Mark Bianchetti, president of the People’s Choice Beef Jerky has seen the California-based business and the area around it change throughout his life. Nestled in the heart of downtown Los Angeles’ fashion district, People’s Choice has been a player in the specialty meat snacks industry for nearly a century. Continually expanding its presence, not only on the west coast but beyond, the company continues to work on growth and change in the snack space. In this episode of the MEAT+POULTRY podcast, Bianchetti shares his journey in leading the business, alongside his son Brian, and daughter, Sara, as he prepares to pass the torch to the next generation to take the family operation into the future. With a commitment to honoring its roots, People’s Choice is also unafraid to explore new flavors and ideas suggested by its customers. An example of that innovative approach is the development of a new product, Jerky Crisps, which creatively combines a chip-like product in a thin piece of meat. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Over the last few years, Chomps has grown into a steady player in the meat snack space. One of the critical components of the brand’s success is the attention to detail in operations and finding the right partners to produce a quality product. For this episode of the MEAT+POULTRY podcast, we talk with Rashid Ali, co-chief executive officer and Zach Meyer, senior director of operations. During this discussion, Ali describes what it’s been like to watch Chomps grow and succeed with his co-founder Pete Maldonado. Meyer and Ali examine how the company determines the necessary elements to build new meat snacks and maintain the original ones. Rashid discusses how this e-commerce first company also picked the proper retail locations to grow its consumer base and create a new sales channel for Chomps. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Mike Drury remains focused and prepared to guide Greater Omaha Packing into its next chapters of meat processing. The president of Greater Omaha Packing Co. recently discussed with the MEAT+POULTRY podcast how the company would use a $20 million USDA grant through the Meat and Poultry Expansion Program (MPPEP). Drury stated how important the company’s location in Omaha, Neb., is for the success of its business as it fulfills orders for customers in the United States and around the world. Drury also shared how Greater Omaha Packing has adapted and helped its clients with any situation in the meat marketplace since the pandemic began. Drury expressed the importance of having more dialogue with cattle suppliers and even invited them to the headquarters recently to see the medium-sized business’s operation in action. Near the end of the podcast, Drury highlighted how Greater Omaha works with all its workforce to create a quality product. More information on Greater Omaha Packing’s recent upgrades can be found here. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Sterling “Big Poppa” Ball always wants to push the level of barbecue flavors and tastes for people. The hall-of-fame pitmaster, who runs Big Poppa Smokers in California, recently chatted with MEAT+POULTRY to discuss what he’s seen on the barbecue landscape over the last few years and how his company teaches and promotes the art of low and slow cooking. The conversation starts with Ball explaining how his first business, Ernie Ball, a well-known guitar and strings company, helped inform what he tries to do with barbecue daily. Ball then describes what he enjoys about the process of grilling. Later on, he discusses his partnerships with foodservice companies and working with Tyson Foods’ Chairman’s Reserve Meats brand when coming up with new recipes and items. Ball also conveys what he looks for when shopping for meat at the grocery store or at the butcher counter. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

In early 2022, MEAT+POULTRY published a story about three entrepreneurs who seized the opportunity to capitalize on America’s love for bacon. Elisa Lewis, her husband Camilo Velasquez and the couple’s friend and business partner, Dana Young, had a great run as co-owners of The Baconer, an Emeryville, Calif.-based premium bacon company. After its founding in 2016, the entrepreneurs saw exponential growth, thanks to the development of a high-quality product line, partnerships with key retailers and a brand-building campaign that garnered the company exposure on multiple mainstream media platforms. And then, just when The Baconer was about to go to the next level in 2022, an unforeseen perfect storm of challenges, including global inflation, supply-chain interruptions and overall volatility in the marketplace, forced the team to make the very difficult decision of closing down the company. In this week’s MEAT+POULTRY podcast, Velasquez and Lewis recount the eventful journey of their business, which started as more of a dinner club and social event when the couple lived on the East Coast. The co-founders gave details of how the team built the brand of The Baconer, shedding light on what business strategies worked well and detailing some of the challenges along the way, including how the team decided it was time to pull the plug. Looking back, Lewis said she wished they would have had the opportunity to learn from other start-up operators about how to avoid common pitfalls and how to make the most of opportunities as their bootstrapped company flourished. When discussing their experience, they admit there were some things they would have done differently but also acknowledged the many successes along the way. The retrospective journey of Velasquez, Lewis and Young provides a rare opportunity for operators of other food companies to learn from the experience of The Baconer’s stakeholders and apply some of those lessons to their business strategy. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Mike Sloan, owner of Fulton and Herman Wurst Haus wants to give people hands-on experiences in the meat industry. He continues to develop sausage-making classes at his Hermann location and a new location in Fulton, Mo. That’s one of the reasons Sloan was the subject of this episode of the MEAT+POULTRY podcast. Sloan describes what it’s been like taking on a second location and why he felt like it was the right time. During the interview, he discusses how he will bring on an established ⁠meat processor in Fulton⁠. Next, Sloan explains how Hermann Wurst Haus works with the rest of the local wine tourism in Hermann and how his meat business fits into that. Later, Mike explains how he builds an in-store experience that catches the eye of the customer that steps into the Wurst Haus so they will stick around and learn more about meat in Missouri. Sloan and the rest of the team also received 21 awards at the annual Hermann Wurstfest Competition at the ⁠end of March⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

MEAT+POULTRYcaught up with Jeff Tripician, chief executive officer of Grass Fed Foods while attending the Annual Meat Conference held in Dallas, Texas, in March. The newly formed company was featured in the January issue of MEAT+POULTRY magazine. During this discussion, Tripician describes the first few months of Grass Fed Foods and how the company has responded to the growing grass-fed market. He shared some new programs Grass Fed Foods plans to roll out, including Teton Taste Buds and a foodservice partnership with Rastelli Foods Group. Tripician discusses some early successes and what it’s been like building out both brands under Grass Fed Foods: Teton Waters Ranch and SunFed Ranch. In closing, Tripician gives his thoughts on the conference along with what he saw as big takeaways from presentations like the 2023 Power of Meat. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

The Irish Food Board, Bord Bia, recently kicked off its new campaign to bring more European beef and lamb into the United States. As promotional events and campaigns recently began in New York City, MEAT+POULTRY caught up with Henry Horkan, Bord Bia’s director of North America. Horkan shares the history of Irish cattle and how it’s grown into an important industry for Ireland. He then details the significance of the American market in this push to give consumers an international option. Horkan also explains the timeline for a three-year campaign and how it will help Bord Bia with its marketing to the United States. Horkan then discusses his career with Bord Bia and what other markets the organization plans to work with around the world as it grows. Five years ago, MEAT+POULTRY managing editor Erica Shaffer traveled to Ireland and detailed the grass-fed beef production, national traceability and sustainability programs in the country. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Earlier in 2022, Wholesome Foods Inc., in Shenandoah County, Va., was among the small to medium meat distributors who announced expansions to their slaughter facility and capacity. After hearing the news of the $1.2 million investment to upgrade operations, MEAT+POULTRY reached out to Wholesome for some insights on the new venture. For this podcast episode, MEAT+POULTRY talked about the expanded company portfolio with Wes Pence, president of Wholesome Foods. Pence describes what it took to partner with the county through Virginia’s Agriculture and Forestry Industries Development (AFID) program to get support for expanding meat processing in their community. Throughout the podcast, Pence also touches on how the business works as a full-scale food distributor but also provides energy, transportation and logistics for people in the area. Read more about the Wholesome Foods expansion here. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

An Iowa-based startup is providing a different outlet for farmers and producers in Iowa and the rest of the country. Chop Local strives to be the online marketplace to connect small businesses with customers providing high quality meat. This episode of the MEAT+POULTRY podcast focuses on the Iowa-based company’s business strategy from the point of view of Mark Putney, director of business development. Putney explains the benefits of the platform for producers and how it can be a year-round outlet for them to sell their meat. He describes working with customers and farmers to ensure Chop Local to provide meat to consumers who value locally produced products. Putney lays out the 2023 strategy for Chop Local and how it hopes to grow around its headquarters in Iowa and other states and businesses with USDA inspection. He also explains what Chop Local hopes to accomplish in 2023 and its plans for growing the platform across rural communities in the United States. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

As IPPE gears up for another full event in 2023, Nath Morris, executive vice president of the show for USPOULTRY, shared plans for the industry’s annual gathering in Atlanta. During this episode of the MEAT+POULTRY podcast, Morris explains the essential planning and topics that USPOULTRY has been getting ready over the past few months. He also highlighted the importance of exhibitor participation and educational programs at the show including TECHTalks. Morris mentioned that international registrants have made a comeback at this year’s IPPE after travel restrictions and the Omicron variant spreading in January 2022 decreased attendance by about 30%. He also discussed the value of having three integrated trade shows at the same time with USPOULTRY, NAMI and the American Feed Industry Association. Near the end of the conversation, Morris described how he’s seen industry shows change since COVID-19 and how important they’ve become as meeting points for poultry and others working in the meat industry. Make sure to check out MEAT+POULTRY 2023 Processor’s Handbook before heading to the show. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

After decades of being in the business of providing seafood to Denver and the Rocky Mountains, Seattle Fish Co. recently took on a new project to broaden its meat portfolio. In November 2022, the company acquired specialty meat producer Lombardi Brothers Meats. Lombardi also operates a retail meat shop called The Ranch which started in 2020. For this episode of the MEAT+POULTRY podcast, Derek Figueroa, chief executive officer of Seattle Fish Co., dives into a discussion about the acquisition and what it means for the two companies going forward. Figueroa then shares about how important it is to keep local connections for Lombardi and Seattle Fish even when they try to expand products nationally. Later on, Figueroa discusses how being in Denver is crucial to growing the brand of Seattle Fish and Lombardi. Seattle Fish Co. is a third-generation family-owned company based in Colorado, making fresh seafood available to the Rocky Mountain area. Armanda Agra, which is part of the venture capital group Founders, has locations in Reno Nev., Carson City, Nev., and Seattle. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Keeping a core idea in the message of Farmer Focus is the goal for Mark Saylor. The company’s senior brand manager shared how the poultry producer continues to work through the challenges of meat sales around the holiday season in 2022, especially after Thanksgiving. During this episode of the MEAT+POULTRY podcast, Saylor describes the variety of cuts and products that Farmer Focus has used to try to appeal to consumers as they figure out how to celebrate the holidays during inflation. Saylor examines what the marketplace will look like for the poultry industry in 2023. He then shares what Farmer Focus monitors regarding its organic and claims-based meats and how the company continues expanding to more East Coast stores. The discussion turns to how Farmer Focus and others balance e-commerce shopping with the traditional retail experience that still dominates the landscape. Near the end, Saylor shares a little about how he got started with Farmer Focus and how he’s adapted his skillset to various brands throughout his career. For more information on Farmer Focus, make sure to listen to a previous podcast with Corwin Heatwole, founder and chief executive officer of the company. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Volpi Foods is celebrating its 120th anniversary in 2022. This specialty meat processor is a longtime staple of the Hill neighborhood in St. Louis, but it has grown immensely in the last few decades. The company operates five production facilities to manufacture its Italian cured meats using time, experience and technology. In this episode of the MEAT+POULTRY podcast, Lorenza Pasetti, the third-generation chief executive officer of Volpi, shared how the company continues to stick to its roots while also embracing new technology in its four processing plants that address packaging waste, management and food safety. Pasetti went through the history of Volpi and how she feels like a steward for this generation of the business. She also explains the advantages of being in the middle of the country when the business has grown into national distribution. Later in the conversation, Pasetti paints a picture of its original retail store that dates back to the early 1900s. For more details on the Volpi business, check out the 2019 MEAT+POULTRY profile of Pasetti and the specialty meat operation. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Cattaneo Bros., in San Luis Obispo, Calif., continues to push forward as a small business as it celebrates its 75th anniversary in 2022. The meat processor is a lean operation specializing in jerky, beef sticks, and handmade European-style sausages. In this episode of the MEAT+POULTRYpodcast, Katelyn Kaney, chief executive officer of Cattaneo, shared some of her thoughts on the meat snack business and how the family-owned company has established itself as a brand. Kaney reflects on taking over the operation at a young age and how she’s continued to grow it during the last 15 years. Kaney also describes the role athletic activities played in her life and how that helped connect to a new market of customers. Along with the production facility, Cattaneo Bros. also operates a retail location called The Mercantile, near the plant. She also discusses the company’s strategy for expanding  retail stores, mainly around the West Coast. The podcast finishes with Katelyn explaining the online strategy for Cattaneo and how it expects to grow in the future. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

In September, the US Meat Export Federation (USMEF) sent a delegation to Tokyo, Japan, to commemorate the 45th anniversary of the inaugural USMEF office opened in the city in 1977. Japan remains crucial to the US export market, and the association felt like it was an appropriate time to celebrate the long-standing relationship. So, for this episode of the MEAT+POULTRY podcast, we talked with Dan Halstrom, president and chief executive officer for USMEF on what this mission meant for his group and their Japanese counterparts. Near the beginning of the episode, Halstrom looked back at the historical perspective of working with Japan and what it meant to the growth of USMEF. Later, Halstrom explained some of the activities US representatives could participate in that showcased American red meat and provided an overview of factors impacting demand for red meat in Japan. He also shared what it meant to have delegates from various sectors of the US agriculture industry up and down the red meat supply chain. Near the end, Dan gives some general thoughts on what the export market looks like for 2022. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Although poultry is the dominant protein industry Arkansas, beef is a vital part of the state’s agricultural economy. That’s why professors and researchers at the University of Arkansas are promoting initiatives that can impact farmers and producers of beef. For this episode of the MEAT+POULTRYpodcast, Kelly Vierck, assistant professor of animal science, and Derico Setyabrata, assistant professor of meat science and muscle biology, discussed what their efforts to develop the beef industry in Fayetteville. Vierck described some basics about the University of Arkansas’ relationship with the Arkansas Beef Council and how it hopes to help add more small beef processors in the future. After going over the college’s approach to research, Setyabrata discussed his project, where he will use meat microbiomes to predict beef quality and shelf life. Vierck’s also discussed her latest project, experimenting with factors that affect palatability improvements and eating experiences with beef. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Sanderson Farms, now a part of Wayne-Sanderson Farms, continues to tout its employee investment as the main reason the poultry processor remains successful. One of the ways the company believes it’s been effective is by implementing formal mentoring programs in recent years. Romika Wells, director of organization development and training at Sanderson Farms, is one of the key people behind executing this strategy for executives and others. She discussed the program in this week’s MEAT+POULTRY Podcast. Wells discusses how the mentoring program helps with retention throughout the company. She also explained how the program changed during COVID-19 and how she hopes some of it will move back in person. Later, Wells referenced a pilot hourly mentoring program that expands the development of employees to more areas of the company. She also reflects on how the program has helped her professional development at Sanderson. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

True Story Foods in Northern California is all about taking their experience in the meat industry and applying it to the next generation of small American family farms. Phil Gatto, co-founder and chief executive officer of True Story, recently joined the MEAT+POULTRY podcast to share some of his company's history, including his family’s background and how they broke into the organic meat industry. Gatto discussed some of True Story Foods products and how it competes in the organic meat segment. Gatto detailed how the company sources products that meet the organic standards. He also talked about one of his business partners, Russ Kremer, who oversees True Story’s heritage breed program in Missouri. Gatto explained how maintaining relationships with customers and suppliers are keys to his company’s success. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message

Smaller meat processors are always looking for essential resources to improve their practices to provide a quality product to their community. That’s where the Niche Meat Processor Assistance Network (NMPAN) comes into play. Rebecca Thistlethwaite, director of the program, recently launched the Meat Processor Academy. This is a self-paced course designed to provide content on topics related to business, finances and operational aspects of meat processing to smaller businesses. During this episode of the MEAT+POULTRY podcast, Thistlethwaite explains what NMPAN’s Meat Processor Academy offers processing companies. Thistlethwaite briefly discusses the AAMP convention and how partnering with that association helps spread its message about the program. Later on, Thistlethwaite details how the Meat Processor Academy benefits small meat processors ready to expand their output. Finally, Thistlethwaite explains how she got involved with the association, including her background in agriculture. --- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message