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.
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.
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.
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.
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.
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.
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.
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.
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.