During the 86th American Convention of Meat Processors & Suppliers' Exhibition, Mark Reynolds was inducted into the American Association of Meat Processors’ Cured Meats Hall of Fame. Reynolds, owner of Country Meat Shop in Moberly, Mo., was recognized for his strong performances in AAMP’s American Cured Meat Championships, as well as state and international competitions.

Scott Filbrandt, outgoing AAMP president (left), with Cured Meats Hall of Fame inductee Mark Reynolds.

Mark’s grandfather, Joe, started Moberly Packing in 1934 and later sold the business to Mark’s parents, Floyd and Janet. Mark worked there from 1983 until a fire in 1989 closed the plant. He then went to work at Columbia Foods/Oscar Mayer, and in a very short time, Mark was promoted to become their youngest shift supervisor at the time. In 1995, Mark and his brother Dan revived the family meat brand, and he started Country Meat Shop in 2011. In the last 14 years, Mark has grown a business that is a family success, as Mark’s wife Lara and daughters Brooke and Quincy all have a hand in it. The company recently expanded its retail operations due to the increased demand for its products.

Mark has been active in both AAMP and the Missouri Association of Meat Processors. He has been serving on the MAMP board of directors since 2016 and has served as both vice president and president; he currently serves on the AAMP board of directors as well. Mark’s cured meat competition resume is extensive. Country Meat Shop has won around 100 awards at MAMP, including the Cured Meats Excellence and Best of Show awards. Additionally, Country Meat Shop has won the Missouri State Fair Grand Champion for bacon three times, as well as awards from the Best of the Midwest and Wurstfest. This year, Mark entered 10 products in the DFV/AAMP International Sausage and Ham competition, and all 10 products received Gold medals

At the American Cured Meats Championships, Mark has been a consistent winner and has many awards, including two Clarence Knebel Best of Show awards and two Cured Meats Excellence awards, given to the overall point winner for the ACMC. Mark is committed to excellence in cured meats production not only for competition but also for his customers, and he is always willing to help fellow processors when asked.

Source: American Association of Meat Processors