It is very important that owners and managers of small meat processing plants not only have personal work-life balance but that they also cultivate organizational work-life balance for their employees.

This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.

No two years in farming are alike or free of drama; however, this may be one of the craziest years we've seen in a long time because of all the variables in play.

Recently, I had the opportunity to speak at a conference in Chicago that was hosted by the Sustainable Agriculture Initiative. We discussed resilient agriculture, how producers can re-orient their practices to mitigate damage to the environment and build a more sustainable future.

It is typical for American Meat Science Association's annual Reciprocal Meat Conference to cater to large audiences with a wide variety of interests. Its 72nd year was no different. An underlying theme to all the keynote addresses and sessions, however, was the attention on the consumer.

Editor-in-chief Andy Hanacek shares his thoughts on a recent petition that called for McDonald's to create a plant-based, meatless burger option on their menu.

The Animal Agriculture Alliance hosted its annual Stakeholders Summit in Kanas City, Mo., earlier this summer.

Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.

The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.

It used to be that people said it was impossible to make a meatless burger taste like meat. Then they said it would be impossible to make a meatless burger economical.