If you made a list of packaging types where you are most likely to see the most interesting ideas, I would wager casings would be nowhere near the top.

The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.

When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.

Few will argue the fact that consolidations have taken their toll in the meat and poultry industries — not only in the processor arena, but mergers among suppliers have accelerated in the last 10 years.

Brent Cator, CEO, talks about Cardinal’s recent technological innovations that have had the company growing strong, as well as its future plans.

There are numerous ways for those in the meat business to increase summertime sales

Today’s new stuffers and grinders highlight their versatility and ability to work together to provide a continuous system that integrates all processing actions for improved efficiencies.