Stories

Asian food markets value the whole animal, creating strong demand for cuts that may have limited retail appeal elsewhere. Chicken feet, wing tips, necks,…

A Certificate of Analysis (COA) is a laboratory document that records the quality and safety results for a specific meat lot. For international buyers, it…

Managing Currency Fluctuations in International Meat Trade is essential for wholesalers, retailers, restaurant groups, and food-service operators buying frozen…

Holiday menus place unusual pressure on food-service purchasing teams. Turkey roasts must arrive in dependable condition, meet religious and regulatory…

Frozen lamb chops give chefs a dependable way to serve a premium protein with consistent availability, predictable food cost, and strong menu appeal. When the…

Brazil’s meat industry depends on an integrated logistics network that moves frozen and chilled products from processing plants to buyers across the world.…

Beef offal is moving beyond its traditional role as a low-cost by-product. Heart, liver, and tongue support distinctive cuisines, processed food lines, pet…

Pork trimmings are a practical raw material for producing sausages at commercial scale. They can deliver the fat-to-lean balance needed for fresh, cooked,…

Brazil is a major source of frozen protein for international wholesale markets, but access to the United States depends on more than product availability. Meat…

Curry dishes reward meat with character, connective tissue, and enough fat to remain succulent through long simmering. Brazilian mutton and New Zealand sheep…