blogger

The Meat Business By Gregory Bloom
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.

 

October 07, 2021 | Wagyu beef, Duroc pork and bison — the triply tasty trio

September 23, 2021 | When is ‘frozen’ meat really frozen?

September 09, 2021 | Selling alt-meats, a six-month progress report

August 12, 2021 | Denver Burger Battle 2021— and the winner is…

July 29, 2021 | What produce has over meat: Limited protections from the Packers and Stockyards Act

July 15, 2021 | Cutout challenges at small processing plants

July 01, 2021 | Packaging challenges at small processing plants

June 17, 2021 | Let the beef burger battle begin!

June 03, 2021 | Help! DOJ, we need you to fix cattle prices!

May 20, 2021 | Higher meat prices in 2021: Mitigating complications arising from food cost inflation

May 06, 2021 | Sheltered income programs and slotting fees

April 22, 2021 | If you can’t beat ‘em join ‘em. Is it time to join, or beat, the plant-based party?

April 08, 2021 | Twenty-seven years of frustration selling grass-finished beef

March 25, 2021 | Our culture’s changing attitudes about animal slaughter

February 25, 2021 | Giving up meat for Lent: Why meat?

February 11, 2021 | Coppa

January 28, 2021 | Yummy salami

January 14, 2021 | Salumi vs. charcuterie

December 31, 2020 | Liverwurst! Or, end-of-the-year reflections on comfort foods

December 17, 2020 | The delights of charcuterie and cheese

December 03, 2020 | The COVID credit crunch: Is the worst yet to come?

November 19, 2020 | It’s Turkey Time! Do you know your turkey trivia?

November 05, 2020 | Cutting business down to 25% — worse than COVID

October 22, 2020 | Keto diets, Nina Teicholz and forthcoming 2020 Dietary Guidelines

October 08, 2020 | Why doesn't the meat industry use more celebs for marketing?

September 24, 2020 | Industry duplicity: Will we voluntarily take the high road now or be force-regulated later?

September 10, 2020 | Creating the ultimate space for a thriving sales culture

August 27, 2020 | It’s time to ‘beef up’ your plant security

August 13, 2020 | Local ‘gone loco’ marketing claims

July 30, 2020 | Virtual meetings, classes and food shows: some work, some fail

July 16, 2020 | My Keto diet journey: one month’s progress

July 02, 2020 | Are you ‘in the know?’

June 18, 2020 | Ketogenic eating plans: Are they really worth trying?

June 04, 2020 | The cattle-producer’s COVID-19 conundrum

May 21, 2020 | Singing the ‘Allocation Blues’

May 07, 2020 | Discovering silver linings during COVID-19

April 23, 2020 | Is it time to sell online?

April 09, 2020 | Rework: The practice of transformation and adaptation

March 26, 2020 | Dealing with the sudden shift of sales from restaurant to retail

March 12, 2020 | Big beef packing plants: Not always popular, but necessary

February 27, 2020 | Grain fed vs grass fed beef: The tale of two cows

February 13, 2020 | The challenging beef industry: Backgrounders/Stockers

January 30, 2020 | The challenging beef industry: Cow-calf operators

January 16, 2020 | The changing beef industry: Embracing tech-driven data measurements

January 02, 2020 | The humble Holstein: a great milk and beef breed

December 19, 2019 | Vanishing Veal: First in a blog series about U.S. beef production

December 05, 2019 | Faith and Food: What is the moral basis for eating meat?

November 21, 2019 | Faith and Food: a review of the new book “What Would Jesus Really Eat?,” Part 2

November 07, 2019 | Faith and food: A review of the new book “What Would Jesus Really Eat?”

October 24, 2019 | Faith and food: How beliefs shape food choices, part 3: kosher programs

October 10, 2019 | Faith and Food: How beliefs shape food choices, part 2: Halal programs

September 26, 2019 | Faith and food: How beliefs shape food choices

September 12, 2019 | Great quality food at convenience stores? Overseas, yes; in the U.S., not so much.

August 29, 2019 | In-N-Out, Whataburger, Shake Shack; what makes a burger chain your favorite?

August 15, 2019 | Sell the sizzle, not the steak

August 01, 2019 | Chipotle says no to meat substitutes; what should the meat industry say no to?

July 18, 2019 | Product of USA?

July 04, 2019 | The beef carcass: are there any new cuts left?

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