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Efficiency of an operation requires maintenance and preservation not only of operational assets, but on spare parts as well.

According to the recent National Cattlemen’s Beef Association’s (NCBA) “2010 National Meat Case Study,” whole-muscle beef products are holding their own in the meat case, representing 40 percent of packages at supermarkets and club stores.

Consumers continue to demand positive value, quality and health benefits when it comes to the protein products they purchase for their families.

Prior to her Feb. 10, 2011, presentation at the National Turkey Federation’s annual convention, Dr. Elisabeth Hagen, Under Secretary for Food Safety for USDA Food Safety and Inspection Service (FSIS), provided updates to several agency initiatives in a one-on-one interview with Dave Lurie, publisher of The National Provisioner. What follows is their conversation:

Sausage may have the dollar menu at McDonald’s to thank for its resilience last year. Savvy breakfast eaters could find sausage biscuits, burritos and McMuffins at their local drive-throughs, and other fast-food and quick-serve restaurants (QSR) — including a surprising rebound from pizza restaurants — offered more low-priced options.

In the 1990s, a meat-plant employee entering a work station might have to use a decontaminating foot wash. Now, plant employees have to navigate a boot-scrubbing system, put on personal protective equipment (PPE) such as gloves, masks and goggles, and their movement is restricted to prevent any contamination.

Consumers have had to modify many aspects of their lives over the last two years, and their dining habits have been no exception. More people are preparing meals at home

There is no doubt that Chicago still is very much a meat-processing town, as dozens of companies make their home in the Windy City. Those processors carry on a tradition

Two-and-a-half years out from the start of what some are calling “The Great Recession,” it appears that economic growth is inching its way into the lexicon once again. That bodes

If one could categorize the 2010 Capital Expenditures Report (published in The National Provisioner, December 2009 issue) as an excellent sign of a positive future for protein processors, then one