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Since 1958, Williams Sausage has produced country-style whole hog breakfast sausage.

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.

Most companies undergo periodic external audits

For almost 150 years, residents of Northern Kentucky have turned to the Rice family for their meat product needs.

With a trade show that features 1,600 exhibitors and covers all aspects of the packaging industry, it might be understandable for the principal of a small or medium-sized business to feel a little overwhelmed.

This month’s cover story brought me to Crescent Springs in Northern Kentucky. (Note to readers: Do NOT call Northern Kentucky “the Cincinnati area” to anyone who’s from there.)

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.

The CFIA and USDA are making wonderful strides in engaging industry towards best practices.