The advancements in weighing and labeling technologies haven’t been all that phenomenal in the recent past, according to one processor. 

The latest sanitation tools for meat and poultry have familiar names but, more importantly, increased interest.

Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.

Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. 

Why is it that, despite the best efforts of management teams, the vast majority of spare parts inventories remain bloated with excess, surplus and obsolete items yet don’t provide the level of service expected by users?

Organic agriculture — considered by some to be a niche and/or fad some 30 years ago — continues to grow in the United States, and the sheer number of organic products found in retail and foodservice outlets offers anecdotal evidence.

Before the COVID-19 outbreak, consumers were purchasing a variety of pre-portioned or portion-controlled meat and poultry products. A shift in lifestyle changes because of the pandemic caused the total poultry and meat portion size category (0- to 6-ounce sizes) to drop 3.8 percent to approximately $654.2 million for the latest 52 weeks ending Feb. 21 in total U.S. multi-outlets, according to IRI Inc., Chicago.

Finding the best packaging for merchandising poultry can be vexing.

Cargill Marketing Manager Kelsie Reuter announces the commercial rollout of The Chompery – a new line of premium dog treats.