KANSAS CITY, Mo. –Throughout 2018, MEAT+POULTRY took the time to explore interesting meat and poultry processing plants and see where innovations are coming from across the United States.
Our editors traveled to many areas and explored how companies are updating their operations, while also using proven techniques of success.
From North Country Smokehouse’s to Makowski’s Real Sausage Co. and Coast Packing, editors captured the high demands for operators to meet the needs for now and the future.
Here’s MEAT+POULTRY’s coverage of five of the plant operations:
Plant tour: Makowski’s Real Sausage Co.
Nicole Makowski is the fourth generation of her family to won and operate the company
Automated Transition
Daniele Inc. shifts its artisan-based operations to robotics
Coast Packing's move to rendering
The company’s evolution from a family-owned meat processor to a rendering success story.
Usinger’s fans the flames of its campfire flavor
Fritz Using is the fourth generation to take the torch for the iconic sausage company.
Plant Tour: A first look at North Country Smokehouse’s new facility
The company’s new plant creates additional opportunities.
