Meat and Poultry Industry News

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The National Provisioner sits down with John Brock, executive vice president of sales and marketing for Charcuterie Artisans.

Inaugural report establishes a baseline for the processing machinery market, including shipment values, growth forecasts and segmentation by end user industry and equipment category.

Winning chefs advance to the next phase of the program, including exclusive Lamb Jam dinners during summer 2026 and the Lamb Jam Finale at Platform by James Beard in New York City in November.

Product is made from grass-fed and finished bison bones sourced from regenerative pastures.

Michelle Hook joins the Shake Shack executive leadership team after serving as chief financial officer for Portillo's.

Brand line extension targets consumers prioritizing 'better-for-you' options.

Pork exports total 285,567 metric tons in March, up 6% from a year ago, the largest in five years and the third largest on record.

Blaze Pizza finds that the partnership brings artisanal ingredients to a broader audience.

Consumers are looking for new ways to prepare seafood, including on the grill.

Niman Ranch utilizes the premium beef navel to create a pit-smoked, dry-rubbed bacon.