Editors Viewpoint

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It is the time of year that many small meat processors are busy processing venison for hunters.

How do you envision the food of tomorrow? Pose that question to 100 people on the street, and you will be sure to get 100 different answers. GMOs, no-GMOs, antibiotics, antibiotic-free, sustainable, outsourced, local — we are far from a consensus.

Observers of the growing consumer demand for ethically selected food products know that purchasing preferences for meat, eggs and dairy are now increasingly influenced by more than just price and quality. Today, consumers are more concerned than ever about animal welfare in food production.

While dashboard dining may seem like a term that was heard more often at the beginning of this century, it nonetheless has become a lifestyle for more and more people through the years.

Humane handling and stunning audits have become a normal part of verification activities for quality assurance personnel at most North American slaughter establishments

If you are looking to feel invigorated about the meat industry and about your business, I would highly recommend getting tickets for the next Meat Industry Hall of Fame induction ceremony

A quick search on the Internet reveals the Environmental Protection Agency (EPA) has developed roughly 2,800 new regulations since 2009, when the current administration took office

I completed the Masters of Beef Advocacy (MBA) program in 2010 as part of my journey to promote everything about the meat industry.

They say you can’t have too much of good thing; however this does not seem to be the case with mergers and meat associations.