When innovations enter into a given business, the companies that are the earliest adopters tend to gain an advantage over their competitors. Sometimes though, there is an advantage is maintaining those old traditions.

Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog. 

Here is a sample company policy you should put in place immediately and communicate with employees:

In recent days there have been a lot of questions about what you should do if you have an employee that tests positive for COVID-19. There has been no clear step-by-step direction from regulatory agencies as to how you should precede other than what the patient who tested positive should do.

The American Association of Meat Processors (AAMP) continues to closely monitor information on the Coronavirus (COVID-19); as shared by the Centers for Disease Control and Prevention (CDC).

The benefits of portion control slicing equipment are numerous for smaller processors.

Owners and managers of small meat plants have a significant impact on the success of the business with which they are involved. During good times, they can help their company grow and prosper and achieve long term success. 

Good barbecue takes time. Making the perfect rack of ribs, brisket or turkey leg requires the right amount of smoke, heat and seasoning. To top it off, the right barbecue sauce adds the perfect finishing touch (except in the case of dry rub barbecue). 

Communication with your customers is critical! They must feel confident that you are providing outstanding service while at the same time implementing actions to protect them. Remember, perception is the key.

If there’s one trend that food producers can’t ignore, it’s sustainability. Across all sectors, consumers are looking for ways to minimize their impact on the environment through the products they buy. In fact, Nielsen surveys say 73% of consumers are willing change to their buying habits to be more sustainable.

As someone who has worked from home for a long time, “social distancing” has pretty much been my regular way of life for years. But for many others, this new lifestyle has required major adaptations, made in the name of safety. 

It started off small, as just four students and a coach revived competitive meat judging at Texas A&M University-Commerce.