Beef & Pork

Beef and pork are the edible muscle tissues and other parts of cattle and pigs, respectively. They are widely consumed as sources of protein and fat in various forms, from fresh cuts to processed products.

Beef and pork are used in food manufacturing for their flavor, texture, and protein content. They are common ingredients in processed meat products like sausages, hot dogs, snack sticks, and cold cuts.

Beef and pork are food ingredients, not food additives, and are generally recognized as safe when handled and cooked properly. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories, and some cuts of beef and pork, especially processed varieties, can be high in saturated fat. The International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans (Group 1) and red meat as probably carcinogenic to humans (Group 2A). These classifications are based on evidence linking consumption to an increased risk of certain cancers.