Meat and Poultry Industry News

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With greater trade interest, USMEF is working to position U.S. pork as a high-end product at trade shows and through a fine-dining initiative in the retail and foodservice sectors.

The draft PEA analyzes and describes the potential environmental impacts associated with the establishment of the program.

Taco Cabana's new Pozole is a hearty, rich soup full of tender diced pork and hominy, topped with a blend of cilantro and onions and served with two lime wedges.

The product contains egg, a known allergen, which is not declared on the product label.

The 'USDA-APHIS A Dialogue and Digest' education program will provide attendees an opportunity to hear directly from APHIS headquarters and field staff, who will cover a wide range of topics.

Across the nation, few colleges and universities offer meat-cutting training — a shortage Oregon State University Extension Service hopes to change.

The Cheesy Chipotle Chicken Quesadilla features a combination of chipotle cheese sauce, shredded cheddar, pepper jack cheeses, and grilled all-white-meat chicken, all encased in a cheese-flavored tortilla.

Technological challenges to the commercialization of cultivated meat may be overcome long before the economic challenges are met and cultivated meat becomes affordable to the consumer.

The 2024 IPPE surpasses 600,800 square feet of exhibit space and secures more than 1,295 exhibitors with two and a half months remaining until the show opens.

USDA scientist Joseph Capobianco receives award for transforming food safety systems and protecting the world’s food supply.