Meat and Poultry Processing Top Stories

RSS

The American Meat Science Association (AMSA) will welcome the world's meat science community to the 66th International Congress of Meat Science and Technology and 73rd Reciprocal Meat Conference (ICoMST/RMC) Aug. 2-7, 2020, in Orlando.

The opening reception at this year's Certified Angus Beef Annual Conference featured the things you might expect: ribeyes, strip steaks and tomahawk chops. There were also some things that you might not expect, like swords, pitchforks, dangling pineapples and fire.

Sausages are known for more than their versatility and taste. They are also the medium for some of the most imaginative product development in the meat industry.

When you visit Dayton Meat Products in Malcolm, Iowa, there stands a very good chance that a member of the Dayton family made your sausage, packaged your bacon, checked you out and even talked to you about buying a grill.

Andy Hanacek returns to share his thoughts on the recent "surprise" announcement to the mainstream media that meat, in fact, might not be bad for consumers after all.

Andy Hanacek speaks with the newest CEO of the American Meat Science Association about what to expect from the group moving forward and her thoughts on where the industry can go with AMSA's science backing it.

Chris Krych, director of Logistics & Operations, and Harold Cavitt, production plant manager, spent some time talking with Andy Hanacek about the East 75th plant, which FoodMaven acquired in early 2019.

If time is money, then the ability to rapidly test for pathogens is the key to potentially vast savings for meat and poultry processors.

Adam Branz, executive chef, Ultreia, explains the growth of the restaurant and the ways in which Ultreia benefits from its partnership with FoodMaven.

Ben Elliott, owner and president of Legacy meats, talks about the growth of his company and how FoodMaven helps the mid-sized processor in marketing the products he produces.