Before Beef liver: Nutrition, benefits, and risks - Medical News Today These Are the Healthiest Cuts to Choose, Can I Still Eat It: How to Safely Store Meat, Debra Sullivan, Ph.D., MSN, R.N., CNE, COI, How to Make Your Meat as Healthy as Possible, What to Know About Buying Beef After Massive Recall. Processed beef products include corned beef, beef jerky, and sausages. We explore ways to boost low testosterone, especially through food. Well, it depends on your diet and goal. Beef has been linked to a few adverse health conditions other than heart disease and cancer. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Keep the humidity at around 60-80% inside your dedicated refrigerator when dry-aging beef at home. https://www.ams.usda.gov/services/auditing/tender, Information Quality & Publishing Schedule, 145 F (62.8 C) and allow to rest at least 3 minutes, Home cooked beef, soups, stews or casseroles, Beef hot dogs or lunch meats, sealed in package, 2 weeks (or 1 week after a "Use-By" date), 2 to 5 years in pantry; 3 to 4 days after opening, 1 year in pantry Refrigerate 2 to 3 months. Dry-aging must be carried out under continuously controlled conditions (temperature of 0-4C, relative humidity of 75-85%, and airflow 0.5-2.0 m/s). The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. Our website services, content, and products are for informational purposes only. According toStraits Research, when a cut of beef is dry-aged, it loses up to 30% of its volume plus the crust that has to be cut off. When beef is dry - aged , there are three basic changes that occur to its structure: Moisture loss is a major factor. All cattle start out eating grass; three-fourths of them are "finished" (grown to maturity) in feedlots where they are fed specially formulated feed based on corn or other grains. The expert also recommends dry aging beef on the bone, because you'll minimize meat loss by trimming away the bone. One of these studies found that women who ate well-done meat regularly had a 4.6-fold increased risk of breast cancer (71). In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about. Research: Aged meat does not pose more risk than fresh meat Bonny SPF, Hocquette JF, Pethick DW, Legrand I, Wierzbicki J, Allen P, Farmer LJ, Polkinghorne RJ, Gardner GE. The process of dry aging involves exposing the beef to controlled temperatures, humidity, and airflow, which causes the beef to lose moisture and develop a distinct flavor and texture. This article tells you everything you need to know about beef. These steaks are often sold at a premium in the butcher shop or at a steakhouse. You may have seen dry-aged steaks on a menu at a steakhouse, or in your local butcher shop. Epub 2015 Oct 30. Lean meat is generally about 510% fat (4). Epub 2019 Feb 28. It's always best to buy a product before its date expires. and transmitted securely. Several components of red meat have been discussed as possible culprits: Heterocyclic amines are a family of carcinogenic substances formed during high-temperature cooking of animal protein, particularly when frying, baking, or grilling. eCollection 2016. Some studies detect an increased risk for both unprocessed and processed red meat, a few showed an increased risk for processed meat only, and others reported no significant association at all (40, 41, 42, 43). Aged meat does not pose any additional risks compared to fresh meat if it is aged under controlled conditions, European Food Safety Authority (EFSA) experts concluded in a scientific opinion released this week. Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. Unlike their industrially-produced counterparts, naturally-occurring ruminant trans fats are not considered unhealthy. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. eCollection 2023 Jan. E. coliO157:H7 is easily destroyed by thorough cooking. Its exceptionally rich in high-quality protein, vitamins, and minerals. After all, what's the difference between a steak hanging out in your fridge for a few weeks rather than the butcher's? Many observational studies link high meat consumption to an increased risk of colon cancer but not all studies find a significant association (53, 54, 55, 56, 57). Do not cook frozen beef in a slow cooker. What is Dry Aged Beef and How is it Done? - Flannery Beef Beef is one of the richest dietary sources of iron. official website and that any information you provide is encrypted Meat Sci. EFSA J. Epub 2018 Apr 2. Its formed in your body from beta-alanine, a dietary amino acid found in high amounts in fish and meat including beef. PMC Eating Meat for Weight Loss? There is likely more risk to your health from the salad you might eat with it. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so . Before sharing sensitive information, make sure youre on a federal government site. Food products from ruminant animals such as cows and sheep also harbor trans fats known as ruminant trans fats (5). Parsons AN, VanOverbeke DL, Goad CL, Mireles DeWitt CA. Some studies observe a link, but others dont. Moisture is pulled out of the meat. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Berger J, Kim YHB, Legako JF, Martini S, Lee J, Ebner P, Zuelly SMS. Remember that appliances and outdoor grills can vary in heat. Beef contains varying amounts of fat also called beef tallow. 2023 Jan 19;12(3):476. doi: 10.3390/foods12030476. 2011;101(9):38. Aging: Place the meat on a rack and leave it in the fridge for one to two weeks. Authors Dashmaa Dashdorj 1 , Vinay Kumar Tripathi 2 , Soohyun Cho 3 , Younghoon Kim 2 , Inho Hwang 2 Affiliations If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label. doi: 10.2903/j.efsa.2023.7745. An official website of the United States government. This adds to the previously, If you're considering adding or removing meat from your diet, you may wonder whether meat is healthy. government site. PrimeSafe - Ageing of Beef Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times. Patties of ground beef are often used in hamburgers. Table 1 summarizes the effects of aging time on beef moisture, fat, protein, and collagen contents, revealing the absence of clear trends. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness. If youre opting for weight loss, you might want to choose leaner meats , How long you can keep that steak in the fridge? Di Paolo M, Ambrosio RL, Lambiase C, Vuoso V, Salzano A, Bifulco G, Barone CMA, Marrone R. Foods. The protein, vitamin, and mineral content of beef are similar regardless of the grade. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. J Anim Sci. The fat may have a yellow tint due to the vitamin A in grass. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". 2017 Jan;123:57-63. doi: 10.1016/j.meatsci.2016.09.002. 2023 Jan 19;21(1):e07745. The texture of the beef becomes more tender, so it's easier to sink your teeth into and might feel like it's melting in your mouth. Without ATP the muscle proteins remain in a rigid coupling. 2022 Dec 1;9:1078201. doi: 10.3389/fnut.2022.1078201. No differences in drip/cook-loss and colour were observed. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Australian Meat Processor Corporation and Meat & Livestock Australia. Plus, beef may prevent iron deficiency. Theyre found in well-done and overcooked meat, poultry, and fish (62, 63). Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot. The .gov means its official. Keywords: PDF | On Jun 1, 2018, Juhui Choe and others published Storage stability of dry-aged beef: the effects of the packaging method and storage temperature | Find, read and cite all the research you . 8600 Rockville Pike Butchers actually want this moisture loss to occur, as "wet meat" will not hold as much moisture as dry aged meat when it's cooked. Dry aging of beef; Review J Anim Sci Technol. Epub 2021 Jun 17. Beef is one of the most popular types of meat. Once the program has been approved, label claims for "USDA Tender" or "USDA Very Tender" must also be approved by USDA's Food Safety and Inspection Service (FSIS), Office of Policy and Program Development (OPPD), Labeling and Program Delivery Division (LPDD). Microbial diversity of meat products under spoilage and its controlling approaches. Strip loins from six normal pH carcasses (pH = 5.47 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 0.09) were obtained. A properly hung cut of meat will also lose weight through the decomposition process, as "drip loss" occurs. Marinate beef in the refrigerator up to 5 days. Listeria monocytogenesis destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. You can't just take a couple packaged steaks from your grocer's cooler and expect it to come out like they do at your favorite steakhouse. Before About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service. But there's a lot of mystery about dry-aged beef that you might not fully grasp just looking at a menu description. Beef is aged to develop additional tenderness and flavor. One method Chef Perry Pollaci recommends is searing the steak in cast iron and basting it with butter. All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural.". On the other hand, Gallaghers Steakhouse in New York useshickory coals, reports Kat Thompson onThrillist. Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Bae IS, Kim ES, Park YS, Cho SH. E. coliO157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 F (71.1 C). Animal. Additives are not allowed on fresh beef. Like plants, meat contains a number of bioactive substances and antioxidants, which may affect health when consumed in adequate amounts. Another study found that meat supplements were more effective than iron tablets at maintaining iron status in women during a period of exercise (39). 2022 Nov;42(6):953-967. doi: 10.5851/kosfa.2022.e63. Di Paolo M, Ambrosio RL, Lambiase C, Vuoso V, Salzano A, Bifulco G, Barone CMA, Marrone R. Foods. All beef is inspected for wholesomeness. Meat Sci. 2015 Nov;95(14):2783-98. doi: 10.1002/jsfa.7204. Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Iridescent beef isn't spoiled necessarily. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. As such, it can be an excellent component of a healthy diet. After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. "Beef" is meat from full-grown cattle about 2 years old. Iron deficiency is one of the most common causes of anemia. All fresh meat qualifies as "natural." What's the point? . Can I Dry Age Beef At Home? | The Food Lab - Serious Eats Aft er aging, This helps consumers know what type of heat is best for cooking the product. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. eCollection 2023 Jan. Zsedely E, Cullere M, Takacs G, Herman Z, Szalai K, Singh Y, Dalle Zotte A. Dry aging beef doesn't do a whole lot for a steak's health profile. The most common is conjugated linoleic acid (CLA), which is found in beef, lamb, and dairy products (5, 6). The diet-heart hypothesis is controversial and the evidence mixed. Epub 2015 May 12. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. 2005-2023 Healthline Media a Red Ventures Company. Learn about their dietary, There are things you can do to ensure that your meat is as healthy as possible. When beef is dry-aged, there are three basic changes that occur to its structure: Moisture loss is a major factor. This includes cooking at lower temperatures and eating organs, The USDA's Food Safety and Inspection Service recalled more than 5.1 million pounds of raw beef products from stores. You probably won't have the benefit of professional equipment with tight environmental controls, but a separate consumer fridge can effectively dry age steaks you can enjoy in your own dining room. Healthline Media does not provide medical advice, diagnosis, or treatment. This gives a familiar and predictable flavor and aging process the butcher can count on. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package. You might find steaks aged for years. Opening and closing the fridge frequently would interfere with the temperature and . 2023 Feb 13;12(4):785. doi: 10.3390/foods12040785. Because it works. AMPC and MLA. J Food Sci. eCollection 2016. Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. Heart disease is the worlds most common cause of premature death. Bookshelf Kim S, Kim G, Moon C, Ko K, Choi Y, Choe J, Ryu Y. 2016 Feb;112:63-8. doi: 10.1016/j.meatsci.2015.10.017. They only show that meat eaters are either more or less likely to get a disease. This is so residues can exit the animal's system. 2023 Jan 19;21(1):e07745. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. Unauthorized use of these marks is strictly prohibited. Wet- aged loins were stored in vacuum packages in the same cooler for 42 days. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. ments: vacuum (Wet), dry- aging at 50% RH (RH50), dry- aging at 70% RH (RH70), or dry- aging at 85% RH (RH85). 2. Epub 2022 Nov 1. Beef tapeworm infection or taeniasis usually doesnt cause symptoms. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. Epub 2016 Apr 30. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3C) 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. 2016;36(2):159-69. doi: 10.5851/kosfa.2016.36.2.159. Disclaimer. Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. Its beta-alanine content may reduce fatigue and improve exercise performance. Plus, as a rich source of iron, high beef consumption may contribute to excess iron accumulation especially in people with hemochromatosis. The truth is they're usually just regular cuts of quality beef selected to be taken to a higher level with aging that's similar to the aging process for a good cheese. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." A large number of studies indicate that eating well-done meat or other dietary sources of heterocyclic amines may increase your risk of various cancers (64). (PDF) Dry aging of beef; Review - ResearchGate sharing sensitive information, make sure youre on a federal Therefore, it may improve muscle growth and maintenance, as well as exercise performance. Epub 2016 Sep 7. Therefore, eating meat is one of the best ways to prevent iron deficiency anemia. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. You also want to look for beef with some marbling and a good amount of fat, which will provide better flavor, Pryles says. The site is secure. Accessibility Follow handling recommendations on product. Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. With a higher price tag than fresh steaks, you might wonder what's so special about them and if they're worth the hype. Boil used marinade before brushing on cooked beef. During this period, the meat will be least tender if cooked. Bethesda, MD 20894, Web Policies Meat contains iron, fat, and many other compounds. There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. 2023 Jan 13;24(2):1574. doi: 10.3390/ijms24021574. Not all studies observe a significant link between saturated fat and heart disease (47, 48, 49). Dry-Aged Beef - everthing you have to know | DRY AGER Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. "Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol. And often, butchers and steakhouses choose pricier cuts of beef to dry age anyway, as lower quality cuts may not produce the same effect that makes dry aging enhance the flavor and experience of eating steak. Is that can of tuna still good enough for your casserole? It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking. 2022 May 24;12(6):472. doi: 10.3390/metabo12060472. The https:// ensures that you are connecting to the The dry aging process emphasis on "dry" is a controlled decomposition process that keeps the meat in conditions that prevent it from spoiling while also pulling moisture out of it. Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Eating processed meat is linked to increased risk of several diseases, including cancer. Beef flavor: a review from chemistry to consumer. P.PSH.0679 - Dry Aged Beef 5 2 Operational Parameters 2.1 Research Review Of the limited international research carried out on dry aged beef, most has been completed in the United States. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. In contrast, following a strict vegetarian diet may lead to lower levels of carnosine in muscles over time (29). Individual steak cuts aren't recommended by meat experts like Jess Pryles,who says individually cut steaks that are aged would suffer from a lot of volume loss and after trimming, you won't have much steak left to enjoy. At seven days, collagen in the meat starts to breaks down, but you won't detect much difference in flavor or texture, The Art of Manliness reports. "Veal" is meat from a calf which weighs about 150 pounds. The .gov means its official. Beef and steak meat is aged in bacteria-free refrigerators that continuously circulate cold, dry air. In combination with strength exercise, it also helps maintain and build muscle mass (3). Unlike a steak you might defrost on a plate in your refrigerator and forget about until it's gone bad, butchers hang meat during the dry aging process so every surface of the beef is exposed to dry air that forms a protective crust. You'll also need a fan to circulate air and promote surface drying, and a rack to place the meat on so every part of it can be exposed to air. official website and that any information you provide is encrypted Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Dry-aged beef is usually aged 30 days, though you may find steaks that are aged longer. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef Some butchers even use starter bacteria like you would with sourdough, which introduces the right bacteria to kick off the aging process, Pryles says. The best dietary sources of protein are animal-derived foods, such as meat, fish, and milk products. Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. Companies wishing to use this designation must meet the International tenderness standard and be reviewed by AMSLivestock and Poultry Program prior to final use by the approved program. When light hits a slice of meat, it splits into colors like a rainbow. official website and that any information you provide is encrypted Beef aging - Wikipedia Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Accessibility Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling. However, it is higher in fat content. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. The process of aging. However, severe infection may result in weight loss, abdominal pain, and nausea (76). Effects of dry-aging on meat quality attributes and metabolite - PubMed 2021 Feb;172:108355. doi: 10.1016/j.meatsci.2020.108355. 2017 Jan;123:57-63. doi: 10.1016/j.meatsci.2016.09.002. Its beta-alanine content may reduce fatigue and improve exercise performance. Instead of individual steaks, you can dry age cuts known as "subprimals" or "whole muscles," and bone-in ribeye or strip loin shells are better choices, Pryles advises in a blog post. The beef tapeworm (Taenia saginata) is an intestinal parasite that can sometimes reach a length of 1333 feet (410 meters) (75). Retail stores may use other terms which must be different from USDA grades. Federal government websites often end in .gov or .mil. 2008. Either way, take it easy on the heat and avoid overcooking so you can enjoy the intense beef flavors and tenderness you can only get from a dry-aged steak. Excessive iron accumulation in your body can be life-threatening, leading to cancer, heart disease, and liver problems. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The dry aging process deepens the beef flavor and breaks down tissue, which ultimately results in a more tender and tasty steak on your plate (via The Art of Manliness). Therefore, moderate intake of beef can be recommended as part of a healthy diet (1). For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Careers. Epub 2018 Apr 27. Marie-Pierre EO, Benoit G, Muriel D, Sandrine P, Patrick S, Jean-Franois H, Emmanuel A. It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Zhang S, Sun X, Lei Y, Sun B, Xie P, Liu X. Dry ageing storage conditions: Temperature: between - 0.5C to 1C (2C to 3C may be used when only ageing for up to 3 weeks); Relative Humidity: between 75% to 85%; Air velocity: between 0.2 to 0.5 m/s. 2023 Jan 25;12(3):531. doi: 10.3390/foods12030531. The sensory panel found that dry-aged loins had better flavour and overall liking (P<0.05), but there were no differences in tenderness and juiciness. Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P. Meat Sci. HHS Vulnerability Disclosure, Help The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets. Still, large doses in supplements may have harmful metabolic consequences (7, 8, 9, 10, 11). Those that are mainly milk-fed usually are less than 3 months old. Cattle were not native to America, but brought to the New World on ships by European colonists. 2019 Aug;39(4):655-667. doi: 10.5851/kosfa.2019.e58. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. This site needs JavaScript to work properly. Why does it have to be so creepy? Apart from adding flavor, fat increases the calorie content of meat considerably. The .gov means its official. The most common cause of iron overload is hereditary hemochromatosis, a genetic disorder characterized by excessive absorption of iron from food (77). Some major breeds are Angus, Hereford, Charolais, and Brahman. Bookshelf Careers. Copyright 2020 Elsevier Ltd. All rights reserved. Epub 2018 Jul 4. This article explains the difference between grass- and grain-fed. The Truth About Dry-Aged Steaks - Mashed - Mashed - Calling all food Data from this Monitoring Plan have shown a very low percentage of residue violations. Recommendations for Aging Beef | MU Extension - University of Missouri Bethesda, MD 20894, Web Policies Beef protein is highly nutritious and may promote muscle maintenance and growth. J Muscle Foods. Staphylococcus aureuscan be carried on human hands, nasal passages, or throats. Meat ageing is a process during which microbes and enzymes act upon the meat to break down the connective . Beef; Dry aging; Dry aging parameters. Hormones may be used to promote efficient growth. 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