Meat and Poultry Processing Top Stories

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On Feb. 7, the deadline to submit comments on a new definition of “Waters of the United States” (WOTUS) passed and the Environmental Protection Agency (EPA) will soon be finalized. 

With shoppers seeking newer barbecue flavor and cuts, retailers should provide the necessary products, recipes, in-store expertise, price points, and information to maximize activity. 

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 

If you ever visit the Certified Angus Beef headquarters in Wooster, Ohio, you should be prepared to eat well. Here, Chef Tony Biggs, Director of Culinary Arts, demonstrates to The National Provisioner’s Andy Hanacek how to use shaved steak to make a delicious Korean bowl.

West Liberty Foods President Brandon Achen talks with Andy Hanacek about the company’s pandemic experiences and its upcoming plans.

Meat snack brand looks to expand its better-for-you presence with sports supplements.

It’s hard to imagine a product that has weathered COVID-19 restrictions better than hamburgers. America’s classic patty was already portable, comforting, and innovative. Now, new and bolder exotic flavors are bringing excitement to the burger category.

A beef packing plant owned by a sixth-generation Iowa farm family will soon be processing beef for sale on site and beyond.

The trendy Nashville Hot flavor has outgrown Nashville -- and chicken. 

Three consumer trends are influencing the meat department at retail -- supply chain shortages, increasing consumer comfort with purchasing meat online and retailers’ embrace of multiple channels to connect with shoppers.