Long ageing needs a defined process rather than a fat coating
A study published on 11 September compares four ageing variants for beef striploin: conventional dry-ageing, wet-ageing, in-bag dry-ageing, and systems coated with butter or tallow. It does not turn one method into a universal recipe, but it sends a clear signal for extended programmes: after 50 days, conventional dry- and wet-ageing delivered better sensory quality than the fat-coated variants.
US review separates beef grading, contractual value and food safety
USDA has extended until 7 December 2026 the comment period on a possible update of the United States standards for grading beef carcasses. The review began at the request of the American Wagyu Association. No change has been decided: the extension answers an industry request for an additional 90 days.
Holiday schedules expose how differently pork cuts move
The US pork market reacted sharply to the Labor Day holiday week. According to the National Pork Board report published on 11 September, the pork cutout fell 6% from the start to the end of the week. Bellies were the principal driver, declining 25% within a few days. The report attributes the movement mainly to reduced slaughter and processing schedules combined with inventory adjustments, rather than to a jump in supply.
Poultry rendering becomes a data-driven quality function
The utilisation of poultry by-products is again moving to the centre of the technical discussion. On 10 September, USPOULTRY announced a Poultry Protein & Fat Seminar for 8–9 October in Nashville. Its programme brings together subjects often handled separately: regulatory developments, ingredient safety and traceability, supply-chain control, maintenance of presses and cookers, vibration analysis, automation and artificial intelligence, as well as dissolved-air-flotation treatment.
Convenience meat is only safe when the cold chain reaches the lunchbox
Food safety for prepared meat products starts before a lunchbox is opened. A University of Minnesota contribution published on 10 September highlights temperature during transport and storage as the main risk for lunches containing deli meat. Refrigerated foods should remain at or below 40°F, about 4.4°C, until they are eaten. The practical recommendation is an insulated bag with at least two cold sources and, where available, prompt use of a school refrigerator.
