Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.
Indiana Packers Corp. released a statement today, responding to a federal lawsuit filed Tuesday that claims the Delphi, Ind.-based pork processor hires undocumented workers in order to suppress worker wages.
In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.
In this video, Dr. Dean Pringle, Professor at the University of Georgia, discusses why the industry needs a program like the American Meat Science Association (AMSA) Pork 101 session and how the program benefits a diverse group of the attendees.