Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ray Rastelli, owner and president of Rastelli Foods Group

Forty years ago, Ray Rastelli purchased a small butcher shop in South Jersey, brought his brother, Tony, into the business, and began growing their meat-cutting operation to serve local customers and restaurants in the region.

Any discussion of today’s meat industry situation must begin with a sobering preamble concerning the challenges we face

Cutting down on portion sizes is second only to choosing leaner cuts of meat in healthy eating strategies consumers use regarding eating meat and poultry

It should come as no surprise to anyone who has paid attention to shopper trends, but consumers are looking to shop healthier at the deli.

The slicing quality of meat and poultry items can be a feature used to appeal to consumers.

Having traveled all across North America during my professional career, I would guess that I’ve been in more supermarkets in more states then the average consumer

FSIS has issued a proposed rule titled “Records to be Kept by Official Establishments and Retail Stores that Grind Raw Beef Products.”

The merchandising of lower-sodium selections is becoming an increasingly prominent food retailing initiative.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.