Meat and Poultry Processing Top Stories

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David Van Eekeren, president and CEO of Land O'Frost, explains that Wellshire provides the opportunity for Land O'Frost to capitalize on a completely new set of consumers while meeting the need to fit into the Land O'Frost family from a corporate culture perspective.

Kari Underly’s meat-cutting school has an online component.

Deadline for nominations is June 17, 2019.

Amidst all the fancy foods at Keg and Case Market in St. Paul, Minn., one of the most popular stops for any visitor is K’Nack.

Meat competitions are friendly, to be sure. However, the word "competition" should not be overlooked, as many of these state or national events bring together high-quality processors with strong reputations.

Andy Hanacek talks about the March cover story uncovering incompetence in the investigations of foodborne illness outbreaks and implores the industry to work together to protect consumers and itself.

Adding an inclusion such as cheese or a combination of inclusions can turn a plain product into a value-added, high-end item. With a wide variety of ingredients from which to choose, processors can unleash their product development creativity and create unique best sellers.

Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.

The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.

Company unveils a new line of organic, grass-fed beef products at the 2019 Annual Meat Conference.