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Chinese pig slaughterhouses are required to conduct self-checks monitored by veterinarians to slow the spread of African swine fever.

New research from University of Illinois meat scientists proves cooking pork to the new USDA standard of 145 degrees Fahrenheit can improve taste, juiciness and tenderness.

To prevent the spread of African swine fever, the U.S. Grains Council have updated their biosecurity protocols to ensure a safe pork supply.

The lawsuit claimed the Humane Society of the United States was harmed from misappropriation of funds from the National Pork Board.

Tyson Foods and the state of Utah have announced plans for the meat packer to bring a new $300 million further processing plant for beef and pork to the Salt Lake City-area.

As domestic meat prices climb and the U.S. exports more pork to protein-hungry countries, could the alternative protein industry gain ground in a world with a growing appetite for all things protein?

Pork Perspectives provides business and leadership strategy tips from some of the pork industry’s finest. Meet John Eggert, chief development officer for Topigs Norsvin.

New technology not only protects against airborne disease transmission, but could lower operations and maintenance costs on pig farms.

Some Canadian pork shipments to China have been delayed by exporters using outdated forms to certify that the cargo meets Chinese requirements.

African swine fever has now spread to all parts of China.