I had an opportunity to eat my way through two of Western Europe’s most renowned meat-loving countries within the last couple of months, and I did it all without having to go through customs.
Every parent has been through their share of struggles when it comes to meal times. Moms and dads want their children to eat healthy and sensibly; the kids, on the other hand, want their favorites and could care less about all the traits that some adults find desirable.
Regional sausage favorites can be found all over the United States. Wisconsin has bratwursts, and Louisiana has the Andouille. In central Nebraska, it was the Wahoo Wiener.
A part of every trip I take for Independent Processor is the gamble that I can actually find the meat company in question, armed with my notoriously lousy sense of direction and a GPS that occasionally thinks I’ve driven off the road when I’m on an interstate.
The American Association of Meat Processors will be offering 1-day HACCP Validation workshops in multiple locations around the country this fall to help independent processors understand and meet the requirements of the regulation.
With meat scientists in both the Departments of Animal Science and Poultry Science, the University of Arkansas can offer students a diverse meat science experience in course load and research.