From cutting and sausage production to training and automation: craft methods, business processes and the transfer of professional knowledge.
Superheated steam may be a technically relevant alternative to conventional blanching in braised meat products, but it should not be mistaken for a universal solution. A study published in the Journal of Food Science compared both …
The expansion of the Arkansas State University meat lab shows how processing infrastructure can simultaneously serve training, product development and social food provision. On November 3, the university reported completion of a …
Süffa in Stuttgart, running from November 7 to 9, 2026, frames rationalisation as a business-design task rather than a simple cost-cutting programme. In an afz interview, Messe Stuttgart managing director Stefan Lohnert describes …
New USDA funding for ten independent processors in Kansas shows that capacity expansion does not merely mean installing more slaughter capacity. The November 2 announcement bundles investment in cutting, grinding, smoking, vacuum …
On 30 October, USDA highlighted Value-Added Producer Grant support for Iowa producers, including businesses handling grass-fed beef, pasture-raised pork and poultry. The funding can cover labour, marketing, processing, supplies …
Red Tractor has introduced four options intended to reduce duplicated assurance activity for meat and poultry processors. The move does not remove assurance requirements and is not mandatory. Its significance is that existing …
SPAR Vorarlberg has expanded its TANN site in Dornbirn, linking the investment to additional capacity for cutting, sausage production, cold storage and cooking. According to the company, around €12 million was invested; production …
The quarterly survey by the Deutscher Fleischer-Verband among 92 member businesses paints a difficult picture for Germany’s butcher trade. Almost 40% of businesses reported lower sales in the first half of 2026, while around 29% …
The next funding round of Australia’s Feedlot Research for Accelerated Adoption (RAAD) programme will focus on animal productivity. The five-year, A$45 million Meat & Livestock Australia (MLA) initiative does not simply fund …
The discussion following the Rassegna Bovina in Alba shows how a livestock event can become relevant to the meat chain beyond the presentation of animals. According to the local report, representatives of the Piemontese breed …
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 …
A recent American Meat Science Association session brought together specialists in materials, machinery and automation to address meat packaging. Its core subject was the permanent tension among three goals: protecting product …
Where does meat come from, what does a butcher do, and why do different cuts look different? Vienna-based M.E.A.T. GmbH has introduced “Cuts & Colours – Ein Fleisch-Malbuch”, a colouring book that explores these questions. Written …
iMEAT is being held from 11 to 13 October at BolognaFiere. The Italian trade fair offers three days focused on technologies, products and trends for the meat sector. Admission is reserved for registered trade visitors, and the …
Food safety, cutting quality and plant performance do not depend on written procedures or equipment alone. They also depend on who leads shifts, responds to deviations and passes routines on along the line. The US Meat Institute …