Pork

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On May 1, the Food Safety and Inspection Service (FSIS) began the next phase of its nationwide Raw Pork Products Exploratory Sampling Project (RPPESP). The purpose of the project is to determine the prevalence of pathogens in pork and use this data to “inform food safety policies.”

Independent Processor editor Sam Gazdziak spoke with Kent Harrison, VP of Marketing and Premium Programs at Tyson Fresh Meats, at the American Meats Conference about the company’s brand new product line, Chairman’s Reserve Prime Pork.

Burgers’ Smokehouse has undergone many expansions, additions and upgrades, but the important aspects of its business haven’t changed. The company still uses its traditional curing methods; it’s just applying its traditions to a wider range of products, and at a larger scale than ever before.