Meat&Poultry - February 2012 - 82

ELY FARM PRODUCTS

times boneless, and had one finish in the championship class every year.” For his wife’s 30th birthday, he took her to Europe on a skiing trip and was enthralled by the artisan cheeses. Nine years later after a busy deer-processing season, he took his family for a month to ski and visit cheese plants in the Alps. Once back home, he sought a consultant to help build a state-ofthe-art cheese plant. He hooked up with New Zealander cheese guru and judge Neville McNaughton who came

“The diversity of products has put Ely Farm Products on the map.”
that Davis took him to the top meat plants he consulted with and encouraged him to help manage the university’s meat lab. He switched his major to animal and meat science and was advised to work at a large plant after graduation. He spent a year on the kill floor at Hatfield’s pork packing plant in Kulpmont, Pa. “The Good Lord had something in mind for me,” Ely states. “I went back home and planned to open a niche market with a farrow-to-fi nish hog operation. I built my own meat plant with $20,000 I borrowed from an uncle and did a lot of custom butchering. Six years later, I went under USDA inspection. I gave up beef slaughter and focused entirely on pork and eased out of the custom trade for farmers. “I saw that there were very few farms left in my area and what remained were under preservation agreements,” he adds. “Our farm would remain a working farm.” Much of American history traces its roots to the Ely farm, which dates back to the 1700s. George Washington actually set up his headquarters for the attack on the British-allied Hessians in Trenton a half mile from the farm, and crossed the Delaware a half mile on the other side of the same farm.

to Newtown for a week. “We made cheese every day. By the end of that week, I knew this was the right thing and we were doing it the right way. We used the right cultures and bought the correct equipment,” Ely says. “I buy milk from other farmers and bring it home in a 10,000lb. tank and make batches of cheese throughout the summer. It can age from 60 days to a year- and-a-half. That milk transforms from $600 in value to over $7,000 in cheese value.” The Elys produce four artisanal cheeses. There is an eight-month aged Washington Crossing creamy sweet flavor, that hints of parmigiano; Aldan’s Blessing, a Trappist monk-style cheese in 4-lb. wheels that delights with a savory Alpine taste; and Makefield, a one-year aged Gruyère-style product named for Upper Makefield Township, from where the family traces its Quaker roots, and a farm cheese. As a result, the Elys changed the business name from Ely Pork Products to Ely Farm Products in 2006. Ely cheeses start at $13.99 a lb.

Learning from the best
Ely was advised to attend a Pennsylvania Association of Meat Processors convention and did. Because money was tight, he threw a mattress into the back of his pickup truck and planned to sleep there overnight. Representatives of Pioneer Equipment Co. (now PCS), had a hospitality room at the meeting and invited him to stay. “I was so enlightened by what I learned there and by the quality people I met,” Ely notes. “They shared so many things with me and let me visit their plants on the way home. I started going to every meeting I could. One year, the American Association of Meat Processors [AAMP] had their convention in Las Vegas. My wife, Susan, and I took a ham to enter in the American Cured Meat Championships. We took it as a way to test the waters and it turned out to be a national champion product in the judging. We took several hams every year for eight years running, sometimes bone-in, some-

All in the family
Daughter Elizabeth, 16, cares for 100 chickens and sells natural eggs at the farm and son Luke, 14, salts and sells

82

• Meat&Poultry • February 2012 • www.MeatPoultry.com


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Meat&Poultry - February 2012

Table of Contents for the Digital Edition of Meat&Poultry - February 2012

Meat&Poultry - February 2012
Table of Contents
Commentary - Locavore bandwagon crowds
Business Notes - Tyson Q1 income eases under softer beef results
Business Notes - Cargill’s Bull announces retirement
Business Notes - Grote & Weigel closes doors after 122 years
Business Notes - Sara Lee income dips in second quarter
Business Notes - Hormel hails FY 2011 success
Business Notes - Marfrig announces new CEO for Seara
Washington - Government cutbacks cause concern
Sausage Report - Sausage-centric
Sausage Report - Sausage Renaissance
Sausage Report - Smokin’ success
Sausage Report - Sausage and beyond
Meat Processing - Operations & Engineering
Processor Profile - Filling the void
Maintenance Tips - Partnering pays off
Sanitation Tips - Standard operating procedures
Sanitation Tips - Regulatory requirements
Packaging - Rip it!
Food Safety - Working with a net
Meat Perspectives - Reassessing HACCP
Ingredient Solutions - Recipe for food safety
Small Business Matters - Leap of faith
Labor - Averting hiring hiccups
From the Corral - Systematic approach
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - February 2012 - Meat&Poultry - February 2012
Meat&Poultry - February 2012 - 2
Meat&Poultry - February 2012 - 3
Meat&Poultry - February 2012 - Table of Contents
Meat&Poultry - February 2012 - 5
Meat&Poultry - February 2012 - 6
Meat&Poultry - February 2012 - 7
Meat&Poultry - February 2012 - Commentary - Locavore bandwagon crowds
Meat&Poultry - February 2012 - 9
Meat&Poultry - February 2012 - Business Notes - Tyson Q1 income eases under softer beef results
Meat&Poultry - February 2012 - 11
Meat&Poultry - February 2012 - 12
Meat&Poultry - February 2012 - Business Notes - Grote & Weigel closes doors after 122 years
Meat&Poultry - February 2012 - Business Notes - Sara Lee income dips in second quarter
Meat&Poultry - February 2012 - 15
Meat&Poultry - February 2012 - Business Notes - Marfrig announces new CEO for Seara
Meat&Poultry - February 2012 - 17
Meat&Poultry - February 2012 - Washington - Government cutbacks cause concern
Meat&Poultry - February 2012 - 19
Meat&Poultry - February 2012 - Sausage Report - Sausage-centric
Meat&Poultry - February 2012 - 21
Meat&Poultry - February 2012 - 22
Meat&Poultry - February 2012 - 23
Meat&Poultry - February 2012 - 24
Meat&Poultry - February 2012 - 25
Meat&Poultry - February 2012 - Sausage Report - Sausage Renaissance
Meat&Poultry - February 2012 - 27
Meat&Poultry - February 2012 - 28
Meat&Poultry - February 2012 - 29
Meat&Poultry - February 2012 - 30
Meat&Poultry - February 2012 - 31
Meat&Poultry - February 2012 - Sausage Report - Smokin’ success
Meat&Poultry - February 2012 - 33
Meat&Poultry - February 2012 - 34
Meat&Poultry - February 2012 - 35
Meat&Poultry - February 2012 - 36
Meat&Poultry - February 2012 - 37
Meat&Poultry - February 2012 - Sausage Report - Sausage and beyond
Meat&Poultry - February 2012 - 39
Meat&Poultry - February 2012 - 40
Meat&Poultry - February 2012 - 41
Meat&Poultry - February 2012 - 42
Meat&Poultry - February 2012 - Meat Processing - Operations & Engineering
Meat&Poultry - February 2012 - Processor Profile - Filling the void
Meat&Poultry - February 2012 - 45
Meat&Poultry - February 2012 - 46
Meat&Poultry - February 2012 - 47
Meat&Poultry - February 2012 - 48
Meat&Poultry - February 2012 - 49
Meat&Poultry - February 2012 - 50
Meat&Poultry - February 2012 - 51
Meat&Poultry - February 2012 - Maintenance Tips - Partnering pays off
Meat&Poultry - February 2012 - 53
Meat&Poultry - February 2012 - 54
Meat&Poultry - February 2012 - 55
Meat&Poultry - February 2012 - Sanitation Tips - Standard operating procedures
Meat&Poultry - February 2012 - 57
Meat&Poultry - February 2012 - Sanitation Tips - Regulatory requirements
Meat&Poultry - February 2012 - 59
Meat&Poultry - February 2012 - 60
Meat&Poultry - February 2012 - 61
Meat&Poultry - February 2012 - 62
Meat&Poultry - February 2012 - Packaging - Rip it!
Meat&Poultry - February 2012 - 64
Meat&Poultry - February 2012 - 65
Meat&Poultry - February 2012 - Food Safety - Working with a net
Meat&Poultry - February 2012 - 67
Meat&Poultry - February 2012 - 68
Meat&Poultry - February 2012 - 69
Meat&Poultry - February 2012 - 70
Meat&Poultry - February 2012 - 71
Meat&Poultry - February 2012 - Meat Perspectives - Reassessing HACCP
Meat&Poultry - February 2012 - 73
Meat&Poultry - February 2012 - 74
Meat&Poultry - February 2012 - 75
Meat&Poultry - February 2012 - Ingredient Solutions - Recipe for food safety
Meat&Poultry - February 2012 - 77
Meat&Poultry - February 2012 - 78
Meat&Poultry - February 2012 - 79
Meat&Poultry - February 2012 - 80
Meat&Poultry - February 2012 - Small Business Matters - Leap of faith
Meat&Poultry - February 2012 - 82
Meat&Poultry - February 2012 - 83
Meat&Poultry - February 2012 - 84
Meat&Poultry - February 2012 - 85
Meat&Poultry - February 2012 - Labor - Averting hiring hiccups
Meat&Poultry - February 2012 - Names in the News
Meat&Poultry - February 2012 - 88
Meat&Poultry - February 2012 - 89
Meat&Poultry - February 2012 - New Product Showcase
Meat&Poultry - February 2012 - 91
Meat&Poultry - February 2012 - 92
Meat&Poultry - February 2012 - Classified Advertising
Meat&Poultry - February 2012 - 94
Meat&Poultry - February 2012 - 95
Meat&Poultry - February 2012 - 96
Meat&Poultry - February 2012 - Advertisers
Meat&Poultry - February 2012 - The Insider
Meat&Poultry - February 2012 - 99
Meat&Poultry - February 2012 - 100
Meat&Poultry - February 2012 - marel - 1
Meat&Poultry - February 2012 - marel - 2
Meat&Poultry - February 2012 - marel - 3
Meat&Poultry - February 2012 - marel - 4
Meat&Poultry - February 2012 - marel - 5
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Meat&Poultry - February 2012 - marel - 7
Meat&Poultry - February 2012 - marel - 8
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Meat&Poultry - February 2012 - marel - 17
Meat&Poultry - February 2012 - marel - 18
Meat&Poultry - February 2012 - marel - 19
Meat&Poultry - February 2012 - marel - 20
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