Pork
Instead of envying the success of beef and chicken in the U.S., agricultural economist Glynn Tonsor challenges pork producers to stop fighting over a shrinking slice of the protein market and start building a high-quality product that grows the entire pie.
While resilient global demand drove a 6% increase in July beef export value, temporary pseudorabies restrictions dragged monthly pork exports lower despite strong year-to-date gains.
Corn’s rallying at its fastest August pace since 2010. For feed buyers, the question isn’t just how high prices go, but whether their coverage is in place before they get there.
Penn State experts are putting lean pork on the menu to fuel elite student-athletes and busting dietary myths about sports nutrition.
The veteran linebacker has taken his viral pork-promoting talents to the East Coast, teaming up with Pennsylvania Pork to highlight the nutritional benefits of his namesake food.
The USDA’s planned $156 million commodity purchase will redirect $27 million to domestic pork products, providing high-quality protein to federal nutrition assistance programs.
While certain exclusions apply, this historic decision unlocks access to Africa’s third-largest economy, where high-end foodservice operators are already eager to secure premium U.S. cuts.
The sausage-packed pasta dish dominated the 2026 Best New Food Contest, keeping pork at the very top of fairgoers’ favorite foods list.
The farmer-owned cooperative says its One Health Studio partnership gives farmers and ag retail a voice as startups build new links among crops, livestock and human health.
A new study reveals that people who habitually ate pork while on a structured weight-loss program successfully shed pounds and even improved their overall diet quality.
The Pork Quality Assurance program has enabled producers to deliver a consistently safe and high-quality product that consumers can enjoy with confidence.
Normal trade has fully resumed following the lifting of pseudorabies-related restrictions in Mexico, keeping U.S. pork exports on a strong, near-record trajectory for the first half of the year.
To celebrate America’s 250th anniversary, the Iowa Pork Producers Association is giving away 1,776 free applewood-smoked pork chops on Aug. 16.
While the bill aims to curb childhood obesity, pork producers argue its definition of “ultra-processed” foods lacks scientific consensus and could mislead consumers.
Despite a historically weak yen, U.S. pork exports to Japan surged nearly 20% through May 2026, driven by rising convenience food demand and restricted competitor supply.
Is science-backed advocacy enough to protect farmers’ freedom to operate and ease generational transitions?
According to a new study, compliance costs from mandatory country-of-origin labeling would largely be passed to consumers, raising annual beef and pork prices by more than $1.1 billion.
Higher beef prices and grocery inflation are pushing the cost of a backyard barbecue higher in 2026.
As federal agencies weigh new guidelines, a joint study from Purdue and the University of Illinois reveals strong public support for ultra-processed food labeling and school-based restrictions, while taxing these products remains unpopular.
Although some offal shipments to Mexico have resumed, restrictions on product from Iowa and Texas remain in place and source verification requirements create obstacles for shipments from other states.
Pork industry leaders say demand remains strong heading into grilling season, driven by growing global protein consumption and resilient export markets, even as consumers face rising financial pressure and tighter household budgets.
The quarterly count shows inventories continue to rise as producers eke out profits at mid-year.
Yield loss in meat processing quietly drains margins. Learn where trim, deboning, and shift variance cost you most, and what to do about it.
New data from Kansas State University shows Americans still want more protein, but record financial pessimism is pushing consumers to seek value and rethink how they buy meat.
David Newman and Glynn Tonsor explain why the industry’s next great frontier isn’t better production — it’s building a consumer who values pork more.
Disease remains a major threat to pork production, and industry leaders warn the U.S. risks losing ground to global competitors without stronger controls. That’s where the new National Swine Health Strategy comes in.
PIC’s imaging technology is eliminating human variability to ensure the next generation of pigs meets the highest standards of taste and marbling.