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Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

Branding Iron recognized with prestigious Certified Angus Beef award

Industry News

November 9, 2018

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Holton Meats, a Branding Iron Company, was recognized at the Certified Angus Beef Annual Conference for leadership in product quality, marketing and sales.

U.S. beef exports remain solid; pork exports still facing headwinds

Industry News

November 6, 2018

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Pork exports continued to be impacted by retaliatory duties in China and Mexico.

Higher Education

Building Better Beef: Genetics are Prime Piece to the Puzzle

Jera Pipkin

October 26, 2018

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At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.

Cargill develops industry-first robotic cattle driver to improve animal welfare and employee safety

Industry News

October 24, 2018

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The robots are designed to move cattle from pens to the harvest area, reducing stress to the animals by minimizing their proximity to human activity.

Dan Basse, Ag Resource Company President, Speaking at Certified Angus Beef's Feeding Quality Forum

State of the Industry 2018

State of the Beef Industry 2018: Certified Angus Beef's Outlook

China: The bull in beef's shop

Nicole Lane Erceg

October 17, 2018

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The one thing certain in commodity markets is ambiguity. Ag Resource Company president Dan Basse, however, provided a bit of clarity and foresight at the Certified Angus Beef (CAB) brand's Feeding Quality Forum recently in Sioux City, Iowa.

Independent Processor's Prime Cuts

Biltong breaks through

Stryve hopes to make inroads in the meat snack market with a new (to the U.S.) product.

Sam Gazdziak

October 16, 2018

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In the growing meat snack category, there are easily identifiable categories. A meat stick is different from a meat bar, which is different from jerky. Then, there is biltong.

State of the Industry 2018

State of the Beef Industry 2018

Beef demand, supply grow in lockstep

Rick Husted

October 16, 2018

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Growth in the global and domestic beef cattle herd also means supply is on the upswing and the beef industry is gaining momentum through cattle prices.

Mark McCully, Certified Angus Beef, discusses sustainability during CAB Conference

October 15, 2018

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Andy Hanacek talks to Mark McCully of Certified Angus Beef about what he sees in the beef marketplace in terms of sustainability.

Certified Angus Beef announces awards at annual convention

Industry News

October 2, 2018

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The Certified Angus Beef brand recognized leaders in product quality, marketing and sales at the brand’s annual conference, held in Maui Sept. 26-28.

Events

February 11, 2019

Meat Industry Hall of Fame

The National Provisioner invites you to honor the 2018 Members of the Meat Industry Hall of Fame by joining us for an awards dinner that recognizes this prestigious class of leaders. Co-located with IPPE, this social event honors and celebrates an incredible group of leading top members of the meat, poultry and livestock industry.

May 6, 2019

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

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Products

Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

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The National Provisioner

November 2018

Check out the November 2018 issue of The National Provisioner, featuring our cover story on Hormel Foods' Deli Solutions Group, the 2019 Consumer Trends Report, and much more.

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Independent Processor

October 2018

The October 2018 issue of Independent Processor features our cover story on Cincinnati's goetta sausage festival, how to find and retain employees in the meat industry, and much more.

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