Meat & Poultry

There’s no question that Americans overwhelmingly prefer white chicken meat to dark. We eat chicken almost 10 times a month on averageaccording to data from 2007 but on less than two of those occasions do we choose chicken legs, thighs, or drumsticks. At the household level, this isn’t problematic; families can buy prepackaged white meat instead of whole birds. But magnify this preference millions of times over on a national scale, and the imbalance could, theoretically, lead to canyons of perfectly edible chicken going to waste. …

While many in the U.S. cattle industry are looking at current high beef cattle prices and wondering if and when the bubble will burst, market factors seem to indicate that a sudden and sharp fall is not likely to be forthcoming. …

Darren Laiche, center-of-the plate specialist for Sysco New Orleans, accepts the Certified Angus Beef brands New Performer of the Year award from Randy Whittemore and Mark Polzer. The award, presented in St. Augustine, Fla., at the brands annual foodservice seminar, recognized Laiches commitment to education and training, sales growth and marketing the premium brand of beef. …

Duke Dirksmeyer, center-of-the-plate specialist for Sysco Houston, accepts the Certified Angus Beef brands Specialist of the Year award from Gale Rhoads and Mark Polzer. The award,
presented in St. Augustine, Fla., at the brands annual foodservice seminar, recognized Dirksmeyers commitment to the premium Certified Angus Beef brand, educating customers and driving sales. …

Partnering with the National Salt Reduction Initiative (NSRI), Butterball LLC joins a nationwide effort to cut the salt in packaged and restaurant foods by 25 percent by 2014 an achievement that would help reduce the nations salt intake by 20 percent. …