Independent Processor

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Consumers are projected to eat a record amount of meat, so there must be a steady supply of available protein. However, industry consolidation has reduced the amount of packers to a handful of dominant players, and federal regulations are so strict that some companies are closing down or exiting the slaughter side of the business.

The simple hamburger is a grand opportunity for any chef to don their mad scientist lab coat and get as creative as possible. Read a description of a burger in many restaurants, and you are likely to find exotic toppings, multiple proteins or consumer-friendly buzzwords.

As I listen to plant owners talk about the issues they have had in this area and I read the humane handling incidents information provided by FSIS, I have noticed a recurring theme in plants that have had multiple issues with mis-stuns.

AAMP Executive Director Chris Young was in Washington D.C. on Tuesday, February 20th to meet with FSIS Acting administrator Paul Kiecker and members of his policy staff.

Independent Processor's editor-in-chief, Sam Gazdziak, previews some of the sights to see around Kansas City during meat industry event.

Companies are required to develop procedures to ensure that food safety objectives are being met, and inspectors verify those claims through observation and reviewing documentation.

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.

When inspiration for a product comes from a new brand, the most practical way to manufacture the product is for the brand to find a capable co-packer to take the recipe and turn it into marketable products. When the relationship works, it can benefit both sides.

Increased interest in duck meat creates more opportunities for processors like Joe Jurgielewicz & Son.