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From “Where’s the Beef?” to Five Guys Burgers and Fries, the stable, standard hamburger has come a long way over the last several decades.

Recently, I have had a number of conversations about inventory accuracy; or to be more precise, about maintaining inventory accuracy.

There is no better time to be a student at Texas Tech University, especially in the Department of Animal and Food Sciences

For those in the meat industry, a beef carcass represents countless opportunities.

Bacon continues its dominance over the American people with new flavors and applications, such as bacon gumballs, bacon-wrapped hot dogs, bacon chocolate bar and bacon mayonnaise — to name a few

In conjunction with our 2013 Burger Report, editor-in-chief Andy Hanacek discussed some of the recent moves by McDonald’s on its burger offerings with Raul Reyes, director of marketing, McDonald’s USA.

Huston Keith reports from the 2013 Annual Meat Conference on “Making Safe, Affordable, and Abundant Food a Global Reality,” a presentation given by Jeff Simmons, president of Elanco.

BBQ Boot Camp is a grass-roots effort by North Dakota State University Animal/Meat Science partnering with Extension and Food Science.

Throughout the history of the Independent Processor’s Top 75 Report, one thing has proven true: These companies are able to weather most any storm that comes their way.

After fighting through the clouds that have dimmed the meat- and poultry-processing industry in the last couple of years (not to mention the rest of the U.S. economy), we may have found the silver lining.