Meat and Poultry Processing Top Stories

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In this latest video, Editor-in-chief Andy Hanacek gives his take on the E. coli outbreak at Chipotle and discusses the CDC’s role or lack thereof in providing answers to consumers.

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.

An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.

In this video interview, Dr. John Glisson, VP Research of US Poultry & Egg Association, discusses the Indiana outbreak of avian influenza and how learning from the past helped speed up the response time.

Where lamb processing is concerned, the team at Mountain States Rosen (MSR) believed it needed to put itself in a better position to take care of its cooperative producer members and deliver lamb product to its customers.

In this video interview, CEO of Mountain States Rosen Dennis Stiffler discusses the company’s role in the industry and the future advancements in technology and food service strategies.

In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.

Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.

In this video interview, Tim Cox, Vice President of Liberty Cold, details the vision for the Liberty Cold brand and facility, talks about the story behind the Bolingbrook, Ill. facility, describes the core values of the company and discusses the future of the brand.