Meat and Poultry Processing Top Stories

RSS

Beef buyers emphasize whole-animal utilization and single-source programs to reduce week-to-week surprises rather than chase spot pricing.

The National Provisioner is proud to welcome the Meat Industry Hall of Fame Class of 2025, honoring seven industry leaders whose contributions span education, innovation, operations and community service.

Training and employee development benefit processors and workers.

Many companies discover during a recall that they may have empowered individuals to stop production in theory, but not in practice.

In this interview, learn how plant workflow can improve with automation efforts, how AI will change the entire meat industry moving into the future, and things meat companies can do right now to integrate themselves with this emerging technology.

December 2025 marks yet another month of dollar, unit and pound growth for the meat department.

The 2026 Annual Meat Conference educational sessions explore how to leverage today’s top consumer trends for meat retail success.

Hormel Foods offers insights on emerging trends in labor-efficient technologies, such as pre-cooked and pre-battered product innovations for foodservice, including the company’s FLASH 180 Chicken Tenders, which fry from frozen in three minutes.

Nashville-based family-owned barbecue restaurant Peg Leg Porker teams up with McCormick & Co. to launch a line of six seasonings and sauces, featuring West Tennessee barbecue flavors.

Marketers target innovative new products that appeal to consumers to have another helping of chicken in their on-going meal pattern.