Colorado Association of Meat Processors & Wyoming Meat Processors Association
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Please let us know if you want to make any changes to the directory at
[email protected]
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Association News
If any Processors or Suppliers are willing to have their highlight story featured with us,
please let us know
. We are looking for more members to highlight this fall! Additionally, we are trying to add suppliers specials to our facebook page, so let us know how we can help!
Suppliers:
If you have purchased advertising with us in the weekly updates and newsletters, your ads will now be featured on our facebook page.
We would like to feature new ads this fall. Please let us know how we can help with your advertising needs. Additionally, we would like to invite suppliers to present in upcoming webinars to showcase new products or complete demonstrations for our members.
Please let us know at
[email protected]
if you have any questions!
Processors:
We will be organizing webinar series this fall on various topics including marketing strategies, website help, cutting demonstrations, cooking, and many other topics. Watch for these webinar announcements coming soon.
Several Processors are looking for labor to fill temporary positions this fall. Let us know and we will include that information on all of our resources.
If you know other processors that we should discuss membership with us, please let us know! We are currently recruiting processors in Colorado and Wyoming to join the associations.
Please let us know at
[email protected]
if you have any questions or let us know how we can help!
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Equipment Classifieds from our Processors
Smokehouse
Model 350012
3ph/15amp/240v
500lb capacity
Contact:
Westcliffe Meats, LLC
Hank Miller
1358 County Road 140
Westcliffe, CO 81252
Phone: 719-373-0196
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Product Classifieds from our Processors
USDA Inspected Coarse Beef Fat
75# Boxes
Contact:
Brothers Custom
Processing
Dave Satterwhite
383 East 1st Street
Craig, CO 81626
Phone: 970-824-3855
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Contact these processors for more information!
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Amazon, Whole Foods reduce prices on meat items
by MEAT+POULTRY Staff SEATTLE - Amazon announced additional price reductions on groceries and holiday staples at Whole Foods Market stores. Select organic and no antibiotic turkeys will be sold at reduced prices of $3.49 per lb. and $2.49 per...
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www.meatpoultry.com
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Perdue eliminates GIPSA as standalone agency
by Erica Shaffer WASHINGTON - Agriculture Secretary Sonny Perdue has acted on a proposed reorganization of several services and agencies within the US Dept. of Agriculture, and not all the changes are welcome. In a memorandum issued Nov.
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www.meatpoultry.com
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Registration for Salumi 101 at NC State now open
by MEAT+POULTRY Staff CHAMPAIGN, Ill. - Registration for the American Meat Science Association (AMSA) sponsored Salumi 101 at North Carolina State's Univ.'s Processed Meat Laboratory in Raleigh, North Carolina, is now open. The course will be...
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www.meatpoultry.com
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Market outlook kicks off Range Beef Cow Symposium
What a ride. That's one way of describing this fall's cattle market. The strength of cattle prices, both fed cattle as well as this year's calf crop, has everyone scratching their heads in wonderment, trying to guess how long it will last....
Read more
www.beefmagazine.com
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USDA chief scientist shoots down WHO antibiotics guidelines (updated)
USDA’s chief scientist came out with a strong statement against the World Health Organization’s (WHO) recommendations issued this week critical of current uses of antibiotics in raising food animals.
“The WHO guidelines are not in alignment with U.S. policy and are not supported by sound science. The recommendations erroneously conflate disease prevention with growth promotion in animals," USDA Acting Chief Scientist Chavonda Jacobs-Young said in a statement.
On Tuesday, the
WHO recommended
that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals.
“The WHO previously requested that the standards for on-farm antibiotic use in animals be updated through a transparent, consensus, science-based process of CODEX. However, before the first meeting of the CODEX was held, the WHO released these guidelines, which according to language in the guidelines are based on ‘low-quality evidence,’ and in some cases, ‘very low-quality evidence,'" said Jacobs-Young.
“Under current Food and Drug Administration (FDA) policy, medically important antibiotics should not be used for growth promotion in animals. In the U.S., the FDA allows for the use of antimicrobial drugs in treating, controlling and preventing disease in food-producing animals under the professional oversight of licensed veterinarians. While the WHO guidelines acknowledge the role of veterinarians, they would also impose unnecessary and unrealistic constraints on their professional judgment," Jacobs-Young added.
She said USDA agrees, however, that more data is needed to assess progress on antimicrobial use and resistance, as well as continued development of alternative therapies for the treatment, control and prevention of disease in animals.
IPC responds
The International Poultry Council said it remains committed to an approach that balances the knowledge and scientific expertise of all stakeholders to ensure the responsible use of antimicrobials for human and animal needs. The IPC encouraged WHO to be more inclusive of the veterinary community in its work.
“The IPC is very concerned that the WHO guidelines inappropriately tie the hands of producers and limit their options for using antimicrobials for prevention, control and treatment of diseases based on specific need. The ability of a trained veterinarian to prescribe the correct treatment at the right time is paramount for minimizing antimicrobial use and ensuring a viable supply of healthy birds that is vital to a safe global food supply," the group said.
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Is packing capacity keeping up with full throttle...
As the nation's beef cowherd continues to expand - broader and longer than some anticipated - some producers wonder whether beef packing capacity is enough. You know the conversation: "They closed Emporia [Kan.], then Plainview [Texas] ......
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www.beefmagazine.com
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Myth: 800 Studies Found Meat Causes Cancer
The International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), reviewed 800 studies during its evaluation of red and processed meat, but it only based its findings suggesting a relationship between...
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meatmythcrushers.com
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Consumers don’t realize costs of “clean” food: study
Consumers consistently say they want foods without additives, preservatives, excessive processing or anything on the label they can’t pronounce. And meat companies are competing to provide consumers with products with the “cleanest” labels.
For example, food waste in the U.S. would be expected to get worse with the removal of additives and preservatives, said Ruth MacDonald and Ruth Litchfield, professors of food science and human nutrition at Iowa State.
In a release about their research, they said ingredients such as sodium benzoate, calcium propionate and potassium sorbate control the growth of microorganisms in foods without changing the character or taste of the food. Without these and many other additives, foods will spoil faster, increasing food safety risk and the likelihood of more food ending up in the trash.
“Many food additives make the food structure more stable, such as keeping marshmallows soft and crackers crispy. Additives reduce off-flavors, prevent separation of liquids or oils or give foods a pleasant feel in our mouths. Taking these types of ingredients out of foods will probably increase the amount of food we throw away,” Litchfield said.
Also, consumers are confused about the presence of nitrates in processed meats. They are perceived to be a cause of colon cancer, but are necessary to preventing the growth of Clostridium botulinum. Processors often get around the “scare factor” by marketing the products as “no added nitrates” or “naturally cured,” but that typically means they used celery juice, and the nitrates that occur naturally in celery juice are not chemically different from the synthetic versions, McDonald pointed out.
“People have a hard time understanding the risk-benefit ratio when it comes to foods. They see a chemical, such as nitrates, listed on the label and assume it is bad or the food contains a high amount,” MacDonald said. “The food safety risk without these preservatives is so much greater.”
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Nutritional and greenhouse gas impacts of removing animal...
As a major contributor to agricultural greenhouse gas (GHG) emissions, it has been suggested that reducing animal agriculture or consumption of animal-derived foods may reduce GHGs and enhance food security...
Read more
m.pnas.org
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For the Greatest Friendsgiving Ever, You Need These 6...
For the Greatest Friendsgiving Ever, You Need These 6 Recipes
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mailchi.mp
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WHO calls to eliminate antibiotic use; U.S. a target for ...
Last week, the World Health Organization (WHO) recommended the elimination of antibiotic use in animal agriculture; a move, WHO says, that will fight the growing problem of antibiotic-resistant bacteria. "A lack of effective antibiotics is as...
Read more
www.beefmagazine.com
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The National Provisioner November 2017 Page 32
TECH | PACKAGING Continued growth expected in fl exible BY DANI DIEHLMANN Flexible Packaging Association ■ U.S. fl exible packaging industry annual sales reach $30.2 billion for 2016. resents 19 percent of the $164 billion U.S. packaging industry...
Read more
digital.bnpmedia.com
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Advertising!
To advertise in our newsletter or weekly news updates, please contact
[email protected].
Our advertising rates are below. These are quarterly flat fee rates for ads to appear in multiple newsletters.
Our Ad Pricing Structure
$130 for a full-page ad
$75 for a half-page ad
$50 for a quarter-page ad
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U.S. Grade Standards: Pork Carcasses | Agricultural...
The U.S. Department of Agriculture's (USDA) Agricultural Marketing Service (AMS) is seeking public comment on revisions to the United States Standards for Grades of Pork Carcasses (pork standards). The last revision to the pork standards occurred ...
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www.ams.usda.gov
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Ag exports reach 3rd highest level on record
by MEAT+POULTRY Staff WASHINGTON - Due in large part to increased shipments of red meat, US agricultural exports for fiscal year 2017 finished at the third-highest level on record, Agriculture Secretary Sonny Perdue announced Nov. 16. Exports...
Read more
www.meatpoultry.com
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