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Closeup of Bison

Making bison a mainstream meat

Beef, pork, chicken and turkey could face new competition as bison gains in popularity.
Sam Gazdziak
July 24, 2018
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While bison have not been domesticated and remain wild animals, bison ranches dot the Western United States, providing the animals to supply a growing demand among American consumers. The bison industry is innovating and growing in its effort to make bison more of a mainstream meat.
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Ray Rastelli Jr., Ray Rastelli III and Brittany Rastelli
Processor of the Year

2018 Processor of the Year: Rastelli Foods Group

Rastelli Foods Group has transformed itself as the go-to protein processor in the e-commerce (and home-shopping) segment, all while building its retail brand and growing its legacy retail, foodservice and export businesses.
Andy Hanacek
June 21, 2018
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Based on the success Rastelli Foods Group has experienced in the last year, the protein processor has been named The National Provisioner's 2018 Processor of the Year.


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Lower Foods Owner/CEO Alan Lower with Sons

Lower Foods stays fiercely independent

Lower Foods' growth and expansion is designed to help the company remain a successful family-owned business.
Sam Gazdziak
June 11, 2018
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Lower Family Foods has remained a family tradition for four generations and more than 90 years of operation. Now, as a deli meat and cooked meat specialist, it is still working hard to be not only a top meat supplier and a good neighbor to its Richmond, Utah community.
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Mike Hageman, CEO, and Chuck Weum, President, of J&B Group
Cover Story

J&B Group: A one-stop shop, one step ahead

J&B Group has followed its core principles for nearly 40 years and today reaps the benefits of expanding to meet customer demands.
Andy Hanacek
May 21, 2018
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Many processors strive to diversify their business plans, but in fact, few achieve as much success as J&B Group has, having evolved into a "manufacturing distribution logistics organization," in the words of company president Chuck Weum.
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Marcus Henley and Izzy Yanay of Hidden Valley Foie Gras

Hudson Valley Foie Gras welcomes visitors to learn the truths of foie gras production

Nothing to Hide: How one company is combatting misconceptions about foie gras production by offering total transparency.
Sam Gazdziak
April 19, 2018
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Foie gras, the fatted liver of a specially fed duck or goose, is produced by inhumane methods, critics say. To counter that argument, Hudson Valley Foie Gras, one of only two producers in the United States, has made an interesting decision: total transparency.
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Nicole Johnson-Hoffman, president, Global Roundtable for Sustainable Beef
Cover Story

Nicole Johnson-Hoffman: Sustainable Beef's global guide

Nicole Johnson-Hoffman begins her first term as president of the Global Roundtable for Sustainable Beef, placing an emphasis on inclusion of many diverse voices focused on continuous improvement of the global beef value chain.
Andy Hanacek
March 13, 2018
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Andy Hanacek, editor-in-chief of The National Provisioner, sat down with Nicole Johnson-Hoffman to discuss the Global Roundtable for Sustainable Beef (GRSB) and its mission, as well as her goals for the group and its members moving forward.


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Hansen Meats store in Edwardsville, Ill.

Hansen Meats: Strength in numbers

Hansen Meats continues to grow with the opening of its third meat market in Southern Illinois.
Sam Gazdziak
March 5, 2018
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Starting from its Jerseyville home, Hansen Meats has spent the last decade growing and expanding its retail presence adding two additional locations in Southern Illinois.
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