Seriously good salami sticks

Serious Pig shows what’s possible in the craft meat snack trade, even if you have limited resources or experience. But we’ll tell you up front, if you want to replicate their...

US beef to China – don’t hold your breath

The USA’s Trump administration has announced a 10-part deal with China, where China has agreed to re-open its doors to US beef imports by mid-July. What the administration is downplaying, however,...

My affair

I love lamb. There I go, I’ve said and I’m not ashamed to admit it. Unlike 40 percent of my fellow American countrymen who have never even tasted lamb, I grew...

Making the most of Argentinian beef

As Argentina fully opened for beef exports at the end of 2015, an opportunity arose for a handful of beef processors to regain market share. The supermarket chain La Anónima has...

Breaking into the UK market

It might not seem like the best of times to think about entering the UK market, but let’s look at the basic facts that Brexit will not change. The UK has...

Labor lost

Some years back I was visiting a salmon farm in northern Norway in a village that could only be described as being in the middle of nowhere. Besides the farm, there...

Traditional pig slaughter in Serbia

Morovic is a Serbian village located about 100km west of Belgrade; almost on the Croatian border. If every visiting power which once held the region was represented on its coat of...

Joe Bove of Stellar: Preventing a Recall, how to manage 3 threats

A recall is the last thing any processor wants, which can end up costing thousands or more in both product and goodwill. However, you can minimize the top food safety risks...

Breaking into the UK market

While the pound might be slipping against the dollar and euro, there are still good opportunities to export to the UK. Editor Velo Mitrovich reports from London It might not seem like...

Billy Franks does it Yank

The standard bag of pork rinds is gathering dust in the pub; UK consumers are demanding healthier snacks. But, are they ready for American-style jerky? MPJ reports. Will Yates might be 40-years-old,...