Pork

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USMEF has been promoting American pork loin as a versatile and good-tasting alternative to 'salad chicken,' a go-to protein choice for young, active crowds in Japan.

Michigan State University researchers and extension specialists work with pork producers on issues ranging from sow housing requirements to African swine fever preparedness and labor-saving technologies.

While prospects are brightening for US beef’s return to the China market, April results still reflected a near-total lockout.

Advocacy experts from the National Pork Producers Council explain how targeted strategies deliver policy wins, beneficial regulatory reforms and better market access for producers.

Prairie Fresh 'State of Barbecue Report' reveals a 32% gap between consumer confidence and actual barbecue competence.

Deep‑bed V‑bank design increases media area to maintain airflow and strengthen protection against airborne pathogens.

New retail products include ready-to-heat proteins, flavor-forward lunchmeats and additions to the brand's bacon portfolio.

The lineup includes a pineapple chili beef and pork meat stick and smoky umami recipe fried pork rinds.

Alltech creates phytogenic blend Olerix to improve feed conversion in swine production and bridge the efficiency gap within modern production barns.

USDA-FSIS issues a recall for frozen not-ready-to-eat pork and crab soup dumpling products due to misbranding and undeclared allergens.