Dry-age crust can become a controlled flavour ingredient rather than trim loss
The crust trimmed from dry-aged beef does not necessarily have to remain a processing loss. Researchers associated with the University of Arkansas report work in which crust from dry-aged beef loins was freeze-dried, milled and incorporated into ground-beef patties. The purpose was not simply to create a new recipe, but to determine whether this material retains useful technological and sensory functions.
Brazil’s beef cycle requires buyers to read slaughter, carcass weight and cow retention together
A new sector report from Banco do Nordeste describes a Brazilian beef chain with two signals that need to be read together. In the first half of 2026, slaughter rose 2.3% to 21.03 million head and carcass weights increased 4.0%. At the same time, fewer cows were marketed, which the report interprets as gradual breeding-female retention. Supply is therefore still high, but the cattle cycle may be turning toward tighter availability later on.
A pork cut becomes exportable when its culinary use is specified for the local kitchen
In Santiago, Chile, the U.S. Meat Export Federation and importer Almakila introduced U.S. pork Boston butt to 102 foodservice customers. Ambassador chefs used it in four applications: a burger, pulled pork, steak and tacos al pastor. The action combined information on the U.S. pork industry, quality and safety with applied tasting.
The meat case is moving toward smaller packs, case-ready supply and a clearer shopping decision
The presentation of findings from the 2026 National Meat Case Study again frames the chilled meat case as an assortment-design issue rather than a replenishment issue alone. The Meat Institute’s event notice highlights four themes: strong consumer engagement with meat, the dominance of case-ready supply, smaller packs and the growing importance of private label. Each affects retailers, processors and butchers selling packed product.
HACCP training is most valuable when it translates hazards into everyday production routines
Pennsylvania State University’s three-day HACCP workshop for meat and poultry processors, held from September 30 to October 2, addressed plant management, HACCP coordinators, quality assurance, sanitation, supervisors and line personnel. The course is certified by the International HACCP Alliance and, according to the university, meets USDA training requirements. Its core element is hands-on development of a HACCP plan.
