Special Reports

RSS

An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.

Earlier this year, the University of Wisconsin-Madison became an international hotspot for the meat-processing industry — even as temperatures hovered around 0°F. UW-Madison was the location of the first-ever U.S.-IFFA Quality Competition, held January 11-13.

The meat science program at Kansas State University is one of the oldest, most well-respected programs in the country.

The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.

The aim behind humane methods of slaughter in processing plants is to ensure the welfare of any animal subject to pre-slaughter stunning by means of diminishing stress levels and eliminating any pain felt during slaughter.

Last year was a good year for chicken, but not great compared with the above-average years of 2013 and 2014.

When it comes to food safety, Lower Foods continuously works to maintain the highest in food safety standards.