Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.

The process of creating bresaola, a delicious, dry-cured whole-muscle beef cut.

The use of phosphates in meat and poultry products is advancing, but restricted.

Who’s up for a starter of bone marrow and boar jerky before dinner?

The contents of chicken nuggets are never far from controversy, but their crunchy outsides are no strangers to criticism, as well.

In recent years, clean-label products have become popular with consumers who also do not want to give up any of their other conveniences, including far-reaching expiration dates.

Barbecue used to be so much simpler: pick up a bottle from the condiments aisle for a home marinade or pick the standard Southern or Midwestern sandwich off the menu.

Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.

Consumers are becoming more interested in breakfast meats and sandwiches – either eaten at home or on the go.

Shelf life and shelf stability are two important characteristics for many of today’s meat and poultry products.