Independent Processor

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I don’t need to tell you that we are living and working in unprecedented times. Business has been good, but not without its challenges. Independent processors all across the country have worked tirelessly to find ways to meet the demand of a growing customer base while trying to mitigate the risks to their staff and families.

What will be your favorite part of the AAMP Convention? Will it be the educational sessions, the trade show, networking with old and new friends, or perhaps the American Cured Meat Championships (ACMC)?

Up until now, the response to the Coronavirus has been largely uniform. While there were some variances between states, the country for the most part had locked down, and people were following social distancing guidelines.

Texas Tech University, known to many as the Red Raiders, was founded in 1923 and is located in Lubbock, Texas. The Meat Science Program is housed within the Department of Animal and Food Sciences in the College of Agricultural Sciences and Natural Resources. 

Before there was refrigeration, there was the country ham. Though the product itself goes back generations, today’s top processors have found ways to appeal to the contemporary consumer.

New brands spring up every day, to capitalize on the changing consumer trends. When shoppers started looking for healthier meat products, meat cases soon filled with products that were antibiotic-free, GMO-free or organic.

The American Cured Meat Championships, held every year at the American Association of Meat Processors (AAMP) Convention, brings together some of the top cured meats experts in the country.

Verde has had to speed up a planned expansion as demand for its grass-fed beef skyrockets during the Coronavirus pandemic. Founder/CEO Dana Ehrlich speaks to Independent Processor editor-in-chief Sam Gazdziak about the company’s adaptations during this uncertain time.

Independent Processor editor Sam Gazdziak talks with Fresh Picks co-founder Irv Cernauskas about how the company is thinking local in order to supply the Chicago-Milwaukee area.

It started off small, as just four students and a coach revived competitive meat judging at Texas A&M University-Commerce.