3 experts on meat and poultry’s protein-packed potential
Buoyed by wellness shifts that champion the benefits of high-protein, low-carb eating, meat and poultry are riding high in supermarkets and restaurants. Three industry professionals explain how producers can meet today’s very different consumer demands, which include not only taste, but also values and aesthetics.
7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Mighty Meat
We sat down with six meat-specialist chefs to get our teeth into the latest trends, what customers are ordering, marble scoring and the grass-fed versus grain-fed debate.
What’s new in meat?
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
More than meats the eye
Five experts get their teeth into the tasty topic of meat industry trends, sharing their thoughts on everything from getting creative with lesser-known cuts to the importance of careful sourcing and good animal welfare.