West Liberty Foods won the meat-processing lottery in 2014, when it purchased the former Quantum Foods facility in Bolingbrook, Ill. — a jackpot that already has paid dividends and has an aggressive growth plan in place.
In January 2016, a jackpot of historic proportions grabbed the attention of the nation — those who purchased Powerball tickets hoped the record $1.58 billion prize would land in their laps and change their fortunes.
Earlier this year, the University of Wisconsin-Madison became an international hotspot for the meat-processing industry — even as temperatures hovered around 0°F. UW-Madison was the location of the first-ever U.S.-IFFA Quality Competition, held January 11-13.
As consumers pay more attention to what they are eating, they are realizing that protein can satisfy a hungry appetite better than salty snacks or cookies and candies.
The 2016 Dietary Guidelines for Americans were recently released, encouraging Americans to boost their seafood intake to at least twice a week because of its heart and weight benefits.
In this video Q&A, Butterball Vice President of Corporate Engineering Steve Valesko discusses the challenges of redesigning the 20-year-old Raeford plant specifically looking at making sure the facility is up-to-date on Butterball’s food safety standards.
In this video Q&A, Butterball COO Joe Nalley details why the company chose the Raeford plant as the newest purchase, including strong community support and room to grow.
These milestones include attaining three million hours without a lost-time injury and reducing injury frequencies as a result of slip-and-fall incidents by 88 percent in just one year.
Butterball’s senior director of safety and risk management Brian Rodgers talks about the learning curve of adjusting worker safety to the different equipment you encounter with pork processing versus turkey processing and how that was advantageous in the long run.