Jill Evans LaPenna’s late father made his own beef jerky for holidays and special occasions. Thanks to the determination of his daughter, the rest of the public can enjoy it now. Sam Gazdziak, Independent Processor editor-in-chief, chats with her about the company’s genesis.

I think it’s safe to say that 2020 did not turn out the way many small processors had planned, both personally and professionally.

According to the Food and Agriculture Organization, about one-third of food produced for human consumption worldwide is wasted, and of that, over 20% is meat (FAO, 2012). A large portion of the discarded beef is due to its discoloration. 

Typically, consumer trends are driven by things like innovative restaurants and world travel. This year, the restaurants aren’t open, and many people haven’t traveled further than their front door, thanks to the restrictions that the Coronavirus pandemic have placed on our lives.

When you think of a fine charcuterie tray, you may envision a fancy Italian restaurant, a wooden board covered with sliced meats and various cheeses, perhaps served with a glass of wine.

Frank Bertolino can still remember the first paycheck he ever received in America. It was in 1956, and the 20-year-old had just come to the country from Sicily, along with the rest of his family. He had worked in the fish business with his father in the old country, but when they settled in Boston, his cousin got him a job as a carpenter. They made caskets.

The most important thing small meat plant owners and managers need to be concerned with in meat processing is SAFETY. That includes food safety, employee safety and customer safety.

Like pretty much anything that happens in Washington DC, the Coronavirus Aid, Relief and Economic Security (CARES) Act had a mixed bag of results. 

Chronic Wasting Disease (CWD) is a contagious neurological disease that affects deer and other cervids. CWD is classified as a transmissible spongiform encephalopathy (TSE) disease also known as a prion disease. 

The meat industry uses refrigeration as the air-chilling system to slow microbial growth and maintain carcass quality. In the pork industry, the time between harvest and fabrication is typically 24 to 48 hours.