Chef Erik Niel, foodservice industry stalwart, combined classic techniques and outside-the-box thinking to build a successful retail butcher and restaurant concept.

The new products appeal to the growing demand for charcuterie among consumers.

The meat alternative company uses mycelium to mimic whole-cut meats.

The small-batch, artisanal processor expands its reach to California.

Canada’s Drake Meats looks to the future.

The company’s expert delves into the news behind the trends.

Retailers have turned to case-ready to supply a portion of their meat case and to subsidize what they can produce in the back room.

Twelve people have been promoted at the company to c-suite and executive vice president roles.