Meat + Poultry - October 2009 - 40

"I Stand

ATHLETIC APPROACH

Behind All Our
Patty Paper and
Interleaving
Products."
Larry Czaszwicz Jr.
President/Owner
Interleaving the worlds
of meat, poultry,
dairy, baking,
and specialty
products

55060

Norman, who once spent 331 weeks as the world's No. 1-ranked golfer, believes
Wagyu beef has a lot of potential among U.S. consumers.

beef consumers," he says. "The industry is very committed to food safety,
animal welfare, the environment and
societal contribution."

s'REATSELECTIONCUSTOMSIZES
s/RDERSMATCHEDTOYOURNEEDS
s,OWMINIMUMS
s7ORLD
CLASSCUSTOMERSERVICE
sv3UPERIORv'-0CERTIlCATION

What's in a name?

4OLL&REE
#ALLTODAYANDEXPERIENCETHE
Framarx/WaxstarDIFFERENCE
3224 Butler Avenue
South Chicago Heights, IL 60411
P 708.755.3530 F 708.755.3617
sales@framarx.com s www.framarx.com
"Our goal is to astonish you with great
service. Let me know how we're doing."
- Larry

framarx
® waxstar
™

Interleaving
The World

We're proud to be part

7

Norman, who once spent 331 weeks
as the world's No. 1-ranked golfer,
believes branded beef is the way to
go in the United States. That's not
surprising, considering how well
Norman has branded his "Shark"
image and subsequent product lines
of clothing and wine.
"In the United States, every product
fights for a competitive point of difference," Norman says. "Sometimes the
differences can be infinitesimal, unless
a strong brand emerges as a category
leader. For someone who has spent
most of his adult life building a branded
business, it is certainly the way to go."
But Norman and the others know
a brand name - even if it's of a celebrity ex-athlete - doesn't mean any-

of your
quality
40 * Meat&Poultry * October
2009
* www.MeatPoultry.com
products

thing if the brand's product doesn't
perform. Ryan says his name might
get people to try his products - once.
"But if they don't have a good experience, they're not going to try them
again," he adds.
Walker realizes his celebrity status will only get his business so far.
"I must have quality products,"
he says. "I also have to be competitive with price."
Campbell agrees with Walker and
Ryan. Thankfully for him, however,
Campbell says he has gained a name
for his sausage products.
"I went from being No. 34 of
the Houston Oilers to people saying, 'Hey, there goes Earl Campbell
- he makes some good hot links,' "
Campbell says. ■
Larry Aylward is a freelance writer from
Cleveland.
We would like to hear from you - to comment
on this story or to request reprints, contact us
by e-mail at meatpoultry@sosland.com.



http://www.framarx.com http://www.MeatPoultry.com

Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009

Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
Meat + Poultry - October 2009 - 9
Meat + Poultry - October 2009 - 10
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Meat + Poultry - October 2009 - 40
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