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Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.

Chronic Wasting Disease (CWD) is a contagious neurological disease that affects deer and other cervids. CWD is classified as a transmissible spongiform encephalopathy (TSE) disease also known as a prion disease. 

According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.

During the COVID-19 pandemic it has been challenging to operate a small meat plant. However, most small meat plants have been able to successfully stay in business.

The year 2020 has been like a bad disaster movie in many ways, but there has been at least one unexpected benefit. If all the consumer trends were pointing toward small processors in 2019, there is no longer any question about it: independent processors are in demand.

Margins in the food industry have always been thin. This is because retailers and other customers are continuously pushing food manufacturers and suppliers to lower costs.

Previous research has shown U.S. consumers prefer the flavor of domestic beef over that of Australian (AUS) grass-fed beef or Canadian grain-fed beef, which uses similar grains as Australia.