In the MIDWESTPRODUCER in a 2009 magazine we found an article written by Dr. Elinor McCartney Pen & Tec Consulting, Barcelona, Spain. Meat quality is defined as the sum of characteristics that influence its acceptability to consumers. Both selenium and Vitamin E play roles in meat quality. The antioxidative properties of selenium and Vitamin E directly prolong the oxidative stability of meat. Selenium is 50 to 100 times more effective as an antioxidant than Vitamin E. Enriching meat with organic selenium offers nutritional benefits to consumers. Even when traditional local diets are considered adequate in selenium, modern eating habits can result in poor selenium status. For this reason, many producers around the world are now marketing selenium-enriched food products. Adequate selenium status in humans is associated with health benefits, including enhanced immune responses, superior fertility, better mental health, protection against cardiovascular diseases and reduced incidence of certain cancers (Rayman 1997, 2000, 2002, 2004: Reilly 2006). Many cattle producers around the world have begun to develop profitable meat strategies in their operations: ·Feeding selected nutrients to enhance final product quality (organic selenium and Vitamin E to help reduce drip loss, prolong shelf life, and freshness). ·Profitable differentiation (beef nutritionally enriched with organic selenium). ·Enhancing animal welfare to improve health, reduce stress and minimize carcass downgrades (humane handling, shorter transports). Nebraska’s Finest Meats has its producers supplement vitamins, minerals, including organic selenium to the animals we process, assuring freshness and minimized nutrition. Our customers are very dear to us and they deserve the very best and that is exactly what they will get with Nebraska’s Finest Meats.