Meat and Poultry Processing Top Stories

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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.

Land O’Frost recently unveiled its new headquarters to The National Provisioner in an exclusive tour in July.

Sam Gazdziak spoke with Gary Smith of Texas A&M about a new program at the university, a Master’s of Agriculture in the Meat Industry.

Websites and social media can be powerful tools for processors to use to communicate to consumers.

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.