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Perdue Premium Meat Company has acknowledged its need for premium differentiation and grown quickly by filling in gaps with ultra-complementary initiatives and acquisitions.
As spring rolls into summer, gardeners across North America are beginning to see the fruits of their post-winter labor, as gardens begin to flourish and put on a show. Creating the perfect landscape takes knowledge, planning, a knack for what works best for each individual plant and the ability to adjust when things aren’t quite right.
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.
For most companies, diversification of product mix can be a life-saver when traditional products fall temporarily out of favor. However, adding lines and operational capabilities to fill gaps in a portfolio isn’t something that can be planned and executed overnight.
Zack Levenson, Golden West Food Group, talks about the company’s Meat District brand and how it has delivered on its promise to make waves at retail in less than a year.
During his visit to Golden West Food Group (GWFG) in Vernon, Calif., to profile the company's success with the Jack Daniel's Meats brand, Andy Hanacek, editor-in-chief of The National Provisioner, also spent some time discussing one of GWFG’s newest brands: Meat District.
The successful growth of the Jack Daniel's line of barbecue meat products stands as a fantastic case study on the right way to earn and grow a blockbuster brand licensing agreement.
Jack Daniel's is more than 150 years old, and like any world-renowned mega-brand, it has lent its name to a wide variety of products over the decades. In 2007, Vernon, Ca.-based processor Golden West Food Group (GWFG) earned the licensing agreement, and the Jack Daniel’s Meats brand was launched.
Now operating as Salumi Chicago, Laketek works inside Moesle Meat Co. Moesle had been recently acquired by Joel Janecek, and he was introduced to Laketek by a mutual connection.
Todd Simon, senior vice president of Omaha Steaks, took the time to discuss the processor's efforts to take care of its employees and maintain their expertise in order to uphold the quality of their legendary product lines.
Omaha Steaks pioneered the direct-to-consumer food channel, and it continues to drive process, product and distribution innovation across all channels it serves today.
When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.
Enter Fredericksburg, Pa., chicken processor Bell & Evans. The 125-year-old company, led today by Scott Sechler Sr. and his two children, Scott Jr. "Buddy" and Margo, has been a top-shelf trailblazer in the industry for decades.
When you visit Dayton Meat Products in Malcolm, Iowa, there stands a very good chance that a member of the Dayton family made your sausage, packaged your bacon, checked you out and even talked to you about buying a grill.
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