Burgers’ Smokehouse has undergone many expansions, additions and upgrades, but the important aspects of its business haven’t changed. The company still uses its traditional curing methods; it’s just applying its traditions to a wider range of products, and at a larger scale than ever before.
Canned meats have, right or wrong, developed a reputation as a substandard product, made with the cheapest cuts and leftover trimmings, packed with preservatives. That is of course a false assumption, and one Keystone Meats works to change consumer perception about.
Along with the trade show, seminars and networking opportunities, the Missouri Association of Meat Processors' annual cured meats competition drew a total of 256 total entries, up from 204 at last year’s event.
Sailer’s Food Market & Meat Processing has been satisfying its customers in the town and surrounding area since 1923, so the company has a pretty good grasp on what its customers want. When it comes to Sailer’s award-winning bacon, they’ll take “time-honored” over “hot and trendy.”
Check out the April 2017 issue of The National Provisioner, featuring our cover story on the Animal Agriculture Alliance, the importance of the feather in the poultry production process, and much more!