To capitalize on the increasing demand for raw bacon used in the food service and retail industries, meat processors are increasingly turning to high-speed packaging solutions that include dedicated interleavers and card dispensers that maximize throughput.

This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.

Here are 5 reasons how regular livestock weighing can benefit the small producers and processors alike.

In this highly competitive environment, traditional strategies such as raising wages have been minimally effective, forcing meat and poultry processing companies to look for creative approaches to recruit and retain workers.

Dr. Ryan Cox of the University of Minnesota discusses judging the large-diameter luncheon meat class at the 2018 American Cured Meat Championships.

As consumers and participants in the supply chain demand greater transparency, blockchain has the potential to transform how information about a food product flows from farm to fork to ensure quality and safety by adding greater visibility and efficiency to the process.

From an animal welfare perspective, 2018 has been a relative continuation of the past few years. Many of the same challenges still exist, but many within the industry have made the choice to take the challenges head-on and find solutions that work for them.

Fixed automation is the most common type of automation used in trimming and deboning.

Significant changes continue to address and improve the workplace environment. Organizations continue to address labor opportunities to not only match tasks with individuals but to educate all stakeholders to the value of ergonomics in the workplace.