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Dickey's Barbecue addresses WHO red meat study

After the World Health Organization announced the possible carcinogenicity of processed and red meats, Dickey's Barbecue Restaurants is addressing these concerns.

October 30, 2015

After the World Health Organization announced the possible carcinogenicity of processed and red meats, Dickey's Barbecue Restaurants  is addressing these concerns, according to a company press release.

The International Agency for Research on Cancer, the WHO's cancer research agency, has researched the issue since 2014. Its findings indicate the risk of several types of cancers associated with eating red meat is relatively low. The study suggests the risk increases with commercial processing methods and possibly when cooking beef at high temperatures.

At Dickey's Barbecue Pit, all meats are smoked "low and slow" at just 145 degrees Fahrenheit, the release stated. According to the WHO, this results in the production of fewer carcinogenic chemicals associated with heat. Additionally, Dickey's does not use sodium nitrates or nitrates in the making of its sausage, the only commercially processed meat sold in the store.

"There is a difference between commercially processing meat and what we do at Dickey's," said Nico Murillo, Dickey's Barbecue Restaurants research and development chef. "Technically, salting and smoking meats could be considered processing, but the significant difference comes from the fact they are manual processes performed in a kitchen, not commercial processing taking place in a plant."

In addition to the removal of nitrites and nitrates, Dickey's has begun using a proprietary wood blend pellet in smokers to maximize flavor while reducing environmental impact, the release stated.

"With respect to the findings of the 22 scientists in Lyon, France, myself and millions of other Americans will continue to enjoy great barbecue," said Roland Dickey Jr., CEO of Dickey's Barbecue..

Dickey's Barbecue Restaurants has more than 520 locations in 43 states.