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In just a few short months, any official establishment or retail store that grinds raw beef products will be required to keep grinding records showing the source of all raw materials being used.

Sam Gazdziak reflects on the opportunities and benefits one can gain from traveling to, and connecting with, other meat processing companies.

On Feb. 11, 2016, the Food Safety and Inspection Service (FSIS) published a Federal Register Notice to finalize new Salmonella and Campylobacter performance standards for comminuted poultry and chicken parts.

Maintaining food safety in the meat industry is becoming more important than ever as companies face foodborne illness lawsuits and government investigations. There are two important tools processors can use to better control these risks.

The 2016 edition of IPPE was the fourth year of the partnership for U.S. Poultry & Egg Association (USPOULTRY), North American Meat Institute (NAMI) and American Feed Industry Association (AFIA).

Today, more than ever, consumers want transparency about the food they feed their families.

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

On Dec. 18, 2015, Congress repealed the country of origin labeling (COOL) requirements for muscle cuts of beef and pork, and ground beef and pork.

Specialty protein processors Chris Flocchini, president and CEO of Sierra Meat & Seafood, and Dana Ehrlich, co-founder and CEO of Verde Farms, offer their insights and outlook on 2016.

How is it possible for one person or a small group of people to stay current? While it is not an impossible task, it is certainly not an easy one.