From selling commercial tires to serving up 2 lb. pork legends, Jeff Buckler shares how he sold 10,000 tenderloins in a year and put Sadorus, Ill., on the culinary map, one tin pan at a time.

Although Mexican consumers love pork in restaurants, home consumption lags behind. USMEF is deploying food trucks and air-fryer demonstrations to teach families how to conveniently prepare U.S. pork, potentially moving the needle for the industry in a “tremendous way.”

Check out the Sterling Marketing Profit Tracker for week of March 21.

Pig producers squeezed by rising costs and falling hog prices. Chinese authorities intensify efforts to stabilize the market.

You take care of your land and livestock—don’t forget to take care of yourself.

Discover the critical risk factors and proven measures that can help producers break the cycle of disease infection in grow-finish operations.