Research, craft and meat expertise from every edition. Browse topics, search articles and rediscover connections.
USDA is proposing to lower the required minimum maturation temperature from 4°C to 2°C for fresh—chilled or frozen—boneless beef and ovine meat from certain regions or countries affected by foot-and-mouth disease. The proposal was …
On October 17, Kayem Foods recalled about 1,584,361 pounds of ready-to-eat meat and poultry products because of possible temperature abuse during storage. According to the US Food Safety and Inspection Service, the products were …
The US ground-beef market illustrates why one price quotation is not enough to interpret beef availability. An October 20 analysis from Texas A&M AgriLife Extension reports that the price of 50% lean boneless beef fell sharply …
On October 21, Quality Meat Scotland recognised four European businesses for their continued work with Scotch Beef and Scotch Lamb at SIAL Paris 2026. Ipekci Slachterij BV, Eurodis Viandes, Metzger Frères and MAG Restauration …
In a contribution published on October 20, meat sommelier and trainer Ronny Paulusch makes an uncomfortable but useful point for specialist meat retail: good quality, family tradition or a professional qualification do not oblige …
Australia’s new Meat Logic platform combines production planning, profitability analysis, carcass-performance data and traceability tools. Developed with support from Adelaide University, it builds on the ALMTech projects, which …
A study published in Food Chemistry examined beef-loin cooking in a radio-frequency-assisted oven. The method was compared with conventional oven cooking, microwave-assisted oven cooking and sous-vide. Radio frequency should not …
Meat & Livestock Australia has published a national survey of sustainability practices on beef farms. Kynetec Australia surveyed more than 800 producers through online questionnaires and computer-assisted telephone interviews. The …
Bidfood Australia’s MarketPULSE update describes an uneven starting point for the final quarter across the four major proteins: record beef production, tighter lamb supply, modestly expanding pork availability and chicken with …
Vietstock opens on 21 October 2026 in Ho Chi Minh City and runs until 23 October. The exhibition spans animal feed, livestock production, animal health and meat processing. According to the organiser, it is expected to bring …
Differentiating pork cuts should not rely solely on size, visible fat or price. A study published on 12 October compares five cuts through odour-active compounds and fatty-acid profiles, positioning aroma as a technically usable …
The establishment of a primary control zone in Alberta shows that, in an avian-influenza event, logistics immediately becomes a question of animal-health status. Canada’s CFIA declared PCZ-342 on 13 October and specified on 14 …
Australian beef trade in China shows that quotas and tariffs do not affect every product and sales channel equally. On 15 October, Meat & Livestock Australia reported that exports to China were running 70–80% below the same period …
Knowledge about meat gains credibility when it makes the full chain visible rather than merely repeating promotional messages. Spain’s “Detectives de la Carne” programme takes pupils in the third to fifth years of primary school …
Technical training in meat becomes especially useful when it connects stages that are often taught separately within businesses. Iowa State University’s Fresh Pork Processing Short Course begins on 20 October and brings together …