Articles by Sammy Bredar

When handling their livestock, operators must ensure the welfare of their animals. Dr. Kurt D. Vogel, director of the Humane Handling Institute and associate professor–animal welfare and behavior in the Department of Animal and Food Science at the University of Wisconsin-River Falls, discusses best practices and current issues related to humane handling.

Anne-Marie Roerink shares her industry insights following this year’s Annual Meat Conference.

The AAMP Youth Ambassador Program is designed for the next generation in the meat and poultry industry.

Stacey Couch, Jamie Dik and Catie Cantrell explore the status of case-ready meat in retail.

Consumers are changing the way they shop, and they want the most out of their dollars.

The Norwegian Seafood Council discusses the state of Norwegian aquaculture.

Chef Taichi Kitamura and representatives from The Norwegian Seafood Council discuss the state of the sushi industry.

Joe Jurgielewicz & Son Ltd. is a Pennsylvania-based Pekin duck supplier.

Rick Stein, vice president, Fresh Foods, FMI – The Food Industry Association, and Julia Ann Potts, president and CEO of the North American Meat Institute (NAMI), share background and current insights for the Annual Meat Conference.

KC Cattle Co, a Kansas City-based, veteran-owned Wagyu beef company, is catering to consumer preferences with its transparent business model.