Meat and Poultry Processing Top Stories

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The Sheep Discovery Center brings together producers from six states to create a sustainable agriculture center to hone best practices in the lamb industry. Superior Farms’ CEO Rick Stott shares insights on the center’s mission and what it means for the U.S. lamb industry.

St. Louis-based marketer of charcuterie products Volpi Foods is entering its 120th year, and in line with Volpi’s ongoing sustainability efforts that milestone brought to mind the question of what would the company’s next 100 years look like.

Verde Farms CEO Dana Ehrlich talks with The National Provisioner's Brett Parker and weighs in on how consumer trends are shaping the meat industry and more.

I enjoyed many unforgettable eating experiences, and much of the time it was the meat that made the memory.

Verde Farms CEO Dana Ehrlich talks with The National Provisioner's Brett Parker about Verde Farms’ responsibly raised organic beef and more.

Bettcher Industries, Inc. regrets to announce the sudden passing of Paul A. Schroeder, age 58, a long-time company employee. 

The good news: After plummeting during COVID-19-related restrictions, foodservice demand is bouncing back.

Greater Omaha Packing Co. is donating 27,600 pounds of ground beef and $105,000 in monetary support to aid the Ukrainian people during their ongoing conflict with Russia.

When discussing the past couple of years in the meat industry, Cloverdale Foods’ fourth-generation CEO Scott Russell describes a waterfall, where you’re constantly getting hit from one stream of water or another.

Meat science and food science have been established programs at the University of Wyoming for several decades.