The average American eats more than 4 lbs. of meat per week. This increasingly includes innovative, premium meat snacks, a booming category that invites consumers to go on a quick culinary adventure.

Restaurants offer island, Cajun and Canadian cuisine.

Convenience and protein are fueling innovation in heat-and-eat prepared foods, products merchandised in both the retail refrigerator and freezer.

Protein pairs are popping up on sandwiches, sliders and pizzas.

The summer months are prime time for home grilling, and consumers are constantly looking to learn new barbecuing techniques in order to grill with greater frequency. Here are some new meat and poultry items that make grilling easier. 

Restaurants unveil new offerings featuring such combinations as chicken and quinoa and skirt steak and farro.  

Highlights from Smithfield's attempt at setting the Guinness World Record for the Largest Grilling Lesson.

Meat and poultry manufacturers are exploring better-for-you formulations, bold flavors and convenience in order to grab a share of the snacking dollar.