In food processing, after the animals have been cleaned of the meat sourced for food, a significant percentage of some animals remains. But just what is being done with all these left over parts? The latest Meat Mythcrusher video from the North American Meat Association (NAMI) and the American Meat Science Association tackles this question and how the meat industry is prioritizing sustainability.
In the video, Dale Woerner, associate professor at Colorado State University, addresses the variety of products sourced from livestock in addition to meat, and how those products should be considered when discussing the sustainability of livestock production.