Meat + Poultry - February 2016 - 98

THE INSIDER

MEAT+ POULTRY Managing Editor Kimberlie Clyma joined a group
of industry professionals in January at the American Meat Science
Association's Pork 101 course at the Univ. of Missouri. AMSA's workshop is a
three-day, hands-on, intensive training program focused on pork production
from farm to fork. Around 15 people from various areas of the meat industry
joined Clyma in Columbia, Mo., to learn about grading, food safety and
product processing from members of the Univ. of Missouri meat science
faculty, including Dr. Bryon Wiegand and Dr. Carol Lorenzen.
In addition to time spent in the meat lab fabricating hog carcasses, class
participants also assisted in making sausage and bacon from the hogs and
finished by sampling various pumped loins, bacon, hams and sausage.
MEAT+ POULTRY was honored to be invited and thanks the staff and
students for sharing their knowledge and insight into the pork production
process. The next AMSA Pork 101 course will be held Oct. 24-26 at Iowa
State Univ. in Ames, Iowa.

MCBREAKFAST A BOON

OVERherd
"We plan on
rebuilding and
continuing our
family tradition."
Sam Edwards III, president of Edwards
Virginia Smokehouse, in a statement after
a Jan. 19 fire destroyed the company's
processing plant in Surry, Va.

MEAT ME...ONLINE
The North American Meat Institute
unveiled a tool aimed at reaching
millennial consumers where they seem
to spend most of their time - online.
NAMI's MyMeatup.org site is a one-stop
resource for information about meat
and poultry cuts, cooking, nutrition,
production practices and recipes.
NAMI said the site will equip
young adults and families with the
knowledge and skills to make meat
and poultry part of a healthy diet.

98

MEAT+ POULTRY | 02.16 | www.meatpoultry.com

After McDonald's announced
impressive fourth-quarter revenues
and earnings that CEO Steve
Easterbrook attributed to the
company's introduction of its all-day
breakfast menu in October, the media
chimed in with its take on the matter.
Here are some of the headlines we
found:
"The Egg McMuffin has officially
saved McDonald's" - Quartz.
"This is what happens when
McDonald's listens to its customers"
- Washington Post.
"Behold the awesome power of
McDonald's all-day breakfast"
- Slate magazine.
"McDonald's looking golden after
latest plan" - U.S. News & World
Report.
"All-Day Breakfast is a pick-me-up
for McDonald's" - Wall Street Journal.

ANIMALS EATING LIKE KINGS
The lucky lions, tigers and wolves at
an animal rescue center in Mebane,
NC, are being fed scraps from the
Angus Barn, a steakhouse in nearby
Raleigh. The leftover steaks are
scraped off plates, frozen in buckets
and sent to the rescue center.
"We have this one 42-oz. bone-in
ribeye...so they're getting those bones,"
Angus Barn owner Van Eure told
WABC-TV in Raleigh. "They are getting
filet scraps. They're getting tenderloin
scraps, so they're eating very well."
m e a t p o u l t r y @ s o s l a n d.c o m

Cartoonresource / Adobe Stock

FROM FARM TO PORK
http://www.MyMeatup.org http://www.meatpoultry.com
Meat + Poultry - February 2016

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