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Keep your Premises Identification account up to date

“Premises Identification (PID) is a tool used to plan for, control, and prevent the spread of livestock and poultry disease, such as avian influenza or foot and mouth disease, and is crucial for the livestock industry in the event of an animal health incident,” says Dr. Keith Lehman, chief provincial veterinarian with the Alberta government. “The quicker we can locate livestock, the more quickly and accurately we can respond. In fact, PID was used heavily in 2022 to help control the spread of avian influenza and disseminate information to poultry owners in the province and will continue to be an important tool in managing the anticipated spread this spring.”

PID links livestock and poultry to land locations or premises within the PID system. Having accurate animal locations, contact information and other key data in one system is critical for a quick and effective emergency response.

PID can also be used as an early warning system to share information on diseases that could affect certain species on your premises. This is why it is crucial to have accurate species types listed on your account as these notifications are tailored to the species that would be affected.

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How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Video: How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Meat is having a moment, and ground pork is perfectly positioned to help you capture new category growth.

In this business intelligence deep-dive, National Pork Board experts Bailey Morrell and Rick Smith break down the latest consumer behaviors, retail trends, and an $80 million incremental retail opportunity in ground pork.

Watch to learn how expanding your ground pork offerings, utilizing proper fat-lean ratio labeling, and building a dedicated "grinds set" can attract Gen Z and Millennial shoppers while driving "center of the plate" profitability.

we cover:

• Insights from the 2026 Power of Meat presentation.

• Why ground pork is the "gateway meat" for younger, high-value shoppers.

• How adding just two new ground pork SKUs can drive incremental sales.

• Actionable merchandising strategies, including the right fat-lean ratios for specific recipes.