November/December 2016 Pork Checkoff

Study Name: Understanding the Biology of Seasonal Infertility to Develop Mitigation Strategies Summary: Seasonal infertility accounts for an estimated $1 billion in annual revenue losses to the swine industry. Heat stress is a predicable event (particularly seasonal infertility) for which mitigation strategies are dramatically lacking. Key Points: Seasonal infertility in commercial pork production systems was […]

Volume 53: Now on Menus

When savvy chefs want to push the boundaries of creativity and flavor, they choose pork. From huevos rancheros breakfast burritos to thick-cut wood-fired porterhouse chops, take a look at our menu innovation report to see who’s doing more with their menu. Outback Steakhouse is bringing the Pork Porterhouse back to the menu – it’s grilled over […]

Volumetric Assessment of Pork in Foodservice

Did you know that over the past six years, pork has been the fastest-growing protein in foodservice? It’s up over 1.14 billion pounds since 2011, according to Technomic, Inc.’s 2017 Volumetric Assessment of Pork in Foodservice, more than double the next fastest growing protein (chicken added 515 million pounds). This biannual study found on a […]

Boneless Loin is the Next Big Thing

Now’s the time to explore what the boneless loin can do across the menu. This quick-cooking, versatile cut is perfect for everything from savory Japanese curry and herb-crusted roasts to tender, juicy chops. And new chop names align with well-known steakhouse cuts, so chefs can menu boneless loin chops as a premium, center-of-plate protein for […]

March/April 2017 Pork Checkoff Research Review

Evaluating Strength, Sharpness and Detection of Swine-use Hypodermic Needles The study aimed to provide the U.S. swine industry complete documents outlining all veterinary-used hypodermic needles of 16, 18, 20 and 22 gauge and ranging from half-inch to two inches in length. Key points: Needle detection differences between all X-Ray (62.5 percent) and all magnetic-based (21.4 […]