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Chris Darling, chief commercial officer of Mama's Creation's, joins us to discuss the "Grocery Restaurant" model of supermarket-prepared meals and how it affects meat preparation.  Darling explains which meats have the highest consumer demand in a grocery store, the challenges the supermarket model presents to meat processors, and opportunities for meat that can be found in this space.

Tony Pariseau, key markets specialist for the food and beverage sector at NORD Drivesystems, discusses how meat and poultry processing applications can benefit from surface protection treatment. In this interview, he shares insights on what ROI and operational efficiency improvements incorporating surface protection treatment can provide for meat and poultry processing operations. Sponsored by

Mads Stenbye, solution director for Columbus, joins us to discuss how poultry producers are rethinking planning around biological variability rather than "average" flock assumptions. Stenbye explains how differences between flocks can have a big impact on producer's costs and profitability, how producers can spot problems before they affect the bottom line, and how AI is being used to spot changes and warning signs planners might otherwise miss.

Jesse Smith, director of land stewardship at White Buffalo Land Trust and co-founder of Figure Ate Foods, discusses what is driving demand for premium value-added proteins, how consumers define restaurant-quality products for at-home eating, and how brands can balance convenience, product quality and clean-label expectations.

Jeff Holyoak, head of commercial strategy for Aircapture, sits down to discuss how CO2 supplies are currently affecting meat and poultry operations. Holyoak explains why CO2 has become harder to rely on in recent years, how vulnerable meat processors can be if a major shortage occurs, and the benefits of on-site direct air capture.

In this interview, Jacob Maggioncalda, associate brand manager-foodservice for Smithfield Culinary, discusses Smithfield Culinary's Guest Check patron survey, which finds consumers place a big emphasis on the quantity and quality of meat when ordering a sandwich at food-away-from-home dining experiences.

Sarah Showalter and Chad Groves discuss how younger consumers, clearer fat-to-lean labeling, and expanded package formats are driving ground pork demand and creating new opportunities for processors.

Pat Maher, CEO of Atkins Ranch, discusses how Atkins Ranch has created a differentiated, yet high-quality lamb product that justifies premium shelf placement -- and is putting more money back in the pockets of the 100-plus New Zealand sheep farmers who are part of the cooperative.

Brandon Fields, global director, applied meat science, for PIC, discusses how PIC's Pork Chop Studio can help pork processors improve the quality of their product.

Corbion's Rob Ames shares insights on how shelf-life extension and sodium-reduction intersect with meat and poultry processors' food safety efforts.

Christopher Roach, CEO of Better For Butchery, discusses the company’s acquisition of a 27,000‑square‑foot USDA‑inspected processing facility in Princeton, Ky. The move transforms Better For Butchery from a DTC‑focused meat business into a platform‑scale processing, co‑packing, cold‑storage, and fulfillment hub built to support independent farmers and regional meat brands.

Don Smiley, director of food and beverage for Messer, shares insights on solutions to help meat and poultry processors and handlers reduce reliance on CO2 and improve production efficiency.

In this interview, the Country Natural Beef CEO discusses how producing RaiseWell certified beef for retailers including Whole Foods meshes with the ranching co-op's prioritizing what's best for people, animals and the environment.

Legacy Maker Farms leaders Steve Hershberger and Ian Baer discuss the company's new ownership, rebranding, and AI-driven strategy.

Mike McCarthy of Foods Connected, a cloud-based software platform with protein-specific tools, shares insights on how production management software solutions can help processors across the globe navigate the constantly evolving variables of the meat industry.