Dog House At ballparks and other summer hot spots, wieners are the big winners. by James E. Guyette As warm weather arrives and

Restaurant chains are looking for new ways to satisfy hungry consumers who are on the fly by Tammy E. Lash The whole idea behind fast food may be to give folks on

Meat ranks high in both consumer demand and health concerns Parade Magazine recently released the results of its fourth biennial survey measuring American attitudes and habits tow

Ergonomics, hazard communication and control of hazardous energy top the priority list by Thomas E. Crowley Running "lean and mean" has become a way of life in tod

Advancing technology helps processors to form an even better opinion of forming About 40 years ago, forming was pretty much a brute force segment of the industry, laments one insid

As meat processors scramble to meet the July 6 deadline for mandatory nutrition labeling, they are frantically searching for the quickest, most efficient, most affordable and least stressful way to

Hand-held knives play a critical role in each kill and cut operation. Although automated knives are beneficial throughout a packing operation, knife and knife-sharpening experts agree that hand-hel

by Larry Hand The beef snack market is a growing $152 million business. They are one of the few snacks from beef products that are shelf stable.

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 th

by Bryan Salvage, editor Overall, this month's cover story on meat safety is a positive one. After conducting numerous interviews with industry leaders throughout the meat chain, i