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Applegate is first-ever "Official Natural and Organic Meat of Minor League Baseball"

Industry News

April 4, 2019

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Cleaner versions of American classics debut at MiLB stadiums across the country this season.

Hot dog, it’s Opening Day!

Industry News

March 28, 2019

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Major League Baseball Fans will enjoy 18.3 million hot dogs and nearly four million sausages at ballparks in 2019.

Verde Farms elevates grilling classics with 100% grass-fed, 100% free-range beef

Industry News

February 28, 2019

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Aligning with the values of modern consumers, industry pioneer launches new all-beef hot dogs and sausages with wholesome ingredients, rich flavor, responsible sourcing.

AAMP

AAMP members prepare for International Sausage and Ham Competition

Diana Dietz

December 19, 2018

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Members of the American Association of Meat Processors (AAMP) are gearing up to participate in the German Butchers' Association (DFV) renowned international quality competition for meat products.

Columbus adds craft beer to its craft meats

Industry News

December 18, 2018

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The company's newest product launch adds the boldest flavor yet, India Pale Ale.

AMSA announces SALUMI 101 course at California State University-Fresno

Industry News

November 29, 2018

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SALUMI 101 will be held January 9-11, 2019 at California State University-Fresno in Fresno, CA.

Formulation Strategies | Breakfast Trends

Positioning breakfast meats for all eating occasions

Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Richard Mitchell

November 28, 2018

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Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Independent Processor's Prime Cuts

Salmon sausages and Kentucky Caviar

Industry News

November 13, 2018

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Shuckman’s combines the quality of an old-school butcher shop with the products of a seafood specialist.

Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

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High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

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.

June 2019

Check out the June 2019 issue of The National Provisioner, featuring our 2019 Processor of the Year, Carl Buddig and Company, and much more!

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Independent Processor

June 2019

Check out the June 2019 issue of Independent Processor, featuring our cover story on Ralph's Packing, the growing importance of the role of the butcher, and much more.

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