Meat+Poultry - February 2019 - 74

C O M PA N Y P R O F I L E

Chris Carter (left) and
James Peisker take great
pride in Porter Road's
hand-cut products.

Technology and craftsman-style butchery
live symbiotically throughout production, but
Porter Road uses handsaws and knives for
most of the breakdown and fabrication.
"That way we can pull out cuts like the
teres major, the flat iron, the picanha, the flap,
all those delicious cuts that in an efficient,
regular disassembly line packing house you're
not going to have the skilled people in the
correct spots to be able to pull all those out,"
Carter says. "Technology plays a role in our
inventory management system, and that's the
biggest thing."

CHANGING THE INDUSTRY
Porter Road's commitment to providing
quality, unique cuts and processing humanely,
100 percent pasture raised animals with no
antibiotics or hormones, starts on the farm.
Carter and Peisker have nurtured those
relationships with farmers since the beginning,
when they still sold at farmers markets and had
just begun opening the butcher shop.
"You can tell when somebody truly cares
about their animals and when somebody truly
cares about their land and wants to make and
impactful difference," Peisker says. "Those are
the people that we want to work with."
Carter says he believes that most farmers

74

MEAT+ POULTRY | 02.19 | www.meatpoultry.com

do care about their animals and the land. The
struggle comes in the need to make a living,
pay the bills, sustain the farm, etc. He and
Peisker understand the leap of faith it takes
for a farmer to make the investment in their
animals and trust that Porter Road will buy
them when time comes.
"I think some people really understand it
and really get it and want to help change the
world with us," he adds.
A desire to change the world by changing
the meat industry through a local farm-to-fork
movement might sound like a lofty task, but
to Peisker and Carter it is very real and drives
them to scale Porter Road up yet remain small
in the way it does things.
The butchers at Porter Road look at Carter
funny every time he tells them they're changing
the world, but he tells them anyway, and he
believes it.
"If we change one person's mind and eating
habit and get them to a pasture-based animal
product that's slaughtered in a humane way,
then we feel like we have changed the world,"
Carter says.
Carter and Peisker view changing the
industry standard one person at a time and
putting animals back into the pasture as a
moral obligation to the environment, the



http://www.meatpoultry.com

Meat+Poultry - February 2019

Table of Contents for the Digital Edition of Meat+Poultry - February 2019

Meat+Poultry - February 2019
CONTENTS
COMMENTARY - Meals that heal
BUSINESS NOTES -BURGERS’ SMOKEHOUSE ACQUIRES CLIFTY FARM
CHIPOTLE OFFERS WHOLE30, PALEO, KETO OPTIONS
FOODMAVEN PURCHASES COLORADO BEEF PRODUCER
IMPOSSIBLE FOODS RELEASES IMPOSSIBLE BURGER 2.0
MINTEL IDENTIFIES 2019 FOODSERVICE TRENDS
BRF DIVESTS AVEX UNIT
WASHINGTON - Awaiting approval
HOT DOG AND SAUSAGE REPORT - Maintaining links
SPONSORSHIPS - SPORTS SELL
COMPANY PROFILE - Better with BEER
FORMULATION TECHNOLOGY - MAKING A CASE
EXECUTIVE SERIES - From Wall Street to Main Street
CATEGORY REPORT - The buzz around BILTONG
RETAIL PARTNERSHIPS - Texas TEAMMATES
FOOD SAFETY - A CLOSE EYE
PACKAGING SOLUTIONS - MEAT CASE CONVENIENCE
INGREDIENT ISSUES - PREVENTING PATHOGENS
COMPANY PROFILE - ROAD LESS TRAVELED
SMALL BUSINESS MATTERS - Staying on top
LABOR - Picking off pr*f@n!ty
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - February 2019 - Meat+Poultry - February 2019
Meat+Poultry - February 2019 - Meat+Poultry - February 2019
Meat+Poultry - February 2019 - 2
Meat+Poultry - February 2019 - 3
Meat+Poultry - February 2019 - CONTENTS
Meat+Poultry - February 2019 - 5
Meat+Poultry - February 2019 - 6
Meat+Poultry - February 2019 - 7
Meat+Poultry - February 2019 - COMMENTARY - Meals that heal
Meat+Poultry - February 2019 - 9
Meat+Poultry - February 2019 - FOODMAVEN PURCHASES COLORADO BEEF PRODUCER
Meat+Poultry - February 2019 - BRF DIVESTS AVEX UNIT
Meat+Poultry - February 2019 - WASHINGTON - Awaiting approval
Meat+Poultry - February 2019 - 13
Meat+Poultry - February 2019 - HOT DOG AND SAUSAGE REPORT - Maintaining links
Meat+Poultry - February 2019 - 15
Meat+Poultry - February 2019 - SPONSORSHIPS - SPORTS SELL
Meat+Poultry - February 2019 - 17
Meat+Poultry - February 2019 - 18
Meat+Poultry - February 2019 - 19
Meat+Poultry - February 2019 - COMPANY PROFILE - Better with BEER
Meat+Poultry - February 2019 - 21
Meat+Poultry - February 2019 - 22
Meat+Poultry - February 2019 - 23
Meat+Poultry - February 2019 - 24
Meat+Poultry - February 2019 - 25
Meat+Poultry - February 2019 - FORMULATION TECHNOLOGY - MAKING A CASE
Meat+Poultry - February 2019 - 27
Meat+Poultry - February 2019 - 28
Meat+Poultry - February 2019 - 29
Meat+Poultry - February 2019 - EXECUTIVE SERIES - From Wall Street to Main Street
Meat+Poultry - February 2019 - 31
Meat+Poultry - February 2019 - 32
Meat+Poultry - February 2019 - 33
Meat+Poultry - February 2019 - CATEGORY REPORT - The buzz around BILTONG
Meat+Poultry - February 2019 - 35
Meat+Poultry - February 2019 - 36
Meat+Poultry - February 2019 - 37
Meat+Poultry - February 2019 - 38
Meat+Poultry - February 2019 - 39
Meat+Poultry - February 2019 - RETAIL PARTNERSHIPS - Texas TEAMMATES
Meat+Poultry - February 2019 - 41
Meat+Poultry - February 2019 - 42
Meat+Poultry - February 2019 - 43
Meat+Poultry - February 2019 - 44
Meat+Poultry - February 2019 - 45
Meat+Poultry - February 2019 - FOOD SAFETY - A CLOSE EYE
Meat+Poultry - February 2019 - 47
Meat+Poultry - February 2019 - 48
Meat+Poultry - February 2019 - 49
Meat+Poultry - February 2019 - 50
Meat+Poultry - February 2019 - 51
Meat+Poultry - February 2019 - 52
Meat+Poultry - February 2019 - 53
Meat+Poultry - February 2019 - 54
Meat+Poultry - February 2019 - 55
Meat+Poultry - February 2019 - PACKAGING SOLUTIONS - MEAT CASE CONVENIENCE
Meat+Poultry - February 2019 - 57
Meat+Poultry - February 2019 - 58
Meat+Poultry - February 2019 - 59
Meat+Poultry - February 2019 - 60
Meat+Poultry - February 2019 - 61
Meat+Poultry - February 2019 - INGREDIENT ISSUES - PREVENTING PATHOGENS
Meat+Poultry - February 2019 - 63
Meat+Poultry - February 2019 - 64
Meat+Poultry - February 2019 - 65
Meat+Poultry - February 2019 - 66
Meat+Poultry - February 2019 - 67
Meat+Poultry - February 2019 - 68
Meat+Poultry - February 2019 - 69
Meat+Poultry - February 2019 - COMPANY PROFILE - ROAD LESS TRAVELED
Meat+Poultry - February 2019 - 71
Meat+Poultry - February 2019 - 72
Meat+Poultry - February 2019 - 73
Meat+Poultry - February 2019 - 74
Meat+Poultry - February 2019 - 75
Meat+Poultry - February 2019 - SMALL BUSINESS MATTERS - Staying on top
Meat+Poultry - February 2019 - 77
Meat+Poultry - February 2019 - 78
Meat+Poultry - February 2019 - 79
Meat+Poultry - February 2019 - LABOR - Picking off pr*f@n!ty
Meat+Poultry - February 2019 - 81
Meat+Poultry - February 2019 - CALENDAR
Meat+Poultry - February 2019 - 83
Meat+Poultry - February 2019 - NAMES IN THE NEWS
Meat+Poultry - February 2019 - 85
Meat+Poultry - February 2019 - SHOWCASE
Meat+Poultry - February 2019 - 87
Meat+Poultry - February 2019 - CLASSIFIEDS
Meat+Poultry - February 2019 - 89
Meat+Poultry - February 2019 - 90
Meat+Poultry - February 2019 - 91
Meat+Poultry - February 2019 - 92
Meat+Poultry - February 2019 - ADVERTISERS
Meat+Poultry - February 2019 - THE INSIDER
Meat+Poultry - February 2019 - 95
Meat+Poultry - February 2019 - 96
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