Supply chain troubles are going to continue throughout the meat industry and the world heading into 2022. This reality has stakeholders throughout the agriculture supply chain grappling with contingency plans. So how will processors and producers deal with this? On this week’s episode of the MEAT+POULTRYpodcast, Cortney Cowley, senior economist at the Federal Reserve Bank of Kansas City, explains why the shortages and chokepoints are happening in not only the meat industry but across the economy. Cowley discusses existing challenges for agriculture industry import and export markets. She also ..read more

Chef Erik Niel says Main Street Meats began as a kernel of an idea that already existed. He and his wife Amanda Niel own and operate the butcher shop in addition to Easy Bistro & Bar, both in Chattanooga, Tenn. The award-winning chef’s culinary career spans 25 years. Although he attended the University of Texas at Austin to study psychology with a minor in business, food has always been his passion. He attended Johnson & Wales Culinary School in Vail, Colo. In 2005, after working in professional kitchens he and Amanda – both in their 20s – opened Easy Bistro & Bar in downtown Chatt ..read more

MEAT+POULTRYcaught up with Jeff Tripician, chief executive officer of Grass Fed Foods while attending the Annual Meat Conference held in Dallas, Texas, in March. The newly formed company was featured in the January issue of MEAT+POULTRY magazine. During this discussion, Tripician describes the first few months of Grass Fed Foods and how the company has responded to the growing grass-fed market. He shared some new programs Grass Fed Foods plans to roll out, including Teton Taste Buds and a foodservice partnership with Rastelli Foods Group. Tripician discusses some early successes and what it’s ..read more

Mark Bianchetti, president of the People’s Choice Beef Jerky has seen the California-based business and the area around it change throughout his life. Nestled in the heart of downtown Los Angeles’ fashion district, People’s Choice has been a player in the specialty meat snacks industry for nearly a century. Continually expanding its presence, not only on the west coast but beyond, the company continues to work on growth and change in the snack space. In this episode of the MEAT+POULTRY podcast, Bianchetti shares his journey in leading the business, alongside his son Brian, and daughter, Sara ..read more

Over the last few years, Chomps has grown into a steady player in the meat snack space. One of the critical components of the brand’s success is the attention to detail in operations and finding the right partners to produce a quality product. For this episode of the MEAT+POULTRY podcast, we talk with Rashid Ali, co-chief executive officer and Zach Meyer, senior director of operations. During this discussion, Ali describes what it’s been like to watch Chomps grow and succeed with his co-founder Pete Maldonado. Meyer and Ali examine how the company determines the necessary elements to build new ..read more

Mike Drury remains focused and prepared to guide Greater Omaha Packing into its next chapters of meat processing. The president of Greater Omaha Packing Co. recently discussed with the MEAT+POULTRY podcast how the company would use a $20 million USDA grant through the Meat and Poultry Expansion Program (MPPEP). Drury stated how important the company’s location in Omaha, Neb., is for the success of its business as it fulfills orders for customers in the United States and around the world. Drury also shared how Greater Omaha Packing has adapted and helped its clients with any situation in the me ..read more

Sterling “Big Poppa” Ball always wants to push the level of barbecue flavors and tastes for people. The hall-of-fame pitmaster, who runs Big Poppa Smokers in California, recently chatted with MEAT+POULTRY to discuss what he’s seen on the barbecue landscape over the last few years and how his company teaches and promotes the art of low and slow cooking. The conversation starts with Ball explaining how his first business, Ernie Ball, a well-known guitar and strings company, helped inform what he tries to do with barbecue daily. Ball then describes what he enjoys about the process of grilling. La ..read more

In early 2022, MEAT+POULTRY published a story about three entrepreneurs who seized the opportunity to capitalize on America’s love for bacon. Elisa Lewis, her husband Camilo Velasquez and the couple’s friend and business partner, Dana Young, had a great run as co-owners of The Baconer, an Emeryville, Calif.-based premium bacon company. After its founding in 2016, the entrepreneurs saw exponential growth, thanks to the development of a high-quality product line, partnerships with key retailers and a brand-building campaign that garnered the company exposure on multiple mainstream ..read more

Mike Sloan, owner of Fulton and Herman Wurst Haus wants to give people hands-on experiences in the meat industry. He continues to develop sausage-making classes at his Hermann location and a new location in Fulton, Mo. That’s one of the reasons Sloan was the subject of this episode of the MEAT+POULTRY podcast.   Sloan describes what it’s been like taking on a second location and why he felt like it was the right time. During the interview, he discusses how he will bring on an established ⁠meat processor in Fulton⁠.   Next, Sloan explains how Hermann Wurst Haus works ..read more

The Irish Food Board, Bord Bia, recently kicked off its new campaign to bring more European beef and lamb into the United States. As promotional events and campaigns recently began in New York City, MEAT+POULTRY caught up with Henry Horkan, Bord Bia’s director of North America. Horkan shares the history of Irish cattle and how it’s grown into an important industry for Ireland. He then details the significance of the American market in this push to give consumers an international option. Horkan also explains the timeline for a three-year campaign and how it will help Bord Bia with its marketing ..read more