North American Meat Institute, a contractor to the Beef Checkoff

Meat processing began out of necessity before refrigeration by salting and drying as a means of preserving products and preventing spoilage. Today, consumers’ love of these products is imprinted on their palates. Prepared beef products provide a convenient source of protein, vitamins and minerals. Because most prepared meats are pre-cooked, they offer consumers easy, on-the-go access to the nutrient density in meat.

Check out the newly revised resources below to learn more about the diverse prepared meats category and to answer your customers’ most common questions.

North American Meat Institute, a contractor to the Beef Checkoff

Cured Meats and Nitrite: The State of the Science

Prepared Meats and Sodium: A Nutrition Perspective

Understanding Processed Meat

Should We All Be Eating Less Meat?

A Guide to Meat Processing for the Nutrition Community

Nitrite: The Science, Function and History

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