Temple Grandin, Ph.D., the world’s leading authority on livestock handling and professor of animal science at Colorado State Univ., recently visited Cargill Protein’s new Headquarters in Wichita, Kansas, to commemorate the company’s progress in animal handling.

The North American Meat Institute has ambitious goals to develop a globally recognized animal welfare standard.

The professional carnivore discusses why he started his new venture to show off the world of meat.

Dakota Provisions went big after the company chose to create its first line of consumer products under the Dakota 44 brand. MEAT+POULTRY caught up with Renee Robertson, senior marketing manager of Dakota 44, to get up to speed on a brand that aims to bring more than turkey to consumers’ tables.

In this episode of the MEAT+POULTRY Podcast, Managing Editor Kimberlie Clyma details her experience at the Women in Agribusiness Summit she attended Sept. 25-27 in Minneapolis.

Randy Blach, CEO of CattleFax, was a featured speaker at the Certified Angus Beef Annual Conference held in Asheville, North Carolina, and he took a few minutes to share with MEAT+POULTRY his observations of the trends and issues affecting the meat and poultry industry.

SuKarne, a multinational processor based in Culiacán, Sinaloa, Mexico, continues to grow its business around Latin America and now is making a big push into the US market. It’s one of the reasons why the company is the subject of MEAT+POULTRY’s September cover story.

Jeff King’s jerky brand started with some curiosity about the popular meat snack. Seven years later, the professional golf caddie turned his garage-based side hustle, known as Kingmade Jerky, into a full-time endeavor.