Meat and Poultry Processing

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Today’s meat and poultry processing plants are beginning to resemble cold lockers, and that’s a good thing.

For processors, cleanly sliced proteins mean no tearing, smearing, or frayed and torn edges, in addition to no separation from core binding within the slices.

Brenneman analyzes Butterball’s new animal care, well-being program

The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.

Andy Hanacek, editor-in-chief of The National Provisioner, sits down with Bobby Barragan, director of human resources, Case Farms, to discuss some of the initiatives and corporate-culture changes that have occurred at his company in its quest to keep worker safety among its highest priorities.

Because of weather conditions, beef cattle often experience periods of inadequate nutrition while grazing native range.

Every year, stricter wastewater restrictions push processors to advance their wastewater-treatment systems.

The smokehouse is the heart of any cured-meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized.

When you start with quality, USDA Choice, native beef from a select purveyor such as Davis Creeks, use top-secret specifications and time-tested aging techniques, and top it all off with melted garlic butter, you've got the perfect sirloin, right?

Any processing equipment in a meat or poultry plant will be measured by its output, but the amount of product it can produce is only a part of the story