Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.

Cured meat competitions occur in regions, states, nationwide and internationally.

Almost 100 years ago, a German sausage maker came to the United States in search of a better life for himself and his family.

Hams, bacon and bratwurst may not have been what made Milwaukee famous, but those meat products and plenty of others will be the focus of this year’s American Convention of Meat Processors & Suppliers Exhibition

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

In almost every endeavour it is difficult to determine what constitutes the ”best practice,” but this is particularly true in specialist areas such as spare parts management.

In-line grinding is not new technology, but it offers some unique advantages to those who haven’t previously considered it.

An increasing world population, with estimates of more than 9 billion people by 2050, and a decreasing cattle supply necessitates the use of feed technologies to meet the current and future demand of beef.

Grobbel’s was founded in 1883 in Detroit by Emil Wilhelm Grobbel, a young immigrant who had recently come to America.

Striving for the perfect slice, stack and portion in the meat and cheese industry can be quite the endeavor, as there are many variables in obtaining that perfect slice.