American consumers increasingly choose foods with health and nutrition in mind.

The turkey market downturn that began in 2012 continued into this year.

Profitability, historically, has been a powerful incentive driving chicken production upward and onward.

So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.

One day last spring, one of the leading veal producers in the country opened his doors to a group of culinary instructors and students, allowing an up-close look at today’s veal industry.

For the fresh pork category, 2013 has been a strong year. With competing proteins increasing in price, retailers have been successful in aggressively featuring pork as a value product.

In a roomful of cattle feeders, an Oklahoma State University livestock marketing specialist had everyone’s full attention as he said there is no way around it: In the next two to three years, the already short supply of feeder cattle will only get tighter.

A beef Checkoff-funded lifecycle assessment (LCA) shows the beef community has made significant progress toward a more sustainable future in just six years.

Country of Origin Labeling (COOL) has mandated that retailers notify their customers with information regarding the source of certain foods, including seafood, nuts and fresh meat derived from beef, veal, pork, lamb, goat and chicken.

Could better times be ahead for the meat and poultry industries?