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The Meat Business By Gregory Bloom
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