Tyson Foods Expanding Case-Ready Meat Production with South Carolina Plant

March 18, 2021 Tyson Foods

As part of its strategy to increase production of consumer ready products, Tyson Foods, Inc. is expanding its case-ready meats business by repurposing plant capacity in South Carolina.

Olymel’s Message to Alberta Pork Producers

February 22, 2021 Olymel

The temporary shutdown of Olymel’s hog slaughtering, cutting and deboning plant in Red Deer is affecting the many Albertans hog producers, including Olymel’s company owned farms that ship market hogs to Red Deer on a weekly basis. The company understands the strain this has put on their operations as we estimate the backlog to be approximately 80-90,000 animals.

Olymel Announces Investment to Increase Production Capacity at its Ange-Gardien Pork Processing Plant

February 5, 2021 Olymel l.p.

Olymel management today announced an investment of $9 million to set up a second shift at its Ange-Gardien (formerly F.Ménard) hog slaughtering, cutting and deboning plant in Montérégie-Est, Quebec. This investment and the new evening shift will create more than 250 new jobs and should be in operation by next September.

Quebec Suppliers: Walmart Canada Announces It Will Be Selling Quebec Pork In Its Stores Throughout The Province

January 28, 2021 Walmart Canada

Walmart Canada is proud to announce that all its Supercentres in Quebec will now sell pork from Quebec, supplied locally by the province’s farmers. Starting today, Quebec customers will be able to purchase a variety of local pork products including bone-in and boneless pork chops, pork tenderloin, spareribs, shoulder roast and ground pork at everyday low prices.

Coleman Natural Foods Cookbook Provides Nourishment to Fend Off Cooking Fatigue

January 13, 2021 Coleman Natural Foods

Coleman Natural Foods, producer of all-natural pork and beef products, has published a cookbook titled Nourish: Recipes for gathering around the table. The digital resource includes 21 recipes that provide inspiration for families cooking as many as 21 meals at home each week.