The aim behind humane methods of slaughter in processing plants is to ensure the welfare of any animal subject to pre-slaughter stunning by means of diminishing stress levels and eliminating any pain felt during slaughter.

Last year was a good year for chicken, but not great compared with the above-average years of 2013 and 2014.

When it comes to food safety, Lower Foods continuously works to maintain the highest in food safety standards.

After a year of volatility because of avian influenza, smaller cattle herds and weak exports, a quiet rebuilding year is welcome.

The Meat Science Section at Texas A&M University is comprised of 16 faculty members and over 25 graduate students who contribute daily to the land-grant mission and core pillars of Texas A&M through research, teaching, and extension/service.

Is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?

The simple act of buying food at a restaurant or a grocery store has never been more challenging, thanks to an overload of online data, news reports and opinions widely available to every consumer.

There are approximately 80,000 farmers and ranchers in the U.S. that produce 100 million pounds of lamb each year for the U.S. market.

Despite the challenges of a difficult economic cycle, American veal producers continue to make progress in animal housing.

Turkey’s resilience and wide geographic dispersal has maintained the supply reliability of turkey meat nationally, despite a leading production region suffering disproportionate losses to highly pathogenic avian influenza in spring 2015.