Cargill taps Dolezal for business development role
Sept. 21, 2011
by Meat&Poultry Staff
WICHITA, Kan. – Glen Dolezal Jr., Ph.D., has been appointed assistant vice president of business development and field sales leader for Cargill’s North American beef business. He reports to Tammy Shaw, Cargill Beef vice president of sales and marketing and will coordinate all activities with beef business key account managers and the company’s regional field sales teams.
Dolezal will work closely with customers to focus on increasing long-term consumer demand for beef and ensure retailers and food service customers continue receiving superior quality, tenderness, flavor and value from existing and future Cargill Beef products.
“Glen will champion our customers’ needs and make certain their fresh beef requirements are satisfied, which is a critical element for the mutual growth of both our business and theirs,” Shaw said. “Building stronger customer relationships based on a foundation of performance and trust is crucial in an ever more competitive global marketplace where demand for red meat is increasing while the supply is decreasing. I cannot think of a person better suited for this role given Glen’s experience, knowledge and leadership capabilities. He is known and respected throughout the industry.”
Dolezal joined Cargill in 1999, after 21 years of training and teaching at Texas A&M Univ., Colorado State Univ. and Oklahoma State Univ., respectively. He earned his Bachelor of Science and Master of Science degrees from Texas A&M, and his doctorate from Colorado State Univ.
He has expertise in pre-harvest and post-harvest practices and technologies to improve the accuracy of producing and identifying beef carcasses with optimal muscle, minimal bone and appropriate fat levels to ensure consumer satisfaction for taste and lean meat. He is also a co-holder of patents for innovations that have improved beef production at Cargill’s processing facilities.
“Beef remains an important source of protein in a balanced and nutritional diet for Americans, and beef produced in the US is in high demand around the world because it is known for its tenderness, flavor and affordability,” Dolezal said. “We believe the integrity of the beef we produce is important to our customers, who rely on us to deliver consistent quality for their consumers. The emphasis we place on the quality of cattle, as well as our requirements for how they are raised, differentiates us from our competition. Our singular focus is satisfied customers and consumers.”
Cargill is the second-largest beef producer in North America, with 10 beef processing facilities in the US and Canada. Brands produced by Cargill include Certified Angus Beef, Sterling Silver, Angus Pride, Blackwell Angus, a Choice/Select brand of Rancher’s Registry and Rumba.