Articles by Sam Gazdziak

Certified Angus Beef launches a new rewards program.

Technology in the meat industry tends to be cyclic. Over a period of three to five years, that innovation disseminates through the meat industry and is adopted by the leading meat and poultry processors.

Much of a meat processor's day can be taken up by paperwork — too much paperwork, on some days. It seems counterintuitive that increasing the amount of documentation could improve the business, but that could be the case.

The opening reception at this year's Certified Angus Beef Annual Conference featured the things you might expect: ribeyes, strip steaks and tomahawk chops. There were also some things that you might not expect, like swords, pitchforks, dangling pineapples and fire.

Sausages are known for more than their versatility and taste. They are also the medium for some of the most imaginative product development in the meat industry.

When you visit Dayton Meat Products in Malcolm, Iowa, there stands a very good chance that a member of the Dayton family made your sausage, packaged your bacon, checked you out and even talked to you about buying a grill.

Meat science departments and animal science departments are a critical part of the meat industry.

A large group of friends, colleagues, processors and former students gathered in Ames, Iowa, on Saturday, November 2, to honor Dr. Cordray with a dinner and reception.

Force of Nature aims to disrupt the meat industry by creating a regenerative, environment-sustaining meat supply chain.

Chefs at the Certified Angus Beef annual conference showcase beef with fire, flavor… and even pitchforks.