Meat and Poultry Processing Top Stories - Articles - Page 172

Dole & Bailey named 2015 Independent Processor of the Year by Independent Processor magazine

July 1, 2015

One of America’s oldest meat processors is on the cutting edge of meeting consumer demands for Local & Natural Foods, Custom Cut Center of the Plate, Specialty Products and unrivaled service.

Q&A with CAB's Phil Bass at Reciprocal Meat Conference

AMSA aims to educate general public, scientists on meat and poultry industry.

June 30, 2015

No Comments

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.

Whole-muscle cuts: a sizeable dilemma

The development of larger carcasses adds complexity and complications to merchandising whole-muscle cuts.

Richard Mitchell

June 18, 2015

No Comments

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

Lesson learned: take the bull by the horns

Suzanne Strassburger

June 12, 2015

No Comments

Stacy and Troy Hadrick truly practice what they preach. This fifth-generation South Dakota ranching couple is helping to make the voice of agriculture louder and more influential by putting a face to the people who put food on our plates.

A shining Sun

With a new facility, Marin Sun Farms has taken a leadership role in California’s locally raised movement.

June 11, 2015

No Comments

Marin Sun Farms garnered national recognition when it acquired the Petaluma facility from the former owners, Rancho Feeding Corp., in March 2014.

New love for an old craft

Consumers are finally developing an appreciation for the art of butchery.

Suzanne Strassburger

June 11, 2015

2 Comments

Brute strength yet finesse with a knife, brought up with tradition yet fueled by innovation, rough-handed yet revered—butchers have risen to rock star status in today’s food culture.

Cover Story

2015 Processor of the Year, AdvancePierre Foods: Transformed, rolled out

AdvancePierre Foods has used its new, culture-defining continuous-improvement program to drive bottom-line growth, fire on all cylinders and make targeted acquisitions as a uniquely positioned sandwich manufacturer and protein processor.

Andy Hanacek

June 8, 2015

One Comment

When John Simons began his stint as president and CEO of AdvancePierre Foods on Sept. 30, 2013, he saw the potential of the company he’d just been tapped to lead, as well as the challenges that lay ahead of the management team he began to assemble.

2015 Processor of the Year: Plant Profile

AdvancePierre Foods: A successful 'enterprise'

Andy Hanacek

June 8, 2015

No Comments

In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility.

AdvancePierre Foods’ R&D successes

June 1, 2015

One Comment

Bernie Panchot, senior V.P. of R&D, discusses the role of the R&D teams in the resurgent success that AdvancePierre Foods has experienced in recent years, leading to the company’s winning The National Provisioner’s 2015 Processor of the Year award.

Cover Story

Tyson Foods' Storm Lake storms back

After a fire destroyed a significant portion of its processing space in March 2014, Hillshire Brands’ Storm Lake, Iowa, plant (now owned by Tyson Foods) charged ahead, rebuilt and got back to processing turkeys in less than a year.

Andy Hanacek

May 12, 2015

No Comments

It stands as one of the more frightening calls a plant or operations manager ever could receive: “We have a fire at the plant.”