MEAT+POULTRY Podcast

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

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 opera

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

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 start

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 entrepre

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

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 gras

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.

Earlier in 2022, Wholesome Foods Inc., in Shenandoah County, Va., was among the small to medium meat distributors who announced expansions to their slaughter facility and capacity. After hearing the news of the $1.2 million investment to upgrade operations, MEAT+POULTRY reached out to Wholesome for some insights on the new venture. For this podcast episode, MEAT+POULTRY talked abou

An Iowa-based startup is providing a different outlet for farmers and producers in Iowa and the rest of the country. Chop Local strives to be the online marketplace to connect small businesses with customers providing high quality meat. This episode of the MEAT+POULTRY podcast focuses on the Iowa-based company’s business strategy from the point of view of Mark Putney, director of