Podcasts

Meat Your Protein Partner! OSI Group Execs Talk R&D, Culinary Trends

Q&A with Bill Lovette, Pilgrim's Pride, at Chicken Media Summit
B
ill Lovette, president and CEO of Pilgrim's Pride, offers his take on the 2013 Chicken Media Summit in New Bern, N.C., with Andy Hanacek, editor-in-chief. 

Independent Processor

Serving small and midsize meat, poultry, and game processors.

ARTICLES

Get ready for a summer outdoor cooking Sellabration

April 4, 2013
While some days it feels like summer will never get here, it is on its way and will be here shortly.
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The source

April 4, 2013
Winston Churchill once said that Americans are a great people in that you could always count on them to do the right thing, once they had tried everything else.
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Kayem Foods - a gameday staple

April 4, 2013
No trip to a ballgame is complete without a hot dog or two; depending on the final score, that might be the highlight of the game.
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Editor's Viewpoint

Preparing for anything... again

April 4, 2013
Around the start of the New Year, I was writing a 2013 economic preview for our sister magazine, The National Provisioner.
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Higher Education

CSU caters to excellence

April 4, 2013
Colorado State University is the state’s Land Grant University and the Department of Animal Sciences is responsible for educating approximately 800 undergraduate and 50 graduate students at any given time.
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Nolan Ryan's All-Natural Beef: Tough talk about tenderness

For Nolan Ryan’s All-Natural Beef, “tender” is less a buzzword and more a guarantee.
April 3, 2013
There are many words that could be used to describe Nolan Ryan: tough, intimidating, feared, dominating.
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Never too early for spring cleaning

February 6, 2013
My daughter is a Girl Scout, and one of her latest projects involved looking over the ingredients list of several snack items. When she came to an ingredient that she couldn’t recognize, she had to look it up and determine if it was healthy for you or not.
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Simplifying Smokehouses

New features help produce better, more consistent results.
February 6, 2013
The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.
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Nothing fishy about these sausages

AquaCuisine has brought sausages, burgers and franks into the seafood world.
February 6, 2013
Since their creation, hot dogs and hamburgers have grown and expanded to numerous varieties. From beef burgers and pork hot dogs, the products have expanded to lamb, bison, chicken turkey and other exotic types.
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Country Meats sticks with what works

Success for this Florida processor started when it focused on one product – snack sticks – and one market – fundraising.
February 6, 2013
Anyone who is a parent of school-age children knows that tuition is only part of the cost of education. Tuition doesn’t cover field trips, uniforms, instruments and, of course, school fundraisers.
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Podcasts

Exclusive interview with Mike Helgeson, GNP Co., at Chicken Media Summit
Mike Helgeson, CEO of GNP Co., discusses goals and successes of the 2013 Summit with Sam Gazdziak, Independent Processor editor.
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National Provisioner

may 2013

May 2013

Check out the May 2013 edition of National Provisioner
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Independent Processor

IP April 2013

2013 April

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High-Pressure Pasteurization

To what extent does your company use high-pressure pasteurization (HPP) currently on its products?
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The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

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