Facility upgrades along with new leadership position the pork processor to fulfill growing consumer demand for ground pork products.

Donated food items — loins, ribs and pork chops — provide over 140,000 servings of protein to Northwest Iowa community.

Smithfield Foods is closing its Altoona, Iowa, facility and consolidating production volume at other locations to improve the efficiency of its manufacturing platform.

Patrick Fleming leads the marketing and domestic demand team on a data-driven approach to make pork more relevant to more Americans.

Symposium highlights the Mexican market’s continued growth potential and explores emerging opportunities for US red meat.

Paul Willis receives the Specialty Food Association Leadership Award for Sustainability.

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

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.

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.

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