Dagan Xavier, co-founder of Label Insight, explains his company’s role in the supply and packaging side of meat production and how the SmartLabel technology facilitates transparency between companies and their customers.

To celebrate International Bacon Day on Sept. 3, MEAT+POULTRY editors headed to Kauffman Stadium in Kansas City, Missouri, home of the Kansas City Royals, for “Bacon Day at the K,” sponsored by Farmland Foods Inc.

Zach Thomas discusses the R+D that gave birth to the spray bottle technology that delivers Zach’s Wing Sauce.

Eric Mittenthal, vice president of public affairs for the North American Meat Institute, discusses the history and future one of the few events that has bipartisan participation in the nation’s capital.

Rick Reams, owner of RJ’s Meats and Groceries, doesn’t rush to produce his premium smoked and cured meats. That’s why Meat+Poultry wanted to understand his process. Here is an excerpt of an interview with Reams discussing his deliberate approach to his craft.

Navy reserve officer Johnny Fugitt hit the road to find the best barbecue in the United States. His journey took him to 365 barbecue restaurants in a year.

Greenridge Farms, a producer of artisanal deli meats and sausages, is growing its business beyond Chicago and into the rest of the Midwest.

Brothers Doug and Jeff Hankes continue to innovate in the meat snack category at Thrushwood Farms Quality Meats in Galesburg, Illinois. Doug spoke with MEAT+POULTRY about the family business.