From cutting and sausage production to training and automation: craft methods, business processes and the transfer of professional knowledge.
The UK Food Standards Agency is proposing a redesign of discounts on meat official-control charges in England, Wales and Northern Ireland. The paper, published on 3 September for an FSA Board meeting, follows a public consultation …
The debate over how to strengthen regional meat processing in the United States has reached a fundamental point: added capacity and easier access for smaller operators can be expanded, but meat placed on the commercial market must …
On 27 August, Perrys Field to Fork in Staffordshire held a children’s sausage- and pork-pie-making course. It may appear minor in industry news, but the format addresses a strategic question for artisan butchery: how to build …
The opening of the new Mizzou Meat Market, integrated into the University of Missouri’s Michael L. Parson Meat Science Education and Training Lab, illustrates a model with clear relevance for meat craft and education: combining …