Flocchini Family Provisions launches Certified Angus Beef brand franks, sausages

May 9, 2017

Flocchini Certified Angus Beef franks and sausages are made with Certified Angus Beef brisket and tri-tip whole muscle cuts.

Flocchini Family Provisions launches Certified Angus Beef brand franks, sausages

Industry News

May 3, 2017

No Comments

Flocchini Certified Angus Beef franks and sausages are made with Certified Angus Beef brisket and tri-tip whole muscle cuts.

Seafood, food processor expands with premium line of all-beef franks

January 20, 2015

No Comments

Beaver Street Fisheries, a Florida-based wholesale and retail seafood and meat supplier with more than 60 years in the foodservice industry, has launched a line of all-beef franks, Grillman’s.

Kayem introduces lean frank

June 13, 2012

No Comments

Kayem Lean Franks are all natural and have 75 percent less fat, 45 percent less sodium and 50 percent less calories than a traditional frank.

Ball Park franks win award from Better Homes and Gardens

February 3, 2012

No Comments

Ball Park announced it has been recognized as a 2012 Better Homes and Gardens Best New Product Award winner in the food and beverage category.

Kunzler bolsters food safety with new metal detectors

July 5, 2011

No Comments

For more than 100 years, the one thing that has never changed at Kunzler & Co., a family owned processor of specialty meats, is its absolute dedication to producing the finest quality products.

Andy Hanacek

September 19, 2010

No Comments

Peanuts and Cracker Jack? For today’s sports fans, the game-day experience has come a long way from the days described in the venerable song “Take Me Out to the Ballgame.”

Andrew Lorenz and the team at We R Food Safety! have once again analyzed the latest data from USDA-FSIS and the CDC, and we’re bringing their analysis to you! COVID-19 has shoved its way to the forefront of most concerns, and the meat industry has not been spared. However, tune in to this Webinar to see how food safety has remained atop the list of concerns, and how you can prepare yourself for the next wave of food-safety and regulatory challenges moving forward.

The National Provisioner

February 2021

Check out the February 2021 edition of The National Provisioner, featuring the 2021 Seafood Report, Meat Science Review, freezing and chilling technologies, packaging trends and much more!

View More Create Account

Independent Processor

February 2021

Check out the February 2021 edition of Independent Processor, featuring the creative side of sausage making with Smokey Denmark Smoked Meats Co., 2021 outlook, worker safety in a COVID world, biochemical factors affecting goat meat palatability and more!

View More Create Account