Meat and Poultry Processing Top Stories

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In episode 216 of The National Provisioner Podcast, Anne Malleau, VP of agriculture and animal welfare programs at Open Farm, explains how regenerative practices and third-party verification can strengthen value and trust across the entire protein sector.

Consumers continue favoring grinds and other value-added meat and poultry products.

Meat processors must balance meeting consumer demands for clean label with maintaining the same quality afforded by conventional ingredients.

Inaugural EATS event highlights the latest technologies and innovations in food processing.

Skilled workers leveraging AI and robotics efficiencies have the potential to make processing faster and smarter.

The National Provisioner is proud to announce that our Associate Group Editor Sammy Bredar has been elected to serve a three-year term on the Board of Directors for the Women’s Meat Industry Network.

Fresh meat prices increase more than processed meat and poultry prices.

Rooted in faith and driven by a lifelong love for the meat industry, The Country Butcher’s Stephen Boyer, president and owner, maintains local roots while achieving industry excellence on a national scale.

The 2025 EATS event unites the meat supply chain from farm to plate, exploring not only how to make a high-quality product, but one that is made efficiently and safely.

Industry experts share how unique flavor pairings and sensory appeal are driving meat and poultry product innovation.