Meat + Poultry - February 2016 - (Page 98)

THE INSIDER MEAT+ POULTRY Managing Editor Kimberlie Clyma joined a group of industry professionals in January at the American Meat Science Association's Pork 101 course at the Univ. of Missouri. AMSA's workshop is a three-day, hands-on, intensive training program focused on pork production from farm to fork. Around 15 people from various areas of the meat industry joined Clyma in Columbia, Mo., to learn about grading, food safety and product processing from members of the Univ. of Missouri meat science faculty, including Dr. Bryon Wiegand and Dr. Carol Lorenzen. In addition to time spent in the meat lab fabricating hog carcasses, class participants also assisted in making sausage and bacon from the hogs and finished by sampling various pumped loins, bacon, hams and sausage. MEAT+ POULTRY was honored to be invited and thanks the staff and students for sharing their knowledge and insight into the pork production process. The next AMSA Pork 101 course will be held Oct. 24-26 at Iowa State Univ. in Ames, Iowa. MCBREAKFAST A BOON OVERherd "We plan on rebuilding and continuing our family tradition." Sam Edwards III, president of Edwards Virginia Smokehouse, in a statement after a Jan. 19 fire destroyed the company's processing plant in Surry, Va. MEAT ME...ONLINE The North American Meat Institute unveiled a tool aimed at reaching millennial consumers where they seem to spend most of their time - online. NAMI's MyMeatup.org site is a one-stop resource for information about meat and poultry cuts, cooking, nutrition, production practices and recipes. NAMI said the site will equip young adults and families with the knowledge and skills to make meat and poultry part of a healthy diet. 98 MEAT+ POULTRY | 02.16 | www.meatpoultry.com After McDonald's announced impressive fourth-quarter revenues and earnings that CEO Steve Easterbrook attributed to the company's introduction of its all-day breakfast menu in October, the media chimed in with its take on the matter. Here are some of the headlines we found: "The Egg McMuffin has officially saved McDonald's" - Quartz. "This is what happens when McDonald's listens to its customers" - Washington Post. "Behold the awesome power of McDonald's all-day breakfast" - Slate magazine. "McDonald's looking golden after latest plan" - U.S. News & World Report. "All-Day Breakfast is a pick-me-up for McDonald's" - Wall Street Journal. ANIMALS EATING LIKE KINGS The lucky lions, tigers and wolves at an animal rescue center in Mebane, NC, are being fed scraps from the Angus Barn, a steakhouse in nearby Raleigh. The leftover steaks are scraped off plates, frozen in buckets and sent to the rescue center. "We have this one 42-oz. bone-in ribeye...so they're getting those bones," Angus Barn owner Van Eure told WABC-TV in Raleigh. "They are getting filet scraps. They're getting tenderloin scraps, so they're eating very well." m e a t p o u l t r y @ s o s l a n d.c o m Cartoonresource / Adobe Stock FROM FARM TO PORK http://www.MyMeatup.org http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - February 2016

Meat + Poultry - February 2016
TABLE OF CONTENTS
COMMENTARY - Proud to be a partner
BUSINESS NOTES - TYSON LEGEND DIES
AI CONCERNS RISE IN INDIANA
CAGE-FREE EGG BANDWAGON GROWS LARGER
COBB-VANTRESS TO INVEST $22M IN FEED MILL
NAFTA PARTNERS SIGN AI AGREEMENT
WALMART TO CLOSE 269 STORES
SIMMONS ANNOUNCES EXPANSION
WASHINGTON - An unanswerable question, naturally
COVER STORY - CULTIVATING PARTNERSHIPS
THE SAUSAGE REPORT - Sausage du jour
Transcending tradition
The numbers
Banking on hot dogs
FOOD SAFETY - A dangerous directive
CDC: SALMONELLA A GROWING THREAT IN GROUND BEEF
PACKAGING SOLUTIONS - In pursuit of packaging
AT HOME, A HIGH DEMAND FOR CASE-READY
INGREDIENT ISSUES - All over the map
SMALL BUSINESS MATTERS - Sizeable obstacles
MEAT-MINDED - TAKIN' BACON TO NEW PLACES
INNOVATION INSIGHT - EPIC future
LABOR - Reducing workplace violence
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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