Despite uncertainty over trade agreements, tariffs and bad weather, the poultry, pork and beef industries once again proved resilient in 2019.

Consumers continue to embrace increased convenience, recipes and marketing with protein. The only twist is they now want all of that in new formats such as third-party delivery, meal kits and in-store advice.

According to the North American Meat Institute (NAMI), 527,019 people work in the meat and poultry industry in production and packing, importing, sales, packaging and direct distribution of meat and poultry products.

This spring, the Trump administration announced plans to shift food safety inspections in hog plants to plant employees, cutting as much as 40 percent of federal inspectors on slaughter lines in some plants.

New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.

Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.

Is there a future for phages in business? The medical industry and universities seem to think so. And now the agriculture industry seems to be embracing these targeted pathogen killers, as well.

There's no denying the popularity of chicken. According to the USDA, total chicken per capita consumption should reach 94.3 pounds in 2019.

Last fall, robotic cattle drivers were born out of a partnership with Cargill and Colorado State University's Temple Grandin, professor of animal science.

The latest wastewater treatment technology doesn't always apply to smaller plants. How are poultry and beef facilities adjusting old formats to new treatment choices?