As a veteran of 55 years associated with the great U.S meat industry, I commend The National Provisioner for its efforts to cover the 125th Anniversary of the magazine by highlighting historical activities of the industry.

The following dates reference some industry and publication highlights during The National Provisioner’s first 25 years in business.

University of Nevada, Reno's new meat and food safety program will bring a different industry perspective to undergraduate students who choose careers related to meat production.

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.

The news from the Top 100 meat and poultry processors and the news about the meat industry have had two very different tones this year.

It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?

Universal Pasteurization and Cold Storage, the largest HPP toller in the nation, offers a few "HPP Tips" for any company preparing to leverage the HPP tolling network.

As consumers demand to know where their food comes from, food manufacturers are increasingly using technology that provides consumers with more information while enhancing data streams to address regulatory standards for foodborne illnesses and cross-contamination.

There are several misconceptions about what acceptance inspection is, what it is used for and even if it is valid in today’s world of third-party audits and government oversight.

Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.