125 episodes

From the editors of MEAT+POULTRY, this weekly Podcast is your online portal to hear from experts in the industry about the latest news, trends, technologies and people in the world of meat and poultry processing.

MEAT+POULTRY Podcast Ryan McCarthy

    • Arts
    • 4.5 • 10 Ratings

From the editors of MEAT+POULTRY, this weekly Podcast is your online portal to hear from experts in the industry about the latest news, trends, technologies and people in the world of meat and poultry processing.

    Supply chain challenges continue

    Supply chain challenges continue

    Supply chain troubles are going to continue throughout the meat industry and the world heading into 2022. This reality has stakeholders throughout the agriculture supply chain grappling with contingency plans.

    So how will processors and producers deal with this?

    On this week’s episode of the MEAT+POULTRYpodcast, Cortney Cowley, senior economist at the Federal Reserve Bank of Kansas City, explains why the shortages and chokepoints are happening in not only the meat industry but across the economy.

    Cowley discusses existing challenges for agriculture industry import and export markets. She also shares stories from her career at the Federal Reserve Bank of Kansas City and what she’s heard from bankers that could impact the meat industry.


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    • 33 min
    Best Of: Putting together Costco’s personal supply

    Best Of: Putting together Costco’s personal supply

    *This podcast was originally published on July 30

    On this week’s MEAT+POULTRY Podcast, our Operations Executive of the Year, Walt Shafer, discusses some of the details of his latest success as chief operations officer at Costco owned Lincoln Premium Poultry in Fremont, Neb., Costco’s exclusive and fully integrated chicken supplier.

    Shafer begins with his preference to be on the floor of the facility as a plant manager and moves through his ownership of a chicken farm in Virginia and how that experience helped him impart confidence to Nebraska farmers who had never grown chickens.

    Shafer also talks about the first employee he hired, Jessica Kolterman, and the ways her expertise played a crucial role in navigating the politics necessary for the needed approvals on the Lincoln Premium project.

    Finally, we get a glimpse of the early vision of Lincoln Premium Poultry and how a partnership with Marel allowed that vision to come to fruition.


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    • 17 min
    Prepping for Thanksgiving 2021

    Prepping for Thanksgiving 2021

    The price tag of Thanksgiving will be up in 2021.

    Recent US Bureau of Labor Statistics said that food prices at home are up 5.4% over the past 12 months.

    With inflation still a concern for Americans, putting that turkey on the table next week will not look the same as it has in recent years.

    Producers and processors were already dealing with the COVID-19 pandemic throughout the year, but fighting through this inflation is another challenge around the November holiday.

    On this week’s MEAT+POULTRY podcast, Beth Breeding, vice president of communications and marketing for the National Turkey Federation, discusses turkey production trends.

    Breeding describes how turkey farmers and producers tried to navigate the amount of turkey consumers were consuming during this COVID year and whether this is just a blip or the new normal.

    She also explains what the turkey industry faced during COVID-19 and how it’s adapted over 2020 and 2021.


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    • 13 min
    Main Street Meats — Chattanooga’s neighborhood butcher shop

    Main Street Meats — Chattanooga’s neighborhood butcher shop

    Chef Erik Niel says Main Street Meats began as a kernel of an idea that already existed. He and his wife Amanda Niel own and operate the butcher shop in addition to Easy Bistro & Bar, both in Chattanooga, Tenn.

    The award-winning chef’s culinary career spans 25 years. Although he attended the University of Texas at Austin to study psychology with a minor in business, food has always been his passion. He attended Johnson & Wales Culinary School in Vail, Colo. In 2005, after working in professional kitchens he and Amanda – both in their 20s – opened Easy Bistro & Bar in downtown Chattanooga.

    In 2014, the Niels took over Main Street Meats. Erik says, tongue firmly in cheek, that at age 35 he needed a new challenge that would push him out of his comfort zone. But he also believed in the business.

    “This was the one great chance for Chattanooga to have a local butcher,” he said. But how could he and his team of artisan butchers use old-school techniques to successfully run a combination contemporary butcher shop and restaurant to become Chattanooga’s neighborhood butcher shop?

    In this episode of the MEAT+POULTRY Podcast, Chef Erik Niel explains how he and the Main Street Meats team did just that, and why whole-animal butchery is key to the shop’s current success and its future as a fixture in more neighborhoods across the southeast.


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    • 36 min
    Miso Robotics automates the foodservice fry station

    Miso Robotics automates the foodservice fry station

    Flippy, the burger-turning robotic arm developed by Miso Robotics, now has the capability to conquer the fry station and the flat-top grill. The Pasadena, Calif.-based startup that designs and builds automated solutions for the foodservice industry announced upgrades to its flagship product, Flippy, and the launch of a new product line called Flippy Wings.

    Flippy 2 is the company’s next-generation product that is faster and more customizable than the original Flippy robotic arm. Among other enhancements, Flippy 2 features the AutoBin system for foods like onion rings or chicken tenders. Using artificial intelligence, the system identifies the food, picks it up, cooks it in the correct fry basket and places the food in the correct holding area.

    Flippy Wings includes the AutoBin system and is currently installed at the Inspire Brands Innovation Center in Atlanta, Ga. Inspire Brands is the parent company of Buffalo Wild Wings. Miso says Flippy Wings eventually will be installed at a standalone Buffalo Wild Wings location in 2022.

    In May, we spoke with Buck Jordan, co-founder, president and chairman of Miso Robotics about the potential for robotics to improve operating and working conditions in commercial kitchens. In this episode of the MEAT+POULTRY Podcast, Mike Bell, chief executive officer of Miso Robotics, gives more details about Flippy 2, Flippy wings, the company’s pilot projects with Inspire Brands and the financial support that allows the company to keep the innovations coming.


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    • 20 min
    Duroc pig push from National Swine Registry

    Duroc pig push from National Swine Registry

    The duroc pigs are a key part of pork history in America. Looking around the industry now, many people might think of just white or pink pigs on farms but the red duroc is still holding strong in the US.

    That’s why Clay Zwilling, CEO of the National Swine Registry (NSR), is working to put more duroc on the map again with the launch of a certified pork-branded program.

    In this episode of the MEAT+POULTRY podcast, Zwilling describes the start of this certification program. Plus, why the NSR will be making a push with this product soon.

    He then explains a little background of the duroc pigs and some of the best qualities farmers and producers looks for in this breed.

    After that, Zwilling jumps into how the NSR will help educate consumers on the duroc pigs and how accessible the products is for people.

    To finish up the podcast, Zwilling describes his role at the National Swine Registry and how it shaped his agricultural career.



    This podcast is sponsored by Anritsu.

    Anritsu offers leading-edge technology that’s trusted worldwide for superior product inspection and contaminant detection.

    Anritsu x-ray, checkweigher, metal detection, and combination systems deliver performance, reliability, and low total cost of ownership. Simply, Anritsu provides a level of precision, dependability and support that truly advances the quality of your products and efficiency of your operation

    You can learn more at anritsu.com/infivis


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    • 24 min

Customer Reviews

4.5 out of 5
10 Ratings

10 Ratings

BBQChamp ,

Great podcast

Very informative and easy to listen to.

Wyoming Jo ,

Prop 12 episode

This podcast is ridiculous. The host seems to have zero empathy for animals and thinks we should feel sorry for Perdue and not the animals in tiny cages. For YEARS these companies had time to do better and chose not to. This story is all about these farmers who will be harmed when the big players (Perdue) could have cut their profits a tiny amount and fixed this long before now.

TGTrapper ,

Content is great but.....

I often can’t clearly hear your guests. Chicken part 2 was especially difficult. Please fix it so I can better enjoy your content.

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