820-L.ncasier Fannng, s—,. ***** L ow-Faf Ground Beef Introduced To Schools
CHICAGO, 11. Checkoff
funded research to develop low
fat ground beef production tech
nologies has prompted the U.S.
Department of Agriculture to
announce plans to conduct a trial
purchase of low-fat ground beef
patties for use in the National
School Lunch Program.
“With this USDA trial purch
ase, we are attempting to move the
technology from the laboratory
into the packing plant and provide
a leaner beef product to the
nation’s school children,”
explained Daniel D. Haley, admi
nistrator of USDA’s Agricultural
Marketing Service. Currently,
beef patties served in school lunch
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programs average 20-22 percent
fat.
“We support the development
of this new beef product as part of
our continuing effort to lower fat
content of foods we provide,” said
Betty Jo Nelson, administrator of
USDA’s Food and Nutrition Ser
vice. “Eventually, as production
technology reaches commercial
marketing channels, it could also
benefit adult consumers con
cerned about lowering daily fat
intake.”
Currently, five researchers from
land grant universities and private
laboratories have provided the
major effort toward the technolo
gy development of low-fat ground
beef. Their investigations were
funded with beef checkoff dollars.
“A project like the low-fat
ground beef research is a perfect
example of the checkoff at work,”
says Meat Board chairman Leon
Locke. “The results of this
research can now benefit many
people, like the nation’s school
children, and ultimately the pro
ducers who fund the national
checkoff.”
Low-fat ground beef technolo
gy will be made available to the
industry in a number of ways,
including a two-day conference
specifically for that purpose of the
Pennington Biomedical Research
Center, Baton Rouge, Louisiana,
Get
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Pennsylvania
Lisa Francisco
Eastern PA
201-948-3956
Mike Fullam
Central PA
717-966-9202
Wayne Holley
Northcentral PA
716-728-3323
Judy Llgo
Northwestern PA
814-786-7429
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Southern DE
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Doug Snee
Southwestern PA
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Charlotte Zebley
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February 11-12.
“This conference is significant
as we make further strides to put
the information of new technolo
gies into the hands of those in pri
vate industry who have the mark
eting and distribution skills to take
the technology to the marketp
lace,” explains Wendy Feik Pink
erton, Meat Board research infor
mation coordinator. “The
announcement today by the
USDA has given the low-fat
ground beef technology an addi
tional opportunity to become a
reality.”
Low-fat ground beef research
was funded by the Beef Board,
and managed on behalf of beef
Deductibility
Delaware
David Lytle
Northern DE
215-255-0569
New Jersey
David Lytle
Southern NJ
215-255-0569
Lisa Francisco
Northern NJ
201-948-3956
producers and importers by the
Beef Industry Council of the Meat
Board, a federation of 44 state
beef councils that works to build
demand for beef.
Maryland
SC wl^n SS Mn nn Wa V n ® Morgan
Southern WV
301-696-1646 304-645-7062
Northeastem'MD •*** Mart(h .? m
215*255-0569
Andrew McLean Scott Welssmann
Eastern Shore MD Northeastern WV
301-827-5052 301-696-1646
Doug Snee
Garrett Co., MD Northern WV
412-627-5941 412-627-5941
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