Its own meat inspectors-and their Washington allies at the Government Accountability Project-may be USDA's biggest roadblock to reform by Dan Murphy, contributing editor

Growing Pains by Larry Aylward, managing editor Fear engulfed George Fullard when bills amassed and debts began to accumulate."I was into debt up to my ey

Born Free by Ken Krizner, senior editor Meat processors will likely remember 1995 as the year they rediscovered the word "free"-as in "fat free."

Smart Thinking Companies find that workplace literacy is key element of worker safety and employee morale by Larry Aylward, managing editor

Monfort's 'Secret' Dehairing Process Could Assist in Pathogen Reduction by Larry Aylward, managing editor Monfort Inc. has a secret. But the con

A typical cooking schedule for smoked meat products cooked in meat processing ovens will include most or all of the following steps: conditioning, drying, smoking, color set, cook and finish.

Show highlights new equipment, systems and services for the international meat industry Industry executives who traveled to historic Frankfurt, Germany, in May t

What's New in Review New meat products have made their way onto store shelves and restaurant menus in recent months. Meat Marketing & Technology, with the aid of

by Bryan Salvage, editor Twenty-five years ago, red meat (beef, in particular) was America's protein of choice. Today, it continues to lose ground to a swelling s

Monfort makes Swift change A company name with a long and storied history in the meat industry is making a comeback. Monfort Pork Co. changed its name to Swift & C