From the editors of MEAT+POULTRY, this weekly Podcast is your online portal to hear from experts in the industry about the latest news, trends, technologies and people in the world of meat and poultry processing.
Boston-based Five Way Foods manufactures premium beef, chicken and fish bone broths — in addition to a vegetable option — using locally sourced bones, vegetables and herbs. The broths are slow simmered for hours in order to extract vitamins and minerals.
John Hopkins, founder of Five Way Foods, seized on the bone broth moment about five years ago. He was building his culinary skills in his home kitchen, cooking meals for his family. His youngest son had food allergies, so it was crucial that he pay strict attention to ingredients; whole foods were always on the menu — except when it came to broth.
As his skill level in the kitchen continued to improve and he was using better cuts of meat and other ingredients, he started to ask himself, “Why am I getting a great piece of meat, locally sourced vegetables and other things, and then taking a carton of broth that’s probably been in my cabinet for weeks or months and then pouring it into that dish?”
Five Way Foods was born out of that experience.
The company was on the way to establishing a comfortable niche in farmers markets, Whole Foods stores and some foodservice operations; but then came the global pandemic.
This episode of the MEAT+POULTRY podcast is a profile of Five Way Foods, how Hopkins started the company, where he thinks it’s headed and how its flagship product reflects his values about community, sustainability, stewardship and good health.
Running a family business can be a blessing and a curse. Carrying on the legacy by leading the family’s business provides opportunities for family members to shine, but can also mean unexpected pressures, challenges and responsibilities for those in charge.
This week’s MEAT+POULTRY Podcast, features an interview with Julie Camardo, chief executive officer of Zweigle’s, in Rochester, NY. Zweigle’s is a family-owned hot dog and sausage company that started in 1880 at the corner of Joseph Avenue and Kelly Street in downtown Rochester. Handed down for five generations, the company is still a Rochester mainstay today.
The company’s portfolio of products, which started with Old World traditional German sausages, now includes a wide range of beef and pork hot dogs; sausage varieties including German and Polish and a line of chicken sausage; deli products, fully cooked chicken strips and meatballs; and a recently added line of breakfast sausage links and patties.
Camardo took over as president of Zweigle’s in 2009 when her mother Roberta passed away, and she became CEO of the company in 2015. As the fifth generation of her family to run the hot dog company, and the second woman in her family to hold an executive role, Camardo has always kept a close eye on her heritage and credits her success, and that of her family’s business, to the many family members – including many notable women – who came before her.
“I am so proud of this 140-year-old business,” Camardo said. “I’m proud to be able to continue the legacy, not only as a multi-generational family business, but also as a woman-owned business. And I truly believe all the women that came before me would be very proud of where we are today.”
Read more about Zweigle’s in the February issue of MEAT+POULTRY.
On this week’s MEAT+POULTRY Podcast, we talk to Rashad Jones, star of the Food Network’s, Eat, Sleep, BBQ and owner operator of Big Lee’s Barbeque in Ocala, Flordia, about Kingsford’s “Preserve the Pit” program.
Preserve the Pit is a fellowship program that matches mentors from the African American barbecue business world with its next generation of barbecue entrepreneurs to preserve the culture and history of African American barbecue and invest in its future.
Rashad is a mentor in the program and his passion shows when he talks about what barbecue means to him, personally, the things he wants to impart to the fellows of the program, what it’s been like working with Kingsford and the mentor network.
On the MEAT+POULTRY Podcast, research and development advances are always on the radar.
For this episode, the subject of R&D is Motif Food Works, an ingredient company in Boston who works on developing products and ingredients with the properties of meat and replicating them in plant-based foods.
Mike Leonard, chief technology officer for Motif and veteran food scientist describes the progress plant-based ingredients for meat alternatives have seen during the pandemic with the company.
Leonard examines plant-based foods' development over the past few years and how consumers have started to try more of those products.
He also discusses the challenges Motif takes on by trying to make plant-based foods that mimic traditional meat products' taste and texture with its ingredients.
Later, Leonard describes how research and development worked for the company during COVID-19 and how its new research and development office fits into its future plans.
The Progressive Beef Program from Manhattan, Kan.-based Beef Marketing Group continues to grow as consumers and feedlot operators alike want more information on where their meat comes from in the supply chain.
MEAT+POULTRY covered this collective when it launched in 2018, but after recent news that Wendy’s will soon source 40% of its beef from the Progressive Beef program, an update on the cattle management and sustainability initiative was warranted.
The MEAT+POULTRY Podcast guest for this week is John Butler, chief executive officer of Progressive Beef. He explains why the collective continues to see high interest in the industry.
Butler addresses the basics of the Progressive Beef Program and the auditing process to get a feedlot certified with their standards.
He also details what parts of the United States have adopted the program and the benefits it offers feeders and beef processing companies.
Butler also recaps his career path leading up to Progressive Beef and the goals he hopes to accomplish in the future.
There are plenty of good reasons for making a successful business start-up a family affair but passing the torch from one generation to the next without careful planning can have ripple effects that strain relationships and impact the bottom line. In this week’s MEAT+POULTRYpodcast, Craig Aronoff, PhD, co-founder and senior advisor with The Family Business Consulting Group, based in Chicago, talks about the pros and potential cons of bringing family members into a business. Often, having the same last name as the founder of a company isn’t enough to warrant bringing the founder’s relatives into the business.
“It works best when you simply recognize that a business is a business and that is a different thing than a family,” Aronoff said.
A family member joining a family business is often more likely to be successful if the incoming spouse, son, daughter or brother brings value to the company, which includes having some other work and life experience and, ideally a college education. Aronoff recommends family members not only work for another company first but earn at least two promotions to give them credibility before coming back to the family business.
Aronoff also discussed the importance of establishing ownership of the company for incoming family members. Agreed upon responsibilities of owners need to be clear to management, board members and other owners in the family business, whether they are within the family or outside owners. Especially in companies that have multiple owners, a board of directors can play an important role in holding owners accountable. Boards can also help ensure more seamless leadership succession, career advancement and adherence to shareholders agreements, Aronoff said. These issues become more complex the bigger and more successful a business becomes.
“As I’ve said many times, family businesses are complicated,” Aronoff said.
Finding the right format to hold virtual conferences has been a trial-and-error process for the meat and poultry industry during the coronavirus (COVID-19) pandemic.
Nath Morris, executive vice president of IPPE, felt its new marketplace would be the most effective way for processors and customers to learn more about their products during the 2021 event which will be held from Jan. 25-29.
In this episode of the podcast, Morris takes us through the decision-making process IPPE went through to arrive at the decision not to hold an in-person event. Morris estimated that around 30,000 past IPPE attendees and prospects will be able to connect during the online marketplace.
He also explains how the IPPE Marketplace gives companies a chance to connect as they would have done in Atlanta. It is not the same as in person, but Morris believes that this on-demand, flexible platform is the next best alternative.
Morris clarifies some of the logistics of getting the Marketplace set up and details how IPPE is handling educational programming and the college student program at this year’s online expo.
Click here for the IPPE Marketplace.
As part of his job working as a corporate chef for Oak Creek, Wis.-based Asenzya, Chef Dax Schaefer spends much of his time in the field, tasting his way through today’s popular foods and identifying what are likely to be the food trends of tomorrow. In the second part of the interview with Schaefer for the MEAT+POULTRYPodcast, he talks about his passion for barbecue, which is a category he has found to be a perennial culinary trend and one that varies depending on location.
The chef discussed the differences in barbecue that are not only diverse in different parts of the United States but across the globe. He talked about the five US regions and what distinguishes them but also the species, cooking techniques and ingredients used by barbecue cooks around the world.
Foodies and barbecue junkies alike will enjoy Chef Schaefer’s stories of his pursuit of the greatest barbecue in the country, which has allowed him to visit up to 150 restaurants featuring low-and-slow cuisine.
To hear more about the chef’s background and his development as a food trend seeker, check out Part 1 of the MEAT+POULTRY Podcast from last week.
For Dax Schafer, corporate chef with Asenzya, Oak Creek, Wis., developing custom spice blends and functional ingredients is just one function of his role which includes working with commercial food companies and chefs in the foodservice segment.
As director of International Affairs for the Dutch Meat Industry Association, Frans van Dongen spent much of his time traveling and advocating on behalf of meat producers in the Netherlands. But the pandemic threw a big wrench in all of his flight plans.
If asked, he will say that all of the hours he spent in planes are now free, and all the hours he didn’t sleep because of his traveling – he can sleep now.
“So, I’m very relaxed at this moment,” he said. “But my sector isn’t. We have had a difficult time, and we still have a difficult time.”
The Dutch veal sector was hard-hit by pandemic-related lockdowns that closed restaurants in the Netherlands and across Europe. Sales of veal are very dependent on the foodservice sector with between 50% and 60% of consumption taking place in foodservice establishments in Europe, van Dongen said.
That market ranges from the typical restaurants in Italy and France that host business lunches, dinners, tourists in the cities to small shops in Germany that serve veal kebabs.
“That was all gone,” he said.
“I’ve been spending a lot of time on this one because in Europe, like in North America, there was a lot of discussion about helping the sectors overcoming the crisis outside of the food sector but also inside of the food sector in agriculture. In Europe this is all arranged at the European level.”
That meant the Dutch veal sector was competing with interests more broadly represented across the 27-member bloc at time when budgets are tight.
“We are not well-represented over all 27 — or 28 if you still include the UK — member states,” van Dongen said. “And veal is only produced in three, four member states.
“So, we had to solve our problems ourselves, and to a large extent, we were able to solve them.”
In this week’s MEAT+POULTRY podcast, van Dongen explains how the Dutch meat industry, especially the veal sector, managed to pivot their veal supply management strategy in a way that would help producers during a second lockdown. He also provided insights into why the Dutch meat industry is well-positioned to emerge from this global crisis stronger than ever.
Finding distinct data points is always valuable information for members of the meat and poultry industry. Every two years, the US Poultry & Egg Association conducts its Poultry and Egg Economic Impact Study to take a closer look at the economics of the industry.
The report, sponsored by USPOULTRY, National Chicken Council, National Turkey Federation and United Egg Producers, showed that the US poultry industry provides 2,139,617 jobs and $121.1 billion in wages. The study said the economic activity provided by the poultry industry was $576.6 billion with $41.9 billion in government revenue.
This week’s podcast guest is Gwen Venable, vice president of communications for USPOULTRY, who shares an overview of the economic study.
Venable explains how people in the poultry industry responded to this study and what kind of data they were asked to contribute.
Venable also discusses how industry leaders can search and find materials all the way down to the county and state house and senate district.
Finally, she shares why this economic study is so important for the industry and the plans they have for the study in the future.
Compassion fatigue often is associated with the health care profession, but people who make their living in agriculture can be affected too.
At the NAMI 2020 Animal Welfare and Handling Conference, Monica Kramer McConkey, a rural mental health specialist in Minnesota, shared her insights into compassion fatigue and – if you’re experiencing it – coping strategies to help deal with it.
After describing Baldor Specialty Foods’ Thanksgiving decision making process in Part 1, Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist, lays out what went into home delivery and the company’s outlook on distribution during Thanksgiving and pandemic.
Mellett-Grinnell also addressed whether customers were interested in prepackaged turkey more in 2020 and if other specialty meats and sides were still thriving for Baldor.
Finally, she discusses using Koch’s Turkey Farm and Joyce Farms to pick out the high-quality turkeys that are processed from those locations.
In 2020, Thanksgiving will look different from the traditional feasts and large in-home gatherings many Americans are used to. Yes, there will be turkey, sides and football with smaller groups of people, but how much turkey will people need compared to previous years?
With smaller family gatherings expected to be prevalent this year due to concerns over COVID-19, consumers are flocking to smaller turkeys.
For this week’s MEAT+POULTRY Podcast we looked at this trend with Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist at Bronx, NY-based Baldor Specialty Foods.
Mellet-Grinnell explained how she and fellow buyer, Kevin Lindgren, worked through the turkey market in 2020. They felt early on that the demand for bigger turkeys would decline.
During Part 1 of this interview, Mellet-Grinnell talked about the reasoning behind Baldor's focus on smaller turkeys. She also described how the company selects its producers, including Koch Turkey Farmin Pennsylvania and Joyce Farmsin North Carolina.
Pitmaster Melissa Cookston loves playing with fire; she cooks barbecue every day for a living.
In this episode of the MEAT+POULTRY podcast, the seven-time world barbecue champion, restaurateur and most recently, judge on the Netflix series The American Barbecue Showdown, shares more behind-the-scenes insights from the show, including the fact that she didn’t get to play with fire for a month; explains how different cuts of meat can influence the quality of the cook; how the competition barbecue scene has changed; and the ‘dance’ that Cookston and her crew have done to keep her Memphis Barbecue Co. restaurant business booming during the pandemic.
Pitmaster and restaurateur Melissa Cookston is no stranger to the heat of competition barbecue.
She is a seven-time world barbecue champion having won two Grand Champion and five World Whole Hog Champion titles at the Memphis in May World Championship Barbecue Cooking Contest. And in 2017 she became the first woman to be inducted into the Barbecue Hall of Fame.
But in the new Netflix series, “American Barbecue Showdown,” Cookston trades in her competitor’s cap for a judge’s hat.
It is well known throughout the meat and poultry processing industry that today’s consumers place a high level of importance on animal welfare. They want assurance that companies allow animals raised for food to live the best life possible while under the care of producers.
The newly constructed Tyson Foods Broiler Welfare Research Farm provides data on what broilers prefer, how they react to conditions such as lighting and enrichments, while operating on the scale of a commercial production operation, ensuring the data collected is usable and the results of trials repeatable.
In this week’s podcast, Tyson’s senior director of animal welfare, Karen Christensen, discusses the broiler research farm and how she and her team use it to continuously improve the welfare of animals under the care of Tyson producers.
In this episode of the podcast, MEAT+POULTRY talks to Jim Murray, the national channel marketing and innovation manager for the National Pork Board. In his role, Murray works with retailers, foodservice chains, distribution and packer/value added processors.
Murray discusses the trends he has seen with pork throughout 2020 and how people are starting to crave variety in their cuts and recipes.
He also talks about the importance of October’s National Pork Month to the Pork Board and how they are working to extend their message more.
Later, Murray discusses what foodservice and retail trends looked like during this summer and what it could like for restaurants and delivery in the future.
In this episode of the MEAT+POULTRY Podcast, Ambassador Gregg Doud, Chief Ag Trade Negotiator, Office of the US Trade Representative, and former US Agriculture Secretary Tom Vilsack, explain their reservations about the EU’s Farm to Fork strategy during the Ag Outlook Forum presented by the Kansas City Agricultural Business Council and AgriPulse on Sept. 28.
As we head into October, Meat+Poultry wanted to reflect on a story we wrote for our Family Business Focus issue in September.
In this podcast, Ryan McCarthy will be reading one report from our Family Business Focus series which MEAT+POULTRY is partnering with the North American Meat Institute (NAMI) to share resources and success stories of how family businesses can survive and thrive in the meat and poultry industry.
Here are links to the resources mentioned in the episode:
The Loyola Family Business Center is a member of the Loyola Business Leadership Hub within Loyola University Chicago’s Quinlan School of Business.
Northwestern University’s Kellogg School of Management provides family businesses executive programs.
The Family Business Network provides the means to build more sustainable businesses into the future through a sales-free, global community with events and safe spaces for peers to learn from, share with and inspire one another in a variety of formal and informal settings. NAMI and the task force also work closely with The Family Business Consulting Group, based in Chicago.
Recently, the MEAT+POULTRY Podcast featured Jeff Savell, a Texas A&M meat professor, as he shared stories of what it’s like having meat education in person during the pandemic. In this week’s podcast, Lynn Knipe, extension processed meats specialist at The Ohio State University, continues that discussion.
Knipe shares the processes and procedures that the faculty took in Columbus, Ohio, before holding on-campus meat classes. He also discusses how his extension programs feature people already working in the meat industry.
Lastly, Knipe shares his insights about other processing trends he’s seen during the COVID-19 pandemic including a larger interest in on-the-farm slaughtering and meat processing and what needs to be done to do it safely.
Earlier in August, Knipe was appointed to the USDA's National Advisotry Committee on Meat and Poultry Inspection (NACMPI). He will serve a two-year term.
In this episode of the podcast, MEAT+POULTRY talked with Ryann Glenn and Michael Annis, partners in the Food & Agribusiness practice group of law firm Husch Blackwell.
The conversation covers a variety of ongoing legal topics in the meat and poultry industry, including how COVID-19 compares to other periods of agribusiness law.
Glenn and Annis also discuss the difficulties of litigating these cases for both the companies and the employees.
In addition, the attorneys laid out early legal procedures they have seen with meat processing cases during the pandemic and what the ongoing Safe to Work Act might look like if passed through the US Congress.
After closing campuses in a frenzy during the spring due to the coronavirus pandemic, college and universities around the United States are bringing students back on campus while also staying socially distanced in the classroom.
Although some programs can be done remotely, meat science departments have a difficult time completing its necessary classes without in-person interaction
In this episode of the podcast, MEAT+POULTRY contributor and Texas A&M professor Jeff Savell tells listeners about how College Station, Texas is handling blended learning.
Savell discusses what students and staff have thought about the procedures to put their department back on campus.
He also talks about the different interactions with students and how it dramatically changes from in-person to Zoom.
Later, Savell looks at what meat education could look like the future.
Crowd Cow, an online purveyor of meat and poultry, started with two long-time friends offering their customers sustainability, transparency and origin stories combined with the convenience of the internet. In this episode of the MEAT+POULTRY podcast, co-founder Joe Heitzeberg explains why he believes online sales of fresh meat, poultry and other foods have jumped from niche to the “new normal” because of the pandemic – and maybe the lasting impact of a music file-sharing service called Napster.
The coronavirus (COVID-19) pandemic has turned the meat and poultry industry on its ear, forcing companies to experiment with various strategies and new ideas to survive the crisis while planning for the new normal whenever the dust finally settles.
The daily challenges created by the virus have forced everyone to adopt new mindsets and adapt new ways of working, socializing and maintaining productive lives. Temple Grandin, PhD, is no exception. A professor of animal science at Colorado State University, the world’s foremost expert on livestock handling for the meat and poultry industry and an inspiring speaker and voice for the autism community, Grandin’s life has been turned on its ear thanks to COVID-19.
In this week’s MEAT+POULTRY Podcast, Grandin discusses how she has pivoted her personal and professional life in the coronavirus era.
This week MEAT+POULTRY recorded one of the stories from the August edition of the magazine. Listen to the Small Business Matters feature.
For most small meat processors who have ventured into off-premises catering, the COVID-19 pandemic hit like a ton of bricks. Cancellations were massive and unceasing across the industry.
For Hess Meats Inc., a 105-year-old country meat shop in Willow Street, Pa., catering had become the main sail that powered their small family business. Then in mid-March, the ship seemed to have fallen off the edge of the Earth when large gatherings were prohibited.
Third-generation operator Lloyd Hess bought out his brother Paul’s share of the business in 2016, and last year turned over 51% of the ownership to his own son, Eric.
“We were just getting into our booking peak for catering for weddings and I got 19 cancellations in one day,” Lloyd said. “We do about 75 weddings a year and many were able to be rescheduled for later in the year or even into next year, but it almost brought us to our knees.
The World Series of Barbecue run by the Kansas City, Mo.-based American Royal remains one of the country’s biggest barbecue competition events every year. Teams from across the United States descend on the Kansas Speedway for top prizes in barbecue cooking.
But like many other major meat events, the Royal could not risk the safety of the competitors and thousands of spectators by holding its event in 2020.
In this week’s podcast, MEAT+POULTRY talked to Glen Alan Phillips, president and chief executive officer of the American Royal, about the process of trying to hold the Royal and ultimately having to cancel and start planning for 2021.
Phillips shared what the American Royal will have to do for the rest of the year to possibly hold some of their smaller livestock events in person while maintaining local guidelines.
There is also a short discussion on the American Royal’s new complex in Kansas City, Kan., that was scheduled to break ground earlier in 2020, but has been delayed due to the pandemic. Phillips talked about the vision for this new agricultural center in the heartland.
There’s a whole lot of pivoting going on in the food industry these days as retail operators tackle supply chain challenges and foodservice operators try to stay afloat.
We’ve all heard that the global pandemic is driving radical shifts in consumer shopping behavior. Euromonitor International, a leading provider of global strategic marketing intelligence, said the pandemic has spurred unprecedented levels of channel shift among consumer spending habits, and these shifts have pushed companies across industries to make significant operational adaptations to meet new consumer demands.
MEAT+POULTRY listened in to the Consumer Federation of America’s Virtual National Food Policy Conference held in July. Featured in a panel discussion of how COVID-19 is changing the US food system were Tom Bené, president and chief executive officer of the National Restaurant Association and Leslie Sarasin, president and CEO of FMI: The Food Industry Association who spoke about how their members are faring as the pandemic drags on.
Like many other events this year, the Southwest Meat Association convention did not look the same in 2020, thanks to the coronavirus pandemic. Instead, a team led by Joe Harris, president and chief executive officer of the Southwest Meat Association (SMA), set up a command center at ABF Packing in Texas to run its virtual convention.
During this week’s MEAT+POULTRY Podcast, Harris discusses how SMA pulled off the quick switch from an in-person plan to a virtual convention.
Harris describes the feedback he has received from the speakers and sessions from the event. He also shares what SMA has done for small meat processors during this difficult time and what his group plans to do for the rest of the year.
Check out all the information on the convention here.
Usually, National Hot Dog Day for the North American Meat Institute is one of the bigger events in Washington during the summer. Franks hit the grill as politicians and industry leaders enjoy a few hot dogs together.
However, with COVID-19 still a major issue across the country, NAMI decided to turn this annual celebration into a chance to give back to communities across the country.
In this episode of the podcast, returning guest, Eric Mittenthal vice president of sustainability at the North American Meat Institute, discusses the recent food drive with Feeding America to donate hundreds of thousands of hot dogs around the country.
In another segment, Mittenthal mentioned a revitalized campaign this year called Wiener Wednesday as a chance for consumers to enjoy their hot dogs weekly.
During the podcast, Mittenthal also covers what NAMI has done during the pandemic to help members along with future projects the group has for the industry.
The coronavirus (COVID-19) pandemic has left no corner of the US food industry untouched – meat processors especially. Stories of COVID-19 outbreaks among workers and the measures processors are taking to keep plants running and protect workers from infection have been prevalent since the pandemic began.
Specialty producers also have faced challenges brought on by the pandemic. Ask Jordan Beeman, president and chief executive officer of HeartBrand Beef in Flatonia, Texas, and he will describe the past five months as “like living on a wave” with plenty of ups and downs. But in the next breath, Beeman will say his company also has been fortunate.
In this week’s MEAT+POULTRY podcast, Beeman gives his view of the US beef industry from the perspective of a specialty producer trying to navigate the choppy waters of a pandemic.
Paul Shapiro, CEO of Better Meat Co., is trying to expand blended meat products into the protein market.
In this week’s MEAT+POULTRY Podcast, Shapiro discusses what went into starting Better Meat, its business strategy and how the products are made and shipped to other meat processors.
In this podcast, Bob Sims, features editor of MEAT+POULTRY, shares stories about the recipient of this year’s Operations Executive of the Year award.
Gary Malenke is senior vice president of pork operations for Perdue Premium Meat Co., formerly known as Sioux Preme Packing Co. He has worked with hogs in one form or another for the majority of his career, well over 30 years.
The episode highlights Malenke’s background of knowing all aspects of the pork process and how it has helped him turn the Perdue Premium plant into a very efficient operation.
Sims also discuss Malenke’s ability to transition the needs of the plant as the pork industry has continued to grow over the last three decades.
Finally, hear about the pork facility Malenke oversees in Iowa and how it has a chance for more growth in the future. Rea
Look for the full story about the 2020 Operations Executive of the Year in the July issue of MEAT+POULTRY.
The mettle of business owners and operators of all types and sizes has perhaps never been tested more than during the coronavirus (COVID-19) pandemic. While many companies may have previously had some semblance of a crisis plan in place for unlikely circumstances that could affect their business operations, almost nobody could have predicted the devastating and widespread impact a global pandemic would have.
In this week’s MEAT+POULTRY Podcast, Craig Aronoff, PhD, co-founder and principal consultant of Chicago-based Family Business Consulting Group, discusses how in many ways, crisis management in a family owned and operated business can make or break the company and family bonds.
This is the latest in a series of podcasts, web news reports and feature stories that are part of Family Business Focus, a partnership between MEAT+POULTRY and the North American Meat Institute (NAMI). MEAT+POULTRY and NAMI’s family business task force have joined forces to provide information and resources to help family-held companies survive and thrive.
What will beef processing plants look like in the future? It’s a question many industry leaders think about, but one startup already has a different vision.
Officials with Israel-based Future Meat Technologies still see cattle there. But next to that there’s also a station where people are building cultured meat in a cell-based meat lab operating alongside it.
In this week’s MEAT+POULTRY Podcast, Eran Groner, head of business development at Future Meat Technologies discussed the progress the cultured-meat company is making during 2020. Groner described the cell-based meat process to produce animal-based protein on the other end.
Next, he speculated about a timeline for mass-producing of these cultured products and when that will be forecast might become reality.
Another point Groner made throughout the podcast is how Future Meat Technologies is scaling its operations while making the products an affordable option for consumers. He outlined the company’s strategy as it matures in the cell-based meat space, competing for consumers’ attention among the growing number of protein options.
In this episode of the podcast, MEAT+POULTRY speaks with Sam Edwards III, 3rd generation cure-master and chief executive officer of Surry, Va.-based, Edwards Virginia Smokehouse.
Edwards discusses the steps his family business has taken to keep its crafted ham products relevant through the difficulties of the pandemic and another incident a few years ago. During the interview, Edwards explains how his business continued to work through a 2016 fire that destroyed the ham producer’s facilities.
Then, he discusses how COVID-19 shifted many business practices at their retail stores and at its Surry, Va. headquarters. Edwards also discusses the direct-to-consumer business or mail-order business that has continued to be successful for his company through the years.
Edwards also shares how the company has started to engage customers with Q&A sessions online on how to cook ham products for the dinner table.
These topics and more are covered in this week’s podcast with Sam Edwards from Edwards Virginia Smokehouse – give it a listen and let us know what you think.
As companies began to reopen processing facilities during April and May, many questions remain about how worker safety and the food supply security will continue when capacity increases during the summer.
MEAT+POULTRY turned to Dr. Bob Norton, chair of Auburn University Food System Institute's Food and Water Defense Working Group, for a discussion on a variety of these issues.
In this episode of the podcast, Norton outlines what will need to happen for companies to maintain and increase capacity at plants after community spread has subsided among workers.
In the second part of the podcast, Norton discusses how farmers around the meat industry will continue to struggle with a backlog of inventory.
Norton also describes his role in monitoring the pandemic, including why other American infrastructure has not been as affected as much as meat processing.
MEAT+POULTRY spoke with Danny O’Malley, founder and president of Before the Butcher, a maker of plant-based proteins. He talked about the company and its Uncut line of plant-based products. He also discussed the rapid rise of plant-based meat alternatives, the impact of the current pandemic on growth and the way forward for the category in the age of coronavirus.
Looking back at her education and the formative years she spent working at Smithfield Foods, Emily Detwiler was ready for her most recent career change when opportunity knocked. Initially she stepped away from her role as the director of fresh pork marketing for Smithfield Foods to avoid uprooting her family from Kansas City and relocating to Virginia with Smithfield. As it turned out, it was the work she did with the pork company that led her to her next move this past August, when she assumed the newly created role of chief executive officer of the Kansas City Barbeque Society (KCBS).
It was a logical progression for Detwiler’s career and in this week’s MEAT+POULTRYPodcast she discusses how her education in marketing led her to work in the food industry, and then with Smithfield, where she claims she came in knowing a lot about marketing and a little about meat. During her stint of about four years with Smithfield, Detwiler immersed herself in the smoke and fire world of competition barbecue and positioned Smithfield as one of the industry’s most committed processors supporting and promoting the increasingly popular culture and cuisine that is American barbecue.
She spent years around some of the biggest names in the competitive barbecue circuit during her unique journey that helped her land her dream job with KCBS. She learned plenty from barbecue icons like Tuffy Stone and Chris Lilly during her journey. Establishing relationships with these well-known influencers and others in the barbecue world provided her with credibility and in hindsight, prepared her for leading KCBS today and into the future.
As a supplement to this podcast, MEAT+POULTRY’s annual Barbecue Report, publishing in June, will include a more in-depth profile of Detwiler and how the past 10 months in her new role have been everything she expected and more, especially given the challenges created by the recent coronavirus pandemic.
After Whittingham Meats of Allsip, Ill., relied on foodservice meat sales as its bread and butter for decades, the meat processor was forced to change its focus almost exclusively to retail sales during the first two months of the coronavirus (COVID-19) pandemic.
In this episode of the MEAT+POULTRY podcast, Bobby Whittingham, vice president for Whittingham Meats, talked about what it took for the family business to pivot its operational strategy entirely.
Among the topics discussed, Whittingham talked about the precautions his business has taken with its workers inside its operation, and how they are keeping retail customers safe, including offering delivery.
Whittingham also expressed his gratitude for the support of his local community, the south side of Chicago during the company’s transition.
It’s a wide-ranging conversation about a meat business adapting when it’s faced with ongoing challenges on a day-to-day basis during a very volatile time.
More information about Whittingham Meats can be found in the July 2019 feature about the company in MEAT+POULTRY.
In this episode of the MEAT+POULTRY Podcast, Michael Uetz, principal at Midan Marketing, a full-service marketing firm serving the meat industry, shares insights from a recent survey investigating consumer concerns during the coronavirus pandemic. The research sheds light on how consumer meat and poultry shopping habits have changed during the crisis, how concerns about food safety are ongoing and the ways some consumers are expressing their growing anxieties regarding food insecurity during these challenging times.
Chris Young, executive director of the American Association of Meat Processors (AAMP), wants small meat processors to know that the association is here to help during the coronavirus pandemic.
In this episode of the podcast, Young describes what resources the association is making available to all meat processors, not just its members, during the emergency.
Young also touches on how smaller meat processors must handle possible outbreaks at their plants after seeing what happened to many major companies since the COVID-19 crisis started.
AAMP meat processors are also getting creative to get their products out to their customers. Young explains how some plants are changing their existing retail stores into curbside or delivery outlets for their products.
Finally, Young discusses what AAMP is doing on a day-to-day basis to try to support its companies during this pandemic.
If processors need more information on help during COVID-19 check out AAMP.com
KANSAS CITY, MO. – Retail meat sales have continued to grow exponentially during the coronavirus pandemic. This has led consumers to buy up beef chicken and pork, but lamb has also seen a major increase.
In this episode of the MEAT+POULTRY Podcast, Rick Stott, chief executive officer of Superior Farms, an integrated producer and processor of lamb based in Sacramento, California, to see how the company is handling the coronavirus situation.
Stott discussed varying business trends on a day-to-day basis including the massive shift in demand away from foodservice. Then he explained what it took for Superior Farms to transition its processing operations from foodservice and retail to, now, all retail. Stott also talked about precautions Superior has taken, including social distancing practices and focusing on the sanitation of its facilities to ensure the safety of its employees and products.
Finally, Stott mentioned how the company was preparing for the annual spike in demand associated with the Easter holiday, even during these challenging times.
This podcast is Part 2 in a series of web news reports, podcasts and feature stories that are part of Family Business Focus, a partnership between MEAT+POULTRY and the North American Meat Institute. Family Business Focus is a multi-media effort to provide information, resources and guidelines to help the leaders of these companies navigate the unique challenges facing family-owned processing companies as well as equipment and service providers to the industry.
In this episode, Davide Dukcevich discusses the rest of the story behind the family’s journey from growing Daniele International into a thriving processor of charcuterie meats that never entertained acquisition offers to the realization that selling was the best option for the company and the family owners.
In 2019, Davide, his brother Stefano and their father Vlado, did just that, signing a deal with the Chicago-based private equity firm, Entrepreneurial Equity Partners (e2p).
Davide said that after 70 years, Daniele was part of the Dukcevich family’s DNA, and the decision wasn’t made easily. He discussed what led up to the decision and how the deal quickly came together. He also discussed how life has changed since the sale.
To hear Part 1 of the podcast click here.
In 2018, MEAT+POULTRY featured Daniele Inc. on the cover of the June issue. Based on a visit to Pascoag, RI, and a tour of Daniele’s massive salame facility and Old World prosciutto production, the feature story chronicled the rich history of Daniele, the Dukcevich family and its recent investment of millions of dollars to expand production and implement cutting-edge automation. Davide Dukcevich and his brother Stefano were the third generation of their family to own and operate the business, following in the footsteps of their father, Vlado (known as the “Christopher Columbus of charcuterie”), and his parents who founded the company in Italy seven decades ago. The charcuterie-based business, including about 600 employees, was thriving and the brothers were laser focused on the future.
But who knew that about two years later, the family would decide that the next best step for the flourishing business would be to sell it, which they did in 2019 to Chicago-based private equity firm, Entrepreneurial Equity Partners (e2p).
In this week’s MEAT+POULTRY podcast, Davide Dukcevich talks about the family’s business, how it was founded by his grandparents and how the Dukcevich’s family identity revolved largely around the business. The two-part podcast first covers the journey of the business, from its founding in Italy to its move to the United States, and the growth of the company and its transition through three generations of ownership.
Next week, Dukcevich walks through the process of how the company’s stakeholders ultimately decided that the best next step for the company and for the family was to accept an acquisition offer.
In this episode of the podcast, MEAT+POULTRY talked with Nick Allen, CEO of the British Meat Processors Association.
Allen discusses Brexit and how it led to BMPA to move into a partnership with the North American Meat Institute (NAMI) with an impending UK-US trade deal possibly coming in 2020. Then he talks about what are the similarities and differences between the two trade groups.
Finally, Allen lays out some possible steps that are needed for British citizens to know more about American meat products and what Americans should know about British meat.
For more background, read this story from February about the partnership between NAMI and BMPA.
In this podcast, Dana Ehrlich, co-founder and CEO of Verde Farms, and Pete Lewis, chief marketing officer, unpack some of the highlights in Verde Farms’ evolution which include a new frozen and fresh beef processing facility in Mullica Hill, New Jersey; a $15-million investment from Manna Tree Partners, and the launch of a sous vide cooked line of grass-fed, pasture-raised organic beef cuts, strips and shredded beef meal solutions called Simply Sear It.
The Professional Animal Auditor Certification Organization (PAACO) was started to create standardization and accreditation with regard to animal welfare auditing.
According to PAACO’s mission statement, “PAACO’s vision is to be the authority on animal welfare auditing by providing high quality training and certification credentials for auditors and audits. Animal welfare issues affect multiple segments of our animal and food industry, and they all must support the comprehensive animal care areas we serve.”
PAACO trained auditors serve the swine, dairy, poultry, beef cattle and feedlot industries.
In this week’s podcast, PAACO Executive Director Collette Kaster explains the history of PAACO, its purpose and how the organization is working to make the meat industry better.
In addition to her work as executive director of PAACO, in 2019, Kaster took on an additional role as the CEO of American Meat Science Association. Find out more about this new role as well as her many experiences as a part of the meat industry for more than 30 years in the April issue of MEAT+POULTRY.
Once again, meat industry leaders will gather in Nashville, Tennessee, on March 2-4 for the Annual Meat Conference (AMC) at the Gaylord Opryland Resort and Convention Center.
The event is sponsored by the North American Meat Institute (NAMI) and the Food Marketing Institute (FMI).
In 2019, 1,700 industry professionals showed up for the conference and more than 115 exhibits provided opportunities for attendees to connect with industry experts.
The AMC features the latest in meat-processing technology and more. It also provides hours of education sessions covering a variety of topics pertinent to the meat retailing industry. The conference will also feature products from more than 400 meat and poultry retail buyers for attendees to sample. The event is dedicated to getting meat and poultry retail buyers, suppliers and consumers in the same place.
The Animal Agriculture Alliance has been bringing together stakeholders in the animal agriculture industry since 1987. The non-profit, Arlington, Virginia-based organization is working to bridge the communications gap between farmers, ranchers, veterinarians, animal feed companies, animal health companies, processors and allied associations.
Kay Johnson Smith, president and CEO of the Animal Ag Alliance since 2011, serves as a national spokesperson and adviser to the agriculture and food industry.
While attending the International Production and Processing Expo in Atlanta this January, Johnson Smith shared her thoughts on the challenges facing the animal agriculture industry. In this episode of the MEAT+POULTRYpodcast, find out how industry stakeholders can come together to achieve common goals. Also, learn about the upcoming Stakeholders Summit, to be held in Arlington, Virginia, May 7-8.
In Canada, halal-observant consumers are one of that country’s fastest growing market segments. In this episode of the MEAT+POULTRY Podcast, Salima Jivraj, client services director at Nourish Food Marketing and founder of Halal Foodie, provides insights into understanding halal consumers and strategies food companies should undertake to gain their trust.
In the second part of the meat science conversation, longtime MEAT+POULTRY contributor Jeff Savell, who co-authors Meat Perspectives, discussed the popular two-day Camp Brisket.
The event examines the educational side of barbecue at Texas A&M and is a joint venture between Foodways Texas and the Meat Science Section of the Dept. of Animal Science at Texas A&M Univ in the summer.
Savell details his background in barbecue and how he’s grown to love the process of setting up this camp and informing the attendees. Tune in above to hear his knowledge and expertise on the subject. He also emphasized the global reach of his program at Texas A&M.
For more details visit the Camp Brisket website.
Listen to Part One of our discussion with Savell here.
Longtime MEAT+POULTRY contributor Jeff Savell, who co-authors Meat Perspectives , is the latest guest in this episode of the podcast.
Savell currently serves as a Distinguished Professor of Meat Science at Texas A&M Univ. as well as the E.M. “Manny” Rosenthal Chairholder in the Dept. of Animal Science.
During the first part of the discussion, Savell discusses how he and his fellow professor Kerri Gehring come up with the ideas for the columns and make it appeal to the meat and poultry audience.
He also talks about how they developed their partnership in studying meat science. Finally, Savell examines how students have evolved over the years at Texas A&M and the growth in the number of women participating in the university’s meat science programs and pursuing meat science as careers.
In Part 2, scheduled for Feb. 7, the discussion turns to the educational side of barbecue at A&M, including its annual Camp Brisket. This is a joint venture between Foodways Texas and the Meat Science Section of the Dept. of Animal Science at Texas A&M Univ. The popular two-day “camp” takes a deep dive into what is considered by many as the centerpiece of Texas barbecue, beef brisket. Tune in for a barbecue fix next week.
Last week, we introduced you to Matt Wadiak, co-founder of the meal kit company, Blue Apron, and founder of Cooks Venture, a poultry company. Cooks Venture sells a proprietary breed of chickens directly to consumers online, through retail outlets and to foodservice operators at prices comparable to competing mid- to high-attribute birds currently on the market.
But Wadiak will tell you that the story behind Cooks Venture chicken is the real selling point. He became a poultry breeder because he believes that turning the tables on climate change relies, in part, on solving what he calls the poultry problem.
Wadiak says that topsoil is this country’s greatest resource and mixing it with synthetic inputs is only sustainable for so long. For Cooks Venture, meat production that manages crops and empowers producers to support a whole food system instead of just one point in the food system.
“Our goal is to partner with our feed growers to create more systems of small grains and alternative crop rotations,” he explains. “And because our bird has a more robust and developed digestive tract, our bird can eat low-density seeds and process them into muscle, bone and organ tissue more effectively than a conventional bird could. So, having a healthy bird is really essential to having healthy soil.”
In this episode of the podcast, Wadiak explains how adopting regenerative chicken production and farming practices not only can fix the food system but make an impact on climate change in the process.
Matt Wadiak, co-founder of Blue Apron, launched Cooks Venture last year because he saw agriculture as an untapped opportunity to make an impact on climate change using regenerative agriculture practices.
After seeing a surge of meat alternatives come onto the market in 2019, 2020 looks to be going down a similar path.
There are new companies jumping into the meat alternative frenzy, but there are also established brands developing products.
That’s why the rise of plant-based products will continue to be on our watch this year.
Listen above for the latest meat alternative stories MEAT+POULTRYcovered since January. Below are the links to the stories on meatpoultry.com this week.
Impossible Foods: http://bit.ly/39Xp6sq
Hooters Unreal Wings: http://bit.ly/36HkN2B
Prime Roots: http://bit.ly/35G1oxx
MEAT+POULTRY’s first podcast of the year focuses on the pork industry and specifically explores findings from the National Pork Board’s (NPB) consumer research conducted this past year.
Tara-Ann Dugan, director of consumer and marketplace insights for the NPB, discussed key findings about consumers, including the role of simplicity and convenience in new product offerings as well as pork’s health and wellness attributes. Dugan also covers how pork’s popularity continues to grow across cultures and the opportunities that still exist
Dugan details all the programs the association spearheaded in 2019 and looks ahead at opportunities in the coming year based on the most recent consumer trends.
For anyone within earshot of Pederson’s Natural Farms in Hamilton, Texas, it’s hard to miss this battle cry from Neil Dudley, vice president of sales: “Sooie! We got bacon!”, especially in early October.
The thriving meat-processing company has evolved since Dudley’s lifelong best friend, Cody Lane, joined the company in 2001 as president and hired Neil early in his tenure. Since about 2006, Pederson’s has focused on processing premium bacon for specialty retailers including Whole Foods and many others. The company’s overall production, sales and new products have flourished as consumers’ love affair with bacon seemingly gets stronger each year. And since 2012, Pederson’s has committed to giving back by hosting an annual event to promote two charities by hosting Bacon Bash Texas. Combining bacon, beer and bands for one day each October Pederson’s brings thousands of people to Cranfills Gap, Texas, to raise money for Niki Warms the Cold (to purchase coats and blankets for those in need during the winter) and children living with Type 1 diabetes.
In Part 2 of the MEAT+POULTRY Podcast with Dudley, he talks about how the company came to realize how its philanthropic pursuits could make a difference in the lives of people in need. To hear Part 1 of the podcast, click here.
Pederson’s Natural Farms, based in Hamilton, Texas, is a bacon processing success story led by two legitimate cowboys, Cody Lane, president and Neil Dudley, vice president of sales.
Lane and Dudley are savvy and focused businessmen who’ve grown their company from a humble, bacon-focused business to a respected processor of natural, antibiotic free, premium bacon products and other value-added meats. They’re capitalizing on the bacon boom and health-and-wellness focused consumers.
MEAT+POULTRYvisited Pederson’s plant in 2016 and since then the company has evolved to what is now, a thriving and specialized processor that has grown in terms of product offerings, number of employees and especially its marketing approach. The company’s leaders have also learned from some trial-and-error product introductions in the past several years.
In part one of this two-part podcast, M+P caught up with Dudley to get an update on the company, how his role has evolved and how not every new product idea in the meat business turns to gold.
In the last few months, MEAT+POULTRY launched its latest podcast. The weekly audio installment. Weekly installments of the MEAT+POULTRY podcast gives people a chance to hear about different aspects of the industry. The podcast allows editors to share experiences after their reporting is complete from cutting edge facilities around North America.
It also provides people in the industry a chance to further explain the innovations and steps they are taking to move meat into the future. We also track the latest trends in the industry and their short and long term impact.
Look for more exciting stories of the industry to be covered throughout 2020. Subscribe to the meat and poultry podcast on meat poultry. com or wherever you listen to podcasts.
Costco Wholesale has made a poultry processing decision that the entire industry is watching closely. In the last few months, the company continues to push forward with only having one location to produce its famous $4.99 chickens.
That location? Lincoln Premium Poultry in Fremont, Nebraska. In this podcast, features editor Bob Sims overview what he saw in his tour of the state-of-the-art facility.
Sims also discusses the various pieces of technology and logistics used for the plant to run effectively. He also looked at the political will it took from Lincoln Poultry and its executives to get buy in from the Nebraska community around them.
The entire cover story is now available in the December digital edition of MEAT+POULTRY.
The Popeyes-Chick-fil-A rivalry generated plenty of buzz and sales of chicken sandwiches but not without a few helpings of controversy on the side.
Acts of violence committed by customers against each other and restaurant staff marked a low-point in the chicken sandwich war. Conflict driven by high demand and disrupted supplies at Popeyes might have contributed to the problem.
In this episode of the MEAT+POULTRY Podcast, Sol Marketing CEO Deb Gabor shares her insights into crisis management strategies that can help brands survive negative publicity that can tarnish a brand's image. She also explains how this brand battle turned into a win-win for the combatants, and she floats the idea of irrational loyalty and the role it plays in keeping consumers faithful to their favorite brands.
It wasn’t exactly the Summer of Love for Chick-fil-A and Popeyes Louisiana Kitchen.
A “chicken sandwich war” erupted in August when Popeyes launched — and quickly sold out of — its chicken sandwich followed by a “Ya’ll good” tweet directed at Chick-fil-A. And the rivalry only intensified when Popeyes mocked Chick-fil-A for promoting National Sandwich Day which fell on a Sunday — when Chick-fil-A locations are closed.
After resolving its supply chain issues, Popeyes then used National Sandwich Day to launch the return of its chicken sandwich. This move turned out to be far more than another dig at Chick-fil-A; it was an opportunity to kickstart a conversation about Chick-fil-A’s values, according to Deb Gabor, CEO of brand strategy consultancy, Sol Marketing.
In this podcast, we spoke with Gabor about the real battle — a battle of brands — and the competing values of the customers who love them.
In this episode of the podcast, MEAT+POULTRY welcomes Danny Johnson, owner of Taylor's Market, head of The Butchers Guild, and captain of “Butchers of America” for the World Butchers’ Challenge.
First, Johnson talks about how he got involved with The Butchers Guild. Then Johnson discusses the competition and how he helped bring the growing event to his hometown of Sacramento, California. In 2020, the event will be held at Golden 1 Center where the Sacramento Kings play basketball.
He also explains how the Butchers of America team was developed to face off against its foes across the world and how the 3-hour 15-minute challenge works.
Johnson also emphasizes how the World Butchers’ Challenge will use local, sustainable meats during the event.
Country Archer Jerky Co. is a meat snack success story with an unlikely beginning and a promising future. After stopping at a roadside stand while on vacation almost 10 years ago, Eugene Kang bought some beef jerky that would change his life – it was love at first bite.
At the Animal Welfare and Handling Conference held in Kansas City Oct. 17-18, Eric Mittenthal, vice president of sustainability for the North American Meat Institute (NAMI), announced a new initiative called Trust in Animal Protein.
MEAT+POULTRY spoke with Mittenthal after the conference to get more details about Trust in Animal Protein and to learn why the industry needs this new standard for animal welfare.
In this episode of the podcast, the guest is food writer and web series host Nick Solares. Solares hosted The Meat Show on the Eater YouTube channel, where it exploded over the last few years and into millions of views.
Now Solares has started a new venture Meat Life Media and the Meat Life YouTube channel. In this endeavor, he hopes to celebrate the experience of meat dining, but as you will hear, he’s moved into the role of advocating for meat consumption and production. There’s a reason it says professional carnivore under his title card now.
Ryan McCarthy and Solares and discuss why he decided to take his meat career in this direction. Then, they discuss the different avenues Solares plans to take the YouTube channel and company. Finally, Solares discusses which cities he plans to travel to show off the world of meat.
Dakota Provisions went big after the company chose to create its first line of consumer products under the Dakota 44 brand. MEAT+POULTRY caught up with Renee Robertson, senior marketing manager of Dakota 44, to get up to speed on a brand that aims to bring more than turkey to consumers’ tables.
Managing Editor Kimberlie Clyma details her experience at the Women in Agribusiness Summit she attended Sept. 25-27 in Minneapolis.
Clyma outlines the structure of the summit and how it differs from other agricultural conferences that are held throughout the year. She also discusses the issues state commissioners are keeping their eyes on going into 2020.
Sustainability is a hot-button topic and Clyma describes how the women executives are handling the issue in agriculture.
Read Clyma’s recap from the Summit here.
Randy Blach, CEO of CattleFax, specializes in separating signals from noise — drilling down to the data that matters — to deliver actionable insights to the meat and poultry industry stakeholders who rely on the research, analysis and other information that CattleFax provides to its subscribers.
He was a featured speaker at the Certified Angus Beef Annual Conference held in Asheville, North Carolina this week, and he took a few minutes to share with MEAT+POULTRY his observations of the trends and issues affecting the meat and poultry industry.
SuKarne, a multinational processor based in Culiacán, Sinaloa, Mexico, continues to grow its business around Latin America and now is making a big push into the US market. It’s one of the reasons why the company is the subject of MEAT+POULTRY’s September cover story.
Editor Joel Crews traveled to Mexicali, Mexico, a border town near San Diego, to see the operations at one of SuKarne’s beef plants. Crews was struck by the vertically integrated strategy the company has based its expansion on, where feed production, feedlots and processing facilities are combined at the same site. The operations mirror many US plants in terms of processing technology, production volume, food safety interventions and product quality.
In this episode of the podcast, Crews chats about how SuKarne is striving to become a bigger player in the US retail and foodservice market and how its evolution has prepared it for this next step. He also discusses the investments the company has made in technology and resources to produce products that will appeal to more retailers as part of its mission to put “more steaks on more plates.” Crews talks about SuKarne’s next moves in the US market and plans for MEAT+POULTRY to expand its coverage of the Mexican meat market.
Read the entire September cover story here.
Bacon, like butter, makes everything better. But what could make bacon better? Making your own at home. Enter Riverton, Wyoming-based Hi Mountain Seasonings, a leading manufacturer of seasoning kits for homemade jerky and sausage that recently launched do-it-yourself bacon cure kits.
Temple Grandin, Ph.D., the world’s leading authority on livestock handling and professor of animal science at Colorado State Univ., recently visited Cargill Protein’s new Headquarters in Wichita, Kansas, to commemorate the company’s progress in animal handling. After talking with employees about her life and the evolution of animal handling in the meat and poultry industry, Grandin answered some questions from the media including Editor Joel Crews.
Crews asked about how she first got her foot in the door at one of her first, and biggest clients and she went on to recall how she mailed drawings of a livestock handling system for a Cargill beef plant in Canada. The plans were noticed by Cargill’s Bill Fielding in the late 1980s and a working relationship was born.
Crews also asked Grandin and Lacey Alexander, Cargill’s animal welfare lead for beef, about the role of technology in animal handling and welfare, including remote video auditing (RVA), which was implemented by Cargill more than a decade ago. Alexander discussed RVA and steps the company takes to train Cargill employees on the important balance between technology and behavior.
Jeff King’s jerky brand started with some curiosity about the popular meat snack and some subsequent experimentation with a few recipes he stumbled across on the internet.
Seven years later, the professional golf caddie turned his garage-based side hustle, known as Kingmade Jerky, into a full-time endeavor that recently announced a partnership with the largest golf tour in the world: the PGA Tour.
Michael Billings, head of procurement at ButcherBox, strongly believes that people just want to know the truth about where their food comes from.
In the second episode of our conversation with Billings, he talks about communicating claims to consumers and partnering with Niman Ranch. He also has thoughts about what it’s like for a short-time retiree trying to train younger workers to succeed in a business they might not know much about. Billings’ connection to agriculture grew from a childhood spent helping his grandfather on a chicken farm.
Michael Billings retired from BJ’s Wholesale Club in Westborough, Massachusetts, after 25 years as vice president of meat and seafood procurement. Roughly four years in, he had no plans to return to work until one day, Billings recalled, “…I got this interesting note on my LinkedIn account that said, ‘Interesting background; need to talk,’ and it was the owner of ButcherBox.”
Mike Salguero founded ButcherBox in 2015 using $215,000 he’d raised through a Kickstarter crowdfunding campaign. The online retailer sells and delivers sustainably raised Certified Humane meat and poultry raised by independent family farms. “I met him,” Billings said, “and he’s just an amazing guy. I thought what he was trying to do was pretty interesting.”
Valley Oaks Steak Company will be featured in the plant tour section of Meat+Poultry this August. It’s a small operation just outside M+P headquarters in Kansas City with the feedlot and processing plant all on campus. A customer can even drive up to the front door and buy the fresh cut meat in their expanding butcher shop.
But like many small operations, they are always looking to innovate. With a strong connection to the Kansas City area they saw a niche with their website: KCCompetitionMeats.com
In this podcast, Ryan talks to Jake Huddleston, Valley Oaks operation manager, about how the company came up with the idea of the KC Competition Meats website. Plus, how people from across the country want to try and replicate the Kansas City taste and flavor in their backyard grilling.
Robert Garlington, a 34-year veteran of the poultry processing industry and senior vice president of operations with Springdale, Arkansas-based George’s Inc was named MEAT+POULTRY’s 2019 Operations Executive of the Year award.
Garlington was featured on the July cover of the magazine and received the 8th annual plaque for his service to the industry.
In this episode, editor Joel Crews discusses his profile of Garlington and how he became such a successful and sought-after figure for poultry producers.
Garlington is a well-traveled veteran of the poultry industry who has humble roots in Texas. There isplenty of in-depth information in the full profile but this quick synopsis from Crews shows why Garlington epitomizes what Meat+Poultry looks for in operations executives every year
Read the full Robert Garlington profile below:
Semi-retired manager of Flight Food Systems at NASA and an Institute of Food Technologists (IFT) board member Vickie Kloeris , had oversight of the contract responsible for producing the food the Space Shuttle program and the International Space Station (ISS). In her role, which she held for 34 years, she worked with crew members to select items to take on their missions, one among a myriad of duties.
In this MEAT+POULTRY Podcast episode, Features Editor Bob Sims provides some insight from his plant tour of Prestage Foods of Iowa.
The 700,000-sq.-ft. state-of-the-art facility in Eagle Grove, Iowa, mixes new, automated hog processing practices, while also emphasizing employee satisfaction.
Sims takes us through some of the features that stood out to him including the layout of the plant, the treatment, opportunities for employees and the diversity of management at the location.
Sims also discusses what the future of hog processing looks like and how they plan on building off the early success of the plant.
Read the full story here:
In the final episode of the series, social media is the elephant in the room and on the side of the consumer.
Bob Langert, a former vice president over sustainability initiatives at McDonald’s and author of “The Battle to do Good: Inside McDonald’s Sustainability Journey,” discusses the impact of social media on Corporate America’s ability to define its responsibilities to society. And, he shares some “hard-knock nuggets” of advice for businesses trying to navigate the disruption caused by social media.
Next week, Ryan McCarthy, digital media associate editor, sits down with MEAT+POULTRY Features Editor, Bob Sims who visited Prestage Foods of Iowa on assignment.
Prestage Foods of Iowa began hog slaughter under USDA inspection in March of this year. The 700,000-sq.-ft. facility houses some of the most advanced pork processing technology in the industry. MEAT+POULTRY got a first look inside the plant. We hope you’ll listen in to Ryan and Bob’s conversation to learn more about this awesome facility.
Bob Langert, a former vice president over sustainability initiatives at McDonald’s spent more than 20 years at McDonald’s focused on ways for the company to address a range of issues related to sustainability.
For his book,"The Battle to do Good: Inside McDonald’s Sustainability Journey", Langert says he interviewed about 51 people who were part of McDonald’s sustainability journey during his time with company. According to Langert, no company goes it alone when it comes to sustainability. But if sustainability is a team sport, who do you want to play for your side?
Bob Langert has a few thoughts about this subject which kicks off the second installment of our conversation.
Next week, we’re taking a break for the July 4 holiday, but we’re not quite done sharing what we learned from Bob Langert about McDonald’s and sustainability. So, in the third and final installment of our conversation, he answers several questions, including: Who defines the role of companies in society these days and how does social media influence that debate? Does big business have any business addressing social issues? And what’s a “hard knock nugget?”
McDonald’s Canada recently announced the launch of its Green Concept Restaurantsin Vancouver and British Columbia. These restaurants basically are testing sites for a variety of sustainable packaging and utensil solutions.
Customers visiting these special stores will see paper straws, and wooden cutlery and stir sticks. Cold drinks, specifically medium-size ones, will be served in cups that are acceptable in recycling streams.
The Green Concept Restaurant is one in a series of measures McDonald’s has taken to reduce their restaurants’ environmental footprint. But how did McDonald’s get to this point in the first place? To find out, MEAT+POULTRY spoke with Bob Langert, a former McDonald’s vice president over sustainability initiatives and author of The Battle To Do Good: Inside McDonald’s Sustainability Journey.
McDonald’s battle to do good included external and internal skirmishes because, “…getting anything done in a business is hard as anything, and when it comes to sustainability, almost all the issues that I worked on for almost three decades — they’re all new things — implementing a new animal welfare program or fund new packaging policies. So, as you know, human nature when we start something new it’s always a challenge.”