Meat&Poultry - June 2013 - 45

are like no other and the Eickman

received AAMP’s highest honor, the

“We make the same type of prod-

family spirit is based on strong val-

Annual Achievement Award, in 1989

ucts as most other processors,” he says.

ues and leadership that comes from

for his industry service. In April he

“We take exceptional pride in our brats,

being part of a dedicated team.”

was named “Man of the Year” by the

hams, bacon and snack sticks. But we

“When I was 13 years old,” Mike

Wisconsin Association of Meat Pro-

feel when a customer comes into our re-

recounts, “Dad pointed out the smoke-

cessors and he just retired as the trea-

tail area, we want to give them a good

house and told me to go clean it. Our

surer of the Illinois Association after

impression. They want to see a bright

family vacation was always the meat

15 years in that position. Now, Tom’s

room; they want things fresh, a good

conventions in Illinois or the national

wife, Katie, has taken over that role.

variety and the area to smell good. That

one run by the American Association

Mike’s son, Tom, came aboard the

of Meat Processors [AAMP].”
Merlyn, Mike and Tom served as
presidents of the Illinois Association of

really sells our products.”

business when the catering operation

For their 60th anniversary held on

was opening and somehow seems to

June 8, the Eickman family welcomed

have learned all the ropes.

a crowd for an open house, plant tours

Meat Processors and Merlyn and Mike

Falling back on family strengths,

and their famous pig roast. I’m sure

were presidents of AAMP (1980-81

Eickman’s retains quality and simplic-

the crowd will keep coming back far

and 2000-01, respectively). They were

ity throughout its structure. There is

beyond their anniversary date. ■

also inducted into AAMP’s Cured

nothing amazing that keeps the busi-

Meats Hall of Fame, Merlyn in 1993

ness growing…if you don’t count con-

and Mike 20 years later. Merlyn also

sistency. Mike explains it best:

Steve Krut, an industry veteran, is a contributing
editor writing exclusively for Meat & Poultry,
specializing in small business issues.

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WEB: www.dougmac.com
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