Meat and Poultry Processing Top Stories

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As consumers pay more attention to what they are eating, they are realizing that protein can satisfy a hungry appetite better than salty snacks or cookies and candies.

The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.

In this video Q&A, Butterball Vice President of Corporate Engineering Steve Valesko discusses the challenges of redesigning the 20-year-old Raeford plant specifically looking at making sure the facility is up-to-date on Butterball’s food safety standards.

In this video Q&A, Butterball COO Joe Nalley details why the company chose the Raeford plant as the newest purchase, including strong community support and room to grow.

Butterball’s Sr. Director of Safety and Risk Management Brian Rodgers discusses the challenges of getting an acquired facility up to speed on worker safety and why some facilities take more time than others.

Too often business owners take an ostrich-like approach to the potential of natural disasters such as hurricanes, floods and earthquakes wreaking havoc on their company.

In this video, president of Deli Brands of America Jeff SavalSearch discusses changes his company has made in the search for efficiency, trends pushing toward efficiency, and side benefits of efficiency like food safety.

It has been a busy couple of years, but the gamble that Butterball LLC has taken to modify its operational approach appears to have paid off, spurred along by several headline-making acquisitions in recent years.

In mid-November, Andy Hanacek, editor-in-chief, visited Raeford, N.C., in order to attend the ribbon-cutting ceremony and get an exclusive tour of the new Butterball further-processing plant there (which was also still under construction at presstime).