While at the Annual Meat Conference, Sam Gazdziak spoke with Lance Layman of Sugar Creek Foods about a European cooking technique called sousvide that never burns the meat.
This session is designed to initiate discussion on how attendees can understand and respond to growing public interest in how meat is produced, processed, and marketed within the U.S.
At the Annual Meat Conference, Sam Gazdziak spoke with Erin Brenneman of Brenneman Pork about her talk on sustainability and how their family owned and operated farm uses technology to get more hands on.
An FSIS inspector conducting a Food Safety Assessment observed documented levels of nitrites in excess of regulatory limits used in the curing process.
The National Pork Producers Council is offering 2 tours before the 2015 World Pork Expo opens that will provide visitors a unique opportunity to gain insights into U.S. agriculture.