Consumer demand in the meat case continues to evolve rapidly, shaped by shifting preferences in health, convenience, and value. Some categories are heating up—driven by protein power, premium cuts, and ready-to-cook solutions—while others are cooling off as shoppers rethink plant-based alternatives, “diet” positioning, and complicated meal prep.

Following up on the content at the Meat Industry Food Safety Conference, this series is designed to provide ongoing education and insight on the critical issues shaping food safety. Hosted in partnership with leading sponsors, each session offers a deep dive into timely topics— from clean ingredients and sanitation innovations to the latest strategies for preventing and detecting foreign material contamination. The series will consist of three webinars on September 18, October 1 and October 15, 2025.

Join the Meat Foundation, a contactor to the Beef Checkoff, for an in-depth look at groundbreaking Beef Baseline research funded by the Beef Checkoff. This webinar features Dr. Mindy Brashears of Texas Tech University, leading a nationwide study on Salmonella prevalence in ground beef. This research identifies seasonal trends and operational risk factors that shape food safety strategies. Also presenting is Dr.