Meat and Poultry Processing
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BBQ Sausage
2018 American Cured Meat Championships

2018 ACMC: BBQ Sausage (Specialty Class)

Interview with Dr. Dustin Boler of the University of Illinois
November 1, 2018
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This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.
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Smoked Turkey
2018 American Cured Meat Championships

2018 ACMC: Smoked Turkey Class

Interview with Dr. Liz Boyle of Kansas State University
October 30, 2018
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We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.
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Fisherman Casting Net
State of the Industry 2018

State of the Meat & Poultry Industry Workforce 2018

Baiting the employment hook: Long-term labor issues won't be resolved without processors improving their tactics to attract and retain workers.
Christine McCracken
October 26, 2018
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In this highly competitive environment, traditional strategies such as raising wages have been minimally effective, forcing meat and poultry processing companies to look for creative approaches to recruit and retain workers.
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Large-Diameter Luncheon Meats
2018 American Cured Meat Championships

2018 ACMC: Large-Diameter Luncheon Meat Class

Interview with Dr. Ryan Cox of the University of Minnesota
October 25, 2018
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Dr. Ryan Cox of the University of Minnesota discusses judging the large-diameter luncheon meat class at the 2018 American Cured Meat Championships.
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Silhouette of Cow in Field
State of the Industry 2018

State of Animal Handling 2018

Targeting humane solutions: A look at animal welfare in the meat and poultry industry
Kurtvogel
Kurt D. Vogel PhD
October 25, 2018
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From an animal welfare perspective, 2018 has been a relative continuation of the past few years. Many of the same challenges still exist, but many within the industry have made the choice to take the challenges head-on and find solutions that work for them.
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Jerky
2018 American Cured Meat Championships

2018 ACMC: Whole-Muscle Jerky Class

Interview with Dr. Carol Lorenzen of the University of Missouri
October 23, 2018
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Jerky, along with other meat snacks, are a consumer favorite. This interview covers how to make a jerky that tastes as good as it looks.
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