Volpi Foods CEO commemorates 120 years in business
MEAT+POULTRY Podcast
by Ryan McCarthy
2w ago
Volpi Foods is celebrating its 120th anniversary in 2022. This specialty meat processor is a longtime staple of the Hill neighborhood in St. Louis, but it has grown immensely in the last few decades. The company operates five production facilities to manufacture its Italian cured meats using time, experience and technology. In this episode of the MEAT+POULTRY podcast, Lorenza Pasetti, the third-generation chief executive officer of Volpi, shared how the company continues to stick to its roots while also embracing new technology in its four processing plants that address packaging waste, manage ..read more
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Cattaneo Bros. thrives in meat snack era
MEAT+POULTRY Podcast
by Ryan McCarthy
1M ago
Cattaneo Bros., in San Luis Obispo, Calif., continues to push forward as a small business as it celebrates its 75th anniversary in 2022. The meat processor is a lean operation specializing in jerky, beef sticks, and handmade European-style sausages. In this episode of the MEAT+POULTRYpodcast, Katelyn Kaney, chief executive officer of Cattaneo, shared some of her thoughts on the meat snack business and how the family-owned company has established itself as a brand. Kaney reflects on taking over the operation at a young age and how she’s continued to grow it during the last 15 years. Kaney also ..read more
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USMEF celebrates Japanese export market
MEAT+POULTRY Podcast
by Ryan McCarthy
1M ago
In September, the US Meat Export Federation (USMEF) sent a delegation to Tokyo, Japan, to commemorate the 45th anniversary of the inaugural USMEF office opened in the city in 1977. Japan remains crucial to the US export market, and the association felt like it was an appropriate time to celebrate the long-standing relationship. So, for this episode of the MEAT+POULTRY podcast, we talked with Dan Halstrom, president and chief executive officer for USMEF on what this mission meant for his group and their Japanese counterparts. Near the beginning of the episode, Halstrom looked back at the histor ..read more
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Arkansas professors detail the role of beef in the state
MEAT+POULTRY Podcast
by Ryan McCarthy
2M ago
Although poultry is the dominant protein industry Arkansas, beef is a vital part of the state’s agricultural economy. That’s why professors and researchers at the University of Arkansas are promoting initiatives that can impact farmers and producers of beef. For this episode of the MEAT+POULTRYpodcast, Kelly Vierck, assistant professor of animal science, and Derico Setyabrata, assistant professor of meat science and muscle biology, discussed what their efforts to develop the beef industry in Fayetteville. Vierck described some basics about the University of Arkansas’ relationship with the Arka ..read more
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True Story Foods CEO banks on organic meats
MEAT+POULTRY Podcast
by Ryan McCarthy
3M ago
True Story Foods in Northern California is all about taking their experience in the meat industry and applying it to the next generation of small American family farms. Phil Gatto, co-founder and chief executive officer of True Story, recently joined the MEAT+POULTRY podcast to share some of his company's history, including his family’s background and how they broke into the organic meat industry. Gatto discussed some of True Story Foods products and how it competes in the organic meat segment. Gatto detailed how the company sources products that meet the organic standards. He also talked abou ..read more
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Meat Processor Academy benefits niche companies
MEAT+POULTRY Podcast
by Ryan McCarthy
3M ago
Smaller meat processors are always looking for essential resources to improve their practices to provide a quality product to their community. That’s where the Niche Meat Processor Assistance Network (NMPAN) comes into play. Rebecca Thistlethwaite, director of the program, recently launched the Meat Processor Academy. This is a self-paced course designed to provide content on topics related to business, finances and operational aspects of meat processing to smaller businesses. During this episode of the MEAT+POULTRY podcast, Thistlethwaite explains what NMPAN’s Meat Processor Academy offers pr ..read more
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NC State Professor looks at the year in HPAI
MEAT+POULTRY Podcast
by Ryan McCarthy
4M ago
With highly pathogenic avian influenza (HPAI) cases coming down in the last few months in the United States, it was important to take an overall look at what happened with the virus at the beginning of 2022. The HPAI discussion for this episode of the MEAT+POULTRY podcast was with Matthew Koci, a professor in NC State University’s Prestage Department of Poultry Science who studies virology and immunology. Koci details the impact wild birds had on many of the HPAI cases this year and how different states handled outbreaks. He also examines the difficulties of figuring out where the virus was wi ..read more
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Lance Zimmerman joins Rabo AgriFinance team
MEAT+POULTRY Podcast
by Ryan McCarthy
4M ago
Lance Zimmerman, the senior beef analyst at Rabo AgriFinance, wants to share his experience studying the cattle industry with the entire beef supply chain. During the conversation for the MEAT+POULTRY podcast, Zimmerman describes why the move to Rabo AgriFinance was the right one for his career. Previously, Zimmerman worked for nearly 12 years at CattleFax as a market analyst. Zimmerman starts off discussing his background of being a Kansas rancher and how it helps him during his analysis daily. Next, he dives into some topics that are affecting the cattle industry including supply chain issue ..read more
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Western’s Smokehouse making moves in meat snacks
MEAT+POULTRY Podcast
by Ryan McCarthy
5M ago
The meat snack industry is not showing any signs of slowing down. The same can be said for Western’s Smokehouse Partners. In June 2022, the company announced an addition to its headquarters in Greentop, Mo., and will soon begin renovating a 100,000-square-foot facility in Burlington, Iowa, scheduled for completion by May 2023. In this episode of the MEAT+POULTRYpodcast, Matt Bormann, chief executive officer of Western’s, talked about the company’s expansion. Bormann discussed the demand for meat snacks and why the category has become such a successful business over the past four years for West ..read more
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Challenges and opportunities in the meat distribution sector
MEAT+POULTRY Podcast
by Ryan McCarthy
5M ago
As summer heats up, commercial meat buyers are figuring out their inventory while filling orders for customers. With ongoing supply chain difficulties, labor shortages and various other factors along with inflation, people like Kevin Lindgren, the director of merchandising at the Bronx, NY-based Baldor Specialty Foods, are navigating the world of meat on a day-to-day basis. For this episode of the MEAT+POULTRY podcast, Lindgren detailed how meat distributors and buyers are handling market forces when procuring products for customers. Lindgren described what Baldor has done to deal with the vol ..read more
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