Independent Processor - Articles - Page 61

The AAMP Leadership Team in Washington DC

AAMP Editorial

Ramping up representation of independent processors in Washington

Christopher Young, Executive Director, AAMP

December 15, 2017

AAMP representatives traveled to Washington as an organization, not part of other industry meetings, and sat down with the leadership of FSIS for face-to-face talks on issues that are important to our members.

Brookwood Farms' old-fashioned approach to barbecue

Brookwood Farms' continual growth relies on products made with old-fashioned methods.

Sam Gazdziak

December 11, 2017

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Brookwood Farms is one of the only meat processors in the country that measures its cooking capacity by the yard instead of by the pound. All total, the company has 900 yards worth of pit space in its Siler City, N.C. headquarters.

Changing consumer tastes lead to changes in foodservice

Lamb is in, -ites and -ates are out in 2018.

Sam Gazdziak

December 8, 2017

No Comments

More than ever before, consumers are deciding the quality of their restaurant meal before even trying a bite of it. Many of their judgments are in place just by reading the menu.

Cordray's Column

Setting goals for the small and midsize meat processor

A New Year is a time for new ideas

Dr. Joe Cordray

December 7, 2017

One Comment

To enhance their opportunity for success, every small and midsize meat processor should have a list of short-term (12 months or less) and long-term (1 year or longer) goals.

Seltzer's Smokehouse Meats offers several varieties of Lebanon Bologna

Seltzer's Smokehouse Meats preserves the Lebanon bologna legacy

The leader in Lebanon bologna maintains its time-honored traditions.

Sam Gazdziak

October 25, 2017

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Occasionally, a new product is discovered after a simple mistake. Just like penicillin was the end result of a messy lab bench, Seltzer's Double-Smoked Sweet Lebanon Bologna came about after an error in a smokehouse.

Students gather at one of the booths at the 70th Reciprocal Meat Conference

Higher Education

Premier student events showcased at the AMSA 70th RMC

Connor Guyton

October 23, 2017

No Comments

In recent years, more and more student-centered events have been added to make the American Meat Science Association's Reciprocal Meat Conference an event that students also look forward to attending year after year.

AAMP

Back to the basics of meat processing

Nelson Gaydos

October 20, 2017

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As a meat processor, it’s not only important to know what you are doing, but also why you are doing it and how it works. Every ingredient added to a food product is done so for a specific purpose.

Making chicken a high-end, premium protein

Emmer & Co.'s mission is to move pasture-raised chicken beyond a niche market.

Sam Gazdziak

October 18, 2017

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Companies are working to make more consumers are aware of the attributes that make their products stand out - use of antibiotics, diet, processing methods. The hope is that, when consumers think about chicken, they think "premium."

AAMP Editorial

Independent Processor and AAMP's new partnership

Christopher Young

October 17, 2017

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I am writing to you today to tell you how excited I am about the new partnership between BNP Media, Independent Processor Magazine and The American Association of Meat Processors (AAMP).

Cordray's Column

A winning workplace environment

Dr. Joe Cordray

October 13, 2017

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When you have a winning workplace environment, employees look forward to coming to work, being productive and helping the business grow. Following are some tips to ensure your workplace environment is a winning environment for your employees.