Meat processors - Articles | The National Provisioner

Republican presidential candidate Donal Trump has spoken about favoring less food safety regulation overall

Trump Administration targets foreign-owned meat packers

Investigation seeks to identify pricing collusion among the 'Big Four' packers.

November 10, 2025

The Meat Institute questions the focus of the investigation, saying that packers have been losing money because of record high cattle prices.

Whetstone Distribution acquires meat processor Fulton Market

Whetstone partners with Chicago-based Fulton Market, a meat processor, importer and distributor.

Industry News

June 21, 2024

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Whetstone’s partnership with Fulton expands the company’s presence in Chicago and follows its acquisition of Pritzlaff Wholesale Meats in May 2024.

A variety of Petit Jean Meats products including ham, sausage, bacon, and bologna

Petit Jean Meats: Long history, strong future

Sam Gazdziak

June 6, 2016

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Morrilton Packing, better known as Petit Jean Meats, is such an institution that generations of Arkansans have grown up on its products.

Cordray's Corner

Smoked sausage patties: Easy to make, convenient for customers

Dr. Joe Cordray

October 2, 2013

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Today customers frequently are looking for items that are easy to store and convenient to use; items that are tasty and can be quickly prepared.

The 2013 Burger Report

Processors and their foodservice, retail customers have myriad options to capitalize off the high-flying and wide-ranging burger marketplace.

Andy Hanacek

September 1, 2013

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From “Where’s the Beef?” to Five Guys Burgers and Fries, the stable, standard hamburger has come a long way over the last several decades.

Labor, materials concerns drive interleaving, stacking decisions

Chip Bolton

April 18, 2013

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When broaching the subject of interleaving and stacking, asking folks about the current state of affairs in this much ignored process there was less discussion about equipment systems and technical issues and more talk about costs — labor and packaging.

Processing

Consistency is key, big batch or small

Mixer technology continues to help processors reduce blend and discharge times without sacrificing product quality or consistency.

Megan Pellegrini

April 17, 2013

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Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

Ingredients

Versatility, with health benefits

Gums, fibers and starches are low-cost alternatives to other non-meat ingredients, and work well as extenders.

Megan Pellegrini

April 15, 2013

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It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.

Kayem Foods - a gameday staple

April 4, 2013

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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.

The FSMA and the meat industry

May 23, 2012

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Tom Egan, vice president, Industry Services/Membership, for PMMI, adds his thoughts on how FSMA will impact meat processers and what equipment suppliers are doing to present more sanitary design options.