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Finding the right format to hold virtual conferences has been a trial-and-error process for the meat and poultry industry during the coronavirus (COVID-19) pandemic. Nath Morris, executive vice president of IPPE, felt its new marketplace would be the most effective way for processors and customers to learn more about their products during the 2021 …
 
As part of his job working as a corporate chef for Oak Creek, Wis.-based Asenzya, Chef Dax Schaefer spends much of his time in the field, tasting his way through today’s popular foods and identifying what are likely to be the food trends of tomorrow. In the second part of the interview with Schaefer for the MEAT+POULTRYPodcast, he talks about his p…
 
As director of International Affairs for the Dutch Meat Industry Association, Frans van Dongen spent much of his time traveling and advocating on behalf of meat producers in the Netherlands. But the pandemic threw a big wrench in all of his flight plans. If asked, he will say that all of the hours he spent in planes are now free, and all the hours …
 
Finding distinct data points is always valuable information for members of the meat and poultry industry. Every two years, the US Poultry & Egg Association conducts its Poultry and Egg Economic Impact Study to take a closer look at the economics of the industry. The report, sponsored by USPOULTRY, National Chicken Council, National Turkey Federatio…
 
Compassion fatigue often is associated with the health care profession, but people who make their living in agriculture can be affected too. At the NAMI 2020 Animal Welfare and Handling Conference, Monica Kramer McConkey, a rural mental health specialist in Minnesota, shared her insights into compassion fatigue and – if you’re experiencing it – cop…
 
After describing Baldor Specialty Foods’ Thanksgiving decision making process in Part 1, Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist, lays out what went into home delivery and the company’s outlook on distribution during Thanksgiving and pandemic. Mellett-Grinnell also addressed whether customers …
 
In 2020, Thanksgiving will look different from the traditional feasts and large in-home gatherings many Americans are used to. Yes, there will be turkey, sides and football with smaller groups of people, but how much turkey will people need compared to previous years? With smaller family gatherings expected to be prevalent this year due to concerns…
 
Pitmaster Melissa Cookston loves playing with fire; she cooks barbecue every day for a living. In this episode of the MEAT+POULTRY podcast, the seven-time world barbecue champion, restaurateur and most recently, judge on the Netflix series The American Barbecue Showdown, shares more behind-the-scenes insights from the show, including the fact that …
 
The government ads have been impossible to miss on TV. “If you have a business and you haven’t taken the steps to prepare for Brexit, time is running out!” Nick Allen, chief executive officer of the British Meat Processors Association Unfortunately, the government has not taken its own advice, in particular when it comes to our meat industry. As it…
 
Pitmaster and restaurateur Melissa Cookston is no stranger to the heat of competition barbecue. She is a seven-time world barbecue champion having won two Grand Champion and five World Whole Hog Champion titles at the Memphis in May World Championship Barbecue Cooking Contest. And in 2017 she became the first woman to be inducted into the Barbecue …
 
It is well known throughout the meat and poultry processing industry that today’s consumers place a high level of importance on animal welfare. They want assurance that companies allow animals raised for food to live the best life possible while under the care of producers. The newly constructed Tyson Foods Broiler Welfare Research Farm provides da…
 
Meat Talk discussions as of late have been focusing on craft butchers and the high quality meat that they source. In this episode we are literally bringing the podcast to Worstead Estate farm in the north-east corner of East Anglia where we’ll be talking about wagyu beef. We have all heard about wagyu and for those who have tasted it, they will nev…
 
In this episode of the podcast, MEAT+POULTRY talks to Jim Murray, the national channel marketing and innovation manager for the National Pork Board. In his role, Murray works with retailers, foodservice chains, distribution and packer/value added processors. Murray discusses the trends he has seen with pork throughout 2020 and how people are starti…
 
In this episode of the MEAT+POULTRY Podcast, Ambassador Gregg Doud, Chief Ag Trade Negotiator, Office of the US Trade Representative, and former US Agriculture Secretary Tom Vilsack, explain their reservations about the EU’s Farm to Fork strategy during the Ag Outlook Forum presented by the Kansas City Agricultural Business Council and AgriPulse on…
 
As we head into October, Meat+Poultry wanted to reflect on a story we wrote for our Family Business Focus issue in September. In this podcast, Ryan McCarthy will be reading one report from our Family Business Focus series which MEAT+POULTRY is partnering with the North American Meat Institute (NAMI) to share resources and success stories of how fam…
 
Recently, the MEAT+POULTRY Podcast featured Jeff Savell, a Texas A&M meat professor, as he shared stories of what it’s like having meat education in person during the pandemic. In this week’s podcast, Lynn Knipe, extension processed meats specialist at The Ohio State University, continues that discussion. Knipe shares the processes and procedures t…
 
It would be really easy to focus in on the negative right now, on the worse of times, but that is not why you listen to Meat Talk. For this latest series of podcasts, we will be focusing on the positives, on companies that are not only surviving, but are also succeeding. On ones that you can be inspired from – and learn from. Those who are experien…
 
In this episode of the podcast, MEAT+POULTRY talked with Ryann Glenn and Michael Annis, partners in the Food & Agribusiness practice group of law firm Husch Blackwell. The conversation covers a variety of ongoing legal topics in the meat and poultry industry, including how COVID-19 compares to other periods of agribusiness law. Glenn and Annis also…
 
After closing campuses in a frenzy during the spring due to the coronavirus pandemic, college and universities around the United States are bringing students back on campus while also staying socially distanced in the classroom. Although some programs can be done remotely, meat science departments have a difficult time completing its necessary clas…
 
If meat and poultry processing plants weren’t already hazardous places to work in, COVID-19 has brought the danger level to a new high. As of June, 30,000 meat processing plant workers have been stricken with the virus and over 100 have died, with the majority of these cases in the USA, UK and the rest of Europe. The scary thing is, for the most pa…
 
Crowd Cow, an online purveyor of meat and poultry, started with two long-time friends offering their customers sustainability, transparency and origin stories combined with the convenience of the internet. In this episode of the MEAT+POULTRY podcast, co-founder Joe Heitzeberg explains why he believes online sales of fresh meat, poultry and other fo…
 
The coronavirus (COVID-19) pandemic has turned the meat and poultry industry on its ear, forcing companies to experiment with various strategies and new ideas to survive the crisis while planning for the new normal whenever the dust finally settles. The daily challenges created by the virus have forced everyone to adopt new mindsets and adapt new w…
 
Four years ago the world-wide meat snack industry was booming – be it described it in dollars, pounds or Korean won. Small craft jerky companies – specialising in imagination, quality and flavour – were spearheading this movement. But a lot can happen in four-years. In the States, big snack companies have bought out the small and for most part, ima…
 
This week MEAT+POULTRY recorded one of the stories from the August edition of the magazine. Listen to the Small Business Matters feature. For most small meat processors who have ventured into off-premises catering, the COVID-19 pandemic hit like a ton of bricks. Cancellations were massive and unceasing across the industry. For Hess Meats Inc., a 10…
 
The World Series of Barbecue run by the Kansas City, Mo.-based American Royal remains one of the country’s biggest barbecue competition events every year. Teams from across the United States descend on the Kansas Speedway for top prizes in barbecue cooking. But like many other major meat events, the Royal could not risk the safety of the competitor…
 
A fewyears ago everyone was singing the praises the blockchain, how the secureelectronic ledger was going to change forever food safety. Withthe ability to track a single chicken from farm to supermarket shelf, massivefood recalls – costing millions and millions of dollars – would become a thingof the past. Forgetabout flying to Mars, blockchain wa…
 
There’s a whole lot of pivoting going on in the food industry these days as retail operators tackle supply chain challenges and foodservice operators try to stay afloat. We’ve all heard that the global pandemic is driving radical shifts in consumer shopping behavior. Euromonitor International, a leading provider of global strategic marketing intell…
 
Like many other events this year, the Southwest Meat Association convention did not look the same in 2020, thanks to the coronavirus pandemic. Instead, a team led by Joe Harris, president and chief executive officer of the Southwest Meat Association (SMA), set up a command center at ABF Packing in Texas to run its virtual convention. During this we…
 
Inlivestock production from pigs to chickens to salmon, consistency drives themarket. If Ralph’s Supermarket wants chicken thighs at a specific weight,that’s what farmers produce for Ralph’s. In almost all the world’sleading proteins – chicken, pork, and salmon – there has been major breeding programsover the last 50 years for consistency in produc…
 
Usually, National Hot Dog Day for the North American Meat Institute is one of the bigger events in Washington during the summer. Franks hit the grill as politicians and industry leaders enjoy a few hot dogs together. However, with COVID-19 still a major issue across the country, NAMI decided to turn this annual celebration into a chance to give bac…
 
The coronavirus (COVID-19) pandemic has left no corner of the US food industry untouched – meat processors especially. Stories of COVID-19 outbreaks among workers and the measures processors are taking to keep plants running and protect workers from infection have been prevalent since the pandemic began. Specialty producers also have faced challeng…
 
Besides the usual things one can count on in life – taxes and death – wemight add a third one, more food recalls due to plastic and rubbercontamination in North America, Europe, Asia, and Australia/New Zealand. Thisis costing the industry millions upon millions. In the last four years, plastic and rubber recalls have grown by atleast 1.5 times and …
 
Paul Shapiro, CEO of Better Meat Co., is trying to expand blended meat products into the protein market. In this week’s MEAT+POULTRY Podcast, Shapiro discusses what went into starting Better Meat, its business strategy and how the products are made and shipped to other meat processors. --- Send in a voice message: https://anchor.fm/meatpoultry-podc…
 
Throughout the western worldone thing you can bank on is that there will be fewer butchers and shops thanthe year before. But now, a new generation of butchers from Brooklyn to Londonto Belgium are fighting back against domineering supermarket chains and challengingthis trend. What this means is giving people something big chains can’t – a true sto…
 
In this podcast, Bob Sims, features editor of MEAT+POULTRY, shares stories about the recipient of this year’s Operations Executive of the Year award. Gary Malenke is senior vice president of pork operations for Perdue Premium Meat Co., formerly known as Sioux Preme Packing Co. He has worked with hogs in one form or another for the majority of his c…
 
The mettle of business owners and operators of all types and sizes has perhaps never been tested more than during the coronavirus (COVID-19) pandemic. While many companies may have previously had some semblance of a crisis plan in place for unlikely circumstances that could affect their business operations, almost nobody could have predicted the de…
 
What will beef processing plants look like in the future? It’s a question many industry leaders think about, but one startup already has a different vision. Officials with Israel-based Future Meat Technologies still see cattle there. But next to that there’s also a station where people are building cultured meat in a cell-based meat lab operating a…
 
In this episode of the podcast, MEAT+POULTRY speaks with Sam Edwards III, 3rd generation cure-master and chief executive officer of Surry, Va.-based, Edwards Virginia Smokehouse. Edwards discusses the steps his family business has taken to keep its crafted ham products relevant through the difficulties of the pandemic and another incident a few yea…
 
As companies began to reopen processing facilities during April and May, many questions remain about how worker safety and the food supply security will continue when capacity increases during the summer. MEAT+POULTRY turned to Dr. Bob Norton, chair of Auburn University Food System Institute's Food and Water Defense Working Group, for a discussion …
 
MEAT+POULTRY spoke with Danny O’Malley, founder and president of Before the Butcher, a maker of plant-based proteins. He talked about the company and its Uncut line of plant-based products. He also discussed the rapid rise of plant-based meat alternatives, the impact of the current pandemic on growth and the way forward for the category in the age …
 
Looking back at her education and the formative years she spent working at Smithfield Foods, Emily Detwiler was ready for her most recent career change when opportunity knocked. Initially she stepped away from her role as the director of fresh pork marketing for Smithfield Foods to avoid uprooting her family from Kansas City and relocating to Virgi…
 
After Whittingham Meats of Allsip, Ill., relied on foodservice meat sales as its bread and butter for decades, the meat processor was forced to change its focus almost exclusively to retail sales during the first two months of the coronavirus (COVID-19) pandemic. In this episode of the MEAT+POULTRY podcast, Bobby Whittingham, vice president for Whi…
 
In this episode of the MEAT+POULTRY Podcast, Michael Uetz, principal at Midan Marketing, a full-service marketing firm serving the meat industry, shares insights from a recent survey investigating consumer concerns during the coronavirus pandemic. The research sheds light on how consumer meat and poultry shopping habits have changed during the cris…
 
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