Articles by Sam Gazdziak

When a workplace injury occurs, a company will look at the incident from every possible angle, determining what exactly went wrong and how to prevent it from happening again. In the case of Brett Hanvey, he took it upon himself to design a better solution after suffering an injury of his own.

Godshall’s Quality Meats is an important part of Philadelphia’s meat-processing history. The company has been family owned and operated since 1945, and some of its brands date back to the 1800s.

Stores that used to carry little more than ham, turkey breast and roast beef now include deli specialties like coppa, prosciutto and ‘nduja – European delicacies that have found new popularity in the U.S.

The American Cured Meat Championships featured more than 650 entries this year, from some of the most renowned small meat processors in the country.

Made to exacting specifications in the Southwest of France (and only in the Southwest of France), the Bayonne ham is such a regional specialty that it is protected under the European “Protected Geographical Indication” or PGI, meaning that there are strict regulations in place.

Listening is a skill that has to be mastered. It’s not the same thing as hearing. It’s hearing, comprehending, and responding to what was being said in the appropriate manner.

The growth of the meat snack category has demonstrated that consumers are driven to meat in many hand-held forms. Expresco Foods, a Montreal, Quebec processor with a particular expertise in grilled meats, is banking that consumers will want to snack with skewers as well.

If you have a meat market, fill it with locally made goods instead of commercial items. Shopping trips to your store may become a little more special when customers can get some locally produced bread, pies or juice along with your sausages or ham.

To attract customers, companies are developing creative packages that are attractive and informative, while still keeping the food safe.

Jason Ainslie never intended to go into the meat processing business, nor did he ever intend to become an expert in the history of rabbit meat production in the United States.