Articles Tagged with ''meat''

Cargill selects site for protein headquarters

Cargill selected the building that currently houses the Wichita Eagle newspaper at 825 East Douglas Avenue.
October 6, 2016
Cargill’s Wichita, Kan.-based protein business leadership team selected what is anticipated to become its future headquarters site.
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Study shows beef, pork export volumes higher in July

July beef export volume increased 8% from a year ago to 99,341 metric tons–the second-largest monthly total this year.
September 13, 2016
U.S. red meat exports posted solid results in July, with volumes for both U.S. beef and pork trending higher than a year ago, according to statistics released by USDA and compiled by the U.S. Meat Export Federation.
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Labatt Food Service plant

Labatt Food Service opens $28M meat cooking facility

The new facility can cook up to 4 million pounds of barbacoa, 9.5 million tamales (or 792,000 dozen) and 1.7 million pounds of smoked brisket a year on just one shift.
August 17, 2016
Labatt Food Service, San Antonio, Texas, opened a new, 65,000-square-foot, $28 million meat cooking facility, producing barbacoa, brisket and tamales for fast food and restaurant customers.
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Logan’s Roadhouse files Chapter 11

The plan is designed to restructure the company’s balance sheet and provide the capital needed to turn around operations and position the company for future success.
August 9, 2016
Logan’s Roadhouse, Inc., Nashville, Tenn., and certain of its affiliates filed petitions seeking reorganization under Chapter 11 of the U.S. Bankruptcy Code.
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OSI acquires Baho Food

Baho Food operates plants in Germany and the Netherlands with its five subsidiary companies, which all market and sell a range of deli meats, convenience foods and snacks.
August 8, 2016
OSI Group, Aurora, Ill., acquired a controlling stake in Baho Food, a private Dutch company involved in the manufacture of meat products and other food items for the foodservice and retail industries.
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Millennials deem quality as biggest factor in selecting beef

Millennial consumers denote beef’s taste and experiential attributes as the highest indicators of quality.
August 2, 2016
New consumer research from The Beef Checkoff, Centennial, Colo., shows that Millennial consumers denote beef’s taste and experiential attributes as the highest indicators of quality.
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