Meat and Poultry Processing Top Stories

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When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.

With increasing concerns about both food safety and the environment, there are pros and cons to using plastic packaging for fresh foods. Add to that consumer demand for convenience, and the question becomes even more complicated.

A Chicago meat processor gets a second chance to showcase his charcuterie expertise.

From a holistic perspective, total poultry across the store had moderate dollar growth but volume declines for all U.S. outlets combined for the 52 weeks ending Nov. 2, says Meagan Nelson, associate director at Nielsen, in Chicago.

They say that where there’s smoke there’s fire. So, casual observers might suspect that the biggest new product news in foodservice meat, poultry and seafood—is that there’s actually no meat whatsoever.

Despite uncertainty over trade agreements, tariffs and bad weather, the poultry, pork and beef industries once again proved resilient in 2019.

Antimicrobial dips and sprays are aiding processors in achieving food-safety goals from animal harvest all the way through various points of processing, including fresh-cut products.

Grass-fed beef company now produces its own fresh & frozen products, as well as products for private-label customers.

Certified Angus Beef launches a new rewards program.

Technology in the meat industry tends to be cyclic. Over a period of three to five years, that innovation disseminates through the meat industry and is adopted by the leading meat and poultry processors.