Meat and Poultry Processing Top Stories

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The American Association of Meat Processor’s annual convention was so popular, even Abraham Lincoln turned up. The former president, or someone who looked very much like him, was on hand to cut the ribbon for this year’s convention in Springfield, Ill.

The fundamentals of the commodity market have changed dramatically in one year.

In a city that is filled to the brim with monuments, buildings and other pieces of American history, Faneuil Hall is one of Boston’s great treasures.

We’re here today at the AMSA Reciprocal Meats Conference. I’m here with Lynn Knipe, editorial board member of The National Provisioner from the Ohio State University.

It wasn’t long ago that the demand for organic food crossed over from fad to trend.

I’m here with Bo Hutto, a graduate student in meat science at Texas Tech University, and he is the incoming student board president for AMSA.

Cooking, chilling and freezing systems are a necessary component of the post-harvest process.

Dr. Phil Bass of Certified Angus Beef sits down with The National Provisioner’s Andy Hanacek to discuss educational opportunities within the food science community and to talk about a bigger trend with AMSA.

Merchandisers of whole-muscle cuts are finding big is not necessarily better.