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VIDEO: Texas A&M adds emphasis on meat industry to the master’s of agriculture degree

Visiting professor Gary Smith speaks in detail about the creation of the new program.

August 13, 2015

Sam Gazdziak spoke with Gary Smith of Texas A&M about a new program at the university, a Master’s of Agriculture in the Meat Industry.

Business Strategies

2015 harvest outlook: Positive signs shine down

At presstime, U.S. crop reports signaled a 2015 harvest pacing similarly to the outstanding 2014 growing season.

Dan Emery

August 9, 2015

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The fundamentals of the commodity market have changed dramatically in one year.

Dole & Bailey: 2015 Independent Processor of the Year

Along with a storied history, this Massachusetts purveyor is well-suited to meet the changing needs of its customers.

Sam Gazdziak

August 9, 2015

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In a city that is filled to the brim with monuments, buildings and other pieces of American history, Faneuil Hall is one of Boston’s great treasures.

The Deli Report

2015 Deli Report: Protein prospectors

Having reached a saturation point in the lunch meat market, processors and their customers are testing innovative product ideas elsewhere in the deli.

Richard Mitchell

July 10, 2015

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Meat and poultry, which traditionally have been powerful supermarket deli magnets, are becoming less forceful.

Cover Story

Foster Farms: Mainstreaming organic

Consumer demand for organic and antibiotic-free chicken has grown tremendously, and Foster Farms plans to lead in bringing those products to the conventional marketplace and educating consumers on their attributes.

Andy Hanacek

July 8, 2015

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It wasn’t long ago that the demand for organic food crossed over from fad to trend.

Special Report

Cooking & Chilling: A tale of two temperatures

Cooking and chilling systems are getting greener, faster and newer — yet still working together to keep product quality and safety at the top of its game.

Megan Pellegrini

July 1, 2015

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Cooking, chilling and freezing systems are a necessary component of the post-harvest process.

Whole-muscle cuts: a sizeable dilemma

The development of larger carcasses adds complexity and complications to merchandising whole-muscle cuts.

Richard Mitchell

June 18, 2015

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Merchandisers of whole-muscle cuts are finding big is not necessarily better.

Lesson learned: take the bull by the horns

Suzanne Strassburger

June 12, 2015

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Stacy and Troy Hadrick truly practice what they preach. This fifth-generation South Dakota ranching couple is helping to make the voice of agriculture louder and more influential by putting a face to the people who put food on our plates.