New meat products have made their way onto store shelves and restaurant menus in recent months. Meat Marketing & Technology, with the aid of Marketing Intelligence Service of Naples, N.Y., reviews
By Bryan Slvage, Editor
World Wide Web, Internet, web sites, web browser, server, hypertext, links, home page, e-mail, URL. Huh?
If you're stumped by the meaning of these
Ground beef sampling program to continue
Random testing of ground beef at supermarkets for E. coli 0157:H7 will remain a part of FSIS' food-safety agenda.
In a news conference, US
Disharmony in the Organization
By Ken Krizner, Senior Editor
When outgoing National Cattlemen's Association President Bob Drake announced that the vote to merge NC
'Mad Cow Disease' scare leaves British beef sales depressed
By Ken Krizner, Senior Editor
British meat supplier Sims Food Group of London is getting out of the fre
By Gary Jay Kushner
In Economics 101, we were taught that excess supplies of a product cause prices to fall, which generates increased interest in, and demand for, product on the
The Crusade Continues
By Dan Murphy, Contributing Editor
USDA's "new" Dietary Guidelines for Americans were recently released, and most Americans greeted the news
The Industry has learned about HACCP in anticipation of USDA's upcoming regulation. Whether is knows what HACCP is remains to be seen
By Ken Krizner, Senior Editor
Can producers help corral pathogens before livestock reach the plant? A growing number in government and industry are hoping the answer is yes.
By Dan Murphy, Contributing Editor
Most Americans warm up to a zesty crock of 'red' made with a similar ingredient-meat.
By Larry Aylward, Managing Editor
Personal preferences abound when it comes t