cargill ... fressure ground beef patties are produced using a patent-pending process which the company describes as natural ... brent wolke, vice president for cargill 's wichita, kansas-based foodservice meat business said: " the process enabling cargill to produce fressure patties is a technological break-through that allows us to provide our customers, as well as consumers, with a premium ground beef option that is superior, in a number of ways, to any in the marketplace today ... ” cargill’s website states: “ the fressure beef patties retain their freshness due to a natural pressure treating process on the outside of the package to protect the product on the inside which leads to a longer shelf life than standard fresh patties ... " the new process allows the patties’ shelf life to be increased from 21 to 42 days while preserving the product’s flavour, nutritional qualities, colour or other quality aspects ... “ with the patent-pending high-pressure process, no other fresh ground beef provider can offer the same level of quality and consistency of fressure burgers along with the enhanced food safety for raw ground beef,” said the company ... premium price compared with using frozen burgers, the new beef patties allow caterers to offer fresh beef burgers that can command a premium price ... the fressure ground beef patties are produced at cargill's columbus, nebraska, meat processing facility

... the six new beef cuts feature a line-up of lean steak and roast options including santa fe cut, which is similar to a flank steak, and is good for fajitas, stir fry or for shredded beef; round petite tender, which is cut into medallion steaks, and works well on a bed of pasta or a roast for two ... the others in the new line of cuts are san antonio steak - ½-inch lean steak, works well with a marinade; tucson cut, a lean cut for foodservice operations; braison cut, which is suitable for any braising application; and merlot cut, which is red in color, lean and ideal for ethnic dishes ... big senior director jim ethridge said that as the marketplace continues to evolve, it creates opportunities for new beef cuts to be used as a competitive advantage

... consumers buying meat will find it easier to know whether their beef is best for the barbeque or a casserole, with new beef labelling rules due to commence at the end of this month, nsw primary industries minister steve whan said today ... “what this means for shoppers is there will be clear description of beef categories that will assist them in understanding the age of the animal their meat comes from,” minister whan said ... “put simply younger best quality beef commands a premium price, whereas an older cow provides a cheaper cut ... “consumers will now have clear information to help them decide which beef they might want to purchase to best suit their requirements ... for a long time industry has self regulated the use of supplementary labelling descriptions which include terms such as: * grain fed/grass fed * organic * geographic origin * halal/kosher * aged/tenderised/marbled with the commencement of the new beef labelling requirements any claims relating to production or processing systems must now be required to be accurate and substantiated ... nsw will become the first jurisdiction to provide enforceable “truth in labelling” requirements on beef intended for sale ... “a consumer education campaign is now being developed to ensure there is no question mark for consumers when it comes to choosing the type of beef best suited to their needs ... “for the first six months there will be an introduction period where the nsw food authority will be working with businesses to ensure their understanding and compliance with the new system with a moratorium on penalties ... “the consumer education campaign will then be rolled out in january 2011 to raise consumer awareness and understanding of what the new terms mean ... ” “this is a win for producers who were previously disadvantaged by non enforceable voluntary labelling of beef products, this is a win for consumers who can now easily understand what they’re buying and it’s a win for the wider economy because with consumer confidence comes increased sales which will boost the domestic meat market and create jobs

... the passing of the food amendment (beef labelling) bill 2009 will help address consumer concerns about meat quality, nsw minister for primary industries tony kelly claimed today ... minister kelly said the new legislation would also help encourage support for the state’s beef producers ... “consumers have been concerned about the problem of inaccurate or deceptive beef labelling for decades,” he said ... “the variability in beef eating quality impacts on consumer confidence - to the detriment of the retail beef market, and ultimately, our valuable beef industry ... ” “people should be able to purchase the quality of beef they are looking for at a price that matches the quality ... ” in many cases retailers already have information about the quality of their beef, although this information is often not suitable for consumers and is not generally made available to consumers, the government noted ... “these are the reasons why the government supported the food amendment (beef labelling) bill 2009 as introduced by richard torbay mp,” country labor mlc tony catanzariti said ... ” minister kelly said the beef industry and retailers will have an opportunity to be involved in the development and implementation of this initiative, with state government support ... the government said they were also supportive of the beef industry’s proposal to provide an update on developments regarding the new arrangements to the primary industries ministerial council next year

... givaudan has lifted the lid on its new approach to chicken flavours, as it takes its cue from consumers around the world and tips from top chefs ... the swiss flavour and fragrance firm recently introduced a new tasteessentials chicken programme, which it says lets customers identify the precise chicken essence, signature and aroma they need ... in august it announced the launch of a new range of chicken flavours, developed using gold standard chicken recipes ... earlier this year dutch flavour firm exter aroma, which targets smaller firms, introduced five new flavours that meat clean label demands: meat, roasted beef, chicken, roasted chicken, and boiled chicken ... as for givaudan, it has also unveiled new beef and pork flavour lines this year, and held a chefs council event in barcelona at which there was a strong focus on beef

... american food holdings(afhn) currently owns five beef jerky outlets while seven are independently owned but distribute for american food holdings ... dennis reinhold, president of american food holdings, said: "we are excited to announce dundee, michigan joining our team of independent stores because it further enhances our growth through distribution and sales of our beef jerky outlets ... afhn will continue to expand which will give consumers in our opinion the best quality beef jerky and meat snacks they can enjoy year round

... ground beef data now reflects new market trends and the demand for lower fat products ... nutritive profiles were added for a variety of emu, ostrich, deer, bison and elk products as well as for eight new beef cuts ... this change was made to adopt the same standard used by the national academy of sciences in the new dietary reference intakes (dris) for vitamin a

... from january 1, 2002, the rules for compulsory beef labelling will be tightened in order to give the consumers more detailed information on the beef they are buying ... compared to the existing legislation, the beef label will now have to include in addition to the place of fattening, slaughtering and cutting also precise information about where the animal was born and reared ... commenting on the new rules, franz fischler, commissioner for agriculture, rural development and fisheries, declared: "this marks an important step in enabling full traceability of cattle in the eu ... the new labelling rules shall also contribute to further restore the consumer's confidence in beef ... " david byrne, commissioner for health and consumer protection stated: "consumers now have the guarantee of the origin of beef from the farm to a supermarket or a butcher shop ... " access detailed information on the new labelling rules here