Taco Bell Beef Research

Topics: Flavor, Starch, Meat Pages: 4 (1557 words) Published: March 27, 2013
Taco Bell Beef Quality
I. Taco Bell’s Word:
“We take food safety very seriously at Taco Bell®, and are firmly committed to providing the highest level of food safety to our customers, from farm to table. We adhere to strict food safety and handling procedures, and provide intensive training programs for our employees that certify them on health and safety guidelines. We require strict and regular hand-washing with an anti-bacterial soap and hand sanitizing gel. We proactively work with government health officials and our suppliers to continuously improve guidelines and procedures to safeguard the produce supply chain.” “We stand for quality.  In the United States, our 100% premium beef—like all beef in the United States—is USDA inspected and then passes our own 20 quality checkpoints.” “Taco Bell® uses only high quality ingredients. Seasoned Beef: made with 100% premium beef, seasoned with our signature recipe.”

II. Inspection and Grading; Taco Bell’s Meat Grade D?
“For starters, I’m completely aware that there is no such thing as “Grade-D” meat.  If we’re talking about beef, the U.S. Department of Agriculture (USDA) doesn’t even use letter grades. There’s no such thing as Grade A beef, or Grade F beef.   The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for out of tax dollars. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.” “Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like...
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