Meat and Poultry Processing Top Stories

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Comparing 2013 to 2015 there has been a 15 percent increase in the total recalls, but that in and of itself doesn’t tell the whole story.

Regional sausage favorites can be found all over the United States. Wisconsin has bratwursts, and Louisiana has the Andouille. In central Nebraska, it was the Wahoo Wiener.

The meat and poultry industry has been a lot like the weather of late: As soon as you have it figured out, it changes.

For the fourth year, The National Provisioner has had a bevy of top-notch options for voters in its annual Plant of the Year competition — all the processing facilities that our editorial staff visited for cover stories from June 2014 through May 2015 were nominated.

A recurring question I receive from clients, former colleagues, the public, family and associates is, “HIMP, what’s the big deal with it?” Then it seems everyone has an opinion, most based on what they have “heard” in the media.

In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous-improvement efforts were turned toward its already-strong food-safety record.

Earlier this year, Zagat published the results of its annual Dining Trends Survey. Ten thousand diners were quizzed on their dining habits, and as part of the survey, they gave opinions about various trendy foods, including kale, Brussels sprouts, beets and bacon.

Andy Hanacek visited Rupari Foods in August to tour the facility and learn about the company’s restaging of its Tony Roma’s brand of products.

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.

Chef Mike Erickson talks about how the TRUE BEEF documentary came about and how it is a great educational tool.