The benefits of portion control slicing equipment are numerous for smaller processors.

Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog. 

When innovations enter into a given business, the companies that are the earliest adopters tend to gain an advantage over their competitors. Sometimes though, there is an advantage is maintaining those old traditions.

Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ben Deda, CEO of FoodMaven, about how the company is altering its processing plant’s work schedule and taking on other initiatives to keep its business and partners moving during the COVID-19 pandemic.

Here is a sample company policy you should put in place immediately and communicate with employees:

Operating band saws, knives and slicing and dicing equipment requires a sharp focus if meat- and poultry-processing workers are to be safe and productive.

Owners and managers of small meat plants have a significant impact on the success of the business with which they are involved. During good times, they can help their company grow and prosper and achieve long term success. 

Before the coronavirus (COVID-19) outbreak, consumers were buying a wide variety of meat cuts, from pre-portioned to bulk. The next few months may either see skewed consumer purchasing decisions or reinforce tried-and-true options.

Several companies recently started using natural antioxidants and limiting the use of synthetic versions, such as butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT).