When discussing the past couple of years in the meat industry, Cloverdale Foods’ fourth-generation CEO Scott Russell describes a waterfall, where you’re constantly getting hit from one stream of water or another.

Meat science and food science have been established programs at the University of Wyoming for several decades. 

Everyone reading this will have no doubt heard the expression, “what gets measured, gets managed” – or something similar. The original quote usually is attributed to Peter Drucker’s 1954 book The Practice of Management. 

An entrepreneurial instinct helps a Georgia business find an audience for its high-end charcuterie products.

The global meat processing equipment market is anticipated to grow, fueled by the world’s increasing population of meat-eating consumers with high disposable incomes raising demand for meat products.

Significant expansion opportunities await operators providing meat and poultry selections that meet shoppers’ growing interest in portion control. 

North Country Smokehouse entered the organic category 16 years ago, with that business escalating in the past five years.

Brett Erickson, director of Value-added Products at Certified Angus Beef LLC, talks about the efficiencies and flexibilities automation technology such as robotics allows processors.

Many meat processors have embraced the opportunity to maximize use of inputs and ensure the highest level of food safety during production by integrating critical software capabilities to leverage real-time actionable knowledge and provide insight and analytics for enhanced control, consistency and cost savings.

The fundamental law that applies to apparel for meat and poultry plant workers is the Fair Labor Standards Act (FLSA), and it addresses a couple of different issues.