Price and value continue to lead meat purchasing decisions; however, the focus on price is no longer as strong as it has been in the past two years as high income shoppers ease up on money-saving measures.
The 41st edition of this popular resource contains the latest statistics on production, consumption, prices, imports, exports, employment, wages and much more.
American Meat Institute President and CEO J. Patrick Boyle announced three internal staff promotions that will assist the Institute in continuing to successfully serve the needs of the meat and poultry industry and its members.
During the session, media relations professionals from the industry will cover important topics including preparation, message development, interview techniques and message management.
The American Meat Institute has released a new series of video vignettes highlighting the importance of environmental management systems and sustainability efforts in the meat and poultry industry.
More than 1,000 Capitol Hill lawmakers, staff, meat industry representatives and members of the media filled the Rayburn House Office Building Courtyard on July 18 to celebrate National Hot Dog Month.
Manufacturers and experts set the record straight on the uses of transglutaminase (TG) and beef fibrin, which have been inappropriately referred to in the media as “meat glue.”
