Historically, the meat industry has been a place where hard work could result in upward movement within a company. Many supervisors, managers and executives can trace their careers to the barns, coolers, slaughter floors, grinding operations and smokehouses that demand long hours and a strong back.
During the years they spend taking care of their hands-on, day-to-day duties, they learn how the production process runs — and they find ways to make it better.