Pork
Mexico has launched two aggressive investigations into imports of U.S. hams and shoulders. NPPC’s Maria Zieba breaks down the evidence, the potential for summer tariffs, and why the U.S. industry is preparing for a long fight to protect its most vital export market.
After a federal appeals court ruling, Florida’s ban on cultivated meat remains in place, dealing a blow to the industry and reinforcing protections for livestock producers.
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.”
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.
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.
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.
As the high-stakes July review approaches, agriculture and business groups call for a long-term renewal of the USMCA to ensure market predictability and protect billions in U.S. exports.
U.S. pork exports began the year with strong momentum in January, achieving a 3% increase in volume and a 4% rise in value to $692.1 million.
National Pork Board President Gordon Spronk is calling for a radical shift in the industry’s mindset, urging producers to prioritize consumer desires over traditional production goals.
Ambassador Julie Callahan outlines a transactional approach to global trade, targeting market access and regulatory reform
Sales at a record high, Americans view meat as part of a healthy, balanced lifestyle.
The pork industry is securing its future by turning passionate graduates into high-impact leaders through an innovative, three-part rotational immersion program. Read the full story to see how these rising stars are building the “village” of support needed to tackle agriculture’s biggest challenges.
Although U.S. pork exports land just short of 2024 record, here’s a look at why the USMEF’s Dan Halstrom says pork is well positioned for success heading into 2026.
From real-time barn monitoring to solar-powered pickups, Dale Stevermer is proving that what’s good for the planet is also good for the bottom line.
The facility will be located on the northwest edge of Sioux Falls in Foundation park and will replace their 115 year old downtown plant, which had become outdated.
Rising incomes, population growth and a protein craze are reshaping demand for meat and dairy worldwide.
A quiet COVID-era policy removed pork from the schools’ menus. Now, the Illinois Pork Producers Association is fighting to restore this culturally relevant, nutrient-dense protein for 325,000 students.
USDA takes action to lower food costs on consumers and strengthen the supply chain through proposed changes to line speed rules.
Minnesota Pork Board recognizes the Terry and Sylvia Wolters Family as this year’s Family of the Year award recipient.
The House Agriculture Committee’s new farm bill includes a federal fix for the regulatory patchwork created by California’s Proposition 12. U.S. pork industry thanks Chairman Thompson for “standing up for pork producers.”
Putting off letting go of the wrong employee often makes problems harder to fix later.
New trade agreement with Taiwan eliminates barriers and expands market access for U.S. beef and pork exports.
More than 400 pig farmers, lawmakers, ag industry leaders and dignitaries gathered in downtown Indianapolis for an evening of elegance and celebration.
The data suggests a more favorable financial environment for producers in 2025 compared with the prior year. Here’s why disciplined risk management remains critical moving forward.
The closure of the Springfield, Mass., pork plant will affect approximately 190 employees as production shifts to other facilities.
From the store to your grill, meat scientist Chad Carr shares the science and art behind grilling the perfect pork chop.
While rising costs are turning beef into a “fine wine” luxury, pork remains the reliable “beer” of the meat aisle for consumers searching for meat bargains. By tapping into multicultural shifts and the protein-first needs of GLP-1 users, pork has a unique opportunity to win over new households.
From beginning to end, attendees walked away inspired and challenged. Here are a few reasons why this year’s event was one people are talking about.