Meat&Poultry - June 2013 - (Page 42)

Rooted in meat Eickman’s puts the ‘custom’ in customer service BY STEVE KRUT M ike Eickman’s mantra is simple: use as a slaughterhouse. Merlyn, his services and quality from the time “If it isn’t good enough to put son, as well as his brothers assisted when most of their volume was in cus- in our own retail front display case, with work there and Merlyn later took tom slaughter and processing for local we wouldn’t make it for one of our a job in nearby Rockford, Ill., to oper- farmers and ranchers. As much as the customers.” With those simple words ate Farmer’s Feed & Locker Compa- Eickman family would deny it, they the president of Eickman’s Process- ny. In 1948 Merlyn moved the locker could be given a lot of the credit for ing Co., Seward, Ill. speaks volumes business to Pecatonica, five miles from leading this evolution of America’s about how his 60-year-old business Seward, and served as its manager. locker plant system. has returned to its roots as a premier, custom, meat-processing business. Located about 20 miles south of the Wisconsin border, this third-gen- Five years later, Merlyn bought a The owners entered cured-meats locker plant in Pecatonica and in 1964 competitions at state and national lev- brought in his son, Mike, to help op- els and over the years earned more erate the business. than 400 ribbons and plaques for eration enterprise marks the comple- In 1967, Eickman’s moved its oper- their efforts, including national grand tion of six decades since its founding ations to Seward, a town with a popu- championship recognition for their by Mike’s father, Merlyn Eickman. lation of 200. Since that time, it could dried beef. Mike says there are still honestly be regarded as the business some older awards sitting in boxes in that helped put Seward on the map. the attic, but the walls of their immac- But the business roots go back another decade earlier when Mike’s grandfather, John Eickman, a local Like most locker plants that transi- depot agent in Seward, helped butch- tion into full-service processors, Eick- er livestock on local farms. When the man’s added new products and depot was torn down in 1943, he pur- stepped up the chased the local creamery building for 42 • Meat&Poultry • June 2013 • ulate 1,000-sq.-ft. retail area display a fantastic number of awards. Over the years, the firm added catering, pig roasts, party

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - June 2013