TOC

CONTENTS

october 2025  /  VOLUME 236  /  ISSUE 12


zefart / iStock / Creatas Video+ / Getty Images Plus / via Getty Images

STATE OF THE INDUSTRY 2025 – Meat and poultry industry navigates uncertainty.

COVER STORY

Departments

Steven Brake (left), S&N Enterprises, LLC, and Mike Levengood, Perdue Farms

FEATURED CONTENT

PROCESSOR PROFILE: MEATS BY LINZ
Chicago-area meat business expands from butcher shop to steakhouse standard.

State of the Industry Topics

Font, Text

STATE OF THE INDUSTRY: ANIMAL WELFARE

Animal welfare vs. animal rights: deciphering real issues from agendas.

STATE OF THE INDUSTRY: LAMB

The growing appetite for lamb in the North American market.

STATE OF THE INDUSTRY: SUSTAINABILITY  

Responsibly farmed seafood is the future of sustainable protein.

COMMENTARY: SMA 

SMA’s Meat People Podcast highlights unique stories and accomplishments.

Buyers Guide

Search our database

of suppliers and products.

Graphics, Oval, Carmine, Font

Tyson Foods' Innovation Senior Chef Alejandra Serna-Cardona discusses the new Buena Mesa line

The National Provisioner Multimedia Specialist Brett Parker sits down with Chef Alejandra Serna-Cardona, innovation senior chef at Tyson Foods, as they discuss the company's new Buena Mesa brand, which currently offers 22 flavor-loaded items that are pre-seasoned, vacuum-packed and ready to cook at home, including seasoned Fajitas, Al Pastor, Beef Barbacoa and Queso with Chorizo and Pico de Gallo.

CHECK OUT OUR AWARD-WINNING ONLINE VIDEOS

Food, Meat, Ingredient

UP NEXT

ONLINE TOC

Number, Grey, Black-and-white, Font, Line, Style, White, Photograph, Text

www.provisoneronline.com   |  october 2025