Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.

Finding the best packaging for merchandising poultry can be vexing.

Plant-based burgers are enjoying a major growth spurt.

It’s a burger boom time. While beef burgers have long been a family favorite and a key comfort food, the ongoing COVID-19 pandemic and subsequent rise in home-prepped meals is elevating interest and sales patties and grinds.

The numbers tell the story: Burgers are a bonanza for foodservice operators.

Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.

Keeping meat and poultry safe during the grinding, mixing and stuffing processes can be difficult.

Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.

Already a major element in efficient meat processing, process control software is increasingly important on ranches and farms.

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.