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 From Pasture To Plate: Wisconsin's Beef Industry Delivers
by Staff Reporter, Dunn County News
Posted: Monday, March 8, 2010 at 4:34PM EST

During the next few months, the Wisconsin Beef Council, a producer-funded, producer-directed organization, will be profiling different beef producers across the state, in an effort to better introduce the faces behind the state’s growing beef industry. As an introduction, here are four common types of beef now produced in Wisconsin:

 There's No Beef When This Meal Graces The Party Table
by Sandy D'Amato, Journal Sentinel
Posted: Monday, March 8, 2010 at 4:34PM EST

If you ask the average person to name a premium cut of beef, you might hear strip steak, rib-eye or porterhouse. I think the most common answer would be filet or tenderloin, the one cut of beef that is as advertised - the most tender part of the loin.

 National Pork Board Names Schafer Condon Carter Consumer Branding Agency
by Schafer|Condon|Carter
Posted: Monday, March 8, 2010 at 4:34PM EST

The National Pork Board announced today that it has selected Schafer|Condon|Carter as its new agency of record. The agency will be responsible for all consumer branding and advertising efforts.

 Pork Producers Set Goal To Increase Per Capita Pork Expenditures
by Gary Truitt, Hoosier Ag Today
Posted: Friday, March 5, 2010 at 4:42PM EST

At the National Pork Industry Forum, a new strategic plan is being unveiled. National Pork Board CEO Chris Novak says this plan establishes an aggressive goal for pork consumption.

 DNV & Michigan State University Release Initial Findings Of U.S. Food Safety Survey
by DNV & Michigan State University
Posted: Friday, March 5, 2010 at 4:42PM EST

A study being conducted by Michigan State University (MSU) on behalf of DNV finds that US consumers are highly aware of food safety issues and they have high recognition of third party certification as an effective signal of food safety assurance. The consumers strongly prefer to see products labeled as safety certified.

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