Meat and Poultry Processing

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University of Wisconsin – Madison takes a comprehensive approach to old world meat products, blends classroom discussion and interactive manufacturing demonstrations in the Meat Science & Animal Biologics Discovery USDA pilot plant.

Reaching 3 million man-hours without a lost time incident reflects the Georgia facilities' consistent adherence to safety protocols, ongoing training programs and proactive hazard prevention.

Student-run retail space within the new meat processing laboratory will be renamed as the American Foods Group Meat Market at Mizzou, following a gift from The Rosen Family Foundation.

The 12,750-square-foot meat science facility includes a fabrication room, further-processing room, two pass-through smokehouses, a product packaging area, storefront, integrated test kitchen and more.

Eagle’s enhanced dual-energy technology improves material discrimination by analyzing multiple energy levels simultaneously.

Speculation about reopening the US to imports from Mexico drives volatility in the cattle market. 

Meat Institute analyzes scope 3 emission factors used today for beef, pork and poultry, highlighting how approaches differ across data sources, system boundaries and calculation methods.

Divesture reflects Hormel Foods' continued strategic shift toward expanding its value-added protein portfolio and reducing exposure to more volatile, commodity-driven businesses.

Missouri-based family beef farm goes direct to consumer with clean-label, grain-finished beef and beef jerky.

Manchester Farms’ recent annual sales totaled more than 2 million quail and nearly 48 million quail eggs.