Independent Processor

February 2013

Check out February 2013 Independent Processor

Cover Story

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Country Meats sticks with what works

Success for this Florida processor started when it focused on one product – snack sticks – and one market – fundraising.
Sam Gazdziak
February 6, 2013
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Anyone who is a parent of school-age children knows that tuition is only part of the cost of education. Tuition doesn’t cover field trips, uniforms, instruments and, of course, school fundraisers.
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Feature Articles

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Nothing fishy about these sausages

AquaCuisine has brought sausages, burgers and franks into the seafood world.
Sam Gazdziak
February 6, 2013
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Since their creation, hot dogs and hamburgers have grown and expanded to numerous varieties. From beef burgers and pork hot dogs, the products have expanded to lamb, bison, chicken turkey and other exotic types.
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Simplifying Smokehouses

New features help produce better, more consistent results.
Sam Gazdziak
February 6, 2013
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The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.
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Auburn creates career opportunities

The Auburn Collegiate Cattlemen and Cattlewomen Association is reaching out to all students in the ag field.
February 6, 2013
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Last year the Auburn Meat Science Association changed its name to the Auburn Collegiate Cattlemen and Cattlewomen Association (CCM/CCW) and began to target students who were not merely Muscle Foods majors but who were involved in any agricultural related field, specifically the beef and pork industries.
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Columns

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Until the next time

John Vatri
February 6, 2013
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Cardinal Meats experienced its first recall in 2007. The details surrounding the recall were typical for a burger processor: We unknowingly purchased boneless beef from a CFIA approved supplier – this meat was contaminated with E.coli O157:H7.
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