Beef

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Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year.

The conference features meetings of National Cattlemen’s Beef Association, Cattlemen's Beef Promotion & Research Board, American National CattleWomen Inc. and National Cattlemen's Foundation.

Conference will cover “Pathogen Control and Regulatory Compliance in Beef Processing.”

Each year producers gather in August to hear from experts on the issues they face in their operations every day.

This state-of-the-art facility will provide space and resources to help the industry promote new beef products, training and education.

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

The plant, which is owned by American Foods Group, has 300 employees that will be laid off until the plant restarts operations.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.

Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish.

Best Chicago Meat Co., LLC, under its Glenmark label, has launched four new, 1/3-pound Angus pub-style burgers