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Summer 2026 messaging draws on focus-group insights to position ground beef as a starting point for meaningful meals.

Program emphasizes the evolving role of finance as a strategic driver of organizational success while examining market conditions, trade developments and the long-term outlook for animal protein.

Steve Olson succeeds Don McIntyre, who has served as interim executive director since January 2026.

US Meat Export Federation brings a team of 11 importers from Hong Kong to the US to learn about beef and pork production, meet with suppliers and experience the versatility of US beef and pork at a variety of restaurants.

The 9,506-square-foot meat science lab is being designed with both academic and commercial functionality in mind and will feature several specialty areas.

Eligible nominees include family-owned poultry growers or egg producers who supply products to a USPOULTRY member or are independent producers that are USPOULTRY members.

Interns gain hands-on experience by supporting the organization's public policy, membership experience, accounting and sustainability efforts.

USMEF works to penetrate nationwide, ready-to-eat food suppliers in Japan with US beef and pork as inflation rises and consumer demand for convenience grows.

The post-match meal caps six weeks of Norwegian ingredients served to the team, including nearly 500 kilograms of seafood during the tournament.

Jeff Amoscato joins Perdue Specialty Meats' Niman Ranch to lead strategy, operations and growth.