Meat and Poultry Processing

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Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.

For any business one of the major keys to success is repeat sales

The list of facilities visited in the past year by editor-in-chief Andy Hanacek continues to impress, featuring some of the biggest companies and most innovative plants in the industry!

Building on last month’s announcement of a $28 million dollar investment in its Bayfront facility, to increase manufacturing capacity for its slow-cured salame, Columbus Foods has expanded its deli meat production capabilities through a new partnership with industry leader Harris Ranch.

Since 1998, food-grade lubricants haven’t been regulated by any government body

Boscher Volailles is a French poultry slaughtering and deboning plant built in 2008, that is part of the Glon group.

How do whole-muscle products fit in with the latest natural and grass-fed trends?

Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.

Cured meat competitions occur in regions, states, nationwide and internationally.

Almost 100 years ago, a German sausage maker came to the United States in search of a better life for himself and his family.