The German Butchers' Association (DFV) has again formed an alliance with the American Association of Meat Processors (AAMP) to enable American producers to participate in their international quality competition.

Darla Kiesel of Dewig Meats (Haubstadt, Ind.) and Mike Sloan of Hermann Wurst Haus (Hermann, Mo.) talked about their retail strategies in an educational session at the recent American Association of Meat Processors Convention in Kansas City, Mo.

RJ's Meats, an award-winning meat market, donates its top-quality hot dogs and fresh-baked buns to the Hudson, Wis., city festival's annual festivities.

Receiving a USDA Grant of Inspection allows Heather's Choice to start developing dehydrated meals with Alaskan-sourced beef, chicken, and pork.

Even a well-established business has to be ready to adapt to change, either by necessity or choice. Tying all of your business to one particular niche is a great concept – as long as that niche remains profitable.

While the risk of fire is high in a small meat plant, there are efficiencies that can be gained by asking your agent to do a few things that will allow you to maximize your coverage and ensure that your customers' products are covered at a fair price.

As food trends come and go, it becomes paramount that a meat processor be aware of consumer desires and develop products to meet those desires. In a category like burgers, where multiple trends are taking place, that company must be versatile enough to handle every need.

Pederson's Natural Farms has been pleasing meat lovers for many years with its smoked sausage, hams and especially its uncured bacon. The Hamilton, Texas-based processor is expanding its expertise into a new retail category by introducing a new line of deli meats.

Certified Angus Beef celebrates its 40th anniversary with a nationwide barn-painting campaign.

What are the trends you’re keeping an eye on for the future?