It was another whirlwind year of travel and plant visits for The National Provisioner’s editorial team — and wow, the stories we were fortunate to tell!

Annual Beef Production is down 2.2 percent from one year ago.

It should come as no surprise to anyone who has paid attention to shopper trends, but consumers are looking to shop healthier at the deli.

At its best, social media can connect friends and family, keep people informed of breaking news and allow people to share their knowledge or experiences in bite-sized pieces.

For years, the North American Meat Association has held an annual Washington Conference, where attendees travel to Washington D.C. to meet with USDA officials as well as their Congressional representatives.

The University of Missouri is unique in that the meat science faculty is split between the Animal Science and Food Science programs.

Andy Hanacek, editor-in-chief, recently attended the American Meat Science Association’s 67th Reciprocal Meat Conference in Madison, Wisconsin.

Kayem Foods’ al fresco brand may be best known for its chicken sausages, but the brand has expanded into a line of frozen chicken burger patties as well.

In this Q&A at the conference, Andy talks to incoming AMSA president Brad Morgan about what to expect from AMSA during his term and how the association works with supplier members to round out its expertise and research capabilities.

Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.