While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.

Proper flow, effective movement and efficient processing — those are the keys to meat plant and fabrication room design.

In recent years, the brisket has become so much more sought after that, as a meat scientist acting in the interest of consumers, I have been challenged to seek alternative beef cuts that could be used in the smoker.

Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.