Meat + Poultry - October 2009 - 93

MOUNTAIN MEAT PACKING

market prices for other beef," Gary
said. "This kept important ground
available for raising beef in Colorado. Maybe it was as much a 'feelgood' type of thing as it was marketing, but it worked well and this
is a program that is still popular."
In 2003, they purchased an 85-seat
country-club restaurant that enabled
them to offer their best steaks and seafood entrées. Indeed, their Tin Cup
Grill enables them to promote their
own meat-plant products and specials. It also opened the door for them
to move more heavily into catering for
company picnics, weddings and even
golf tournaments. Some of their events
feed 1,000 people. The plant also advertises the restaurant as part of the
cross-promotion.
They found ample opportunity
to experiment with such new products as wild boar with apricot and
cranberry and even a Pheasant Epicurian, which features a medley of
pheasant breast, spinach, Parmesan
cheese, mushrooms and herbs and
spices. The wild boar product even
won a top award in the American

They parlayed their
strong connections with
local livestock producers
into a private-label
program.
Cured Meat Championships at the
2001 Reno convention of the American Association of Meat Processors
(AAMP).
Gary, who served as AAMP president in 2001, is a strong believer in
working together through associations.
"The educational opportunities
we received and the friendships we
made were invaluable to our business
growth," Gary explains. "We got
some of the best ideas from smaller
businesses than ours."
The Baysinger operation is indeed small, with about 50 employees at the Craig plant and 10 in
Fruita, but the problems they have

Carolyn and Gary Baysinger's Tin Cup Grill serves their meat plant's products and specialties. It also opened the door for them to grow the catering business by specializing
in company picnics, weddings and golf tournaments.

had to overcome have been enough
to shake the foundations of even the
largest plants.
"There is not a single rendering
operation left on the Western Slope
[of the Rocky Mountains]," Baysinger relates. "Almost everything
must be landfi lled and there is very
little composting. This is a legacy
left to us by the BSE outbreaks in
years past.
"Hide prices also dropped from
$35 last fall to about $5, all due to
the economy slowdown and declining market for them. They are now
up a bit to about $10 and $12, but
it's a tough time.
"The insurance cost for small
businesses like ours has become so
prohibitive that we can barely afford to keep it. We thank God we
looked ahead and became more than
just a seasonal business with game
processing. This year, a lot of East
Coast and West Coast hunters aren't
coming in because of the economy,
so that will hurt us."
To combat the slowdown, the
Baysingers have bought a few ranches in Northwestern Colorado under
the name of Wapita Valley Outfitters.
They plan to bring in about 80 hunt-

94 * Meat&Poultry * October 2009 * www.MeatPoultry.com

ers this year and offer room, board,
guide services, full processing and
even taxidermy.
"Our son, Jonathon, is handling
most of this one-stop hunt outfitting," Gary concludes. "But it may
be more than one-stop. We may even
take the hunters out to the restaurant
for some crab legs."
Even the hunters who will bring
as many as 2,000 big-game animals
such as deer, elk and antelope to the
Baysingers for processing will get a
taste of their Rocky Mountain hospitality. They offer a free barbecue to their customers who come
in hungry from their hard day in
the mountains and high desert and
provide them with samples of every
game product in their inventory. In
some years, they have had to actually turn customers away.
They may indeed be tough times,
but the Baysingers have demonstrated
for years that they can dish out much
more than adversity hands them. ■
Steve Krut, an industry veteran, is a contributing
editor writing exclusively for Meat&Poultry, specializing in small business issues and company
profiles. He resides in Marietta, Pa.
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.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
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