The Meat Business By
Gregory Bloom shares over two decades of industry experiences working in six USDA inspected meat plants, selling meat, developing value added items and training chefs, retail meat cutters and food service sales people about meat.
June 20, 2019 | Beyond Meat’s marketing claims are beyond belief
June 06, 2019 | Keeping track of contacts, customers and prospects with CRMs
May 23, 2019 | Bullies, tariffs and tough choices
May 09, 2019 | Food trucks 2.0
April 25, 2019 | Have you eaten Wagyu or Kobe beef?
April 11, 2019 | The fake meat fad will fade
March 28, 2019 | Selling all the parts of the beef cutout
March 14, 2019 | Life lessons from line dancing
February 28, 2019 | Accountability and veggie processors
February 14, 2019 | Valentine’s Day and the dietary guidelines
January 31, 2019 | Have you ever thought about mentoring or being mentored?
January 17, 2019 | Beef: The Movie?
January 03, 2019 | Blissful bacon New Year!
December 20, 2018 | Santa Claus and hormone use in beef
December 06, 2018 | Are cold chain violations the roller coaster you want to ride?
November 22, 2018 | Thanksgiving memories of a typical dysfunctional family
November 08, 2018 | Bison Blues
October 25, 2018 | Fake meat companies show their stuff in Paris
October 11, 2018 | Lost in translation: Is your private branded meat program adequately telling a story?
September 27, 2018 | Is it Halloween? Fake meats dress up as real meats
September 13, 2018 | Serving up outrageously delicious pork ribs with minimal effort
August 30, 2018 | Risking sickness from eating undercooked beef burgers; who’s to blame?
August 16, 2018 | Where’s Sherlock when you need him?
August 02, 2018 | The meat business isn’t the only one you are in
July 19, 2018 | Which tattoos are taboos for you?
July 05, 2018 | Meats deserve more national days of special recognition
June 21, 2018 | Want to sell more meat?
June 07, 2018 | The humbling beef brisket: getting it right
May 24, 2018 | Sous vide cooking at home: an idea that’s time has come
May 10, 2018 | The future of communication, commerce and trust in the meat industry
April 26, 2018 | The Instant Pot is hot, but do you know how to cook meat in one?
April 12, 2018 | Beef burgers: why we crave them, why restaurants love selling them
March 29, 2018 | Is beef really that bad for the planet?
March 15, 2018 | Does fake meat have science on its side?
March 01, 2018 | BEEFshi: The name is catchy, it’s easy, delicious; but will it catch on?
February 01, 2018 | How we’ve been manipulated by social media to think our ad campaigns are working
January 18, 2018 | The beef checkoff: Augmenting offense with defense
December 21, 2017 | Got Wow? The dairy checkoff may be the envy of all checkoffs
December 07, 2017 | The Lamb Checkoff: Doing a lot with a little
November 28, 2017 | Pork Checkoff: Nice job with PQA, exports. How about a grading system?
November 09, 2017 | How do we know if commodity checkoff programs work?
October 26, 2017 | Reforming the Dietary Guidelines process: Can it be done?
October 12, 2017 | Learning to live and eat; Japanese style
September 28, 2017 | On food, football, and politics
September 14, 2017 | Temple Grandin turns 70 and still going strong
August 31, 2017 | What we owe truckers and how we can thank them
August 17, 2017 | Need to cheer up? Eat your meats!
August 03, 2017 | Animal welfare vs. animal rights: What’s the difference, really?
July 20, 2017 | An open letter to animal welfare activists
July 06, 2017 | Animal welfare positions: sadists need not apply
June 22, 2017 | Planning on selling beef to China? Great, but be cautious
June 08, 2017 | Connecting to consumers through culinary creativity
May 25, 2017 | Can consumers handle the truth?
May 11, 2017 | Agriculture is a social cause millennials could get excited about
April 27, 2017 | Antibiotic resistance in humans is a real problem, but causes less clear
April 13, 2017 | The questions no one is asking about raising food animals without antibiotics
March 30, 2017 | It’s time for third-party audits of restaurant menu claims
March 16, 2017 | Lessons from Mexico
March 02, 2017 | Exports: Why they matter so much to agriculture
February 16, 2017 | Finding good employees and improving retention in the meat plant
February 02, 2017 | How do we better tell the positive story of ag production?
January 19, 2017 | Do imports hurt or help the U.S. beef industry?
January 05, 2017 | A tribute to meat industry traders, brokers and wholesalers
December 22, 2016 | Parenting: The hardest job ever
December 08, 2016 | Credit chaos can put you out of business
November 24, 2016 | Is our generation as thankful as previous generations?
November 10, 2016 | United in beef: Not grass fed vs. grain fed
October 27, 2016 | Increasing retail meat sales to the millennial generation
October 13, 2016 | Why FSIS shouldn’t continue verifying animal-raising claims
September 29, 2016 | Eating fat vs. getting fat
September 08, 2016 | Social Sustainability: the good, the bad and the ugly
August 25, 2016 | Sustainability: it’s not a bad word and it also means profit
August 11, 2016 | The ancient art of smoking meat
July 28, 2016 | Should future Safe Quality Food audits include a farm visit?
July 14, 2016 | Bring back the beef fat
June 30, 2016 | A chicken in every pot, but are we saving the broth?
June 16, 2016 | Adding value to meats by providing easy-to-fix meals
June 02, 2016 | Exporting meats isn’t just for big companies
May 19, 2016 | Educating gullible consumers about food production: An impossible task? What works?
May 05, 2016 | Looming large-animal veterinarian crisis will affect meat industry
April 21, 2016 | How Chick-fil-A’s famously cute ad campaign hurts beef sales
April 07, 2016 | How “The Big Fat Surprise” has exposed the big fat shutdown on science
March 24, 2016 | Lumping: a great service or extortion?
March 10, 2016 | I’ve got a bone to pick about bone chips
February 25, 2016 | The ongoing hypocritical cold chain violations in food service
February 11, 2016 | The retail beefsteak consumer-rip-off rolls on…
January 28, 2016 | Whose bright idea was it to give out free samples, anyway?
January 14, 2016 | A tribute to unseen, underappreciated meat industry workers
December 31, 2015 | Irrelevant marketing claims erode consumer confidence
December 17, 2015 | Food Waste and the new “Just Eat It” documentary
December 03, 2015 | It’s time to reform $200,000 diplomas
November 19, 2015 | Help wanted: Will Train. No experience necessary. $15 per hour with benefits. Start tomorrow.
October 29, 2015 | Who cares what the WHO says?
October 15, 2015 | The challenges and rewards of raising bison
October 01, 2015 | The challenges and rewards of raising pigs
September 17, 2015 | The challenges and rewards of raising beef calves: An interview with a cow-calf producer
September 03, 2015 | Back to school lessons from a cattle drive
August 20, 2015 | Adopting an “Agri-Millennial” into the meat business
August 06, 2015 | ‘Meatifying’ the Millennials
July 23, 2015 | Social Media: A complete waste of time or the new way of influencing?
July 09, 2015 | Technology advances in the meat business
June 25, 2015 | Technology advances in the meat business
June 04, 2015 | A decent work environment. What? At a meat plant?
May 14, 2015 | The case for the science of GMOs - A town hall style debate, part 2
April 30, 2015 | The case for the science of GMOs: A Town Hall style debate, part 1
April 16, 2015 | The case against GMO labeling - A town hall style debate: Part 2
April 02, 2015 | The case for GMO labeling - A town hall style debate: Part 1 of 2
March 19, 2015 | Should GMOs be disclosed on food packaging by law?
March 05, 2015 | Robots in the meat plant and the melon field?
February 12, 2015 | Why fly solo when you can glide behind a slipstream?
January 29, 2015 | Talking Heads: A good enough band, but not good enough for seminars at food shows
January 15, 2015 | Give us Cirque du Soleil instead of Barnum and Bailey
December 30, 2014 | The ultimate food show — a food tasting
December 24, 2014 | The pros and cons of large food shows
December 18, 2014 | Are you a Fred?
December 09, 2014 | Working effectively with your plant inspector (Part 2)
November 25, 2014 | Working effectively with your USDA plant inspector