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For more than 30 years, D’Artagnan has provided gourmet meats that help turn a meal into a special occasion.

PRE Brands has a large catalog of grass-fed beef products and the expertise that comes from years of experience.

IFFA held one of three satellite meat competitions in the Madison, Wisconsin.

There are several misconceptions about what acceptance inspection is, what it is used for and even if it is valid in today’s world of third-party audits and government oversight.

Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.

After living and breathing food-safety communications for 10 years, I’m always curious to see how other companies respond to a food-related crisis. In 2015, we saw some well-known and beloved brands, in particular Chipotle Mexican Grill and Jeni’s Splendid Ice Creams.

Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.

An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

In Part 2 of this video interview, VP of Research Dr. John Glisson discusses the current research US Poultry & Egg Association, including how to decontaminate feed that is not pelleted and how to inactivate the avian influenza virus from a facility.