Who we are
Meat Industry (meatindustry.online) is an English-language news and insights site for the meat processing industry. We report what happens inside meat and poultry plants, from raw-material intake to packed product.
We write for meat and poultry plant managers, process technologists, engineers, quality assurance and food safety staff, purchasing teams, and equipment and ingredient suppliers.
What we cover
Every article is filed under one or two of our nine topics:
- Slaughter & Primary Processing: Stunning, slaughter lines, cutting, deboning, robotic primary processing (red meat).
- Further Processing: Grinding, curing, injecting, forming, filling, cooking, smoking and slicing.
- Poultry Processing: Poultry lines from live bird handling to deboning and portioning.
- Ingredients & Casings: Spices, functional blends, cultures, preservation, natural and artificial casings.
- Packaging: Thermoforming, tray sealing, films, labelling, weighing at pack, end of line.
- Food Safety & Inspection: X-ray, metal detection, vision, sorting, hygiene, recalls, regulation.
- Chilling & Freezing: Carcass chilling, IQF and spiral freezing, cryogenics, cold storage.
- Automation & Software: Robotics, AI, MES/ERP, traceability, data.
- Raw Materials & Markets: Raw-material prices and supply, trade, animal disease impact, processor M&A and new plants.
We cover alternative protein only as processing technology. Farming, feed, retail, consumer trends and recipes are outside our scope.
Editorial independence
Our editors decide what we publish, on news value alone. Companies cannot pay for news coverage, and we do not publish press releases as advertising. Content paid for by a third party, if we publish any, is always labelled as sponsored and kept apart from our news.
Read how we choose, write and correct stories in our editorial policy. To send news or report an error, see Contact.