If you have a meat market, fill it with locally made goods instead of commercial items. Shopping trips to your store may become a little more special when customers can get some locally produced bread, pies or juice along with your sausages or ham.

Meet “Regi,” the new meat vending machine installed at RJ’s Meats in Hudson, Wis.

Last year, I had the chance to attend the IFFA Show in Frankfurt, Germany, for the first time. Along with being overwhelmed by the size and scope of the show itself, I had the chance to explore the neighborhood around the fairgrounds in Frankfurt.

With five distinct businesses operating under the Armand Agra parent company, the Flocchini family produces and distributes everything from fresh fish to gourmet whole-meat beef sausages to elk jerky to ground bison.

As co-owner of Thrushwood Farms, of Galesburg, Ill., Doug Hankes has helped steer his family business into exciting new growth areas. As the president of AAMP, Hankes has worked to ensure the association delivers timely information, advice and information to its members.

Independent Processor editor Sam Gazdziak explains why consumers are scaling back on serving sizes, and what the meat industry can do to meet the needs of consumers looking for smaller portions.

Consumers will continue to eat, and while the type of food they will buy is largely dependent on their financial stability, protein consumption remains steady.

Williams Sausage, a second-generation processor of sausages in Union City, Tenn., announced earlier this year that it would break ground on a new, state-of-the-art facility in its hometown.

At the American Meat Conference, Independent Processor editor Sam Gazdziak spoke with Maria Stearns, Sales Representative for Del Terruño, about the company and what they are looking to promote in 2017.

Given the growth in popularity for craft beer, is it any surprise that “craft burgers” would be next? That’s the goal of Man Cave Foods.