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Schweid & Sons teams up with SocialToaster to create a "Club" for burger lovers

Industry News

April 19, 2018

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Schweid & Sons brings The Very Best Burger Club to consumers via a digital brand ambassador program.

Special Report

2018 Burger Report: Building better burgers — at home

The growth of better-burger fast-casual players has slowed, but burger love is not going anywhere.

Megan Pellegrini

March 15, 2018

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Burgers are still very popular at restaurants, just not quite as popular. Instead, consumers are experimenting more with making quality hamburgers at home, revealing that foodservice has some work to do with adding interesting options back on the menu.

McDonald’s to roll out fresh beef to most stores this spring

Industry News

March 7, 2018

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Quarter pounders in every state except Hawaii and Alaska will be made with fresh ground beef, starting in May.

Sonic introduces burger sliders with less beef, more mushrooms.

Industry News

March 6, 2018

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The cheeseburger patty is made with 100-percent pure beef blended with mushrooms and seasonings.

Bo’s Burgers to be a sponsor of the World Food Championships

Industry News

January 29, 2018

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Bo Jackson and WFC create food sport’s dream team.

McDonald’s to further test fresh beef patties with Archburger

Industry News

January 3, 2018

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Limited time offer will be tested in several Oklahoma restaurants.

The National Provisioner's From the Editor's Desk editorial video

From the Editor's Desk: Review of The Beyond Burger, the world's first plant-based burger

December 1, 2017

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Editor-in-chief Andy Hanacek does a taste test of The Beyond Burger, the world's first plant-based burger that looks and cooks like beef.

Prime Cuts news

Man Cave Foods and the "craft meat" niche

Sam Gazdziak

April 10, 2017

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Given the growth in popularity for craft beer, is it any surprise that “craft burgers” would be next? That’s the goal of Man Cave Foods.

Trending ingredients often debut in burgers before moving to other parts of the menu

2017 Burger Report: A classic with a twist

The perennial sandwich favorite is experimenting with meaty, upscale and indulgent versions.

Megan Pellegrini

March 17, 2017

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Americans just don’t get tired of burgers. The all-American sandwich is featured on most menus and is branching into meaty, upscale, indulgent versions as beef prices continue to decline.

Schweid & Sons announces first-ever expansion with state-of-the-art processing facility in Georgia

Industry News

December 2, 2016

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High-quality ground beef purveyor scales to support growing customer demand.

Events

April 10, 2019

How to Respond to Foodborne Illness Investigations and the Data Released on Them

The CDC's foodborne illness estimates are a fascinating puzzle of information that many processors may not understand or even utilize properly. Editorial Board member Andrew Lorenz breaks it down for processors to better understand how it might affect their business in 2019, and then shares how to respond to foodborne illness investigations.

May 6, 2019

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

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Products

Advances in Meat Processing Technology

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The National Provisioner

February 2019

Check out the February 2019 issue of The National Provisioner, featuring our cover story on Smithfield Foods' advances towards reducing its greenhouse gas emissions, the 2019 Seafood Report, and much more.

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Independent Processor

February 2019

The February 2019 issue of Independent Processor features our cover story on ProPortion Foods, a look at how bacon has become a food trend with staying power, and much more.

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