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The FAO Meat Price Index averaged 127.9 points in September 2026. That was 1.5 points, or 1.1%, below the revised August reading and in line with September 2025. It is not a purchasing quotation for a particular species, cut or …
The European Commission has urgently amended the lists of zones authorised or suspended for entry into the Union of fresh poultry meat, game-bird meat and poultry germinal products from Canada and the United States. Implementing …
USDA Rural Development has awarded Farm Creek Meats in Duchesne, Utah, a USD 200,000 Value-Added Producer Grant. The family-owned company processes meat and is vertically integrated as a producer. According to the agency, the …
AHDB’s new explanation of the European Union livestock strategy and protein plan shifts attention from isolated targets to a production system. For the meat sector, the issue is not merely which welfare or environmental …
A new systematic review and meta-analysis brings together 828 studies on the factors determining pork quality. Its central message challenges overly simple quality communication: breed matters greatly, but it cannot by itself …
A newly published study on post-rigor chilled pork examines short gaseous nitric-oxide treatment before seven days of vacuum storage. Under the tested conditions, the treatment improved meat redness without increasing residual …
Colour stability in chicken breast cannot be explained by pH, pigments and oxygen alone. A new paper identifies evidence of ferroptosis in the Pectoralis major muscle of yellow-feathered broilers during the post-mortem period. …
The inclusion of beef and pork in a list of goods qualifying for better trade treatment in negotiations between the United States and China is, for now, a signal of opening rather than fully resolved market access. The US Meat …
The UK’s AHDB is launching a new October phase of its British-pork campaign. Its focus is pork mince and the promise of affordable, quick and versatile family meals. The campaign combines television, social media, supermarket …
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 …
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%. …
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 …
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 …
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 …
A new study from Henan Agricultural University puts the ration at the centre of beef-quality specification. The team compared three alfalfa-hay proportions—11.57%, 20.83% and 30.09%—in 60 Simmental-cross cattle. It assessed …