SPECIAL SUPPLEMENT: Bacon Trends + Technology - March 2022 - 6

SPECIALTY PRODUCTS
Godshall's
beefs up
bacon
The new product is the
'better-for-you' comfort
food that pandemicweary
consumers want
By Erica Shaffer
eshaffer@sosland.com
T
he answer to the question, " Where's
the beef? " lately can be found in the
bacon section of grocery store shelves.
Beef bacon is quickly gaining traction
among consumers who are looking for
the savory flavor of the pork counterpart
but without the fat and calories of
pork bacon. Capitalizing on this trend is Telford,
Pa.-based Godshall's Quality Meats which recently
celebrated the national rollout of the company's
Angus Steak Uncured Beef Bacon in Sam's Club
stores.
The product, which is available at more than
260 Sam's Club stores in 20 states, comes in a
24-oz club package with a retail price of $12.98.
Following the launch at Sam's Club, Godshall's
Angus Steak Beef Bacon will also be available at
retailers in a 10-oz package, the company said.
To learn more about Godshall's beef bacon
innovation and the company's motivation for
staying in the category, MEAT+POULTRY had a
Q&A session with Francis Yupangco, executive
director of marketing at Godshall's.
MEAT+POULTRY: From what part of the beef
does the company source the bacon?
Francis Yupangco: Traditional beef bacon is
made from beef plates (similar to pork belly)
which can be fatty and inconsistent. However,
Godshall's innovation comes from using premium
cuts of Angus top round steak where we have
full control of the fat content which allows us to
6
2022 BACON TRENDS + TECHNOLOGY MEAT+POULTRY
produce the perfect slice of bacon every time. The
meat is then seasoned with an all-natural blend of
traditional steakhouse spices and slow smoked
using a blend of hardwoods.
We saw the
pandemic
induce a
'better-foryou
comfort
food' trend,
and bacon
is one of
the top
comfort
foods
because
of its
versatility
in breakfast
dishes, on
burgers,
sandwiches,
wraps,
salads, etc. "
Francis Yupangco
M+P: Where and how is the bacon processed?
Yupangco: Godshall's Angus Steak Bacon is processed
at our plant in Lebanon, Pa., which is
currently undergoing an expansion that will double
the size of the facility and make continued
advancements in robotic technology. The groundbreaking
on the plant took place in November and
is expected to be completed by the fourth quarter
of this year.
M+P: What consumer segment is Godshall's targeting
with this product?
Yupangco: We saw the pandemic induce a " betterfor-you
comfort food " trend, and bacon is one of
the top comfort foods because of its versatility in
breakfast dishes, on burgers, sandwiches, wraps,
salads, etc. Our Angus Steak Bacon offers a way
for consumers to enjoy their favorite food, but in a
more mindful way as it contains less fat and calories
than pork bacon and doesn't compromise taste.
M+P: How is the company positioning its beef
bacon alongside other products (like pork and turkey
bacon, sausage) and competitors (Schmacon)?
Yupangco: Our Angus Steak Bacon was created in
the same spirit as some of our other pork bacon
alternatives like our famous Turkey Bacon. It is
Godshall's Quality Meats
SPECIAL SUPPLEMENT: Bacon Trends + Technology - March 2022

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