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Corn Ethanol's Role in Rising Food Prices meatnewsnetwork 1,283 views A short video explaining how our nation's policy of burning corn in our gas tanks is causing an increase in the price of meat and poultry at the grocery store.
Message from David Causton, General Manager, McCormick Place meatnewsnetwork 49 views
McCormick Place 50th Anniversary 1 meatnewsnetwork 41 views
iShowU Capture3 W meatnewsnetwork 20 views
Peter Eelman, Association for Manufacturing Technology meatnewsnetwork 30 views IMTS Show Manager discusses his experience at McCormick Place.
Dawn Ruchala Interview meatnewsnetwork 21 views Dawn Ruchala of Pierce Manufacturing discusses her experience with McCormick Place Convention Center after new regulations were put in place.
Stretching Your Meat Dollar meatnewsnetwork 914 views Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation offers consumers tips about how to stretch their meat dollar while shopping fo...
Ask the Meat Scientist: What it Means to Be Lean meatnewsnetwork 523 views AMI Director of Scientific Affairs Betsy Booren, Ph.D., outlines for consumers the nutritional requirements a cut of meat or poultry must meet to be labeled "lean."
Ask the Meat Scientist: Color of Ground Beef meatnewsnetwork 1,439 views AMI Director of Scientific Affairs Betsy Booren, Ph.D., answers common questions consumers pose about the color of ground beef found in today's meat case.
Ask the Meat Scientist: Proper Portion Sizes for Meat and Poultry Products meatnewsnetwork 902 views AMI Director of Scientific Affairs Betsy Booren, Ph.D., outlines for consumer the proper portion sizes for meat and poultry products, as recommended by the U.S. Dietary Gui...

About meatnewsnetwork's channel

Meat News Network is dedicated to providing consumers and the media with timely, credible information about the meat and poultry industry and the products we produce.

Meat News Network is produced by the American Meat Institute, the nation's oldest and largest trade association representing U.S. meat and poultry packers and processors. Together, our members produce more than 95 percent of U.S. beef, pork, lamb, veal and more than 70 percent of U.S. turkey.

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