Iowa hog producers account for the largest inventory among the states, at 24.6 million head.

Year-to-date meat department sales reached $42.6 billion, which reflects an increase of 3.7%. 

Meat Institute calls for comprehensive trade agreements as a long-term strategy to level the playing field for meat and poultry companies and to hold China accountable for its actions.

Grant program aims to grow Wisconsin's meat industry and improve the long-term viability of the state's livestock industry.

Lamb Board works to make American lamb more mainstream through partnerships with two virtual cooking class programs.

Although stats indicate that inflation is technically easing, shoppers continue to feel pressure on their pocketbooks.

Four-city, six-month-long training program, which addresses operational and marketing issues, aims to help restaurants become more profitable with US pork and beef.

Returning product transforms the essence of French onion soup into a burger experience.

Blimpie brings back its Pulled Pork Sub, featuring a cheesy twist.

Founders Dana and Pablo first recognized the demand in the market for grass-fed, organic beef products in 2004, Johnson said. The pair wanted to offer beef to consumers that featured clean, better-for-you characteristics.