Meat and Poultry Industry News

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TGI Fridays complements the launch of its Fondue-It platform with the FRRIB, a sandwich made by one of the company's employees through an internal global menu innovation contest.

Growing Healthy Together Initiative from MSU fosters collaboration between agriculture and health sectors, supporting research that influences sustainability and food‑system resilience.

Heading into 2026, prices for finfish and shellfish have been trending higher, averaging more than $10 a pound in December 2025.

Bill moves to ensure the free movement of livestock-derived products in interstate commerce.

USDA’s proposals would update outdated processing requirements for poultry and pork establishments operating under modern inspection systems.

Rudolph Foods moves to expand pork rinds into professional kitchens, bars and restaurant operations by hiring James Beard Award-winning Chef Tim Byres.

Cattle producers Cheryl DeVuyst of Oklahoma, Terry Quam of Wisconsin and Kalena Bruce of Missouri are the 2026 leaders of the Cattlemen’s Beef Promotion & Research Board.

Summit opens and closes with two keynote sessions focused on leadership and collaboration across the animal protein value chain.

Packer/processor members that complete the Animal Welfare Audit actively align with the Meat Institute's Protein PACT goal that by 2030, 100% of Meat Institute members who handle live animals will pass third party animal transport and slaughter audits.

USPOULTRY supports annual data collection to monitor antibiotic use trends and improve stewardship practices.