WHY NATIONAL DELI MEAT MONTH?
March is a great time for Deli Meat Month because it’s also National Nutrition Month.
- Deli meats provide a convenient source of protein, vitamins and minerals.
- Because deli meats are pre-cooked, they offer consumers easy, on-the-go access to the nutrient density in meat.
- The iron and zinc in meats are also more bioavailable to the body than from vegetarian sources.1
- While the processed meat category is sometimes the target of critics, numerous studies and the Dietary Guidelines for Americans affirm that they can be part of a healthy, balanced diet.234
- USDA NHANES data show that, as a whole, Americans are consuming fresh and prepared meat products at levels recommended by the Dietary Guidelines for Americans.5
1Hunt JR. Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. Am J Clin Nutr. 2003; 78, Issue 3: 633S–639S. Accessed March 29, 2018.
2Roussell, M et al. Beef in an Optimal Lean Diet study: effects on lipids, lipoproteins, and apolipoproteins. AJCN, 2012;95(1):9-16.
3Bernstein, A. M., et al. Processed and Unprocessed Red Meat and Risk of Colorectal Cancer. PLoS One, 2015, 10(8). 17.
4Ollberding, N.J. et al. Meat Consumption, Heterocyclic Amines, and Colorectal Cancer Risk: The Multiethnic Cohort Study. Int. J. Cancer, 2012, 131, E1125–E1133.
5USDA and DHHS. Scientific Report of the 2015 Dietary Guidelines Advisory Committee Accessed March 29, 2018.
There is something for everyone with deli meats.
- The deli meats category is diverse and offers choices to meet nutrition needs, tastes, budgets and personal preferences.
- Thousands of products are available in the meat case and include low- and reduced-sodium products, low- and reduced-fat products, American Heart Association certified, organic and grass-fed options, Kosher and more. A range of AHA certified prepared products can be found on our nutrition website: http://www.meatpoultrynutrition.org/productcenter
- Consumers can search the products they prefer in our on-line, searchable product center at www.MeatPoultryNutrition.org
You can have confidence in deli meats sold in the United States.
- What you see is what you get – any meat processed in a plant must contain an ingredient statement and a nutrition label.
- All ingredients used in deli meat products must be approved by the Food and Drug Administration (FDA) and accepted by the U.S. Department of Agriculture (USDA), which regulates and inspects meat and poultry products.
- Deli meat products are regulated and inspected by USDA inspectors before they are sold.
- Deli meats have an excellent and continually improving safety record.6
- Because deli meats are ready-to-eat, they offer an added safety margin that doesn’t depend on consumer variables to cook them safely.
Prepared meats such as deli meats are an important part of meat’s sustainability story.
- Animals produce far more than steaks and roasts. Utilizing all of the meat available with deli meats and other prepared meat products reduces food waste while also providing a nutrient dense food.
- The deli meat market is projected to grow $114.18 billion by 20237 , increasing the value of the animals for farmers and ranchers.
- Over the decades, America’s farmers and ranchers have made dramatic improvements in how they raise their animals including:
- Enhanced protection from harsh weather and predators
- Better genetics and animal care
- Improved crops to better match animals’ needs
It’s time to get on board with the Charcuterie trend.
- Supermarket News8 reported that Charcuterie has long been a staple at specialty food stores and fine-dining restaurants, but more and more mainstream consumers have been seeking out these cured-meat products as part of a growing appreciation for artisan food overall.
- Charcuterie is the French appetizer course featuring a platter of a variety of cooked and dry-cured meats, sausages and cheeses, accompanied by crusty baguettes, spreads, fruits, vegetables, nuts, pickles and other delicious morsels.
- Charcuterie boards are easily transported, and the ideal appetizer to take to a party. They do not require cooking or any complicated preparation.
- To learn some basic techniques for planning the perfect charcuterie board for your family and friends, check out the Charcuterie Guide from the National Hot Dog and Sausage Council.
8https://www.supermarketnews.com/deli/charcuterie-offers-cure-deli-sales/ Accessed January 19, 2020
Below you'll find various infographics to help you promote National Deli Meat Month.
FOR IMMEDIATE RELEASE
Deli “Meats” Nutrition This March
National Pork Board and North American Meat Institute Partner to Celebrate BOTH National Deli Meat Month AND National Nutrition Month
Washington, DC, March 1, 2020—This March, the North American Meat Institute (NAMI), a contractor to the Beef Checkoff and The National Pork Board, administrator of the Pork Checkoff, are joining forces to observe and promote National Deli Meat Month. The two organizations have always honored the American favorite, but they are now adding some meat to the month-long celebration.
Together, NAMI, on behalf of the Beef Checkoff, and the Pork Board have created a significant outreach campaign directed to retailers, health professionals, dietitians, restaurateurs and consumers encourage them to enjoy their favorite deli meats—and remind them they can feel good about the nutritional benefits of these popular cuts. The centerpiece of this effort is a newly created website – www.nationaldelimeatmonth.org – which provides a multitude of resources, including infographics, fact sheets, nutrition information and the latest news.
“March is a great time for Deli Meat Month because it’s also National Nutrition Month,” said Chris Jones, Director, Marketing Strategy at the Pork Board. “Deli meats provide a convenient source of protein, vitamins and minerals.”
While the processed meat category is sometimes the target of critics, numerous studies and the Dietary Guidelines for Americans affirm that they can be part of a healthy, balanced diet123
“This month and every month, it is meaningful to note that prepared meats such as deli meats are an important part of meat’s sustainability story,” said Eric Mittenthal, Vice President of Sustainability for NAMI. “Animals produce far more than steaks, chops and roasts. Deli and other prepared meats provide nutrient, protein dense foods while allowing the industry to utilize more of every animal we harvest. This category contributes greatly to animal agriculture’s ethical, nose-to-tail sustainability story.”
No matter how you slice it, there are so many choices to tempt taste buds all month long. The deli meats category is diverse and offers choices to meet nutrition needs, tastes, budgets and personal preferences. Thousands of products are available in the meat case and include options that are low- and reduced-sodium, low- and reduced-fat, organic, grass-fed, American Heart Association certified, Kosher and more. Check out the product center for more information.
Visit www.nationaldelimeatmonth.org to find more information including the latest news, infographics, product information, fact sheet and more. Join the celebration on social media by posting and following #delimeatmonth.
About The Beef Checkoff:
The Beef Checkoff Program (www.beefboard.org) was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. In states with qualified beef councils, states may retain up to 50 cents of the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
The North American Meat Institute (NAMI), a contractor to the Beef Checkoff, is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.
About The National Pork Board:
The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula.
For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit www.pork.org.
Internal links within this document are funded and maintained by the Beef Checkoff and Pork Checkoff. All other outgoing links are to websites maintained by third parties.
- Roussell, M et al. Beef in an Optimal Lean Diet study: effects on lipids, lipoproteins, and apolipoproteins. AJCN, 2012;95(1):9-16.
- Bernstein, A. M., et al. Processed and Unprocessed Red Meat and Risk of Colorectal Cancer. PLoS One, 2015, 10(8). 17.
- Ollberding, N.J. et al. Meat Consumption, Heterocyclic Amines, and Colorectal Cancer Risk: The Multiethnic Cohort Study. Int. J. Cancer, 2012, 131, E1125–E1133.
2019 NATIONAL DELI MEAT MONTH SIZZLE REAL
North American Meat Institute
National Pork Board
January 20, 2020