Meatingplace

Meatingplace is the information source for the red meat and poultry processing industry. Focused on the U.S. & Canadian markets, but read worldwide, Meatingplace delivers news, technical information and strategic insights.
01Apr

Rao’s Brick Oven Meat Trio Pizza

Since Rao’s started selling its homemade Italian sauce served in its legendary East Harlem restaurant in the early 1990s, the brand has continuously expanded the breadth of its retail line, from sauces to dry pasta, soups, ketchup and frozen entrées — including frozen brick oven pizzas. We spotted Rao’s brick...

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01Mar

Ayo Jollof Rice with Chicken

As people seek new culinary experiences, some have started to familiarize themselves with the tapestry of flavors and textures in authentic and heritage-rooted African cuisine. Available in the supermarket freezer aisle is the Ayo brand from West African Foods, a business started by a husband-and-wife team... Read the entire article as...

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01Sep

Wendy’s Chili with Beans

How many of us admit to going through Wendy’s drive-thru to succumb to their craveable meals of chili, chili and a Frosty, chili cheese fries, or even the chili and cheese baked potato? That’s probably why we were excited when we first spotted Wendy’s canned “Chili with Beans” on our...

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01Aug

Country Archer Smoked Sausages Zero Sugar

Our most recent Taste Test item features Country Archer Provisions Zero Sugar Original Smoked Sausages. These snack sausages are made from grassfed beef and 100% natural pork, feature 9 grams of protein per serving, and have zero sugar. Because the trend toward “zero sugar” (more…)

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01Jun

Perdue Flavor- Infused Greek-Inspired Diced Chicken

For many consumers, cooking today involves lower degrees of hands-on involvement and preparation. Yet, simultaneously, there is often an aspirational desire to explore global culinary experiences and flavors, which often requires a bit of expertise. That’s where new, refrigerated Perdue “Flavor-Infused Greek-Inspired Diced Chicken” comes in. (more…)

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