meat

EU agencies quiet on horse meat reports

admin 2 months ago

Europol and DG Sante have remained silent on Croatian media reports that horse meat was found being sold as veal in the country.

Local media reported the findings had been made as part of Operation Opson X, which is coordinated by Europol and Interpol. DG Sante of the European Commission has supported national investigations looking at horse meat sales.

Further articles have quoted Marija Vuckovic, Croatian minister of agriculture, saying meat substitution with horse was not found in Croatia but was identified in other EU countries.

In 2013, Irish authorities uncovered horse meat being sold as beef in burgers and

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Meat and Greet in San Ramon | Food News

admin 2 months ago





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Three salts are served alongside the high-quality Japanese Wagyu beef to enhance its flavor.




There’s something to be said for knowing you’re in good hands. And LB Steak, from the understatedly elegant decor to the well-trained waitstaff to the consistently expert food and drinks, feels as comfortable as a broken-in leather boot.

That shouldn’t be surprising considering the newest high-profile restaurant 
at City Center Bishop Ranch in San 
Ramon is LB Steak’s second location—
the first has been a favorite on San 
Jose’s Santana Row for more than a decade. In addition, it is masterminded by the same

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Hand hygiene of Europeans at heart of preventing pathogen contamination during meat prep

admin 3 months ago

Researchers from INRAE and the ESA (École Supérieure d’Agricultures d’Angers), together with the SafeConsume H2020 project researchers, conducted a European study on hand washing during the preparation of a raw chicken meal at home. Their results, published on 9 May 2021 in Food Control, highlight a lack of knowledge of the risks associated with handling raw meat in France.

Moreover, their work indicates clear differences between the countries participating in the study, showing the importance of adapting prevention campaigns according to the practices and knowledge of each country.

Hand washing seems to be a simple task but, once implemented,

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Survey finds people unsure of safe meat cooking temperatures

admin 3 months ago

More than half of Northern Ireland’s home cooks are unclear about how to barbeque meat to the correct safe temperatures, according to recently released survey results.

Results revealed that 55 percent of participants didn’t know what temperature meat should be cooked to. Responses ranged from 30 degrees C to 260 degrees C (86 degrees F to 500 degrees F). About half of people surveyed at least occasionally overcooked meat to ensure it was safe to eat.

Research by safefood found fewer than 2 percent of 1,052 adults on the island of Ireland are following all necessary the food safety checks

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Meat Was Creating Too Much Food Waste. So This Montreal Pizzeria Went Vegan.

admin 3 months ago

Montreal-based pizzeria Chez Zac recently transformed its restaurant to an all-vegan pizzeria in an effort to reduce the food waste it was producing with meat products. Though the pizzeria originally offered a vegan menu in addition to meat and vegetarian options, Chez Zac owner Dj Bhate says the vegan pizzas were outperforming the other options. 

“We decided to go plant-based because we were throwing a lot of our meat produce away on a daily and weekly basis,” Bhate told VegNews. “Originally, we did have a vegan menu in addition to having meat and veggie options and the vegan pizzas were

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Lab-grown ‘meat’: Israelis enjoy the future with ‘food revolution’, Trending News

admin 4 months ago

Diners in Israel’s central town of Ness Ziona are eating lab-grown “meat” that scientists claim is an environmentally friendly solution to feed the world’s rising population.

A restaurant in Tel Aviv sells chicken grown in a lab. This restaurant is a type of SuperMeat testing ground that hosts regular test meals and generates customer feedback while awaiting regulatory approval.

The aptly titled “The Chicken” serves burgers in an unusual setting: across the fine dining room, on the ground floor of a modest building in Ness Ziona, central Israel.

The laboratory, where experts are busy behind big stainless steel vats, can

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