Meat and Poultry Processing Top Stories

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It’s a burger boom time. While beef burgers have long been a family favorite and a key comfort food, the ongoing COVID-19 pandemic and subsequent rise in home-prepped meals is elevating interest and sales patties and grinds.

The numbers tell the story: Burgers are a bonanza for foodservice operators.

Dr. Jonathan Campbell of Penn State University talks about the chemistry of curing.

RJ’s Meats of Hudson, Wis., brings its sandwich capabilities to its home in Hudson, Wis.

Meat processors have always had to work harder than other industries to keep their employees safe. After all, when you have a processing floor full of processing machinery and knives, you have more inherent danger than, say, an accounting firm.

As chaotic and tumultuous as 2020 was, it did bring some good news to the meat processing industry. Consumers did not lose their appetite for meat when the Coronavirus pandemic closed down restaurants. 

Leading restaurants and grocery stores across the state of Texas get their sausages from one place: Smokey Denmark Smoked Sausage Co. The company, which has been around since 1964, has seen tremendous growth over the last decade, with an expanded retail presence and a growing list of products. 

Since 2012, USPOULTRY has worked with a group called John Dunham & Associates to conduct an economic impact study on the poultry industry. 

Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.