While many meat and poultry processors have long used fat analysis systems to measure leanness levels, evolving technologies are making it simpler for the operators to perform readings.

With the COVID-19 pandemic, U.S. consumer purchase behavior has shifted to more retail and less foodservice, and ground products have been go-to-products for people sheltering in place. In turn, increased demands to meet production needs are challenging processors to keep grinding and stuffing equipment highly operational at top speeds.

When Sierra Meat and Seafood recently went looking for new grinding equipment, the company needed it to be easy to operate and very reliable.

Greater shopper interest in healthier and safer eating is triggering changes in the production and merchandising of ground meat and poultry.

In just a few short months, any official establishment or retail store that grinds raw beef products will be required to keep grinding records showing the source of all raw materials being used.

Such factors as the versatility of ground meats in a wide range of recipes, the increasing popularity of ethnic meals that leverage ground meats and the typically lower prices of grinds compared with other protein cuts is bolstering consumer interest in the proteins.