Beef

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Covering the processing of beef, from steaks to ground beef and burgers.

ARTICLES

Annual Meat Conference Highlights: Cargill responds to consumer needs

Sam Gazdziak

March 27, 2020

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Restaurant-quality steaks and plant-based burgers are two of the company’s latest innovations.

Independent Processor's Prime Cuts

Annual Meat Conference Highlights: Verde scales up as grass-fed beef demand grows

Sam Gazdziak

March 18, 2020

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The purveyor of grass-fed beef has added a new processing plant and new products within the last year.

PLATED PHOTOS ARE ALL PHOTO COURTESY OF DICKEY’S BARBECUE RESTAURANT

Formulation Strategies | Barbecue Trends

Barbecue Trends: Where there's smoke...

Elizabeth Fuhrman

March 17, 2020

One Comment

Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).

Meat scientist, branded beef leader VanStavern passes away

Industry News

March 12, 2020

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Dr. Bobby D. VanStavern, meat scientist and beef industry leader, age 90, died Feb. 21.

Pre unveils new look and introduces halal claim to packaging

Industry News

March 4, 2020

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New visual identity features key attributes to clean eating and humanely raised beef.

Meat & Poultry: The right tech (to) blend

Product quality and consistency depends on the proper selection and use of equipment that adds uniformity to meat and poultry products.

Richard Mitchell

March 3, 2020

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Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.

Verde Farms introduces new premium Sous Vide Product Line

Industry News

February 27, 2020

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100% Grass-Fed, 100% Pasture-Raised Organic Simply Sear It! Steaks, Strips, and Shreds lead new product innovation in beef retail category.

Golden West Food Group unveils new line of butcher-crafted premium burgers

Industry News

February 25, 2020

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Golden West Food Group unveils Meat District, featuring premium burgers made with gourmet blends of Angus, Brisket, Short Rib, Tri Tip and Chuck.

Del Terruño at upcoming Annual Meat Conference in Nashville, Tennessee

Industry News

February 24, 2020

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Company officials representing Del Terruño USA confirm that the supplier of high-end, 100% grass-fed, free-range beef will exhibit at the upcoming March event.

Cargill launches Salt & Sear Brand for restaurant quality beef at home

Industry News

February 21, 2020

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Cargill is launching a new premium beef brand, so consumers can purchase restaurant-quality beef to prepare at home.

EVENTS

Industry

10/4/14

Wyalusing, PA

United States

Eastern National Intercollegiate Meat Judging Contest

The Eastern National Intercollegiate Meat Judging Contest will be hosted by Cargill in Wyalusing, PA. Read More

Industry

10/19/14

Omaha, NE

United States

American Royal Intercollegiate Meat Judging Contest

The American Royal Intercollegiate Meat Judging Contest will be hosted by Nebraska Beef in Omaha, NE. Read More

Industry

11/16/14

Dakota City, NE

United States

International Intercollegiate Meat Judging Contest

The International Intercollegiate Meat Judging Contest will be hosted by Tyson Foods in Dakota City, NE. Read More

Webinar

10/16/19 to 10/16/20

Contact: Vania

The State of the Industry 2019

ON DEMAND: As an addendum to our blockbuster 2019 State of the Industry Report in the October issue of The National Provisioner, this webinar will dig deeper into the trends and numbers driving the animal protein marketplace.

Andrew Lorenz and the team at We R Food Safety analyze the latest data and discuss how to keep consumers of your products safe but also protect yourself if the USDA comes knocking at your door.

The National Provisioner

2020 April

Check out the April 2020 edition of The National Provisioner: 2020 Sourcebook, portion control trends, spare parts know-how, sanitization, food safety and much more!

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Independent Processor

February 2020

Check out the February 2020 issue of Independent Processor, featuring our cover story on charcuterie expert Salumi Chicago, the 2020 meat industry outlook, and much more.

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