Meat&Poultry - October 2012 - 57
“After winning that top award, I was making 500 lbs. a week and selling it all on a regular basis. That really turned the business around.” As his website (www.gregsmeats. com) proclaims, the shop churns out 18 different flavors and styles of bratwurst and 14 varieties of summer sausage. The brats come in flavors such as mushroom and Swiss, Philly, pizza, blueberry with wild rice and Duane’s chili dogs. Jerky at Greg’s Meat Processing comes in six versions, with a dozen flavors of snack sticks. T he jerk y joi ns w ieners a nd summer sausage as his signature items. This cornfield-based retail store sells nearly 600 lbs. of its hot dogs each week.
A growing business
The business has grown to 25 employees (18 full-timers). Greg’s wife, Sharon, and son, Duane, 30, handle most of the sausage production. A partner, Tom Latuff, Duane and Greg’s other son, Andy, 25, have become adept at running all facets of the operation, including slaughter and processing. The plant also has its own bakery, featuring rolls, breads and cookies. It relies on pre-formulated doughs that simplify the production. Greg says the bakery is barely profitable, but it helps sales of grill-type meats because of the fresh smell that captures customers’ senses when they walk into the store. Greg’s retail efforts focus on convenience. Clear signage in front of
each row of summer sausage, snack sticks and other products identify the product for customers, who don’t have to pick through and read the smaller package labels. A 24-ft. fresh-meat and deli case offers a selection of deli salads, most of which are made in the plant. Also available are six types of sandwich meats, including an Italian wine salami and braunschweigert. All four walls are lined with products and the ever-present cured meat award plaques that seem like they were built into the décor. Open bunker freezers display many other meat items in the center of the retail area. About two-thirds of the sales volume is retail, with sausage representing
www.MeatPoultry.com • October 2012 • Meat&Poultry •
57
http://www.gregsmeats
http://www.dhenryandsons.com
http://www.MeatPoultry.com
Meat&Poultry - October 2012
Table of Contents for the Digital Edition of Meat&Poultry - October 2012
Meat&Poultry - October 2012
Table of Contents
Business Notes - CFIA issues corrective actions for XL Foods following recall
ConAgra expands frozen meal production
FSIS to redesign E. coli testing
Group lobbies Trader Joe’s for antibiotic-free meat
BPI suing ABC News for defamation
More companies revamp hog housing
HSUS CEO makes bid for seat on Tyson board
Jack Link’s to acquire Skylark Meats plant
Washington - Election influence
Cover Story - Assessing the fallout
The Annual Bacon Report - Iconic indulgence
The Annual Bacon Report - Belly-centric
Packaging Solutions - Open-and-shut case
Sanitation - Keeping it clean
Meat Perspectives - Averting problems
Small Business Matters - Field of dreams
Meat Processing Operations & Engineering - A passion for bacon
Sanitation Tips - Better blending
Sanitation Tips - Clean-in-place or out?
From the Corral - Improving public communication
New Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - October 2012 - Meat&Poultry - October 2012
Meat&Poultry - October 2012 - 2
Meat&Poultry - October 2012 - 3
Meat&Poultry - October 2012 - Table of Contents
Meat&Poultry - October 2012 - 5
Meat&Poultry - October 2012 - 6
Meat&Poultry - October 2012 - 7
Meat&Poultry - October 2012 - Business Notes - CFIA issues corrective actions for XL Foods following recall
Meat&Poultry - October 2012 - 9
Meat&Poultry - October 2012 - 10
Meat&Poultry - October 2012 - FSIS to redesign E. coli testing
Meat&Poultry - October 2012 - BPI suing ABC News for defamation
Meat&Poultry - October 2012 - 13
Meat&Poultry - October 2012 - More companies revamp hog housing
Meat&Poultry - October 2012 - Jack Link’s to acquire Skylark Meats plant
Meat&Poultry - October 2012 - 16
Meat&Poultry - October 2012 - Washington - Election influence
Meat&Poultry - October 2012 - 18
Meat&Poultry - October 2012 - 19
Meat&Poultry - October 2012 - Cover Story - Assessing the fallout
Meat&Poultry - October 2012 - 21
Meat&Poultry - October 2012 - 22
Meat&Poultry - October 2012 - 23
Meat&Poultry - October 2012 - 24
Meat&Poultry - October 2012 - 25
Meat&Poultry - October 2012 - 26
Meat&Poultry - October 2012 - The Annual Bacon Report - Iconic indulgence
Meat&Poultry - October 2012 - 28
Meat&Poultry - October 2012 - 29
Meat&Poultry - October 2012 - 30
Meat&Poultry - October 2012 - 31
Meat&Poultry - October 2012 - 32
Meat&Poultry - October 2012 - 33
Meat&Poultry - October 2012 - The Annual Bacon Report - Belly-centric
Meat&Poultry - October 2012 - 35
Meat&Poultry - October 2012 - 36
Meat&Poultry - October 2012 - 37
Meat&Poultry - October 2012 - 38
Meat&Poultry - October 2012 - 39
Meat&Poultry - October 2012 - 40
Meat&Poultry - October 2012 - 41
Meat&Poultry - October 2012 - Packaging Solutions - Open-and-shut case
Meat&Poultry - October 2012 - 43
Meat&Poultry - October 2012 - 44
Meat&Poultry - October 2012 - 45
Meat&Poultry - October 2012 - Sanitation - Keeping it clean
Meat&Poultry - October 2012 - 47
Meat&Poultry - October 2012 - 48
Meat&Poultry - October 2012 - 49
Meat&Poultry - October 2012 - 50
Meat&Poultry - October 2012 - 51
Meat&Poultry - October 2012 - Meat Perspectives - Averting problems
Meat&Poultry - October 2012 - 53
Meat&Poultry - October 2012 - 54
Meat&Poultry - October 2012 - 55
Meat&Poultry - October 2012 - Small Business Matters - Field of dreams
Meat&Poultry - October 2012 - 57
Meat&Poultry - October 2012 - 58
Meat&Poultry - October 2012 - 59
Meat&Poultry - October 2012 - 60
Meat&Poultry - October 2012 - Meat Processing Operations & Engineering - A passion for bacon
Meat&Poultry - October 2012 - 62
Meat&Poultry - October 2012 - 63
Meat&Poultry - October 2012 - 64
Meat&Poultry - October 2012 - 65
Meat&Poultry - October 2012 - 66
Meat&Poultry - October 2012 - 67
Meat&Poultry - October 2012 - 68
Meat&Poultry - October 2012 - 69
Meat&Poultry - October 2012 - Sanitation Tips - Better blending
Meat&Poultry - October 2012 - 71
Meat&Poultry - October 2012 - Sanitation Tips - Clean-in-place or out?
Meat&Poultry - October 2012 - 73
Meat&Poultry - October 2012 - 74
Meat&Poultry - October 2012 - 75
Meat&Poultry - October 2012 - From the Corral - Improving public communication
Meat&Poultry - October 2012 - 77
Meat&Poultry - October 2012 - New Product Showcase
Meat&Poultry - October 2012 - 79
Meat&Poultry - October 2012 - 80
Meat&Poultry - October 2012 - 81
Meat&Poultry - October 2012 - Names in the News
Meat&Poultry - October 2012 - 83
Meat&Poultry - October 2012 - 84
Meat&Poultry - October 2012 - Classified Advertising
Meat&Poultry - October 2012 - 86
Meat&Poultry - October 2012 - 87
Meat&Poultry - October 2012 - 88
Meat&Poultry - October 2012 - Advertisers
Meat&Poultry - October 2012 - The Insider
Meat&Poultry - October 2012 - 91
Meat&Poultry - October 2012 - 92
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