Strong consumer demand for leaner-bred livestock and cuts that are smaller and less fatty has transformed the meat industry. Tasty meals featuring beef, lamb, and pork once again are staples all across America, and this video explains why in six well-illustrated segments. How Much Meat Do We Eat? offers a statistical overview of meat consumption. Nutritional Value of Meat addresses protein, vitamins and minerals, good and bad fats, cholesterol, and portion sizes. Meat Quality takes a look at the appearance, texture, and color of raw meat. Adding Value surveys bonus items being bundled with raw meat, from marinades, sauces, and spices to breadings and pastry shells. Handling Meat Safely considers hygiene issues. And Cuts shows how butchers are developing new cuts to match the recipes popular with today’s health-conscious, on-the-go consumer. A bonus chapter on the USDA’s transition from MyPyramid to MyPlate is also included. Delicious, nutritious, and easy to prepare, meat is back on the menu! A viewable/printable instructor’s guide is available online. Correlates to National Standards for Family and Consumer Sciences—Nutrition and Food. A Meridian Production. (18 minutes + bonus material)