Independent Processor

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Fresh Italian sausage is a product that continues to increase in popularity.

University of Nevada, Reno's new meat and food safety program will bring a different industry perspective to undergraduate students who choose careers related to meat production.

Over my short 25 years as a “meat head” I have witnessed a continual expansion of the rules for labeling our products.

Morrilton Packing, better known as Petit Jean Meats, is such an institution that generations of Arkansans have grown up on its products.

For more than 30 years, D’Artagnan has provided gourmet meats that help turn a meal into a special occasion.

PRE Brands has a large catalog of grass-fed beef products and the expertise that comes from years of experience.

Sam Gazdziak reflects on the opportunities and benefits one can gain from traveling to, and connecting with, other meat processing companies.

When choosing a frozen meal, many people assume that it’s not going to taste as good as a home cooked one.

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.