Cooking, chilling and freezing systems are a necessary component of the post-harvest process.

As soon as the planters are in the shed, the crew at Weborg Feeding Co. near Pender, Neb., will unpack the shades in preparation for summer in the yard.

Meat and poultry processors’ focus on running efficient plant operations while also maximizing food safety is making the selection of lubricants increasingly complicated.

Marin Sun Farms garnered national recognition when it acquired the Petaluma facility from the former owners, Rancho Feeding Corp., in March 2014.

Brute strength yet finesse with a knife, brought up with tradition yet fueled by innovation, rough-handed yet revered—butchers have risen to rock star status in today’s food culture.

In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility.

Pork Production is up 0.7% on an annual average basis, and the industry is in a period of accelerating growth.

Fresh sausages are one of the most popular types of processed meat.

Such factors as the versatility of ground meats in a wide range of recipes, the increasing popularity of ethnic meals that leverage ground meats and the typically lower prices of grinds compared with other protein cuts is bolstering consumer interest in the proteins.

According to a recent review, the average American consumes about 66 pounds of ground beef per year, and ground beef accounts for approximately 60 percent of total beef consumption.