Search - Pork Business

Here’s a look at the winners of the Lois Britt Memorial Pork Industry Scholarship, the Neil Dierks Scholarship, and the U.S. Pork Center of Excellence Swine Legacy Scholarship.

Brian Bledsoe of Brian Bledsoe Weather explains what’s driving the record heat, how long it may last and why it’s not a repeat of 2012.

What do an air fryer, a gas station snack stick and a carnitas taco truck have in common? They are the front lines of modern pork demand. Here’s why the pork industry is leaning into the trends that matter most to the next generation of consumers.

While the fear of PRRS rebreaks remains a major hurdle for producers, veterinarian Reid Philips says a systematic, coordinated approach can turn the “impossible” goal of elimination into reality.

Lindsey Loken doesn’t just sell pork; she builds trust. By turning her butcher shop into a “no-judgment zone” for curious consumers, the owner of Blondies Butcher Shop has become a vital link between the farm and the urban kitchen.

David Newman is challenging producers to stop thinking “one pig at a time” and start thinking “one pound at a time.” By shifting every American’s diet by just a single pound of pork per year, the industry could see a massive surge in retail sales.

New insights into digestible mineral requirements suggest that a “one-size-fits-all” approach to calcium and phosphorus may be limiting sow longevity and performance.

Most people go to school board meetings to plead for more funding. Illinois pig farmer Josh Maschhoff went to show them how they’re losing it. Here’s why one farmer drove 300 miles to try to put a nutrient-dense protein back on the menu in Chicago Public Schools.

Check out the Sterling Marketing Profit Tracker for week of March 14.