Meat+Poultry - October 2017 - 26

I N N O VA T I V E I D E A S

"It all comes
down to
having high
standards and
expectations
for your
product."
- MARK REYNOLDS

the team will put more into making it regularly
available to loyal customers.
"I think now that we have won with it it's
something we're going to start promoting
and just working on marketing and educating
the consumers on how to cook the bacon,"
Reynolds says.
Reynolds believes in another marketing
aspect unique to the award-winning Round
Bacon product - its healthfulness.
"It's generally a leaner product because it
takes a little thinner belly," he says. "So, for
the health-conscious consumer, I think it's
something that they're going to take ahold of
and as long as we educate them on how to
go through the cooking process whether it
be microwave or oven or use a bacon press, I
think it's something that we'll start selling a lot
of product from."

MAKIN' WINNING BACON
Reynolds and Country Meat Shop source the
bellies for their award-winning bacon from
the Seaboard plant in St. Joseph, Missouri, or
from a plant in Arkansas through a Missouri
distributor.
"No particular reason other than I've
won the state championship at our Missouri
Association of Meat Processors (MAMP)
show," Reynolds says. "I took three bacons and
won every class this year."
At the same event in the last four years,
Reynolds has used raw materials from his
Seaboard source to win either the dry or
tumbled bacon class consistently.
"You just kind of stick with what you
know, the consistency," he says. "I don't know
if it's anything to do with their hogs or their

feeding program, but it's been working."
Consistency means a great deal to Reynolds
when it comes to Country Meat Shop's products,
especially bacon. He firmly believes that high
quality bacon comes from the process and not
so much the ingredients. So if his bellies remain
consistent, he can turn his attention to process
and know with a fair amount of certainty how
the bacon will turn out.
"If you go down the bacon case all of
them are salt, sugar, sodium erythorbate,
sodium nitrite and two of those are regulated,"
Reynolds says. "So, it's just a salt and sugar
blend and you can't get too salty or too sweet.
Then it just comes down to your curing time
and your smoke cycle. I believe that's a lot of
our success. We have the right smoke cycle."
And Country Meat Shop has had many
successes on many levels. In addition to
winning AAMP's American Cured Meat
Competition Best of Show with the Round
Bacon, it also has a Best of Show win at the
MAMP competition. But those aren't the only
awards for Country Meat Shop. Over the last
three years, the team has been winning roughly
a third of the classes it enters in competitions,
and placing in more.
"We won eight last year, six the year before
and eight three years ago, first place. And I
think we've placed in 14 of the 20 classes in the
top four," Reynolds says. "It all comes down
to having high standards and expectations for
your product."

Country Meat Shop
owner Mark Reynolds
received the Best
of Show award for
his round bacon.

Country Meat Shop

26

MEAT+ POULTRY | 10.17 | www.meatpoultry.com


http://www.meatpoultry.com

Meat+Poultry - October 2017

Table of Contents for the Digital Edition of Meat+Poultry - October 2017

Meat+Poultry - October 2017
CONTENTS
COMMENTARY - Seventy years strong
BUSINESS NOTES - POST HOLDINGS TO BUY BOB EVANS FARMS
PILGRIM’S ACQUIRES NORTHERN IRELAND’S MOY PARK
SMITHFIELD SHIFTS RACING SPONSORSHIP
IMPOSSIBLE FOODS STARTS UP PRODUCTION
NCC RELEASES STANDARDS FOR BROILER WELFARE
JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
WASHINGTON - Defending free trade
BY THE NUMBERS
COMPANY PROFILE - APPLEGATE BELIEVES
INNOVATIVE IDEAS - BLUE RIBBON BACON
MEAT MARKETING - FESTIVAL FLURRY
TOOLS OF THE TRADE - MAKING THE CUTS
PACKAGING SOLUTIONS - Bacon on the move
INGREDIENT ISSUES - Upgrading bacon
NEW PRODUCT DEVELOPMENT - BACON TO GO
CORPORATE UPDATE - Strategic snapshots
SMALL BUSINESS MATTERS - MEAT on-demand
POULTRY PROCESSING - CRACKING the CODE
FOOD SAFETY - Blockchain unbound
NEW PRODUCTS
FROM THE CORRAL
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - October 2017 - CONTENTS
Meat+Poultry - October 2017 - 2
Meat+Poultry - October 2017 - 3
Meat+Poultry - October 2017 - 4
Meat+Poultry - October 2017 - 5
Meat+Poultry - October 2017 - 6
Meat+Poultry - October 2017 - 7
Meat+Poultry - October 2017 - COMMENTARY - Seventy years strong
Meat+Poultry - October 2017 - 9
Meat+Poultry - October 2017 - SMITHFIELD SHIFTS RACING SPONSORSHIP
Meat+Poultry - October 2017 - 11
Meat+Poultry - October 2017 - 12
Meat+Poultry - October 2017 - JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
Meat+Poultry - October 2017 - WASHINGTON - Defending free trade
Meat+Poultry - October 2017 - 15
Meat+Poultry - October 2017 - BY THE NUMBERS
Meat+Poultry - October 2017 - 17
Meat+Poultry - October 2017 - COMPANY PROFILE - APPLEGATE BELIEVES
Meat+Poultry - October 2017 - 19
Meat+Poultry - October 2017 - 20
Meat+Poultry - October 2017 - 21
Meat+Poultry - October 2017 - 22
Meat+Poultry - October 2017 - 23
Meat+Poultry - October 2017 - INNOVATIVE IDEAS - BLUE RIBBON BACON
Meat+Poultry - October 2017 - 25
Meat+Poultry - October 2017 - 26
Meat+Poultry - October 2017 - 27
Meat+Poultry - October 2017 - MEAT MARKETING - FESTIVAL FLURRY
Meat+Poultry - October 2017 - 29
Meat+Poultry - October 2017 - 30
Meat+Poultry - October 2017 - 31
Meat+Poultry - October 2017 - 32
Meat+Poultry - October 2017 - 33
Meat+Poultry - October 2017 - 34
Meat+Poultry - October 2017 - 35
Meat+Poultry - October 2017 - 36
Meat+Poultry - October 2017 - 37
Meat+Poultry - October 2017 - TOOLS OF THE TRADE - MAKING THE CUTS
Meat+Poultry - October 2017 - 39
Meat+Poultry - October 2017 - 40
Meat+Poultry - October 2017 - 41
Meat+Poultry - October 2017 - 42
Meat+Poultry - October 2017 - 43
Meat+Poultry - October 2017 - PACKAGING SOLUTIONS - Bacon on the move
Meat+Poultry - October 2017 - 45
Meat+Poultry - October 2017 - 46
Meat+Poultry - October 2017 - 47
Meat+Poultry - October 2017 - 48
Meat+Poultry - October 2017 - 49
Meat+Poultry - October 2017 - 50
Meat+Poultry - October 2017 - 51
Meat+Poultry - October 2017 - 52
Meat+Poultry - October 2017 - 53
Meat+Poultry - October 2017 - INGREDIENT ISSUES - Upgrading bacon
Meat+Poultry - October 2017 - 55
Meat+Poultry - October 2017 - 56
Meat+Poultry - October 2017 - 57
Meat+Poultry - October 2017 - 58
Meat+Poultry - October 2017 - 59
Meat+Poultry - October 2017 - 60
Meat+Poultry - October 2017 - 61
Meat+Poultry - October 2017 - NEW PRODUCT DEVELOPMENT - BACON TO GO
Meat+Poultry - October 2017 - 63
Meat+Poultry - October 2017 - 64
Meat+Poultry - October 2017 - 65
Meat+Poultry - October 2017 - 66
Meat+Poultry - October 2017 - 67
Meat+Poultry - October 2017 - 68
Meat+Poultry - October 2017 - 69
Meat+Poultry - October 2017 - CORPORATE UPDATE - Strategic snapshots
Meat+Poultry - October 2017 - 71
Meat+Poultry - October 2017 - 72
Meat+Poultry - October 2017 - 73
Meat+Poultry - October 2017 - SMALL BUSINESS MATTERS - MEAT on-demand
Meat+Poultry - October 2017 - 75
Meat+Poultry - October 2017 - 76
Meat+Poultry - October 2017 - 77
Meat+Poultry - October 2017 - 78
Meat+Poultry - October 2017 - 79
Meat+Poultry - October 2017 - POULTRY PROCESSING - CRACKING the CODE
Meat+Poultry - October 2017 - 81
Meat+Poultry - October 2017 - 82
Meat+Poultry - October 2017 - 83
Meat+Poultry - October 2017 - 84
Meat+Poultry - October 2017 - 85
Meat+Poultry - October 2017 - FOOD SAFETY - Blockchain unbound
Meat+Poultry - October 2017 - 87
Meat+Poultry - October 2017 - 88
Meat+Poultry - October 2017 - 89
Meat+Poultry - October 2017 - NEW PRODUCTS
Meat+Poultry - October 2017 - 91
Meat+Poultry - October 2017 - FROM THE CORRAL
Meat+Poultry - October 2017 - 93
Meat+Poultry - October 2017 - CALENDAR
Meat+Poultry - October 2017 - 95
Meat+Poultry - October 2017 - SHOWCASE
Meat+Poultry - October 2017 - 97
Meat+Poultry - October 2017 - NAMES IN THE NEWS
Meat+Poultry - October 2017 - 99
Meat+Poultry - October 2017 - CLASSIFIEDS
Meat+Poultry - October 2017 - 101
Meat+Poultry - October 2017 - 102
Meat+Poultry - October 2017 - 103
Meat+Poultry - October 2017 - 104
Meat+Poultry - October 2017 - ADVERTISERS
Meat+Poultry - October 2017 - THE INSIDER
Meat+Poultry - October 2017 - 107
Meat+Poultry - October 2017 - 108
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