Beef - Articles - Page 186 | The National Provisioner

About 75 percent of Americans eat a burger every week

The 2016 Burger Report: Packed with flavor

Burgers are the perfect platform to showcase exotic flavors, spicy jams and better ingredients.

March 14, 2016

An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

Bresaola is a dry-cured whole-muscle beef cut

Get Real with Beef

A cured beef cut: that’s Italian

Dr. Phil Bass

March 9, 2016

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The process of creating bresaola, a delicious, dry-cured whole-muscle beef cut.

Cargill eliminates 20% of shared-class antibiotics used for beef cattle

Industry News

March 9, 2016

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1.2 million cattle to serve as annual base for potential future antibiotic reductions; company listened to customers and consumers.

Colorado Premium Foods simplifies mealtime

Industry News

February 29, 2016

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Company introduces top-quality, portioned steaks for easy meals.

Changing the Jerky Game: Think Jerky launches, pairing healthy jerky with celebrity chefs

Industry News

February 19, 2016

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Think Jerky is taking the snack food market by storm

Rising Tide Distribution announces addition of Righteous Felon Jerky Cartel

February 16, 2016

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Brand fires up new Ball Park Flame Grilled Jerky launch with a touch of tenderness

February 15, 2016

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CEO Perspectives

Final predictions for 2016: Through the eyes of the corner office

With a month in the books on 2016, the top executives of two specialty protein processors offered The National Provisioner their thoughts on what the rest of the year may bring — what follows are their insights and outlook.

Chris Flocchini Dana Ehrlich

February 11, 2016

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Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.