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REPORTER: Beef Demand Remains Strong in the Face of Growing Supplies
REPORTER: Pork: Turbulence Driven by African Swine Fever
REPORTER: Sheepish Sales, Even In The Veal Market
This article was originally featured in the Summer 2019 Edition of Urner Barry's Reporter magazine.
Monthly lamb boxed cut prices in the first quarter of 2019 were mixed compared to the prior year. As of the second week in April, year-to-date lamb and mutton production numbers are roughly 4.8% lower. So far this year, USDA lamb imports have outpaced the equivalent month for last year. Demand for lamb is expected to be steady to slightly stronger as we progress through 2019.
Reporter: How the U.S. Hog Industry has Changed
REPORTER: Internal Growth and Export Opportunities in the Mexican Beef Market
REPORTER: Planting Season Gets Off to a Slow Start
REPORTER: Big Cattle Numbers Seen in 2019
An Appreciation of the Arby’s Tagline
Leroy and Forrest Raffel opened their first sandwich shop, R-B, in Boardman, Ohio, on July 23, 1964. The Raffel brothers were determined to break into the fast food industry with a fresh take in the wake of burger joint comeuppances. Armed with the knowledge that they could fade away if they opened “just another burger joint,” the Raffels instead built their dream on heaping stacks of fresh sliced hot roast beef atop fluffy, delicious bread. These sandwiches, along with chips, extra-large iced teas, and soft drinks, comprised...
Spring Into 2019 Food Trends
What’s hot in 2019? When it comes to food, consumer cravings tend to vary by season and continue to evolve year to-year. In order to keep up with an ever-changing consumer palette, it’s important to always be forward-thinking in foodservice. Enter the National Restaurant Association.
The National Restaurant Association conducts an annual survey to determine trends in foodservice. The organization turns to chefs to rank 140 items—from global flavors to zero-waste cooking—as “hot, yesterday’s news, or perennial favorite.” The results provide an insight into the types of...
Hooked on Sustainability
I sat in a minimally furnished room in an office-cum-apartment across from Ben Turley, butcher and businessman. It was Thursday. Brooklyn was bustling and shrouded in grey. Horns and sirens outside cut through the din and the damp and down Graham Ave, wafting through the mist and the walls as muffled echoes. Cool light was leaking in from the windows. Ben brought a thermos of coffee, and had a tattoo on his arm, “Let’s party. Together.” I sat down with him to talk about The Meat Hook.
The Meat Hook is a sustainable, nose-to-tail butcher shop founded in early 2010 by Turley and Brent Young. What makes The Meat Hook special is a deep commitment to healthy farms, happy farmers, and healthy, happy, tasty animals. Not to mention their...
Proposition 12 Establishes New Standards for the CA Egg Market
In November 2018, California voters passed a ballot initiative that will once again change the landscape of egg production in the state and for those around the country looking to send eggs and egg products into the area. It will establish new space requirements for egg laying hens, in addition to setting new minimum requirements for calves raised for veal and breeding pigs.
The initiative will be phased in over the next two years. It will require producers to keep egg-laying hens in cages with...
Target Introduces Food and Beverage Brand
This Week in Retail: Prepare for Pre-Season Protein Demand
Walmart Releases Q2 FY20 Earnings
Oregon Passes Cage-Free Egg Law
Smithfield Foods Launches Plant-Based Protein Portfolio Under Pure Farmland Brand
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