This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
On June 22, 2019, 124 students from 13 universities participated in the Iron Chef Competition sponsored by JBS USA Food Company and their affiliate Pilgrim's.
Meat competitions are friendly, to be sure. However, the word "competition" should not be overlooked, as many of these state or national events bring together high-quality processors with strong reputations.
Members of the American Association of Meat Processors (AAMP) are gearing up to participate in the German Butchers' Association (DFV) renowned international quality competition for meat products.
Along with a line-up of speakers and a busy trade show floor, the Wisconsin Association of Meat Processors annual convention also boasted the largest state meat products competition in the country.
In this video, host of the event Jeff Sindelar discusses how this competition differs from American quality meat competitions and what are the benefits of entering these competitions.
In this video Q&A, Rick Reams, owner and operator of RJ’s Meats and Groceries, discusses the benefits of entering meat competitions and gives advice to those who have never competed.
In this video, Gero Jentzsch of the German Butcher’s Association gives a detailed breakdown of the judging criteria at IFFA and discusses how the German Butcher’s Association judging differs from the American Association of Meat Processors.