Pork Summit 2015

The 5th annual Pork Summit, Dim Sum and Then Some, was held at the Culinary Institute of America’s Greystone campus in St. Helena, CA.

March 2015 Hogs and Pigs Report

Following the release of the USDA quarterly Hogs and Pigs Report, the Pork Checkoff hosted a roundtable discussion with market analysts

Volume 41: Now on Menus

Pork dishes are popping up on menus across the country. From pork belly bánh mì sandwiches to woodfire-grilled porterhouse chops to ham, bacon and sausage, chefs and patrons love pork’s versatility and incredible flavor. Read our menuing report to discover who’s heating up the menu with pork. Outback Steakhouse is featuring a Wood-Fire Grilled Pork […]

New Pork Chop Names are Official!

The North American Meat Institute (NAMI), formally the North American Meat Association (NAMA), has released their eighth edition of The Meat Buyer’s Guide. Within the twenty-seven pages of foodservice primals, subprimals and portion cuts of pork, NAMI’s new guide also features revised names for all bone-in and boneless pork chops cut from the shoulder and […]

A Conversation with Jim Compart

Jim Compart understands pork from farm to table. He’s president and CEO of Minnesota’s Compart Family Farms, a third generation operation that specializes in breeding hogs to produce top quality pork, including their unique dry-aged Duroc porterhouse and ribeye chops. What began as a 4-H project has grown into one of the largest family-run hog […]

What’s in a Name? For Pork it’s Profit

It’s official – as of January 2015, “a chop is not a chop is not a chop!” The 8th edition of The Meat Buyer’s Guide represents the new, USDA-approved names for chops cut from the pork loin and shoulder. In 2013, we began changing these names in grocery stores. Now those same names are available […]

5-Year Goal… Met and Surpassed

The pork industry chalked up some pretty impressive achievements last year. Some of these successes included the launch of the Common Swine Industry Audit, exports that again topped $6 billion, key research findings to help fight PEDV and creative new ways to share today’s pork production methods with consumers.