A beef Checkoff-funded lifecycle assessment (LCA) shows the beef community has made significant progress toward a more sustainable future in just six years.

When I spoke to the chefs who helped with this month’s cover story about Austin, both mentioned the importance of finding meat that was natural, along with being locally, sustainably and humanely raised.

The report is available online at www.osigroup.com/sustainabilityhttps://admin-provisioneronline.epublishing.com/admin/article/general/xml#.html.

As we are all aware, the economy is still not back to 2008 levels.

Stakeholders such as customers, government and non-government agencies, academia, and investors want to know if a company is performing in a sustainable manner.

At The National Provisioner, it is our mission to give our readers an unprecedented, first-hand look at the operations of some of the most innovative and progressive companies

Farmers and ranchers are the brightest stars of our universe.

Any processing equipment in a meat or poultry plant will be measured by its output, but the amount of product it can produce is only a part of the story

Three-day event incubated innovative technologies aimed at improving the sustainable meat industry.

For more than 90 years, Freirich Foods, Salisbury, N.C., has been helping people celebrate St. Patrick’s Day with delicious corned beef. Freirich’s corned beef is synonymous with America’s favorite “green” holiday, which is the company’s busiest time of year.