Industry
Ham is a popular tradition for many families during the holidays. Anna Dilger, a meat scientist at the University of Illinois, digs into the science and the art of what makes a good ham.
On Thursday, Minister of Agriculture and Agri-Food Canada Marie-Claude Bibeau announced the establishment of the Canadian Pork Promotion and Research Agency.
As reports of ASF make headlines around the globe, the U.S. pork industry continues to work together to keep this deadly virus of pigs out of the country’s swine herd. But the question remains, is it enough?
National Pork Board Chef Neel Sahni shares a few of his secrets in the kitchen – for beginners and experts alike – with AgriTalk host Chip Flory in celebration of National Pork Month.
Farm Journal Field Days will be back starting at 8 a.m. CDT this morning! Here are a few highlights for another fun-filled and information-packed day.
FWS Director Aurelia Skipwith will share the agency’s perspective on the importance of close, voluntary collaboration with farmers and ranchers and the successes that have been achieved.
These eight can’t-miss speakers at Farm Journal Field days arm you to overcome the (significant) challenges of 2020.
In 2011, speaker Gian Paul Gonzalez led the New York Giants to a Super Bowl victory with his famed ‘all in’ speech.
Imagine this: A high school teacher in Union City, N.J., receives a call. He’s asked to lead a chapel service for the New York Giants the night before their 2011 Christmas Eve game against the New York Jets.
Tune into Farm Journal Field Days—Aug. 25 to Aug. 27—and enjoy all the benefits of the first virtual farm show experience.
Short videos can showcase your work environment and attract top talent when included in job postings.
When COVID-19 struck, many people took advantage of the time at home to cook more, and some purchased meat smokers. For Joe Webel, “lockdown” was a good excuse to purchase the smoker he’d been wanting for years.
Specific to COVID-19, the OSHA guidelines borrow a lot of language from the CDC guidelines, but they are specific to workplaces.
Jay Harmon takes role as associate dean for extension; Daniel Thomson was selected for chair of animal science, both positions serve in the College of Agriculture and Life Sciences.
Donations support Feeding America® during Hunger Action Month®
With so many food items now containing bacon, are too many items now “baconized”? John Phipps talks about the bacon overload in John’s World this week.
Tyson Foods confirmed that plant operations at their Longsport, Ind., facility were resumed Wednesday after a brief production issue.
USMEF promoted a U.S. beef “pound steak” and pork cheese teji karubi, a Korean-style barbecue dish in Tokyo at the Yakiniku Business Fair.
U.S. livestock and grain producers visited Japan Sept. 3-8 to meet with buyers of U.S. pork and beef and get a firsthand look at this leading international market for U.S. red meat.
No matter what state fair you go to this year, bacon is all the rage! Here are some of our favorites.
Chipotle’s new CEO plans to use social media to make the chain “more youthful and culturally relevant.”
Nearly 60% of Americans will dust off their grills for the start of summer, so it’s a good time to learn the proper methods of BBQing a safe and delicious meal.
Farmers and ranchers work to remove confusing food labels from store shelves.
53% of Americans keep bacon on hand at all times—so it’s easy to wrap up these food combos.
A new video on Funny Or Die will have you laughing about the absurd food labels that are found at the grocery store.
Great onboarding protocols can minimize employee turnover on your farm.
A cool start to grilling season gives hope that warmer temperatures will also fire up meat demand.
Chef’d, one of the first meal kit companies on the market, halted production this week, citing problems with funding. More than 350 employees were laid off Monday at distribution warehouses in New York and California.
The cost of lab-grown burgers have fallen much faster than anticipated—and it can now compete on price with beef.
If meat is grown in a lab, what should it be called? That question has yet to be decided, but for the moment it’s pitting animal rights advocates and others against livestock producers in a war of words.