Labor availability and operational efficiency were recurring themes throughout the convention. Educational sessions explored employee engagement, plant efficiency and retention strategies, while exhibitors highlighted equipment designed to help processors increase throughput without requiring significant facility expansion. The convention program also featured sessions on food safety, product cost, animal welfare, meat cultures and value-added products, reflecting the operational and market challenges facing today’s processors.

Among the equipment on the show floor was Weber’s weSLICE 2500, a compact involute blade slicer that is part of the company’s weSLICE 2000/2500 series. The system is designed to provide processors with production flexibility while supporting efficient operations in facilities where every square foot matters. For many small processors, equipment that increases capacity without expanding a plant can offer a practical path toward improving productivity.

Exhibitors also emphasized opportunities to improve efficiency in waste and byproduct management. At its booth, Power Knot showcased its updated BCG-315 grinder alongside the LFC biodigester. The grinder is designed to pulverize challenging byproducts like hides, bones and teeth, turning them into a more manageable stream for disposal. Paired with the LFC biodigester, the system is designed to digest organic waste on site, helping processors reduce hauling costs, limit storage and odor issues and improve operational cleanliness.

Beyond waste and byproduct management, creating value was a key theme throughout the convention. During a value-added products session, processors discussed how their companies are using value-added products and operational improvements to strengthen their businesses. Sam Gettinger of Gettinger Meats explained that adding value is not limited to products alone. By enhancing basic products, using underutilized cuts, simplifying a process, generating less waste or cutting consumer prep time, meat operations can add value across their businesses.

Mike Love of Morgan Meats discussed how equipment can support efficiency and labor management. By upgrading to a new patty machine for the company’s flagship Fluffy Burger, Morgan Meats was able to reduce physical strain on workers while increasing patty throughput. Jennifer Dierkes of McDonald’s Meats explained how her business adjusts when it overorders. For example, when the company had too much ham after overordering, Dierkes decided to use the leftover product to make its own ham loaf.

This emphasis on maximizing existing resources was a standout theme throughout the show. Whether through compact processing equipment, labor-saving technologies or new approaches to byproduct utilization, exhibitors and presenters consistently focused on helping processors get more from the people, space and raw materials they already have.

For the small and independent processors who make up AAMP’s core membership, the technologies and educational sessions presented in Milwaukee reflect a practical approach to improving efficiency, strengthening profitability and positioning operations for future growth.