Articles by Sam Gazdziak

In recent years, our annual Top 100 Processors Report was littered with constant references to record sales, best years ever and rosy outlooks for the future. That has, at least temporarily, come to a halt in the 2019 edition, as processors are realizing they face slower sales and looming problems.

Kari Underly’s meat-cutting school has an online component.

Smokehouses, if properly maintained, can have long lifespans. The latest models do come with new technology that can be beneficial to the operator.

When not participating in seminars on European exports and North American consumer trends, the guests of the Union of Producers and Employers of Meat Industry (UPEMI) were able to walk around Warsaw.

Amidst all the fancy foods at Keg and Case Market in St. Paul, Minn., one of the most popular stops for any visitor is K’Nack.

Federal regulation is a necessary part of any meat or poultry processor that wants to sell products outside of its home state. Both sides have the same goal in mind — produce the safest food for the American public.

Duck is a popular choice for restaurant diners who want to try something different. It's one of the few proteins where the most popular usage is in the foodservice sector.

Independent Processor is seeking entries for its annual showcase of the best small & mid-sized processors in the country.

Take the time to make sure your insurance and evacuation plans are up-to-date.

Meat competitions are friendly, to be sure. However, the word "competition" should not be overlooked, as many of these state or national events bring together high-quality processors with strong reputations.