Meat + Poultry - January 2016 - 52

CEO SERIES

Niche
player
An industry veteran, Bill Fielding has turned his attention
to bringing Akaushi Beef to the US cattle industry
BY B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m

I

t's been quite an evolution for Bill Fielding,
a veteran of the meat and food industry with
years spent working for some high-profile
companies. For 27 years, Fielding worked for
Cargill, where he managed soybean plants,
served as president of Excel Inc., president
of the company's flour milling division,
president of the worldwide meat sector, and
for eight years served on the Cargill Executive
Committee. As part of the senior management
team, he was on the compensation and longrange planning committees.
Following his tenure with Cargill, Fielding
served as president of the ConAgra Refrigerated
Meats Division. He was also CEO of Creekstone
Bill Fielding spent his career
Foods, and held top positions with Meyer
working for high-profile meat
Natural Foods and Farmland. He is a past
companies, but now he's CEO
and president of HeartBrand chairman of AMI, now the North American Meat
Institute. Three years ago, he was inducted into
Beef, a niche beef company.

52

MEAT+ POULTRY | 01.16 | www.meatpoultry.com

the Meat Industry Hall of Fame.
But for the past seven years, Fielding has
been doing something quite different. He's been
CEO and president of HeartBrand Beef, based
in Flatonia, Texas, a specialty company in the
massive American beef industry.
HeartBrand is a niche player, but one
that Fielding has been growing - one that
he hopes will play an increasingly important
role in changing the basics of the American
beef industry.

SPECIALTY BEEF
All the products made by HeartBrand are
certified Akaushi Beef, coming from Akaushi
cattle - certified by the American Akaushi
Association. Akaushi, which means "red cow"
in Japanese, is a Japanese Wagyu breed of
cattle. Wagyu, which means Japanese cow,



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Meat + Poultry - January 2016

Table of Contents for the Digital Edition of Meat + Poultry - January 2016

Meat + Poultry - January 2016
Table of Contents
Commentary - Bigger-than-life characters
BUSINESS NOTES - CHIPOTLE MAKES A COMEBACK PLAN AFTER FOOD SAFETY HICCUPS
LOW CHICKEN PRICES DRAG ON SANDERSON Q4 PROFIT
USDA AMENDS RECORDKEEPING RULE
JBS SA TO EXPAND MEAT, POULTRY PRODUCTION
TYSON REPORTS POSITIVES IN A TOUGH YEAR
ANIMAL ANTIBIOTICS SALES INCREASE IN US
BOB EVANS DELIVERS MIXED RESULTS
WASHINGTON - Food-safety focus in 2016
COVER STORY: PART I - Rare form
MARKET OUTLOOK 2016 - Setting the tone
POULTRY PROCESSING - Targeting Turkey
The dark side
CEO SERIES - Niche player
PLANT TOUR - COWBOY UP
FOOD SAFETY - Ractopamine restrictions
PACKAGING SOLUTIONS - Ready and steady
INGREDIENT ISSUES - FRESH vs. FOOD SAFETY
SMALL BUSINESS MATTERS - CAJUN LEGACY
SANITATION TIPS - Periodic equipment cleaning
MEAT-MINDED - The art of mass consumption
FROM THE CORRAL - Animal handling highlights
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - January 2016 - Meat + Poultry - January 2016
Meat + Poultry - January 2016 - 2
Meat + Poultry - January 2016 - 3
Meat + Poultry - January 2016 - Table of Contents
Meat + Poultry - January 2016 - 5
Meat + Poultry - January 2016 - 6
Meat + Poultry - January 2016 - 7
Meat + Poultry - January 2016 - Commentary - Bigger-than-life characters
Meat + Poultry - January 2016 - 9
Meat + Poultry - January 2016 - 10
Meat + Poultry - January 2016 - USDA AMENDS RECORDKEEPING RULE
Meat + Poultry - January 2016 - TYSON REPORTS POSITIVES IN A TOUGH YEAR
Meat + Poultry - January 2016 - BOB EVANS DELIVERS MIXED RESULTS
Meat + Poultry - January 2016 - WASHINGTON - Food-safety focus in 2016
Meat + Poultry - January 2016 - 15
Meat + Poultry - January 2016 - COVER STORY: PART I - Rare form
Meat + Poultry - January 2016 - 17
Meat + Poultry - January 2016 - 18
Meat + Poultry - January 2016 - 19
Meat + Poultry - January 2016 - 20
Meat + Poultry - January 2016 - 21
Meat + Poultry - January 2016 - 22
Meat + Poultry - January 2016 - 23
Meat + Poultry - January 2016 - 24
Meat + Poultry - January 2016 - 25
Meat + Poultry - January 2016 - MARKET OUTLOOK 2016 - Setting the tone
Meat + Poultry - January 2016 - 27
Meat + Poultry - January 2016 - 28
Meat + Poultry - January 2016 - 29
Meat + Poultry - January 2016 - 30
Meat + Poultry - January 2016 - 31
Meat + Poultry - January 2016 - POULTRY PROCESSING - Targeting Turkey
Meat + Poultry - January 2016 - 33
Meat + Poultry - January 2016 - 34
Meat + Poultry - January 2016 - 35
Meat + Poultry - January 2016 - 36
Meat + Poultry - January 2016 - 37
Meat + Poultry - January 2016 - 38
Meat + Poultry - January 2016 - 39
Meat + Poultry - January 2016 - 40
Meat + Poultry - January 2016 - 41
Meat + Poultry - January 2016 - The dark side
Meat + Poultry - January 2016 - 43
Meat + Poultry - January 2016 - 44
Meat + Poultry - January 2016 - 45
Meat + Poultry - January 2016 - 46
Meat + Poultry - January 2016 - 47
Meat + Poultry - January 2016 - 48
Meat + Poultry - January 2016 - 49
Meat + Poultry - January 2016 - 50
Meat + Poultry - January 2016 - 51
Meat + Poultry - January 2016 - CEO SERIES - Niche player
Meat + Poultry - January 2016 - 53
Meat + Poultry - January 2016 - 54
Meat + Poultry - January 2016 - 55
Meat + Poultry - January 2016 - 56
Meat + Poultry - January 2016 - 57
Meat + Poultry - January 2016 - 58
Meat + Poultry - January 2016 - 59
Meat + Poultry - January 2016 - 60
Meat + Poultry - January 2016 - 61
Meat + Poultry - January 2016 - PLANT TOUR - COWBOY UP
Meat + Poultry - January 2016 - 63
Meat + Poultry - January 2016 - 64
Meat + Poultry - January 2016 - 65
Meat + Poultry - January 2016 - 66
Meat + Poultry - January 2016 - 67
Meat + Poultry - January 2016 - 68
Meat + Poultry - January 2016 - 69
Meat + Poultry - January 2016 - 70
Meat + Poultry - January 2016 - 71
Meat + Poultry - January 2016 - FOOD SAFETY - Ractopamine restrictions
Meat + Poultry - January 2016 - 73
Meat + Poultry - January 2016 - 74
Meat + Poultry - January 2016 - 75
Meat + Poultry - January 2016 - 76
Meat + Poultry - January 2016 - 77
Meat + Poultry - January 2016 - PACKAGING SOLUTIONS - Ready and steady
Meat + Poultry - January 2016 - 79
Meat + Poultry - January 2016 - 80
Meat + Poultry - January 2016 - 81
Meat + Poultry - January 2016 - 82
Meat + Poultry - January 2016 - 83
Meat + Poultry - January 2016 - INGREDIENT ISSUES - FRESH vs. FOOD SAFETY
Meat + Poultry - January 2016 - 85
Meat + Poultry - January 2016 - 86
Meat + Poultry - January 2016 - 87
Meat + Poultry - January 2016 - 88
Meat + Poultry - January 2016 - 89
Meat + Poultry - January 2016 - 90
Meat + Poultry - January 2016 - 91
Meat + Poultry - January 2016 - 92
Meat + Poultry - January 2016 - 93
Meat + Poultry - January 2016 - 94
Meat + Poultry - January 2016 - 95
Meat + Poultry - January 2016 - 96
Meat + Poultry - January 2016 - 97
Meat + Poultry - January 2016 - SMALL BUSINESS MATTERS - CAJUN LEGACY
Meat + Poultry - January 2016 - 99
Meat + Poultry - January 2016 - 100
Meat + Poultry - January 2016 - 101
Meat + Poultry - January 2016 - 102
Meat + Poultry - January 2016 - 103
Meat + Poultry - January 2016 - 104
Meat + Poultry - January 2016 - SANITATION TIPS - Periodic equipment cleaning
Meat + Poultry - January 2016 - 106
Meat + Poultry - January 2016 - 107
Meat + Poultry - January 2016 - MEAT-MINDED - The art of mass consumption
Meat + Poultry - January 2016 - 109
Meat + Poultry - January 2016 - FROM THE CORRAL - Animal handling highlights
Meat + Poultry - January 2016 - 111
Meat + Poultry - January 2016 - SHOWCASE
Meat + Poultry - January 2016 - 113
Meat + Poultry - January 2016 - NAMES IN THE NEWS
Meat + Poultry - January 2016 - 115
Meat + Poultry - January 2016 - CLASSIFIEDS
Meat + Poultry - January 2016 - 117
Meat + Poultry - January 2016 - 118
Meat + Poultry - January 2016 - 119
Meat + Poultry - January 2016 - 120
Meat + Poultry - January 2016 - ADVERTISERS
Meat + Poultry - January 2016 - THE INSIDER
Meat + Poultry - January 2016 - 123
Meat + Poultry - January 2016 - 124
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