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The all-American burger continues to evolve to meet consumer demands.

ARTICLES

Independent Processor's Prime Cuts

Bringing together the Jensen Meat family

Sam Gazdziak

September 18, 2019

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Incentives, communication help fill San Diego processor’s ranks.

Cover Story

2019 Independent Processor of the Year: Jensen Meat

This San Diego processor keeps finding new ways to innovate with an age-old favorite: the hamburger.

Sam Gazdziak

August 12, 2019

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Jensen Meat's new venture, a line of frozen, packaged single burger patties under the Solos brand, brings a variety of burger options to the customer, whether they’re meat-eaters, flexitarians or vegetarians.

Fight for Food Safety

Plant-based meats: Beyond impossible to ignore

Shawn K. Stevens

July 9, 2019

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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.

Darden Restaurants and Pat LaFrieda Meat Purveyors

Independent Processor's Prime Cuts

Premium burgers earns Pat LaFrieda award from Darden Restaurants

New Jersey butcher's custom blend of ground beef boosts steakhouse menu.

Sam Gazdziak

June 18, 2019

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The Capital Grille, a high-end steakhouse and a Darden Restaurants concept, recently added a new burger through a partnership with renowned butcher Pat LaFrieda.

Industry leaders join to create live beef patty production line at Process Expo 2019

Industry News

June 4, 2019

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There will be live demonstrations of the beef patty line, three times daily to show attendees this automated process.

Wisconsin Meat Industry Hall of Fame honorees to be inducted on May 3

Industry News

April 17, 2019

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This year’s inductees into the Wisconsin Meat Industry Hall of Fame will be recognized at a ceremony on May 3.

Teton Waters Ranch launches the first line of 100% grass-fed and finished beef burger blends

Industry News

April 8, 2019

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Award-winning innovation is a regenerative match made in burger heaven.

Processing Tech

Meat blends are experimenting with new cuts, ingredients and methods

Blends without end

Megan Pellegrini

March 21, 2019

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Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

Special Report

2019 Burger Report: Beyond basics

Variety of grinds, textures, toppings appealing to consumers.

Richard Mitchell

March 4, 2019

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The burger sector is turning into an increasingly complex and opportunistic protein market.

The Wendy's Company announces major advancement in beef sourcing

Industry News

December 12, 2018

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Wendy's is the first restaurant chain to partner with the Progressive Beef program.

October 2019

Check out the October 2019 issue of The National Provisioner, featuring our cover story on the partnership between Coleman Natural Foods and Budweiser, along with our annual State of the Industry Report on various sectors of the meat and poultry industry.

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Independent Processor

October 2019

Check out the October 2019 issue of Independent Processor, featuring our cover story on Patak Meat Products, the continuing growth of the meat snacks market, and much more.

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