According to the United Nations' Food and Agriculture Organization, livestock is responsible for approximately 14.5% of global greenhouse gas emissions. Cows release methane, a greenhouse gas that traps the sun's heat and warms the planet, as a by-product of their digestion.

There is a massive demand for protein and many product developers are turning to beef to meet the demand.

An annual survey of protein purchasing executives showed that beef remains the number one protein in foodservice.

The Agriculture Department has proposed to require the new package labels and cooking instructions on the meat, which is poked with needles or blades to increase tenderness.

Despite the “Meatless Monday” movement and foodservice operators’ heightened focus on offering vegetarian options, American consumers say that about four out of five meals eaten at home or away contain meat.

A British study shows moderate consumption of red meat provides levels of essential minerals for people who currently consume lower-than-recommended amounts.

Cargill conducted consumer research to find out how it could help them better experience it as an ongoing staple food in their diets.

Thanks to Kansas State University research, part of a healthy diet can include a hamburger rich with omega-3 fatty acids.

Thanasi Foods LLC has launched all-natural Duke's Small Batch Smoked Meats.