Meat and Poultry Processing Top Stories

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

USPOULTRY is updating its poultry economic impact report to provide a snapshot of how the poultry industry is faring economically. 

Reclosable packs improve product shelf-life and help assure consumers that the brand’s packaging can be trusted for continued use.

Food Drug and Cosmetic Act violations can result in food company executives facing criminal charges, even if they were unaware of the violation.

Kelly’s Roast Beef  — an iconic Boston-based franchise that boasts of inventing the modern roast beef sandwich — is expanding beyond its hometown roots and current four locations.

A recent executive order signed Sept. 12 by President Joe Biden aims to bolster the U.S. biotechnology sector, including alternative proteins.

Food inflation remains extremely high and consumers are feeling the pain. They are making changes to their restaurant engagement as well as their grocery purchases, according to the August IRI survey of primary grocery shoppers.

This week’s installment of Independent Thoughts might be better named Random Thoughts, namely some unrelated news items gleaned from the always interesting wide world of meat.

For many brand owners in the meat, poultry and seafood industries, sustainability ranks as a primary business goal. 

The Meat Industry Hall of Fame is issuing a last call for our 2022 nominees.