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Fresh and frozen, whole-muscle pork cuts are the featured topic here.

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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).

Some of the world’s finest, most conscientiously-raised meat is available where and when eaters want it

Industry News

March 16, 2020

No Comments

FarewayMeatMarket.com adds Comfrey Farm DUROC “craft pork” to its exclusive online offerings.

Commentary | Regulations & Legislation

FSIS updates animal-raising, non-GMO feed claims

Zachary Gihorski John Dillard

March 11, 2020

No Comments

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.

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

No Comments

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

Budweiser BBQ Collection brings more for your (taste) buds

Industry News

February 19, 2020

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Coleman Natural Foods introduces new bratwurst and pulled pork flavors to the lager-inspired heat-and-eat BBQ line of pork products.

Livestock production on point in 2020

Barring any unforeseen circumstances, meat and poultry production and prices should be steady.

Sam Gazdziak

February 13, 2020

No Comments

While it's impossible to predict those types of factors that could affect the industry, initial estimates for the meat and poultry industry indicate a strong year, with increased meat supplies for processors.

2020 World Pork Expo to be held in Des Moines

Industry News

February 13, 2020

No Comments

Save the dates June 3-5 for a trade show focused on the growing pork industry that's not to be missed.

Edwards Virginia Smokehouse named 2020 winner of Good Food Awards in Charcuterie category

Industry News

February 10, 2020

No Comments

Company’s Surryano ham is an American version of Europe’s dru cured hams.

National Pork Board makes changes to senior leadership team

Industry News

January 29, 2020

No Comments

Action elevates experienced leaders within a revised team structure to ensure delivery on new Pork Checkoff strategy.

Impossible Foods adds plant-based “pork” products

Industry News

January 7, 2020

No Comments

Impossible Foods is also launching the Impossible Sausage.

Ohio State, Kraft Heinz bring science to sow housing

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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