Meat and Poultry Processing Top Stories - Articles - Page 159

The National Provisioner's From the Editor's Desk editorial video

From the Editor's Desk: Review of The Beyond Burger, the world's first plant-based burger

December 1, 2017

Editor-in-chief Andy Hanacek does a taste test of The Beyond Burger, the world's first plant-based burger that looks and cooks like beef.

The management team at CS Beef Packers’ Kuna, Idaho, plant

Cover Story

CS Beef Packers: A new hope

For more than a decade, southern Idaho’s cattle industry has been in need of a local processing solution, and CS Beef Packers — a joint venture between Simplot and Caviness Beef — plans to capitalize on that demand with efficiency, quality and right-sized growth.

Andy Hanacek

November 17, 2017

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The CS Beef plant was built on the beef industry experience of the Caviness team and the business will be supported by that expertise and the worldwide reach and acumen that Simplot brings to the table.

An Antibiotic-free Chicken Protein Bowl Encapsulates All of the Hot Trends in Food Right Now

Consumer Trends Report

2018 Consumer Trends Report: Going long

Millennials continue to drive long-standing demand for better-for-you foods, transparency, convenience and exotic flavors.

Megan Pellegrini

November 16, 2017

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Consumers still want protein, but are more willing to experiment with healthy, preservative-free choices.

Greensbury Online Meat Delivery Products

Prime Cuts

Greensbury at the forefront of online meat delivery

Point-and-click for dinner

Sam Gazdziak

November 14, 2017

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Greensbury was founded in 2007 with the goal of making organic meat accessible to everyone.

Hunters that donate product to Veterans Meat Locker are not charged processing costs

Prime Cuts news

Veteran's Meat Locker: A meat locker with a mission

The program fills freezers of former military personnel in Montana.

Sam Gazdziak

November 13, 2017

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A new endeavor in Montana is helping to provide meat to veterans in need of assistance.

Seltzer's Smokehouse Meats offers several varieties of Lebanon Bologna

Seltzer's Smokehouse Meats preserves the Lebanon bologna legacy

The leader in Lebanon bologna maintains its time-honored traditions.

Sam Gazdziak

October 25, 2017

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Occasionally, a new product is discovered after a simple mistake. Just like penicillin was the end result of a messy lab bench, Seltzer's Double-Smoked Sweet Lebanon Bologna came about after an error in a smokehouse.

Pin and Bubble Representing Meat and Poultry Industry

State of the Industry

State of the Meat and Poultry Industry 2017

Can industry keep the bubble inflated?

Dan Emery

October 23, 2017

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While meat consumption and economic indicators are very good, there are certain things that could change the environment long term.

Bucking Bronco Image Representing the Wild Ride of the Food Safety Industry

State of the Industry

State of Food Safety 2017: Another wild ride

Andrew Lorenz

October 23, 2017

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The last year has been one of change. We have a new administration, which includes a new acting undersecretary for food safety and a new acting administrator.

Students gather at one of the booths at the 70th Reciprocal Meat Conference

Higher Education

Premier student events showcased at the AMSA 70th RMC

Connor Guyton

October 23, 2017

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In recent years, more and more student-centered events have been added to make the American Meat Science Association's Reciprocal Meat Conference an event that students also look forward to attending year after year.

AAMP

Back to the basics of meat processing

Nelson Gaydos

October 20, 2017

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As a meat processor, it’s not only important to know what you are doing, but also why you are doing it and how it works. Every ingredient added to a food product is done so for a specific purpose.