Meat and Poultry Processing Top Stories

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The hot topic of the day is the new swine inspection rule. There appears to be a lot of fake news being tossed around, at the very least a lot of information about how this is going to affect industry and how the consumer is being left out.

On the consumer side of the equation, Millennials create a new type of puzzle for processors to solve. They demand quick-and-easy convenience, social responsibility and sustainability, all wrapped in a culinary experience.

The multi-year rise in bacon looks to be softening relative to the last five years, and much of that decline can be traced to the outbreak of African swine fever in China.

Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.

Producing and merchandising meat and poultry in sizes that meet consumers' sharper focus on health and sustainability is becoming more prevalent.

Day-Lee Foods brings traditional and modern Asian tastes to American consumers.

Meat the newest Hall of Famers.

Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.

There's no denying the popularity of chicken. According to the USDA, total chicken per capita consumption should reach 94.3 pounds in 2019.