This past week I participated in a great webinar hosted by the National Pork Board. We discussed how the Pork Board researches animal welfare, pork and consumer safety. We also discussed the new and innovative ways the board has marketed their products to consumers.
Basically, the webinar made me very, very hungry.
Once my stomach quit growling, we got to the meat of the webinar, no pun intended. I learned a lot about pork production from the farm, to the factory, to my plate.
I am a forestry major in the agriculture department at Louisiana State University, so I do get exposed to the traditional sides of agriculture more than the average college student, but this webinar was a #PorkForDummies guide where I learned about pork production and consumption, which I would like to share with you.
In my opinion, piggies are cute but gross, they like mud and live outside….but they are delicious.
Pork production has doubled over the last 50 year in the United States, but compared with 50 years ago the farmers are using less land and water. Not only has the industry become more efficient, they have also become better producers for the public.
Picture From: FoodForward
The pork industry created the “We Care” initiative, which established ethical principles to show the consumers that they are a trustworthy industry. The ethical principles include food safety, animal well-being, the environment, public health, employee care and community quality. For more information on their ethical principles, you can click here which brings you to what I like to call the “We Care” #PorkForDummies guide.
So they have these principles, but we still hear a lot of negatives about the pork industry in the media. We always hear about salmonella scares, antibiotic and hormone usage, and the general mistreatment of the animals. What is the truth?
In the webinar, the pork board showed statistics from the FDA where raw pork had a 1% Salmonella contamination rate. The Pork Check-off, a program under the National Pork Board’s umbrella, mandates research for potential problems such as foodborne pathogens and disease transmission. To me, this is great! They are using industry funds for the protection of their own industry. They are providing the correct resources to the consumer to understand the truth.
Another “problem” people have is the use of antibiotics and hormones. When I get sick my favorite words to hear from my doctor are “I am going to write you a prescription for an antibiotic…” (In my head I am rejoicing). I assume piggies do not like getting sick either, so I am ok with antibiotics within the industry. If you want to know the technical side of the argument, and the industry’s views on animal health you can click here. And the hormone argument can be squashed with the fact that no hormones can be used because they are not legal in the United States.
The #PorkForDummies version of the facts is that happy and healthy piggy’s equals happy and safe food for people to eat.
Picture From: Pork. Be inspired.
WARNING IF YOU ARE HUNGRY DO NOT CLICK THE LINKS.
The Pork. Be inspired. team has created helpful tips to understand the cuts of meat, how to cook them, and their values.
Their website is a #PorkForDummies how to guide on anything and everything pork. From store to pan to plate to fridge, it is all there. For instance, did you know that pork should be cooked at 145° F with a 3 minute rest? No? Well,I didn’t either.
I love the recipes for tailgating, and as an LSU fan, we do a lot of that.
Picture From: Facebook Pork. Be inspired.
Pork. Be inspired. has created a friendly site that teaches consumers how to create anything with pork.
So, now that you know all the #PorkForDummies facts, be inspired and create something delicious with pork today.