Friday Food Facts

You should add pork to your menu this week. Several cuts of pork are 16% leaner today than in the past. Today, Arizona pork is a $40 to $50 million industry in our state.

Fill Your Plate is mobile-friendly. Your weekend trip to northern Arizona means a morning visit to a local farm. Just take out your smartphone and go to Fill Your Plate.org to take advantage of our searchable “Farms to Visit” feature.

Arizona-grown Pork is high in protein and low in fat! And the pork tenderloin bears the American Heart Association’s “Heart Healthy” certification. So, put some pork chops on the grill this weekend.

Arizona grocery stores are full of Arizona-grown food. It’s in the dairy, meat and egg case and the produce aisle. 53% of the beef in the meat case comes from Arizona ranches, and you’ve eaten leafy greens from Yuma farms in winter.

If you eat beef, you’ll get ZIP: an excellent source of zinc, iron and protein – and vitamin B12, vitamin B6 and niacin. Our Arizona cattle on our ranches will give you ZIP as you eat our delightfully tasty beef.