Items Tagged with 'independent processor'

Summertime traditions align perfectly with grilling season opportunities to align meat and poultry products with good times and treasured memories.

One of the trends in specialty seafood technically isn’t from the sea: it’s freshwater fish.

Chef Dominique Leach runs Chicago-based Lexington Betty Smokehouse.

U.S. pork production is forecast to hit 27.2 billion pounds for 2023, according to the U.S. Department of Agriculture’s November 2023 U.S. red meat and poultry forecast, marking a slight increase from USDA’s 2022 production total of just under 27 billion pounds.

Chicagoland-based Greenridge Naturals has had a whirlwind 2023. After recently experiencing exponential growth, the company decided to rebrand in a way that emphasizes its focus on natural and clean products.

El Campo, Texas-based Junior’s Smokehouse officially opened in 2005, but the business’s namesake began working with meat long before that. Gerhard Drechsler, director of business development, sat down with The National Provisioner to discuss Junior’s Smokehouse.

Two educational sessions are available for established and emerging meat and poultry processors.

Mike Sloan is one of the owners of the Hermann Wurst Haus Market and Restaurant, alongside his wife Lynette. These two have an extensive history in the meat processing industry.

Tom Eickman is a third-generation worker at Eickman’s Processing Co. Both Eickman and his father began working for the family business when they were 14 years old.

Charcuterie is proving to be an enduringly popular meal solution for many eating occasions.