MEAT+POULTRY spoke with Bob Langert, a former McDonald’s vice president over sustainability initiatives and author of The Battle To Do Good: Inside McDonald’s Sustainability Journey.
The “Beef. It’s What’s For Dinner” slogan has been heard on the radio and television for years. Now, the National Cattlemen’s Beef Association believes it’s time to give digital and social media a try.
Angela Muir, the blogger behind handmadeintheheartland.com, discusses her work with SPAM’s Tiny House Sizzle Tour and why SPAM is a staple in her kitchen.
Chef Justin Cain of Dean & DeLuca explains the importance of showing customers — along with telling them — about the benefits of grilling healthy cuts of meat.
Abeles & Heymann, an established kosher company in the northeastern United States, continues to move forward as a small business that focuses on quality hot dogs and provisions.
After starting the online venture TheSteakSource.com in August 2016, president, and CEO Lee Seelig says the website is another piece in the larger businesses he runs which includes Main Street Wholesale Meats and its retail store, The Farmingdale Meat Market.
Leading2Lean aims to help companies eliminate production, maintenance and quality problems. Here’s how the cloud-based software helped West Liberty Foods.
