All National Provisioner Podcasts

With San Diego recently following the lead of San Francisco and some other municipalities in banning foam meat and poultry trays (as part of a ban on products using polystyrene foam), eco-friendly recyclable meat packaging options still remain a small fraction of the market. Meat companies may not know what recyclable meat packaging options are available. Jeff Maguire of Clearly Clean discusses his company’s recyclable trays for meat products and what advantages recyclable packs can offer.

The National Provisioner speaks with Seattle Fish Co. CEO Derek Figueroa about the company’s recent acquisition of Lombardi Bros. Meats and how that will affect operations across the Colorado region.  

Jasmine Sutherland Lewis is president of Texas Food Solutions, a high-pressure processing tolling and product innovation facility based in Houston. She previously held the position of vice president of manufacturing for Perfect Fit Meals, a start-up venture that was first to market with extended shelf life ready-to-eat meals. With a background in product commercialization and operations management, she shares some insights on how using HPP can lengthen a product’s shelf life while improving quality and safety. 

Luke Thevenet of Neogen Food Safety shares his insights on the issues and trends shaping food safety practices and technology.

Mike Wagner, senior mechanical design engineer for Rockwell Automation, says incorporating augmented reality technology into production processes can improve efficiency and reduce the need for training.

The newly opened Sheep Discovery Center in Utah aims to identify best practices for lamb producers to create one of the U.S.'s most sustainable agriculture centers. Rick Stott of Superior Farms discusses the center’s mission and what it means for sustainability, animal welfare, and more.

Israel-based cultured poultry producer SuperMeat plans to go live with a plant in the United States in mid-2023, looking to target food service first and then move into retail, CEO Ido Savir says.

210 Analytics’ Anne-Marie Roerink explains how a rebounding foodservice sector is affecting existing supply chain shortages.  

210 Analytics’ Anne-Marie Roerink details how pricing, packaging, portioning and more are influencing shoppers’ choices in the meat case.  

The National Provisioner's Andy Hanacek speaks with Certified Angus Beef’s Brett Erickson about the company's embrace of efficiency through automation and more.

The National Provisioner's Brett Parker speaks with Verde Farms CEO Dana Ehrlich about the company's responsibly raised organic beef and more.

Bob Mariano, Director of Marketing for Superior Farms, on sustainability, promotions, and the demographics of new lamb purchasers.

While retailers make the most of its dramatic look in the meat case, lamb also is benefiting from rebounding demand at food service.

Burnt ends, birria, and Nashville Hot are influencing consumer choices and product development.

MeatsPad hosts Drs. Francisco Najar and Phil Bass talk with Dr. Elisabeth Huff Lonergan from Iowa State University about efforts to improve muscle growth in livestock without increasing the use of feed and other resources. Can the use of minerals like zinc in the feed improve the quality of the meat?

Market Wagon is a service that helps local farmers and small businesses distribute their products to consumers.  

This long-time Minnesota meat company grows its visibility at the Pond Hockey Championships.

In this episode, recorded at the 2021 Reciprocal Meat Conference, Drs. Francisco Najar and Phil Bass talk with Dr. Michael Colle. Dr. Colle is an Assistant Professor, Meat Science at the University of Idaho’s College of Agricultural and Life Sciences. He discusses some of his research into aging meat and strategies on how to deliver the best eating experience.

MeatsPad hosts, Drs. Francisco Najar and Phil Bass, talk with Dr. Terry O’Quinn and Sam Davis about beef palatability. Tenderness, juiciness, and flavor are the three legs of a stool that makes for a good eating experience, but making a great steak is a more complicated process then you’d think.

Today’s discussion focuses on the retail side of the industry. Meatspad hosts Drs. Francisco Najar and Phil Bass talk with Jesús “Chuy” Velazco of H-E-B Mexico. They discuss the ins and outs of running a successful retail operation and Dr. Velazco’s experience in the meat industry in the United States and in Mexico.