Meat and Poultry Processing

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With the COVID-19 pandemic, U.S. consumer purchase behavior has shifted to more retail and less foodservice, and ground products have been go-to-products for people sheltering in place. In turn, increased demands to meet production needs are challenging processors to keep grinding and stuffing equipment highly operational at top speeds.

Meat and poultry plants are a conglomeration of perpetually moving parts.

Typically, the Top 100 serves as a good indicator of how the industry has performed, and what the expectations were for the coming year. If the industry is going through strong periods, we will see record sales, acquisitions, expansions and other initiatives.

The benefits of portion control slicing equipment are numerous for smaller processors.

Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog. 

When innovations enter into a given business, the companies that are the earliest adopters tend to gain an advantage over their competitors. Sometimes though, there is an advantage is maintaining those old traditions.

Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ben Deda, CEO of FoodMaven, about how the company is altering its processing plant’s work schedule and taking on other initiatives to keep its business and partners moving during the COVID-19 pandemic.

Here is a sample company policy you should put in place immediately and communicate with employees:

Operating band saws, knives and slicing and dicing equipment requires a sharp focus if meat- and poultry-processing workers are to be safe and productive.