Meat and Poultry Processing Top Stories

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Andy Hanacek's November "From the Editor's Desk" is the second video in a special two-part series focusing on employers and employees in the meat and poultry industry.

Andy Hanacek talks to John Stika, president of Certified Angus Beef, about the significance of the brand celebrating its 40th anniversary.

As a part of the 2018 SQF International Conference, SQFI and Alchemy Systems hosted a Food Safety Field Trip, inviting members of the media to visit two Atlanta SQF-certified companies.

The good news? Consumers say protein content is important. The bad news? They aren't always aware that meat, chicken and seafood are good sources of protein.

This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

Good news! Our economy has red-hot consumers with money in their pocket and they are buying premium products.

We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.

Each August, Glier's takes over Northern Kentucky's Newport on the Levee park for a four-day festival called Goettafest. The festival, which attracts more than 200,000 people, features game booths, two music stages, drinks, a children’s play area and, of course, goetta.

Dr. Ryan Cox of the University of Minnesota discusses judging the large-diameter luncheon meat class at the 2018 American Cured Meat Championships.

Jerky, along with other meat snacks, are a consumer favorite. This interview covers how to make a jerky that tastes as good as it looks.