The FDA is proposing changes to how packaged foods are labeled.
The agency suggests requiring a front-of-package nutrition label in order to provide “at a glance” information. The nutrition information box would include the amounts of saturated fat, sodium, and added sugars.
If finalized the proposed rule would go into effect in three years. Public comments are open through May 16th.
The USDA and FDA are both considering a revamp for food date labeling rules and the agencies want to hear from consumers. Public comment is now open via the Federal Register through February 1st.
According to USDA Senior Advisor Greg Jaffe, “Both agencies currently recommend that the food industry members voluntarily apply a term called ‘best if used by’ as a quality-based date food label, which notes the date after which the quality may decline but the food may still be consumed. That’s what we have recommended, so the question is, ‘Do we need to do something more or different, based on the information we get?’”
Jaffe says that responses will give the two agencies insight on how consumers perceive such labels and what impact they have.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
