Meat + Poultry - June 2010 - 81

KIOLBASSA SAUSAGE
K

on the shelf, but still the biggest-selling sausage in the San Antonio retail
market and in a 200 mile radius of the
city's borders," says Johnson
Years ago, the company began
what has become a corporate tradition of donating a considerable portion of its revenues and
thousands of pounds of
products to local charities. Michael Kiolbassa
also produced a series
of attention-getting, if
not altogether truthful,
radio advertisements.
One of the original ads
Johnson
boasted that the Kiolbassa sausage products were available to anyone hearing the message,
laughs Johnson. "In reality, the

"Rings and links buyers
are two completely
different personalities"
products were only in about three
grocery stores," but the ads resulted
in many customers asking for the
sausage at their grocers. That was
the Genesis of the company's retail
business boom, a segment that now
constitutes the majority (about 85
percent) of its $21 million in annual sales.

Let's Cook
Something Up
Together

Kiolbassa has been the official sausage of
the Houston Astros for five years, in part
because of Michael Kiolbassa's fondness
for baseball.

Rings, links and
baseball diamonds
Appealing to sausage buyers, especially in the San Antonio region, requires
anything but a shotgun marketing approach. In Texas, sausage consumers
tend to be divided into two camps,
preferring either rings or links. "The
rings and links buyers are two completely different personalities," says
Johnson. Buyers of ring sausage tend
to have their mind set on that style,
whereas link buyers are more likely to
deviate and perhaps divide their loyalties. "The ring is more traditional; it's
more of a Texas style and tradition,"
says Johnson of the loyal sausage-ring
buyers, who tend to be purists in their
meat-purchasing behavior.
Utilizing beef as the basis for a majority of its sausage products, which
include Polish-style beef, jalepeno
beef, country style and a chorizo, is
one point of distinction for the company's brand. With "Real meat, real
smoke, real sausage!" as its marketing

1�
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00 0 1
1

4lnnophos Innovate with Phosphate ◆ Innophos.com
82 * Meat&Poultry * June 2010 * www.MeatPoultry.com

1

mantra, Kiolbassa sausage's signature
taste is derived using hickory smoke
(except for its mesquite-smoked line).
"It's the way they've been doing it for
60 years," Johnson says.
Its sales in Texas are anchored by
HEB's chain of supermarkets, but Kiolbassa products are also distributed
to retailers in Oklahoma, Arkansas,
Kansas and Northern Mexico. Pushing products beyond the current region is the goal behind current marketing campaigns and its commitment to
improving its processing operations.
Building the brand in Texas and now
beyond the Lone Star State is made
possible, in part, by promoting products in high-profile venues, including
the Houston Astros home field.
Kiolbassa has been the official sausage of the Houston Astros for the previous five years, in part because of Michael Kiolbassa's fondness for baseball.
During the course of a nationwide tour
of all the Major League Baseball stadiums with his son, Michael noticed that
almost all of the professional stadiums
had a partnership with a hot dog company, from Fenway Franks to Dodger
Dogs. However, no such sponsorship
existed at Houston's Minute Maid Park.
After negotiations with concession officials (led by Aramark), Kiolbassa
filled that roster position, and as part

There is nothing more satisfying than a delicious meal featuring
the savory goodness of pork, poultry, seafood or beef.
Our scientists are dedicated to finding new
ways to maximize the potential of meat
products. You provide the challenges
and we'll provide the solutions.
Call Technical Assistance at
(866) 631-7394.
Call Innophos Customer Service today
at (800) 243-5052 to place your order.
◆ BAC-N-FOS®
◆ CURAFOS® STPP*
◆ Kena® 22-4
◆ Kena® FP-28
◆ ColorSure

◆ OptiBalance
◆ OptiBind
◆ StabilColor
◆ CURAVIS® 250
◆ CURAVIS® 350

◆ CURAVIS® SO-LO 93
◆ LEM-O-FOS®
◆ VersaCAL®
◆ Taterfos®

*For distribution only in the United States, Mexico, Canada, Japan, and New Zealand. The CURAFOS® mark
is a registered trademark of Innophos, Inc. in the United States, Mexico, Canada, Japan, and New Zealand.


http://www.Innophos.com http://www.MeatPoultry.com

Meat + Poultry - June 2010

Table of Contents for the Digital Edition of Meat + Poultry - June 2010

Contents
Meat + Poultry - June 2010 - 1
Meat + Poultry - June 2010 - 2
Meat + Poultry - June 2010 - 3
Meat + Poultry - June 2010 - Contents
Meat + Poultry - June 2010 - 5
Meat + Poultry - June 2010 - 6
Meat + Poultry - June 2010 - 7
Meat + Poultry - June 2010 - 8
Meat + Poultry - June 2010 - 9
Meat + Poultry - June 2010 - 10
Meat + Poultry - June 2010 - 11
Meat + Poultry - June 2010 - 12
Meat + Poultry - June 2010 - 13
Meat + Poultry - June 2010 - 14
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Meat + Poultry - June 2010 - 16
Meat + Poultry - June 2010 - 17
Meat + Poultry - June 2010 - 18
Meat + Poultry - June 2010 - 19
Meat + Poultry - June 2010 - 20
Meat + Poultry - June 2010 - 21
Meat + Poultry - June 2010 - 22
Meat + Poultry - June 2010 - 23
Meat + Poultry - June 2010 - 24
Meat + Poultry - June 2010 - 25
Meat + Poultry - June 2010 - 26
Meat + Poultry - June 2010 - 27
Meat + Poultry - June 2010 - 28
Meat + Poultry - June 2010 - 29
Meat + Poultry - June 2010 - 30
Meat + Poultry - June 2010 - 31
Meat + Poultry - June 2010 - 32
Meat + Poultry - June 2010 - 33
Meat + Poultry - June 2010 - 34
Meat + Poultry - June 2010 - 35
Meat + Poultry - June 2010 - 36
Meat + Poultry - June 2010 - 37
Meat + Poultry - June 2010 - 38
Meat + Poultry - June 2010 - 39
Meat + Poultry - June 2010 - 40
Meat + Poultry - June 2010 - 41
Meat + Poultry - June 2010 - 42
Meat + Poultry - June 2010 - 43
Meat + Poultry - June 2010 - 44
Meat + Poultry - June 2010 - 45
Meat + Poultry - June 2010 - 46
Meat + Poultry - June 2010 - 47
Meat + Poultry - June 2010 - 48
Meat + Poultry - June 2010 - 49
Meat + Poultry - June 2010 - 50
Meat + Poultry - June 2010 - 51
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Meat + Poultry - June 2010 - 53
Meat + Poultry - June 2010 - 54
Meat + Poultry - June 2010 - 55
Meat + Poultry - June 2010 - 56
Meat + Poultry - June 2010 - 57
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Meat + Poultry - June 2010 - 63
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Meat + Poultry - June 2010 - 65
Meat + Poultry - June 2010 - 66
Meat + Poultry - June 2010 - 67
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Meat + Poultry - June 2010 - 69
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
https://digital.meatpoultry.com/sosland/mp/2020_10_01
https://digital.meatpoultry.com/sosland/mp/2020_09_01
https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
https://digital.meatpoultry.com/sosland/mp/2020_06_01
https://digital.meatpoultry.com/sosland/mp/2020_05_01
https://digital.meatpoultry.com/sosland/mp/2020_04_01
https://digital.meatpoultry.com/sosland/mp/2020_03_01
https://digital.meatpoultry.com/sosland/mp/2020_02_01
https://digital.meatpoultry.com/sosland/mp/2020_01_01
https://digital.meatpoultry.com/sosland/mp/2019_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_07_01
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http://digital.meatpoultry.com/sosland/mp/2018_05_01
http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2017_12_01
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https://www.nxtbook.com/sosland/mp/2016_12_01
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https://www.nxtbook.com/sosland/mp/2016_08_01
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https://www.nxtbook.com/sosland/mp/2016_06_01
https://www.nxtbook.com/sosland/mp/2016_05_01
https://www.nxtbook.com/sosland/mp/2016_04_01
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https://www.nxtbook.com/sosland/mp/2016_02_01
https://www.nxtbook.com/sosland/mp/2016_01_01
https://www.nxtbook.com/sosland/mp/2015_12_01
https://www.nxtbook.com/sosland/mp/2015_11_01
https://www.nxtbook.com/sosland/mp/2015_10_01
https://www.nxtbook.com/sosland/mp/2015_09_01
https://www.nxtbook.com/sosland/mp/2015_08_01
https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
https://www.nxtbook.com/sosland/mp/2015_05_01
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https://www.nxtbook.com/sosland/mp/2015_03_01
https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
https://www.nxtbook.com/sosland/mp/2014_11_01
https://www.nxtbook.com/sosland/mp/2014_10_01
https://www.nxtbook.com/sosland/mp/2014_09_01
https://www.nxtbook.com/sosland/mp/2014_08_01
https://www.nxtbook.com/sosland/mp/2014_07_01
https://www.nxtbook.com/sosland/mp/2014_06_01
https://www.nxtbook.com/sosland/mp/2014_05_01
https://www.nxtbook.com/sosland/mp/2014_04_01
https://www.nxtbook.com/sosland/mp/2014_03_01
https://www.nxtbook.com/sosland/mp/2014_02_01
https://www.nxtbook.com/sosland/mp/2014_01_01
https://www.nxtbook.com/sosland/mp/2013_12_01
https://www.nxtbook.com/sosland/mp/2013_11_01
https://www.nxtbook.com/sosland/mp/2013_10_01
https://www.nxtbook.com/sosland/mp/2013_09_01
https://www.nxtbook.com/sosland/mp/2013_08_01
https://www.nxtbook.com/sosland/mp/2013_07_01
https://www.nxtbook.com/sosland/mp/2013_06_01
https://www.nxtbook.com/sosland/mp/2013_05_01
https://www.nxtbook.com/sosland/mp/2013_04_01
https://www.nxtbook.com/sosland/mp/2013_03_01
https://www.nxtbook.com/sosland/mp/2013_02_01
https://www.nxtbook.com/sosland/mp/2013_01_01
https://www.nxtbook.com/sosland/mp/2012_12_01
https://www.nxtbook.com/sosland/mp/2012_11_01
https://www.nxtbook.com/sosland/mp/2012_10_01
https://www.nxtbook.com/sosland/mp/2012_09_01
https://www.nxtbook.com/sosland/mp/2012_08_01
https://www.nxtbook.com/sosland/mp/2012_07_01
https://www.nxtbook.com/sosland/mp/2012_06_01
https://www.nxtbook.com/sosland/mp/2012_05_01
https://www.nxtbook.com/sosland/mp/2012_04_01
https://www.nxtbook.com/sosland/mp/2012_03_01
https://www.nxtbook.com/sosland/mp/2012_02_01
https://www.nxtbook.com/sosland/mp/2012_01_01
https://www.nxtbook.com/sosland/mp/2011_12_01
https://www.nxtbook.com/sosland/mp/2011_11_01
https://www.nxtbook.com/sosland/mp/2011_10_01
https://www.nxtbook.com/sosland/mp/2011_09_01
https://www.nxtbook.com/sosland/mp/2011_08_01
https://www.nxtbook.com/sosland/mp/2011_07_01
https://www.nxtbook.com/sosland/mp/2011_06_01
https://www.nxtbook.com/sosland/mp/2011_05_01
https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
http://digital.meatpoultry.com/sosland/mp/2010_06_01
http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
http://digital.meatpoultry.com/sosland/mp/2009_11_01
http://digital.meatpoultry.com/sosland/mp/2009_10_01
http://digital.meatpoultry.com/sosland/mp/2009_09_01
http://digital.meatpoultry.com/sosland/mp/2009_08_01
http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
http://digital.meatpoultry.com/sosland/mp/2009_03_01
http://digital.meatpoultry.com/sosland/mp/2009_02_01
http://digital.meatpoultry.com/sosland/mp/2009_01_01
http://digital.meatpoultry.com/sosland/mp/2008_12_01
http://digital.meatpoultry.com/sosland/mp/2008_11_01
http://digital.meatpoultry.com/sosland/mp/2008_10_01
http://digital.meatpoultry.com/sosland/mp/2008_09_01
http://digital.meatpoultry.com/sosland/mp/2008_08_01
http://digital.meatpoultry.com/sosland/mp/2008_07_01
http://digital.meatpoultry.com/sosland/mp/2008_06_01
http://digital.meatpoultry.com/sosland/mp/2008_05_01
http://digital.meatpoultry.com/sosland/mp/2008_04_01
http://digital.meatpoultry.com/sosland/mp/2008_03_01
http://digital.meatpoultry.com/sosland/mp/2008_02_01
http://digital.meatpoultry.com/sosland/mp/2008_01_01
http://digital.meatpoultry.com/sosland/mp/2007_12_01
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