Meat and Poultry Processing Top Stories

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Made to exacting specifications in the Southwest of France (and only in the Southwest of France), the Bayonne ham is such a regional specialty that it is protected under the European “Protected Geographical Indication” or PGI, meaning that there are strict regulations in place.

As the deli steadily evolves, prepared proteins are becoming increasingly prominent as operators focus on becoming more formidable competitors of restaurants, he notes.

Editor-in-chief Andy Hanacek is unsatisfied with the settlement in the BPI vs. ABC trial.

Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.

To attract customers, companies are developing creative packages that are attractive and informative, while still keeping the food safe.

A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.

Jason Ainslie never intended to go into the meat processing business, nor did he ever intend to become an expert in the history of rabbit meat production in the United States.

The American Association of Meat Processor’s annual convention will visit the land of horse racing, bourbon and bluegrass this year.

Make no mistake: The National Provisioner's 2017 Processor of the Year, Monogram Foods, is a proven winner.