ELIZABETHTOWN, PA. — The American Association of Meat Processors (AAMP) welcomed its 30th state and regional association as an affiliate with the addition of the Kentucky Association of Meat Processors (KAMP).

KAMP formed in 2022 and stepped into full swing this year.

“KAMP was formed to create a network of meat processors operating in Kentucky to allow for better communication of information pertinent to our industry, the open exchange of ideas and challenges, and closer ties between processors,” said Jennifer Hardin, KAMP executive secretary. “KAMP will work to represent processors across the state in helping solve issues that face the industry.”

The KAMP board of directors includes:

  • John Edwards, Trackside Butcher Shoppe, Campbellsburg, Ky.
  • Chris Milam, Hampton’s Premium Meats, Hopkinsville, Ky.
  • Randy Smoot, Green River Meats (under construction), Campbellsville, Ky.
  • Allison Boone Porteus, Boone’s Butcher Shop, Bardstown, Ky.
  • Rich Albrecht, Thompson Equipment & Supply (supplier member)
  • Gregg Rentfrow, University of Kentucky, College of Agriculture (ex officio board member)
  • Myrisa Christy, Kentucky Center for Agriculture and Rural Development (KCARD) (ex officio board member)
  • Warren Beeler, Western Kentucky University (ex officio board member)

Over 100 small meat processors operate in Kentucky, most of which are family owned businesses. With some custom processors and other USDA-inspected facilities, KAMP will work to represent one unified voice at state and national levels.

A current initiative of KAMP is finding ways to recruit, train and retain employees, Hardin said.

“We want our processors to know that you are not alone in running your business, and we want to offer support,” she said. “By joining KAMP, our meat processing in the state will only strengthen, and we will have a much louder voice. As an organization we have jumped right into addressing many of the issues that face meat processors. We have gone beyond just getting our feet wet, and I am working daily to provide ways that strengthen our industry in the state. We are addressing regulation issues, grant funding, workforce development and several other areas that impact our state’s plants.”

KAMP members gain access to a network of industry professionals. An event coming up in the fall works to broaden that network even more through a partnership with the Indiana Meat Packers & Processors Association.

On Sept. 8-9, KAMP will team up with the Indiana association to hold the “Bratwurst & Bourbon Tour,” which involves an opportunity to visit a local meat processor and bourbon distilleries. The event will conclude with a dinner in Louisville, Ky.