American Meat Institute (AMI) President and CEO J. Patrick Boyle announced two staff promotions that will enable the Institute in continuing to serve the needs of the meat and poultry industry and its members.

The video features an interview with Mindy Brashears, Ph.D. professor of microbiology and food safety at Texas Tech University.

Grandin guides the viewing public with an expert eye on the growth and delivery of 253 million turkeys each year.

The election was held at AMI’s Board of Directors Meeting in Chicago.

Patrick Boyle will serve through the end of 2013, after 24 years of service to the meat and poultry industries.

Simply called “Meat,” the page is a place for the meat and poultry lovers of the world, the people for whom meat isn't just food on their plate. It's a way of life.

The Tyson Foods poultry complex in New Holland, Pa. has received the American Meat Institute Foundation (AMIF) Environmental Recognition Award.

The 41st edition of this popular resource contains the latest statistics on production, consumption, prices, imports, exports, employment, wages and much more.