Meat and Poultry Processing Top Stories

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The University of Wisconsin-River Falls Animal Welfare Lab's summary of the USDA's Food Safety and Inspection Service's (FSIS) humane handling regulatory activity from 2018 identified ineffective stunning as the most common cause of suspension.

Once limited to spring holidays, fine dining and mint jelly, lamb is finding new consumers and fresh approachable paths onto dinner tables and menus.

In Spring 2019, a partnership between two well-known brands — Coleman Natural Foods and Budweiser, "The King of Beers" — materialized to create a line of cooked sausage and barbecue products aimed at the upcoming summer grilling season and beyond.

Members of the American Veal Association (AVA) continued their efforts this year in sharing their farm stories with others to learn how veal is raised today.

New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.

While the protein market has seen its share of ups and downs this year, the turkey industry has focused on finding balance in the marketplace, investing in the future of the industry and identifying new markets and audiences for our products.

Andy Hanacek sat down with Mel Coleman Jr. and Bart Vittori of Coleman Natural Foods to discuss the philanthropic and animal-welfare initiatives the company has undertaken over the years.

"Economic and political order has become disorder," said Dan Basse, president of AgResource, in market analysis comments at the 2019 Feeding Quality Forum in Amarillo, Texas.

A look at new products illuminates trends in meat, poultry and seafood packaging.

Force of Nature aims to disrupt the meat industry by creating a regenerative, environment-sustaining meat supply chain.