How much do you really know about beef?

A new research paper, released on Thursday, found that the amount of information Americans have about beef is way out of whack.

A report by the American Meat Institute found that in 2015, only 4% of Americans knew about beef and beef products.

That’s down from nearly 40% in 2003.

But that’s not all.

The study found that just 5% of people knew about the beef industry’s beef-production facilities, while just 8% of the general public knew about how they’re used. 

The findings were based on interviews with a representative sample of 2,000 people who are active in the beef business, as well as the USDA’s National Agricultural Statistics Service (NASS), which collects data on the beef production industry. 

The research found that only 8% to 10% of respondents had read about the origins of beef, compared to 22% of adults and 45% of college students.

That could explain the disparity in knowledge of beef.

“It may be because the vast majority of people are unaware of the origins and processes of beef production, which is why the [study] does not fully capture the extent of knowledge,” said Jonathan P. Gettman, a food science professor at the University of California, Berkeley, who wrote the paper for the National Beef Industry Assn.

In his opinion, there’s more than just ignorance.

“There are also political and cultural factors,” Gettberman said.

“I suspect that in the United States, the media, the education system and even the general populace are very reluctant to tell consumers what is and is not beef.”

“This study is the latest to show that ignorance is a big problem with beef,” Gellman said.

He said the problem stems from the lack of access to accurate information about beef production.

“We have very little information about the processes of production, the quality of the products, the safety of the meat, and how the animals are raised,” he said. 

“This is an industry that has been very resistant to information,” he added.

“So we need to work with producers, processors and consumers to understand the process of how the meat is made, the practices and the management of those processes.”

The study also found that people are not as knowledgeable about the quality and safety of beef products as they should be. 

Americans are likely to underestimate the quality or safety of products, according to the study.

People are less likely to know that some meat has been inspected by the USDA for safety and other health issues than they are to know the quality, weight and shelf life of a product, for example.

That means consumers are more likely to buy products that don’t meet their expectations, and that could have a negative impact on their health, the study found. 

According to the USDA, meat produced from animals raised in confined animal feeding operations (CAFOs) has the highest percentage of animal fat in the U.S. compared to meat produced by other meat-producing methods.

That is because CAFOs are typically located close to large cities and produce far more meat than conventional beef producers.

In addition, many CAFO facilities use artificial feeding aids to increase meat production. 

But many people are also unaware that beef is farmed on vast swaths of land that are farmed for livestock production, including on federal land, such as the National Wild and Scenic Rivers System (NWSS). 

In the United Kingdom, cattle grazing on public lands, especially the Cheshire cattle industry, is illegal, and the animals raised for meat are not raised on federal lands, the National Farmers Union said in a statement. 

To learn more about how the American beef industry is regulated and regulated for health and safety, read “What You Need to Know About Beef Safety.”