AAMP has always recognized the important role that suppliers play in our survival and existence. Excalibur USA has been an active member of AAMP for many years and has been active in supporting the mission of AAMP. Each year Excalibur is active in supporting not only AAMP but also its state affiliates, always willing to help with seminars and other activities to support the organization and its members. Excalibur has also been generous in its sponsorships of AAMP, its affiliates and other special programs designed to support small processors. AAMP is appreciative of Excalibur’s ongoing commitment to the meat and poultry industry as well as AAMP and its members.

The F.W. Witt Supplier of the Year Award was established to honor a person and/or supplier member who has been devoted to the meat and poultry industry, particularly small and medium sized plant operators. This award is named after Frank Witt, the former owner of a spice company in Yorkville, IL. Frank was a person who believed in helping and working with the smallest processors in our industry.

AAMP’s 2026 Convention took place in Milwaukee, WI, on July 9-11. For more information about the association, visit www.aamp.com. For more information about Excalibur Seasoning, visit www.excaliburseasoning.com.

The intent of the N.C. Agriculture Manufacturing and Processing Initiative (NCAMPI) is to strengthen North Carolina’s agricultural economy by advancing value added processing opportunities, recruiting and supporting facilities that address geographic and commodity gaps, and providing targeted funding to help create or expand manufacturing operations that increase jobs, enhance local tax bases, reduce costs and improve profitability for the state’s farmers and growers.

Ten projects totaling $3.9 million in awards were approved. Seven of those projects are related to meat production and account for $3.1 million of the grant total. Three additional projects are focused on cider processing, automated seafood processing and rice storage.

“The goal of NCAMPI is to upgrade and support local processing operations, strengthen the agricultural supply chain and open new channels for North Carolina farmers,” said Troxler. “By increasing our in-state capacity for food processing and agricultural manufacturing, we’re ensuring that more of the value created from our commodities stays here at home, benefiting our farmers and communities.”

The North Carolina Department of Agriculture and Consumer Services administers the NCAMPI program with funding provided by the N.C. General Assembly.

The meat processing companies that received grants include:

• Blue Ridge Processing, McDowell County -- $451,630
• Caudle Meat, Greene County -- $189,470
  
• East Coast Solutions, Halifax County -- $681,680
  
• Piedmont Custom Meats, Caswell and Randolph counties -- $761,810
  
• Stevens Sausage Co., Johnston County -- $188,127
  
• Villari Food Group, LLC, Duplin County -- $800,000
  
• Windy River Meats, Wilkes County -- $78,983

The project includes 700 square feet of office space, along with specialized temperature-controlled environments such as two -10°F freezers, a 28°F “hot box” freezer, two 35°F coolers, and a 50°F processing space. Designed with both academic and commercial functionality in mind, the facility will also feature several specialty areas, including a sample preparation area and test kitchen, ready-to-eat packaging area, custom meat pick-up area, abattoir, smokehouse, and a demonstration lab for university classes.

“This facility represents an investment in the future of agriculture and food production,” said Dr. John Moseley, President of Lincoln University. “Lincoln University has expanded access to education for 160 years that leads to opportunity. As an 1890 land-grant institution, this facility increases our ability to prepare students to lead in agriculture and related industries and serve communities across Missouri.”

Constructed with CMU walls, a conventional joist and metal deck roof structure, a TPO roof system, and a 24-foot clear height, the building is designed for durability, efficiency, and long-term performance.

“Our team is proud to partner with Lincoln University on a project that not only supports local student education but also contributes to the broader food production sector,” said Cody Huhn, Director of Business Development at ARCO National Construction. “Facilities like this play a critical role in advancing workforce development and innovation in the food and agriculture industries.”

As a national leader in food and beverage facility construction, ARCO continues to deliver specialized environments that support education, research, and production, helping institutions and organizations meet evolving industry demands. For more information, visit www.arconational.com.

The Board has appointed Beth Hebert as Chief Executive Officer and Brian McGuire as Chief Operations Officer. Beth rings more than 20 years of experience in business leadership, marketing, financial strategy and risk mitigation, positioning her to lead Western Heritage through its next phase of disciplined growth. Brian, who has been with Western Heritage since its inception, has been a central force in building the Company's operational integrity, production systems, and day-to-day reliability.

"Taylor and Cathryn built the foundation of this company with grit, vision, and a deep commitment to Wyoming producers," said the Board. "This transition honors that legacy while positioning Western Heritage for its next chapter of growth and impact."

As Western Heritage continues expanding its processing capacity, producer network, and regional distribution, this leadership shift reinforces the Company's commitment to stability, transparency, and strengthening a resilient, regionalized food system.

Built for the plant floor, Cleavr gives processors and fabricators one connected place to track animals, orders, cut instructions, production status, customer communication, billing, and payments. The platform is already in use in working plants, where teams rely on it to coordinate domestic and wild game processing without falling back on paper tickets, spreadsheets, or disconnected tools.

Colin Harris knows the problem firsthand. He processed more than 20,000 animals and spent tens of thousands of dollars on software while running a large processing facility. Most systems, he found, only created more work and frustration. At his wit’s end, he approached a friend and veteran software entrepreneur, and together they developed Cleavr.

“Every other system just turns physical paper into digital paperwork and leaves you to manage all of it,” Harris said. “Cleavr actually moves the work forward in the plant. An order cannot advance until the step in front of it is done, so the system helps pull production along on the floor and in the office instead of just recording what happened.”

Many independent plants still manage intake forms, customer instructions, production updates, packaging, and billing through manual processes spread across the office and the floor, often with multiple disconnected software systems. Those gaps can lead to missed details, slow communication, billing confusion, and hours spent tracking down information.

Teams using Cleavr report a clearer picture of where orders stand, fewer missed or abandoned orders, and more billable work captured rather than lost.

Cleavr is purpose-built for the meat processing industry rather than retrofitted from a generic ERP or food manufacturing system. It fits the range of roles across an independent operation, from processors and fabricators to ranchers, butchers, and meat markets. The platform focuses on the daily realities of custom and independent processing, from intake and cut instructions through production status, order tracking, customer communication, and billing visibility.

Key capabilities include:

• Mobile-first access for plant-floor teams
• Order tracking from intake to invoice
• Real-time production and workflow visibility
• Customer and order communication tools
• Domestic and wild game processing workflows
• USDA, state, and custom-exempt processing support
• Billing and payment visibility
• Centralized records for coordination across teams
• 24/7 access from anywhere in the world

By giving processors and fabricators a clearer view of where every order stands, Cleavr helps reduce confusion, improve communication, and support more consistent operations from the front office to the plant floor.

Cleavr is available now for independent meat processors and fabricators looking for a more practical and efficient way to manage workflow, improve visibility, and reduce the daily friction caused by paper-based workflows and disconnected systems.

To learn more, visit cleavr.com.

“Today is a special day for our family and everyone who has been part of this journey,” said Joe Hanni, CEO of Dervati, PS Seasoning and Pro Smoker. “Over the past 50 years, we’ve evolved from a seasoning and smoker company into a true food innovation partner, driven by the trust of our customers and the dedication of our team. This new headquarters is an investment in both.”

Dervati will help food brands accelerate innovation from concept to commercialization by combining flavor development, product testing and private label manufacturing within a single organization. PS Seasoning and Pro Smoker will continue to operate as distinct brands, with PS Seasoning specializing in flavor development and ingredient solutions and Pro Smoker providing thermal processing equipment and technology.

The state-of-the-art headquarters, designed and built by Briohn Building Corporation, will include dedicated spaces for advanced manufacturing, warehousing and distribution, as well as an expanded R&D Lab, Culinary Center and Customer Innovation Center. The Customer Innovation Center will feature formulation labs and a pilot processing plant providing customers with an end-to-end innovation environment. The campus will also include a two-story terraced gathering area connecting employee amenities and a new Training Center designed to support collaboration, learning and professional development.

“The food industry is evolving faster than ever, and our customers need partners who can keep them competitive,” Hanni said. “This campus allows us to serve them in new ways, bringing ideas to life faster and giving them the ability to develop, test, manufacture and scale products under one roof.”

The organization has grown by more than 89% this year and will have a workforce of more than 500 employees once current open positions are filled. The new headquarters will serve as the primary hub for production, logistics, research and development. PS Seasoning will continue to maintain secondary manufacturing operations in Iron Ridge.

Located within the West Bend Manufacturing Center about 30 minutes north of Milwaukee, the 60-acre site is being developed in partnership with the City of West Bend, Washington County and Economic Development Washington County.

“Southeastern Wisconsin has been home to our family and our businesses for generations, and this investment reflects how deeply we value that commitment,” said Trish Hanni, Owner, Dervati. “This project would not be possible without the support of our community partners and local leaders. Together, we’re creating opportunities for economic growth, job creation, innovation and philanthropic outreach that will benefit the region for years to come.”

For more information visit https://dervati.co/.

Tour Highlights
The tour will include stops at several locations in Japan:

• Certified Wagyu processing facility (approved for U.S. export)
  
• Federal Meat Academy
  
• Wagyu cattle farm
  
• Traditional Japanese restaurants for Wagyu tasting

Who Should Apply
We’re looking for:

• U.S.-based meat distributors, butchers, and restaurants not currently handling Japanese Wagyu on a continuous basis
  
• Businesses considering future import and distribution of Japanese Wagyu
  
• Wholesalers will be given priority in the selection process

Program Details
Expenses Covered: Round-trip airfare and hotel accommodations (covered by J-LEC)

Selection Process:

• JETRO will recommend candidates to J-LEC
  
• Final selection will be made by J-LEC based on business scale, current operations, and future potential.
  Limit: One participant per company
  Registration Deadline: Friday, September 11, 2026
  *Note: Registration will close once capacity is reached. We recommend that you apply as soon as possible, regardless of the deadline.
  Post-Visit Requirement:
  
• All participants are required to answer a questionnaire after the tour.
  

Feedback from Last Year’s Participants

• Lots of great information on raising and butchering Wagyu beef.
• It was great to see the entire supply chain—from ranch to packer to end user. The educational seminar was also extremely helpful.
• It’s truly a one-of-a-kind product. I’ve always associated Japanese products with high quality.
  
• It’s a high-quality product, and I believe our customers will enjoy it. I became very interested in the possibility of handling Japanese Wagyu.

How to Apply
Please apply using the form below.
https://www.jetro.go.jp/form5/pub/cgo/wagyu_tour2027

About Us
JETRO (Japan External Trade Organization) is a government-affiliated organization promoting Japanese food and beverages in the U.S. We do not sell or buy products. .

J-LEC is a council of Japanese Wagyu producers and exporters dedicated to promoting Japanese livestock products internationally.

Contact Us
JETRO Chicago
Masato Kawaike (masato_kawaike@jetro.go.jp)
Kaori Hoshino (kaori_hoshino@jetro.go.jp)
Keiko Kubo (keiko@ikebanabykeiko.com)

Cleaver is designed around how a processing shop actually works. Customer cut sheets are captured once and followed through breakdown. Every pack is serial-labeled and traced to its source carcass, so a recall that once took a day of paperwork is answered in a single query. At the counter, scanning a labeled pack prices it at weight times price-per-pound automatically - no flat list prices. HACCP records, cooler and freezer temperature logs, and sanitation sign-offs are built in and audit-ready for USDA inspection. For shops that smoke, cure, and make sausage, recipe management captures cure days, smoke schedules, and shelf life, with source-animal traceability on every finished product.

"Independent processors do some of the most demanding work in food, and most are running it on paper because the 'real' software was built for grocery chains and costs a fortune," said Yanis Vasilevskis, Founder of Cleaver. "We built Cleaver for the shop with two counter staff and a walk-in cooler - at a price a small shop can actually afford."

Cleaver runs in the cloud with nothing to install, works on the hardware a shop already owns, and is offered as a tiered monthly subscription with a 14-day free trial. It is available now at www.cleaverapp.com.

“As a customer-first company, we’re continually investing in the people and expertise needed to better serve our partners,” said Alexander Betances, Senior Director of Sales for PS Seasoning and Pro Smoker. “Customers want more than a supplier; they want a partner who understands their operation, helps solve challenges in real time, and is committed to their long-term success. That's why we've built a team with deep meat processing experience and industry expertise to support customers at every stage of production.” 

The expanded sales team includes:  

• Nicholas Cusatis, Sales Manager – As Sales Manager, Cusatis will lead the meat market sales team with a focus on developing talent, driving growth and deepening key customer relationships. He brings nearly a decade of sales leadership from Wisconsin-based Third Space Brewing, where he helped grow the organization from a team of six to nearly 80 employees while expanding markets and building a statewide distribution network. Cusatis holds a degree in communication and media studies from the University of Wisconsin-Madison. 

• Karlye Crawford, Sales Representative, Southeast – Based in Louisiana, Crawford brings experience in meat processing operations, livestock production and regulatory compliance to the sales team. Prior to joining PS Seasoning and Pro Smoker, she worked with the Louisiana Department of Agriculture and Forestry supporting USDA-regulated processing facilities and inspection programs. Crawford earned bachelor’s and master’s degrees in agricultural sciences from McNeese State University. 

• Kenzie Eilers, Sales Representative, Southwest – Based in Texas, Eilers will support the company’s growing customer base across the Southwest. She previously held sales and territory development roles within the agricultural and commercial beef industries, including positions with ADM and livestock technology company Halter. Eilers earned a bachelor’s degree in agricultural leadership and development from Texas A&M University. 

With all three additions in place as of June 1, the expanded sales structure further strengthens PS Seasoning and Pro Smoker’s integrated approach to seasoning and equipment solutions, allowing processors and meat market operators to work with a single team across seasoning solutions, commercial smokehouses, smoke generators, dry aging systems and related thermal processing equipment. 

Over the past three years, the companies’ meat industry-focused sales team has grown by more than 50 percent as PS Seasoning and Pro Smoker continue expanding their national footprint and customer support capabilities. 

“As our customer base has grown, we've continued investing in the resources needed to support them at a higher level,” said Betances. “Expanding our sales team strengthens our ability to provide local support, build deeper customer relationships, and deliver a more connected experience across both our seasoning and equipment businesses.” 

The expanded team will support customers through increased regional engagement, local industry events, in-person facility visits and expanded participation in state and national meat industry associations, including the upcoming American Association of Meat Processors (AAMP) Convention in Wisconsin July 9–11. 

Learn more about PS Seasoning and Pro Smoker’s integrated solutions at psseasoning.com/pages/wholesale.

“At Dietz & Watson, we’re always looking for ways to add exciting flavor to our portfolio while staying true to our roots,” said Lauren Eni Canseco, chief marketing officer at Dietz & Watson. “Heritage Roast speaks to the timeless comfort families love, while Cantina Chicken introduces a fresh, vibrant flavor inspired by global cuisine. Both reflect our commitment to quality ingredients, thoughtful innovation, and listening closely to what shoppers are craving.”

“As a family-owned company, we’ve always believed the deli counter should offer both trusted classics and exciting new flavors,” adds Louis Eni, president and CEO of Dietz & Watson. “With Heritage Roast and Cantina Chicken, we’re delivering on both. One brings the comforting taste of a traditional roast chicken, while the other introduces a bold, globally-inspired flavor. It’s a reflection of how we continue evolving our portfolio while staying rooted in the quality and craftsmanship our family has stood behind for generations.”

From hearty soups and paninis to street-style tacos and grain bowls, the new flavors are designed to deliver versatility across multiple meal occasions:

• Heritage Roast Chicken Breast delivers a warm, hearty profile reminiscent of a classic homemade chicken soup. Savory roasted chicken is layered with subtle herbaceous notes. Sweet vegetables and fresh herbs add depth and comfort, creating a clean, satisfying finish that feels both familiar and elevated. The result is a comforting, yet elevated flavor that feels familiar, yet refined.

·       Cantina Chicken Breast offers a vibrant, well-balanced profile inspired by globally influenced flavors. Sweet-savory vegetables lead the first bite, complemented by herbaceous cilantro and coriander. A touch of acidity keeps the finish crisp and refreshing, while light smoky undertones add depth, making it a versatile choice for sandwiches, wraps, salads, tacos and grain bowls.

Both new chicken breast varieties are gluten free and made without artificial preservatives, flavors or colors. Like all Dietz & Watson deli meats, they contain no fillers, extenders or MSG and are crafted to meet the needs of today’s health-conscious consumers without compromising on taste.

To support retail partners and inspire shoppers, complementary recipes featuring Heritage Roast and Cantina Chicken will be available on the Dietz & Watson website and integrated into point-of-sale materials and in-store demo programs in the coming weeks. Both new flavors are also being showcased at IDDBA, booth #2600, offering retail and industry partners an opportunity to experience them firsthand. For more information visit dietzandwatson.com.

Key Features & Advantages:

• 220V / 3PH / 60HZ (Single-phase option available)
• 240 mm advanced indexing with 3-station loading area
• Promax QK forming technology for precise thermoforming
• Hinged (flip-up) forming & sealing upper molds for quick die change
• Vacuum system integrated on top, bottom & sides for superior sealing
• 7” Color HMI for intuitive operation
• Motor-driven scrap material take-up
• Chain lubrication & air-drying system
• Rounded corner cutting knife for rigid films

The PRSK-420M-240 is built to streamline operations, reduce downtime, and enhance the visual appeal of your packaged products — whether meat, dairy, seafood, or ready-to-eat items.

For more information visit https://promarksvac.com/product/prsk-420m-240-thermoforming-skin-pack-machine/

Volpi has reached more than 3,000 new doors through its partnerships with Blaze and other key accounts, including First Watch and Texas de Brazil. This limited-time menu collaboration underscores Volpi Foods' efforts to meet consumers out of the grocery aisle and into the restaurants where they eat every day.

"At Volpi Foods, we've spent four generations focused on quality and craftsmanship, but we're always thinking about how to bring that to more people in ways that feel relevant today," said Deanna Depke, Director of Sales and Marketing, Volpi Foods. "Blaze was a natural partner. Our Raised Responsibly™ prosciutto—made from humanely raised pork, slow-cured in small batches—deserves to be experienced in an everyday setting, not just a specialty aisle. Together, we're delivering a genuine sense of occasion at an accessible price."

The "Italian Escape" Menu
The lineup features four limited-time offerings across pizza, salad, and dessert formats, priced from $4.95 to $18.95:

• Prosciutto Pizza ($12.50): White sauce, fresh mozzarella, arugula, balsamic caramelized onions, and fig glaze with Volpi prosciutto. Available in Large for $18.95.
• Prosciutto Pizzetta ($5.95): A smaller-format option with mozzarella, gorgonzola, and Volpi prosciutto
• Strawberry Prosciutto Salad ($11.50): Seasonal strawberries, basil, fresh mozzarella, and Volpi prosciutto with lemon balsamic dressing
• Tiramisu Cup ($4.95): A classic Italian dessert rounding out the full menu experience

The partnership with Blaze reflects a broader shift in how consumers engage with food at restaurants. Knowing who made an ingredient — and that it was made with craft and intention — has become a genuine purchase driver, even in fast casual.

Looking ahead, Volpi Foods will continue to build on this momentum with additional retail and foodservice expansions planned, further strengthening its presence across channels where consumers are increasingly seeking out ingredients they can trust.

For more information visit www.volpifoods.com.

For generations, A.1. and Lea & Perrins have been the gold standard for elevating a great steak. Now, Vermont Smoke & Cure is extending that legacy beyond the dinner table, bringing bold, steakhouse flavor to the everyday moments that call for a satisfying, high-quality snack. Crafted with 100% premium beef, hand-trimmed and slow-cooked in Vermont Smoke & Cure's on-site Vermont smokehouse, these new meat sticks deliver the rich, unmistakable depth of a true steakhouse bite in a convenient, grab-and-go format.

"Consumers are increasingly craving bold, familiar flavors in new convenient formats," said Rachel Jones, Brand Manager for A.1. and Lea & Perrins. "By partnering with Vermont Smoke & Cure, we're bringing the iconic taste of A.1. and Lea & Perrins to a high-quality, on-the-go meat snack, delivering unmistakable steakhouse flavor in a format built for the everyday."

The two new SKUs launching are:

• A.1. Original Sauce Smoked Beef Stick: The bold, tangy depth of America's most iconic steak sauce, infused into Vermont Smoke & Cure's slow-smoked premium beef stick. Made with 100% beef, antibiotic- and hormone-free, with no artificial preservatives or flavors. 
• Lea & Perrins Worcestershire Smoked Beef Stick: The complex, savory character of the world's original Worcestershire sauce meets Vermont Smoke & Cure's artisanal hardwood-smoking process. Made with 100% beef, antibiotic- and hormone-free, with no artificial preservatives, or flavors. 

"Vermont Smoke & Cure is thrilled to partner with two leaders in bold, iconic flavor with A.1. and Lea & Perrins defining the steakhouse experience for over a century," said Michael Shafer, Commercial Business Lead at Vermont Smoke & Cure. "This collaboration lets us bring that unmistakable character to a whole new on-the-go snacking occasion, and we think meat lovers and protein seekers everywhere are going to love where we've taken it."

Both new products underscore Vermont Smoke & Cure's commitment to never cutting corners. Each stick is hand-crafted in small batches, slow-cooked for more than 18 hours, and smoked with real hardwood chips in the brand's Vermont smokehouse—an uncompromising process that sets it apart in a crowded category. The result is a truly portable steakhouse experience, pairing Vermont Smoke & Cure's small-batch craftsmanship with the iconic, bold A.1. and Lea & Perrins flavors consumers already know and love.

The A.1. and Lea & Perrins Vermont Smoke & Cure Meat Sticks begin rolling out next month at Kroger stores nationwide, with additional retailers to come later this year. For more information, including where to buy or to shop online, visit vtsmokeandcure.com.

Billings, a seasoned leader within UltraSource, has been instrumental in driving the company’s growth and operational performance. He brings a results-oriented approach and a focus on continuous improvement, consistently identifying opportunities, and delivering meaningful progress.

As President, Billings will prioritize operational excellence and an enhanced customer experience, while fostering the development and success of UltraSource teams.

“I’m excited to step into this role and build on UltraSource’s strong foundation, great partnerships, and amazing product offerings,” said David Billings. “My focus will be on operational excellence and creating a customer experience that is seamless from start to finish. I look forward to collaborating with our teams to provide value for our customers and exceed their expectations.”

“David’s seven years of leadership at UltraSource prepares him for the next phase of growth,” said John D. Starr. “His focus on performance management, people development, and especially our customer’s success embraces the long-standing values of the company.

For more information visit www.ultrasourceusa.com.

Weaver Meats was founded by brothers Mike and Dave Weaver in 1981. Originally a 2,400-square-foot butcher shop, it operated in its original form until 1996. During that time, the company’s beef jerky became an unexpected top seller. “In the dead of winter, people weren’t coming in and spending two bucks for a pound of ground beef, but they were dropping $16 a pound for beef jerky. You’d get little kids that walked past the candy rack and put their change together for 79 cents worth of beef jerky,” recalls Dave Weaver. The brothers made the decision to take the business in a different direction, so they sold the butcher shop, built a new facility and opened the second iteration of Weaver Meats in 1997.

“We were able to get in on the ground floor of this big spike in the snack industry, for shelf-stable jerky and sticks,” Mike observes. The Weaver Meats plant was originally 4,800 square feet in size but has expanded multiple times over the years. The company’s latest expansion has added 18,500 square feet to the building. Josh Weaver, Mike’s son, says that the expansion gives Weaver’s employees a little more space to do their jobs. “We wanted to do some equipment upgrades. We upgraded our grinders, stuffers, packaging,” he said.

Weaver Meats remains a family business, with 36 employees. Mike Weaver is the president, and Dave Weaver is vice president. Josh Weaver is the general manager and is part of the second generation of the family, along with Dave’s daughter Nicole, who works there. The company produces a wide variety of jerky, meat sticks and other meat snack products. Some of those products are sold under the company’s own brands, including Weaver Meats, Iowa Smokehouse, Tommy’s Old Fashion Jerky & Smokies, and others. Much of its production is for private label customers and co-packing, and the expansion is meant to grow that side of the business. “Usually, the first question that gets asked is, ‘How much can you do?’” Mike says of customer meetings. The additional square footage means that Weaver’s can meet demands without having to scale up production first. “With this expansion, as soon as someone asks, we can do it right now. We don’t have to wait.”

Customers looking to partner with Weaver Meats will discover why the company has grown so steadily for more than 40 years. “First of all, you’re going to get honesty and integrity and good quality product. We don't skimp. We make sure it's done right and can customize to their needs,” Mike says. “We can adapt and help our customers build their niche.”

For more information about Weaver Meats, visit www.weavermeats.com.

For decades, critical pricing data has been delivered through static USDA reports, requiring manual effort to extract, organize, and interpret. While the data itself remains a trusted benchmark, measuring seasonality, comparing historical trends, and generating actionable insight has often required significant time and effort.

MeatMarket.ai addresses this gap by transforming USDA beef, cow, pork, and chicken data into structured, interactive datasets that can be analyzed and applied in seconds. The platform is designed not just to display data, but to make it usable in real decision-making environments.

Built for How the Industry Actually Works

The platform is designed around the day-to-day workflows of sales teams, procurement professionals, and leadership.

Users can:

• Access structured, USDA-verified datasets with daily updates
• Analyze pricing trends and seasonality across multiple timeframes
• Export workflow-ready data directly into Excel and internal pricing models
• Track key cuts, spreads, and pricing relationships in real time
• Build personalized watchlists to track key cuts and pricing relationships
• Create custom dashboards with interactive charts, tables, and key market metrics

MeatMarket.ai is designed to fit directly into how teams price, negotiate, and make decisions every day.

Supporting Real-Time Decision-Making

Early users of MeatMarket.ai are already applying the platform in day-to-day commercial decisions.

In one case, a sales professional regularly references the platform during customer calls to validate pricing assumptions and historical market levels in real time. Immediate access to structured data allows for faster, more confident responses without relying on memory or manually searching reports.

In another instance, a distributor used the platform to evaluate seasonal pricing trends ahead of the holiday period. By validating historical patterns in minutes, the buyer purchased multiple loads of round cuts at seasonal lows and capitalized on the subsequent price recovery in the new year.

These use cases highlight the shift from reactive analysis to real-time decision-making, where users can validate assumptions, act quickly, and reduce commercial risk.

Secure, Controlled Access to Sensitive Workflows

MeatMarket.ai is built with a focus on data integrity, controlled access, and user privacy.

• Access is restricted to authenticated user accounts
• User queries and interactions are handled within a controlled environment
• AI conversations remain confidential, as

This approach reflects the commercial sensitivity of pricing decisions and internal analysis across the industry, where confidentiality and reliability are critical.

Developed by an Industry Operator

MeatMarket.ai was developed by an industry operator with firsthand experience in wholesale protein markets, particularly in exports and custom kill, and refined in collaboration with distributors, packers, and buyers.

The platform reflects the realities of day-to-day operations—where pricing decisions, customer quotes, and procurement strategies depend on fast access to reliable data and clear market context.

As a founder-led platform, MeatMarket.ai emphasizes rapid iteration, direct user feedback, and continuous improvement, with a focus on solving practical problems: reducing manual work, improving visibility into market trends, and enabling faster, more confident decisions.

Access and Availability

The platform is launching with open access to core data, with additional analytics, AI capabilities, and enterprise features available through subscription plans.

Users can start with the free Viewer plan, which includes one year of historical data, or experience the full platform risk-free with a 30-day trial.

“We’re always proud to see a Missouri-made employer like Hertzog Meat Co. continue to grow and succeed,” said Governor Mike Kehoe. “This company’s expansion in Butler is a welcome addition to the community that will further support our state’s agriculture industry. We commend the Hertzog family for their commitment to quality products, local farmers, and economic growth.”

Hertzog Meat Co.’s new facility will allow for continued growth of its foodservice capabilities, expanded production of premium beef, and further processing capabilities for beef, pork, chicken, and value-added products. It will also expand the company’s retail space and product assortment, giving local customers greater access to high-quality and specialty proteins, such as premium dry-aged beef.

“Our family is thrilled to expand our footprint in Butler and keep building something truly special for this community,” said Jim Hertzog of Hertzog Meat Co. “Hertzog South marks the exciting next chapter in our growth, enabling us to deliver even more premium, locally sourced protein to our customers while creating new opportunities to support our local farmers and agriculture.”

Hertzog Meat Co.’s project represents a multi-million-dollar investment in the Butler community and will support its continued growth as a vertically integrated meat company that raises, sources, processes, and distributes high-quality proteins throughout the United States. The expansion is expected to create additional jobs in the Butler area while strengthening demand for Missouri-raised livestock and supporting regional agriculture.

“We’re deeply grateful for the unwavering support from Butler, Bates County, and the State of Missouri,” said Todd Hertzog of Hertzog Meat Co. “This expansion opens significant doors for our dedicated team and the broader community. We have come a long way. Our relentless commitment to quality and doing things the right way is paying dividends - and I couldn’t be prouder of what this incredible group has accomplished.”

Hertzog South is expected to begin operations in late April 2026 with a grand opening celebration planned for April 24. The event will include a ribbon cutting at 10 a.m., a community event featuring Steakhouse Burgers served from 11 a.m. to 1 p.m., and other activities. Hertzog Meat Co. will provide additional details as the opening date approaches.

“DED is excited to support Hertzog Meat Co.’s expansion in Butler,” said Michelle Hataway, Director of the Department of Economic Development. “These new jobs will boost Bates County’s economy while allowing the company to expand into new product lines and further strengthen its existing operations. Another example of Missouri businesses growing and succeeding.”

Bryan brings 13 years of experience at Ross Industries to his new role, most recently serving as Director of Sales. Throughout his tenure, he has played a key role in strengthening customer relationships, supporting sales growth, and expanding Ross’ presence across the food processing industry.

In his new position, Bryan will oversee all sales operations while focusing on strategic growth initiatives and strengthening partnerships across Ross Industries’ network. His leadership will be instrumental in aligning sales efforts with broader company objectives and driving continued success.

“Bryan will oversee our sales strategy at a higher level, lead cross-functional initiatives, and continue to inspire and grow our team toward even greater success,” said Jamie Usrey, President of Ross Industries. “I’m confident that Bryan’s expertise and passion will help us reach new milestones.

Bryan’s deep industry knowledge, commitment to customer success, and collaborative leadership style have made him a trusted resource for both customers and colleagues. In his expanded role, he will continue to build on that foundation while helping guide Ross Industries into its next phase of growth.

Wenzel’s Farm Meat Sticks will be provided for runners after they cross the finish line at these great Twin Cities in Motion events: 

• Hot Dash, March 21
• Get in Gear, April 25
• PNC Women Run the Cities, May 16 (Nick’s Sticks, a Wenzel’s Farm sister brand, will be given out)
• Double Play 5K, July 1
• Medtronic Twin Cities Marathon, October 2 – 4
• Turkey Day 5K, November 26

“We couldn’t be happier with our partnership with Twin Cities in Motion,” said Wenzel’s President Mark Vieth. “Their commitment to providing a top-notch experience for the runner is incredible, and as a past participant and registered runner for this year’s event, it made it an easy choice for us to get behind.”

Runners, their family, friends and running enthusiasts can come to the Twin Cities Marathon Expo on October 2 and 3, to take advantage of race weekend specials on Wenzel’s Farm meat sticks.

“From the start of our partnership with Wenzel’s Farm three years ago, we have come to not just want a Wenzel’s Farm Meat Stick, but crave them,” said Scott Wilson, Development Director, Twin Cities In Motion. “We couldn’t be more pleased to have them as a continued partner for all of our events, and excited to name them as the Official Meat Stick of the Twin Cities Marathon!”

To see the complete line of Wenzel’s Farm products, visit www.wenzelsfarm.com.

“The popularity and demand for our processed meat products are allowing us to shift our business model to meet the demand. We currently offer meat sticks and beef jerky at the Choctaw Tribal Plazas and Roots Café and are exploring additional commercial avenues for these shelf-stable products,” said Evan Whitley, PhD, chief operating executive of Three Rivers Meat Company and executive director of Agriculture and Natural Resources for the Choctaw Nation of Oklahoma.

The demand for Three Rivers' high-quality, locally smoked meats, including turkey, bone-in ham, chicken fried steak, bologna, and summer sausage, has also increased. Three Rivers will convert a portion of its butchering space for processed meats and will no longer provide outside beef butchering service.

Three Rivers meat processing products have won numerous awards since their inception in 2024, including 11 gold medals from the German Butchers Association (DFV, short for Deutschmark Fleischer-Verband) and the American Association of Meat Processors competition at Iowa State University. The competition is held every three years, and the gold medal is the most difficult and coveted award in processed meat competitions worldwide.  

Most recently, Three Rivers competed against more than 194 meat processors for the 2025 Oklahoma/Texas Association of Meat Processors Awards, bringing home three awards, including:

• Champion – Bone-in Hams
• Champion – Smoked Turkey
• Grand Champion – Smoked Hot Links

Three Rivers Meat Company has a retail store with freezer and cold sections, as well as fresh produce. Three Rivers Cafe has a meat and deli counter with fresh cuts of meat, deli meats, house-made cheese, and precooked items. They also sell in-house value-added products, such as sausage, bacon, and chicken-fried steak. The retail area is currently open from 7 a.m. to 6 p.m. Monday through Saturday and accepts SNAP and EBT benefits.

For more information, visit www.threeriversmeatcompany.com.

Constructed from high-tensile extruded aluminum with a 10-gauge tubular frame, the Model 54552 weighs just 37.5 lbs. This low tare weight maximizes payload capacity and reduces strain on automated drive motors while maintaining the structural integrity required for high-density staging. The pallet supports static loads up to 15,000 lbs and dynamic/rackable loads up to 2,000 lbs.

Fire Safety & Thermal Resilience
Beyond structural performance, the Model 54552 solves critical facility compliance challenges. Naturally non-combustible and non-sparking, these pallets help facilities comply with NFPA Standard 1, potentially eliminating the need for costly fire suppression upgrades often required for combustible plastic or wood pallets. Additionally, while other materials become brittle in extreme cold, aluminum actually increases in tensile strength as temperatures drop—making it the premier choice for blast freezers and cold storage AS/RS.

“The shift toward 'lights-out' automation requires equipment that delivers absolute dimensional consistency,” said Scott Schrum, National Sales Manager of the Material Handling Division for New Age Industrial. “The 54552 aluminum pallet was designed to eliminate the friction points of traditional pallets—such as splintering wood or warping plastic—ensuring that automated sensors and conveyors operate without interruption while providing the durability our customers rely on.”

Key Product Highlights

·      Automation-Ready Precision: Robotic-weld construction ensures dimensional stability, critical for error-free tracking in high-volume automated systems.

·      Sanitary & Metal Detectable: Non-porous aluminum is easy to sanitize, impervious to pests, and fully metal detectable—ideal for food processing and pharmaceutical environments.

·      Sustainability: 100% Recyclable and backed by a Lifetime Rust and Corrosion Guarantee.

·      Made in the USA: Proudly American-designed and manufactured at New Age Industrial’s facility in Norton, Kansas.

Technical Specifications – Model #54552

·      Dimensions: 40"W x 48"L x 6"H

·      Deck Height / Work Height: 6"

·      Construction: Welded aluminum frame with heavy-duty tubular deck

·      Material: High-tensile extruded aluminum

·      Weight: 37.5 lbs

·      Static Weight Capacity: 15,000 lbs

·      Dynamic Weight Capacity: 2,000 lbs

·      Rackable Weight Capacity: 2,000 lbs

·      Construction Guarantee: 1 Year

·      Rust & Corrosion Guarantee: Lifetime

For more information visit https://www.newageindustrial.com/.

On January 30, 2026, a special lecture on Japanese Wagyu was held at the Culinary Institute of America (CIA) in the United States. This lecture was organized as part of the Japan Livestock Products Export Promotion Association’s (J-LEC) initiatives to promote the export of Japanese livestock products, including Wagyu, in collaboration with U.S.-based partners.

Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), J-LEC, and other related organizations have been working together to promote the export of Japanese agricultural, forestry, fishery products, and food—including Japanese Wagyu—to the United States and other global markets. As one of the priority export items, Japanese Wagyu imports to the U.S. reached 2,026.2 tons in 2025, a 35.0% increase from the previous year and the highest volume on record (Figure 1). The import value also rose by 32.4% to USD 99.53 million.

To further promote Japanese Wagyu and other Japanese agricultural products, it is essential not only to conduct general sales and distribution activities but also to provide educational opportunities for chefs and restaurant professionals—the end users—on how to handle and procure these ingredients. The CIA offers a specialized Japanese cuisine program for students aspiring to become chefs or restaurant owners. On January 30, a 90-minute lecture and demonstration was delivered not only to students enrolled in the Japanese cuisine course but to all interested CIA students and faculty.

The lecture, held at the CIA’s Hyde Park main campus in New York, provided fundamental information on Japanese Wagyu without focusing on any specific company or brand. Topics included differences between Japan and the U.S. in cattle fattening periods, carcass grading systems, fatty acid composition—such as oleic acid—and lactones produced during cooking. The session also covered the U.S. tariff system for Japanese Wagyu imports and explained typical packaging formats used when supplying restaurants in the United States.

During the lecture, Wagyu striploin and ribeye produced in Hokkaido, as well as Kagoshima-produced chuck roll as a non-loin cut, were introduced. Whole-cut samples were passed around the classroom along with small portions of fat and lean meat, enabling students to experience firsthand the low melting point and aromatic qualities of Wagyu fat.

Students commented that the session allowed them to “see, touch, smell, and taste”—experiences they had not encountered in their usual coursework. The U.S.-based collaborator who delivered the lecture noted that while this session focused specifically on education, such forward-looking investments are essential for developing future sales channels for Japanese Wagyu. They added that opportunities to showcase Japanese Wagyu at exhibitions or seminars for CIA alumni would likely contribute further to export expansion.

While distribution of Japanese Wagyu within the United States has traditionally centered on Asian restaurants in major cities such as New York, Los Angeles, and San Francisco, it has gradually expanded to other regional cities and into non-Asian restaurants and butcher shops. Educational initiatives like this special lecture are expected to continue spreading across the U.S. and beyond the boundaries of Japanese cuisine.

As protein prices continue to fluctuate, and consumers become more intentional with spending, processors need to deliver both value and culinary excitement in the meat case. According to Datassential, 67% of consumers say they enjoy trying globally inspired flavors, while sweet-and-spicy combinations rank among the fastest-growing flavor pairings in new product development. At the same time, nostalgic comfort foods are resurging as shoppers seek familiarity with a modern twist, creating opportunities for processors to diversify their sausage and snack stick programs with flavors that feel both adventurous and approachable.

“Our customers look to us to help them stand out in the meat case and on shelf,” said Alexander Betances, Senior Director of Sales for PS Seasoning and Pro Smoker. “We’re a customer-first company, and in a market where protein costs are shifting and competition is fierce, processors need dependable solutions that differentiate. These flavors are built to perform in the smokehouse, scale with confidence, and give our partners a competitive edge.”

With beef prices still high and pork demand under pressure, many processors and butchers are turning to turkey and chicken as leaner, more affordable, high-protein options that give consumers the nutrition benefits they want without sacrificing flavor. The new 2026 flavors are designed to perform seamlessly across proteins, helping customers expand and innovate their SKU lineup and stand out without overcomplicating operations.

Developed in PS Seasoning’s Culinary Innovation & R&D Center, and backed by Pro Smoker’s technical expertise, each profile is built for authentic flavor delivery and repeatable smokehouse performance.

The 2026 Flavor Lineup:

• Pesto Sausage: A rich, herbaceous blend of basil, garlic and parmesan that brings Mediterranean comfort to the smokehouse. A familiar Italian profile elevated for today’s “newstalgia” demand.
• Curry Sausage: Aromatic and layered with warm spices, this globally inspired profile delivers the comforting depth of Indian cuisine in an approachable format built for broad consumer appeal.
• Birria Snack Stick: Smoky and chile-forward, this authentic take on Mexico’s trending street food favorite delivers deep red chile richness with moderate heat—bringing bold global flavor to the rapidly growing snack stick category.
• Candied Jalapeño Jerky: A sweet-and-spicy standout featuring a sugary glaze balanced by bright jalapeño heat, tapping into the surging demand for craveable sweet-heat flavor combinations.

As part of the 2026 meat processing trade show season, PS Seasoning will showcase the new seasoning blends at industry events nationwide.

For more information on the new flavors, visit psseasoning.com/2026newflavors.

A More Intentional Front-End Approach
The Strategic Growth Team unites Business Development, Marketing, and Preconstruction experts into a collaborative unit. By drawing on internal technical and operational expertise, the team helps clients define strategy, evaluate options, and reduce risk before construction begins — improving cost certainty, schedule reliability, and overall project outcomes.

Built for Food and Pharma-Cold Complexity
“Success in today’s food and pharmaceutical distribution markets starts early,” said Bobby Degregorio, Senior Vice President of Strategic Growth. “Our Strategic Growth Team integrates front-end advisory expertise with the insights of our internal design, engineering, and operations teams. This allows us to ask the right questions, provide actionable recommendations, and align every investment with our clients’ long-term operational and growth objectives. We’re not just building facilities — we’re helping our clients build strategy into every decision.”

Guiding Clients from Concept to Execution
With specialized experience in highly regulated and technically complex facilities, the Strategic Growth Team ensures clients benefit from the full depth of ESI Group’s capabilities. By acting as the bridge between strategy and execution, the team helps clients navigate regulatory complexity, speed-to-market pressures, and technical challenges with confidence and clarity.

For more information on ESI Group, visit https://www.esigroupusa.com.