Not only are cooking technologies more efficient, but market interest in ready-to-eat and heat-and-eat meat and poultry is growing.

Although forming equipment is a key element in developing such items as chicken nuggets and strips and hamburger patties, it alone cannot produce quality products.

Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Enhancements to food-grade lubricants, including greater water resistance and the ability to work more effectively under higher temperatures and when supporting heavier loads, are enhancing plant operations.

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.

Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.

The greater use of antibiotics and growth hormones on animals and longer periods in feed lots result in bigger carcasses — and subsequently larger slices of whole-muscle cuts.

There is a growing trend for food manufacturers to produce more meat and meal products that are restaurant- or even gourmet-quality.

Fieldale Farms Corp. has built a reputation for producing quality products by its willingness to adopt the latest state-of-the-art equipment, among other corporate strategies.

Eighty-three students from 11 universities received insight from leaders in our industry at the 2016 Student Leadership Conference (SLC) held March 11-12 at the Kansas State University Campus in Olathe, Kansas.