This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Americans just don’t get tired of burgers. The all-American sandwich is featured on most menus and is branching into meaty, upscale, indulgent versions as beef prices continue to decline.
An item as American as apple pie, the hamburger is also the perfect vehicle for introducing consumers to new trends, international flavors and formats.
Recent history has shown that whenever the meat industry gets into the headlines, little good can come from it. The most recent example has been the “pink slime” nonsense that has turned a perfectly usable and good product into a taboo item.
With the popularity of premium hamburgers on the rise, Provisur Technologies is inviting red meat processors to enroll in its Formula For The Perfect Burger Webinar on May 18, 2011.
