Food Safety: - National Meat Association

LEAN TRIMMINGS
PRIME
The official magazine of the National Meat Association
Food Safety:
Ensuring Our Food
Supply is Safe in
2009 and Beyond
Premier Edition

thetoc
Premier Issue
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INTRODUCTIONS
7 A message from the President of the NMA, David Wimmer
7 A message from the CEO of the NMA, Barry Carpenter
8 NMA’s Board of Directors
COVER STORY
9 Food Safety: Ensuring Our Food Supply is Safe in 2009 and Beyond
FEATURES
13 A New Era?
15 10 Things You Need to Know About Country-Of-Origin Labeling
MEATXPO’09
17 Mark your Calendars!
18 Committee Meetings
18 Forums
18 Roundtables
18 Specialty Meetings
19 Keynote Speaker
23 Preliminary Agenda
25 Exhibitors
27 Conference Floor Plan
NEWS & VIEWS
30 Meet NMA’s Newest Asset
31 Meet Our Leaders in Washington
32 NMA Scholarship Foundation Announces 2008 Recipients
35 Get to Know the NMA
37 Buyer’s Guide
table of contents
National Meat Association 5

Intros
A Message from the President of National
Meat Association, Dave Wimmer
WELCOME TO ThE FiRST iSSuE OF
LEAN Trimmings Prime, National Meat
Association’s new magazine. More than a
year from conception to completion, this magazine
is intended to showcase the best of NMA. And we’ve
got a lot to crow about.
i’ve been with the association for over a decade
and it never ceases to amaze me how much this
group gets done. What attracted me to NMA initially
is that it seemed like a truly hands-on organization.
With all that’s going on in the world, now more than
ever, we need representation that’s not afraid to
roll up its sleeves and get to work. There are things
happening in the market that require real assistance
and true collaboration to overcome.
A Message from the CEO of the National
Meat Association, Barry Carpenter
NATiONAL MEAT ASSOCiATiON iS
WiELDiNG AN iNCREASiNGLY respected
voice for the meat packers and processors
on the national and international scene. Our
members are leaders in the industry and our staff
diligently provides unique one-on-one assistance to
membership.
The NMA network has a knowledge and
experience of meat industry issues, including federal
inspection, labor relations, general government
regulation, that makes us unique in the industry.
Furthermore, the association provides a reason
for all segments of the industry to come together
through our offices, workshops, conferences,
conventions and expositions.
Packers, processors and others with grants of
inspection utilize the regulatory and technical
assistance, as well as hACCP support and
education, provided by NMA’s regulatory arm.
Equipment manufacturers gain contacts, advertising
This magazine will not only seek to capture the
best of what NMA does, but also educate readers
about the evolution of governmental policies. With
things like mandatory country-of-origin labeling
and new food safety surveillance programs, we’re
entering a new era of top-down regulation. Lean
Trimmings Prime will help track these trends.
it’s also a handy way for you to get to know your
association better. You may not be aware of just how
active this staff is on behalf of us all. in these pages,
i think you’re likely to see more than you expected.
And if that prompts you to get more deeply involved
in upcoming events and activities, well, in the end
it’s member like us who are the heart and soul of
any association. ❙
opportunities and the focused tradeshow,
MEATXPO. Meanwhile, consultants tap into the
strong networking possibilities, clear directory and
atmosphere of friendly inclusiveness that NMA
provides. Academics and educators utilize our
information services, our scholarship foundation and
our website, www.nmaonline.org.
With this new publication, Lean Trimmings
Prime, we aim to provide even better information to
the entire association. it will be dedicated to keeping
up on the changes in the meat industry and to
keeping the industry informed about the changes to
the National Meat Association.
Most importantly, however, Lean Trimmings
Prime will keep NMA members up to date on
everything relevant to their businesses. And
members know that if they have a question that
goes beyond the pages of this or any publication, the
association is always available. Contact us at (510)
763-1533 for immediate assistance. ❙
introductions
National Meat Association 7

2008-2009
DIRECTORS/OFFICERS
Chairman of the Board - Jim Maxey, J & D Foodservice, Fresno, CA
President - Dave Wimmer, Wimmers Meat Products, West Point, NE
Vice President - Robert Jensen, Jensen Meat Company, Vista, CA
Secretary - Robert Rebholtz, Agri Beef, Boise, ID
Treasurer - Larry Vad, Ideal Meat & Provision, Northridge, CA
Barry Carpenter - CEO/Executive Director
BOARD OF DIRECTORS
REGION I (AK, OR, M, ID, WA, W.MT, S.B.ALBERTA)
Ron Baer, Kings Command
John Duyn, Carlton Farms
Ryan Lenz, Schenk Packing
Robert Rebholtz, Washington Beef
Nicole Sorenson, Hill Meat Company
REGION II (N.CA, N.NV, HI)
Eddie Bell, ConAgra
Eric Ching, Palama Meat
Lawrence Coelho, Central Valley
Mike Grazier, Buseto Foods
Dave Langston, Del Monte Capital Meat
Les Oesterreich, Superior Farms
John Piccetti, San Francisco Sausage
Kevin Smith, Costco Wholesale Meats
Clinton Wong, United Meat Company
REGION III (S.CA, S.NV, AZ)
Bill Bridgford, Bridgford Foods
Marty Evanson, Jobbers Meat Packing
Ron Gustafson, Coast Packing
Eldad Hadar, Wayne Provision
Henry Haskell, Square H Brands, Inc.
Andy Lofquist, King Meat Packing
Chris Pocino, Pocino Foods Company
Terry Unruh, Desert Meat Company
Larry Vad, Ideal Meat & Provision
Todd Waldman, United Food Group
REGION IV (E.MT, E.ID, WY, UT, CO)
Cristina Gomez, OSI Industries
Ben Badiola, SSI Food Services
Charles Moore, Maverick Ranch
Rob Stephens, Independent Meat
Burke Stone, Stone Meats. Inc.
REGION V (NM, TX, OK)
Nick Nickelson, CIT Foods
John Soules, Jr., John Soules Foods, Inc.,
Jarrod Stokes, San Angelo Packing
Trevor Caviness, Caviness Packing
8 www.nmaonline.org
REGION VI (ND, SD, NE, KS, SASKATCHEWAN)
Shawn Buchanan (09) - All American Meats
Mike Hesse (09) - Beef Products, Inc.
John Miller (09) - Farmland National Beef
Steve Sands (08) - Premium Protein Products
introductions
NMA’S BOARD OF DiRECTORS
The National Meat Association’s leaders are selected for their integrity, experience and
caring, their vision and courage to lead, and their conviction to implement the policy of the
organization to these ends.
REGION VII (MD, KY, VA and all states South and East of
Region Five)
Sharon Beals, Tyson Foods
Dane Bernard, FPL Food, LLC1
Brad Howard, Suzanna’s Kitchen
Francois Leger, FPL Food, LLC
Greg Miller, PM Global
REGION VIII (All States North of MO, KY, VA and East of
Region Six)
Tim Biela, American Foodservice
Michael Coleman, Taylor/Excel
Jim Malex, Sioux Preme Packing
Don Mehesan, Rosen Diversified
ASSOCIATES
Fred Baque, Newly Wed Foods
Gina Bellinger, Food Safety Net Services
Kelly Green, Birko Corporation
Tom Murray, DCS Sanitation Management, Inc.
Roger Reiser, REISER, MA
Bob Savage, HACCP Consulting Group
HONORARY DIRECTORS
Phil Bauer, CA
Cal Faello, CA
Ben Goehring, CA
Wayne Keener, WA
Frank Kirk, CA
Leonard, Litvak, CO
STANDING COMMITTEES
Beef Committee
Executive Committee
Education Committee
Associate Advisory Committee
Food Safety & Regulatory Inspection Committee
Government Relations Committee
Marketing Committee
Membership Committee
Nominating Committee
Processed Meats Committee
Strategic Planning Committee
Workplace Issues Committee

coverstory
Food Safety:
Ensuring Our Food
Supply is Safe in
2009 and Beyond
Numerous recalls in 2008 left the public
demanding safety and the politicians
promising to deliver
By Lauron Early
OUR FOOD SUPPlY IS SAFE bECAUSE OF ThE hARD WORk
the industry does to make it that way. However, events like those
which happened last year have tried consumers’ faith in the
food supply system and, as a result, new bills have been introduced into
the legislature to protect consumers. In 2009, we can expect even more
changes to be made to ensure the safety of our food supply.
Tainted products grab consumers’
attention
in the beginning of 2008, consumers
were still suffering from memories of the
Topps Meat Co.’s recall, which was one of
the largest beef recalls in u.S. history. it
happened in October 2007 when hamburger
patties were found to be contaminated with
the E. coli bacteria strain O157:h7. The
recall eventually ballooned to affect 21.7
million pounds of ground beef, forcing the
company to close its doors.
This recall was soon followed by the
Westland/hallmark Meat Company recall
in February of 2008. This Class 2 recall
became the largest beef recall in history with
143 million pounds of beef being recalled
after an undercover video of animal abuse
taking place at the plant was released by
the humane Society of the united States.
Officials were informed that the meat plant
did not consistently carry out inspections of
cattle which were not able to walk before
being slaughtered—also known as “downer
cattle.” Cattle that cannot walk are banned
from the food supply. This recall also ended
with Westland/hallmark Meat Company
closing its doors.
A few months later, in June 2008, there
was another ground beef recall due to a
possible E. coli O157:h7 contamination.
Then, in August 2008, the entire food
industry suffered a major blow, which caused
consumers to not only doubt the safety of
our meat supply but our food supply as
a whole, when the Salmonella Saintpaul
outbreak occurred. it was initially linked to
tomatoes, but upon further investigation,
was linked to jalapeño peppers and serrano
peppers instead. This series of events cast a
shadow on the agriculture industry and food
inspection system for months.
National Meat Association 9

New bills to ensure safety
The enormity of these recalls caused such public outrage that
it spurred political action in the form of a number of bills being
introduced into legislation. The first was introduced in January 2008
and was included in The Farm Bill. it introduced an Agriculture
10 www.nmaonline.org
coverstory
Policy and Public health Study that will require the General
Accounting Office to assess whether u.S. agricultural policies have an
impact on health, nutrition, overweight and obesity, and diet-related
chronic disease.
The Farm Bill also called for research into the development of
methods and practices of animal husbandry that ensures the judicious
use of antibiotics. in addition, it added a provision that would create
public “reportable food registries” that would record all incidences
whenever there is a “probability of such foods causing adverse health
consequences” in humans. This means an establishment will have
to notify the united States Department of Agriculture (uSDA) if it
has reason to believe that an adulterated or misbranded product
has entered commerce and requires that establishment to prepare
and maintain written recall plans. The Secretary can then use that
information to identify the food, issue an alert, and engage in any
“other food safety authority of the Secretary to protect the health and
safety of humans and animals.”
Following the Westland/hallmark recall, Congressman Tom udall
(D-MN) introduced a bill to amend the Federal Meat inspection
Act and Poultry Products inspection Act to authorize the Secretary
of Agriculture to issue mandatory recalls of meat and poultry. The
“unsafe Meat and Poultry Recall Act” stated that if the Secretary of
Agriculture deems a meat product is in violation of this act and that
there is a reasonable probability that human consumption of the
meat product may present a health hazard to the public, then all
appropriate persons that handled the product shall cease distribution
of the meat product, notify all persons handling the product to
immediately cease distribution of the product, recall the product, and
in consultation with the Secretary, provide notice to consumers to
whom the product may have been distributed to.
Representative Jim Costa (D-CA), a member of the house
Agriculture Committee, introduced food safety legislation a couple
of months later called the Safe Food Enforcement, Assessment,
Standards and Targeting Act of 2008. This bill amended the Federal

coverstory
Food, Drug, and Cosmetic Act (FD&C Act) to
establish new procedures and requirements
to improve food safety. The main provisions
of the bill included the FDA having access
to all records related to an article of food
that it reasonably believes presents a threat
of serious adverse health consequences or
death to humans or animals. it also required
the FDA to allocate its resources to inspect
facilities according to the risk profile of
the facility. The FDA would be required to
inspect high-risk domestic facilities at least
once a year and inspect shipments of food
imported into the united States according to
the risk profile of the shipment. So far, none
of these bills have passed, but congress is
getting closer to taking action.
Meanwhile, in July, California signed into
law a bill that prohibits “a slaughterhouse,
stockyard, auction, market agency, or
dealer from buying, selling, or receiving a
nonambulatory animal.” it also prohibits,
“a slaughterhouse from processing,
butchering, or selling meat or products
of nonambulatory animals for human
consumption.” The law amends section
599f of the California penal code, effective
as of January 2009, to prohibit any
California slaughterhouse, stockyard,
auction, market agency, or dealer from
holding a nonambulatory animal without
taking immediate action to humanely
euthanize the animal or, in some cases,
provide immediate veterinary treatment.
This bill would also prohibit a person
from selling, consigning, or shipping
a nonambulatory animal, or receiving
such an animal for transport or delivery,
to a slaughterhouse, stockyard, auction,
market agency, or dealer. While somewhat
duplicative of existing federal law, the
passage of this bill indicated the mood
following the Westland/hallmark recall. it
was later followed by the passage of Prop.
2, the, “Prevention of Farm Animal Cruelty
Act.”
in August 2008, Senators Dick Durbin
(D-iL) and Barack Obama (D-iL)—who is
now our president—introduced two separate
bills that they suggested would address
the weaknesses exposed by the recent
Salmonella Saintpaul outbreak. President
Obama’s bill, “improving Food-borne illness
Surveillance and Response Act of 2008”,
would enhance surveillance systems by
improving the collection, analysis, reporting
National Meat Association 11

and usefulness of data. it established a
working group of food safety experts to
develop an annual report and a strategic plan
to fix deficiencies in the surveillance systems
setting up a grant program for state and local
agencies to expand food safety capacity. it
also provides for easier and more rapid tests
for identifying pathogens, better informationsharing
across agencies, and better efforts
to recruit and retain a multidisciplinary
workforce.
12 www.nmaonline.org
Senator Durbin’s bill, “The FDA Food
Safety Modernization Act”, requires domestic
food facilities to write hACCP plans, the
FDA to set commodity-specific standards
for fresh produce, high-risk imports to
be certified as meeting u.S. standards,
and the FDA to set up an accreditation
system for third party inspectors of food
facilities. it also requires more frequent
inspections, with specific time lines for
high-risk facilities. All samples tested
coverstory
for compliance purposes would need to
be conducted either by an FDA lab or
a lab accredited by an FDA recognized
accrediting body. Along with mandatory
recall authority, the FDA could suspend
a food facility’s registration if there is a
reasonable probability a food would cause
serious adverse health consequences or
death. Again, neither bill was passed, but
they show the evolution and direction of
congress on these issues. With Obama now
president, he may influence their further
development.
With a new president, administration
and congress in 2009, food safety will be a
top priority, along with bolstering the power
of the regulatory agencies. This is especially
the case with the implementation of the
new Food Protection Plan, which outlines
strategies for prevention, intervention and
response, covers the full lifecycle of food
by encouraging the building of safety into
every step of the food supply chain, and is
designed to address food safety and food
defense for both domestic and imported
products. Potential laws and plans like
the one noted above were introduced into
legislation as a result of the recalls in 2008
and will shape the way we deal with food
safety in 2009 and beyond.
As a result our food supply will continue
to be safer as time goes on due to hard work
and stricter guidelines. ❙
NMA filed in December a complaint
in the U. S. District Court for the
Eastern Division of California against
Section 599f of Title 14 of the
California Penal Code. At issue is
hog fatigue. The law does not take
into account that hogs are likely
to suffer such fatigue, and they
customarily will recover mobility after
they rest, feed and drink water in
the holding facilities at the inspected
establishment.

featurestory
A New Era?
With a political spotlight on the meat industry it’s up to
us to make sure that future policies fit our puzzle
By Jeremy Russell
ANiMAL WELFARE, FOOD SAFETY AND GLOBAL
warming—the three legs of a stool known as the sustainable
agenda. At its best, the sustainable agenda is an effort by industry,
academia, government and non-governmental organizations to (as the
Sustainable Agriculture Research and Education Program at uC Davis
puts it) integrate “three main goals—environmental health, economic
profitability, and social and economic equity.” At its worst, it looks more
like the Prop. 2 ballot initiative that passed in California in 2008.
Prop. 2 is the “Prevention of Farm Animal Cruelty Act”. it
requires that calves raised for veal, egg-laying hens and pregnant pigs
be confined only in ways that allow these animals to lie down, stand
up, fully extend their limbs and turn around freely. Violators face
misdemeanor penalties, including a fine not to exceed $1,000 and/or
imprisonment for up to 180 days.
The initiative passed by a wide margin (63 percent). And although
it will not be enacted until 2015, some members of the National Meat
Association (NMA) have already received calls from concerned citizens
who want to make sure the livestock are being protected. if people are
more passionate than knowledgeable when it comes to animal welfare,
it’s only because we’re living in an urban-controlled world. For city
dwellers and suburbanites, the great realm of agriculture is so often the
part of the map marked terra incognita.
Prop. 2 in California is just an opening move by the opponents of
modern agriculture. They will be taking their campaign to Washington,
DC in short order.
if you haven’t taken a look at the yesonprop2.com website, you
might want to. it’s very telling. There are videos of confined animals,
speeches by Wayne Pacelle of the humane Society of the united
States and cartoons with dancing pigs singing catchy songs about farm
animal freedom.
There’s also a one-pager called, “The Facts,” which outlines
arguments in support of the proposition. What are these facts? One is
that it is “simply wrong” to keep animals in confinement, and if you
give them more space it will not only make food safer but safeguard
The Environment, as well. And it doesn’t matter that there are
enough holes in those arguments for you to drive a combine through,
because these are scary catch-all categories about which everyone
these days has some concern.
Even President Barack Obama was in on
the action, introducing S. 3358, a bill, “to
provide for enhanced food-borne illness
surveillance and food safety capacity.” If
you haven’t read through it, I think it can
best be described as inoffensive, at least in
comparison to some of the more extreme
bills introduced in the last year.
National Meat Association 13

Food safety is definitely one of those
categories and its had Congress jumping up
and down for more than a year. There have
been multiple hearings in Washington, DC,
tons of media coverage and more than a few
bills introduced.
Even President Barack Obama was in
on the action, introducing S. 3358, a bill,
“to provide for enhanced food-borne illness
surveillance and food safety capacity.” if
you haven’t read through it, i think it can
best be described as inoffensive, at least in
14 www.nmaonline.org
comparison to some of the more extreme
bills introduced in the last year. it doesn’t
call for a single food safety agency, it
doesn’t call for mandatory recall authority
for uSDA, it doesn’t levy fines against
producers or raise taxes on high-caloric
foods. The key words in the Obama bill are
“leverage and enhance” and basically the
bill provides that the Centre for Disease
Control and Prevention will work more
effectively with state agencies to react faster
to food-borne threats. it’s a complex bill
featurestory
with lots of components and sub clauses,
but that is it in a nutshell. We could do a lot
worse.
With the new Congress that was elected,
we can expect to see attempts at a lot worse
being done. Senator hillary Clinton’s
proposals, you may remember, included a
Food Safety Administration and mandated a
national tracing system so we can determine
the origin of tainted food. it also included a
call to action to “find, prosecute, and punish
food production facilities that abuse animals
and allow unsafe food to enter our food
supply.”
This attitude is representative of the
political leanings of the new Democratic
Congress. And nowhere is this attitude more
apparent than in the wide-ranging response
to environmental issues. The problem
with these issues isn’t only that they have
become so politicized, but also that they’re
so broad and so vague. Nevertheless,
Congress is almost without a doubt going
to be taking action and meat production is
certainly in the cross hairs.
Back in September 2008, Time
magazine ran a story about Rajendra
Pachauri who is the head of the uN’s
intergovernmental Panel on Climate
Change. This is a Nobel-prize winning
panel, but the advice was that to have the
greatest impact on global warming, people
should give up eating meat one day a week.
Even Time wasn’t convinced, calling the
advice a tactical mistake and pointing out
that “relying on individuals to voluntarily
change their behavior is nowhere near
as effective as political change aimed at
speeding the transition to an economy far
less carbon-intensive than our current one.”
in other words, we can’t rely on people to
eat less meat; we have to force them to do it.
At the National Meat Association we’ve
made a decision that it’s time, now more
than ever, to be proactive about these
things. We have an opportunity to step up
and develop policies, guidelines and best
practices to address these issues. We can
invite congressmen to our plants, feedlots
and ranches to show them what operations
really look like. And we can gather facts
and disseminate them to decision makers
so that they can make sound, science-based
decisions. it’s going to be up to us to make
sure that future policies are reasonable,
equitable and conscionable. ❙

featurestory
10 Things
You Need to Know About
Country-Of-Origin Labeling
ten
it’s worth remembering that Country-Of-
Origin Labeling (COOL) requirements do not
apply to covered commodities produced or
packaged before September 30, 2008. But
most of that product should be used up soon.
nine
The cost for enforcement is
estimated to be approximately
$9.6 million (total cost for industry
and government is expected to be
around $2.5 billion). To ease the
transition and alleviate confusion, the united States Department
of Agriculture (uSDA) has an official partnership with state
departments of agriculture to assist with COOL retail surveillance
responsibilities. Maybe soon we’ll be able to talk about what the
actual costs of implementation have been, but for now these
estimates stand.
eight
The uSDA has launched a
Country Of Origin Labeling
listserv. The service offers
detailed information for both
industry and consumers via
e-mail. The new COOL listserv provides the benefit of reaching
out to subscribers with immediate updates and helps retailers to
more easily achieve compliance with COOL requirements in a
cost-effective manner. To subscribe to the COOL listserv, go to
www.ams.usda.gov/cool.
seven
The united States
Department of
Agriculture/Agricultural
Marketing Service
(AMS) initiated a sixmonth
period of “informed compliance” before enforcing new
mandatory COOL requirements for meat and produce. AMS is
currently conducting industry education and outreach to ensure
that people will come into compliance. it is also training its state
cooperators. But the informed compliance period ends after
March and starting in April, AMS will begin the retail surveillance
for the balance of the covered commodities.
six
There is no standardized label. however, the
meat origin can only be categorized under
following the categories:
• Category A, u.S. Origin;
• Category B, Multiple Countries Of Origin;
• Category C, imported For immediate Slaughter; and
• Category D, Foreign Origin.
The only language allowed on the labels to separate countries of
origin will be “and” or the use of a comma. Meat from multiple
countries, Category B, and imported for direct slaughter, Category
C, must list the imported for immediate slaughter country as the
first country listed on the label.
in general, abbreviations are not acceptable. Only those
abbreviations approved for use under Customs and Border
Protection (CBP) rules, regulations, and policies, such as ‘‘u.K.’’
for ‘‘The united Kingdom of Great Britain and Northern
ireland’’, ‘‘Luxemb’’ for Luxembourg, and ‘‘u.S.’’ for the ‘‘united
States’’ are acceptable.
five
in ground beef products and all raw
materials have to be of u.S. origin. if
labeled “product of the u.S.”, ground
beef products of multiple countries of
origin labeling may list the countries
in any order following “product of the u.S.” All documentation
pertaining to these labels must be kept on file for one year.
four
Slaughterers’ origin declaration
requires information obtained from
producers. Affidavit and continuous
affidavit with transaction records
will suffice, as will the National iD
system. The uSDA has authorized an examination of livestock to
determine if any cattle are of foreign origin for labeling purposes.
Suppliers’ labels only need to provide what the commodity is, the
origin of the product, and company’s name.
For commingling purposes, if you commingle products from:
• Category A and B, you can label the product under
Category B;
• Category B and C, you can label it Category C along with any
additional countries; and
National Meat Association 15

•
Category A and C, you can label the
product under Category C and u.S.
three
All exporters are advised that if products
are exported to any market, including
Canada and Mexico, containing a label
that indicates multiple countries of origin
there is an extremely high risk of product
rejection. For clarity, exporters should
continue to label products for export
with a country of origin designation of
“Product of u.S.A.”
two
it’s important to
remember that
COOL covers
only retail,
unprocessed
products.
A processed food item, which is exempt
from the rule, is defined in the rule as
16 www.nmaonline.org
“a retail item derived from a covered
commodity that has undergone specific
processing resulting in a change in the
character of the covered commodity,
or that has been combined with at
least one of the covered commodity or
other substantive food component (e.g.,
chocolate, breading, tomato sauce),
except that the addition of a component
(such as water, salt, or sugar) that
enhances or represents a further step
in the preparation of the product for
consumption, would not in itself result
in a processed food item.”
one
And the
number one
thing to know
about COOL
is where to
get your questions answered: AMS
will answer questions e-mailed to
cool@usda.gov. And the National Meat
Association (NMA) is ready to answer
questions at our emergency hotline,
24-hours a day, 7 days a week: (510)
763-1533. ❙
featurestory
To ease the transition
and alleviate
confusion, the united
States Department of
Agriculture (USDA)
has an official
partnership with
state departments
of agriculture to
assist with COOL
retail surveillance
responsibilities.

meatxpo’09
MEATXPO’09
MEATXPO’09 is an equipment/machinery show that
focuses specifically on the meat industry, plus a convention
with roundtable sessions that provide interactive exchange
on the most current industry issues. It is designed to give
you access to some of the most influential industry people.
More information will be available at the NMA website:
www.nmaonline.org.
Suppliers, plan to exhibit at this long-running
trade show.
Photos courtesy of the Las Vegas News Bureau/LVCVA/ Rio All-Suite Hotel & Casino.
February 22-25, 2009
Rio All Suite and Casino,
las Vegas, Nevada

18 www.nmaonline.org
meatxpo’09
COMMITTEE MEETINGS
The National Meat Association (NMA) is moving in a new direction. For its 63rd Annual Convention in 2009, the Food Safety, Beef and
Workplace Issues committees will each be bolstered by the addition of a new forum. The forums will feature a roster of high-powered
speakers that will bring their knowledge and experience to the committee, as well as other attendees of the meeting. The committee will
convene later to discuss and develop NMA policies.
Here’s the compete schedule of NMA committee meetings (the forums are below).
Sunday, February 22, 2009
2:30pm - 3:30pm ............ Membership Committee, Education Committee, Associate Advisory Committee
7:30pm - 8:30pm ............ Executive Committee
Monday, February 23, 2009
5:00pm - 6:00pm ............. Marketing Committee
Tuesday, February 24, 2009
8:15am - 9:15am ............. Beef Committee, Food Safety Committee, Processed Meats Committee, Work Place Issues Committee
2:00pm - 4:00pm ............. Board of Directors Meeting
4:15pm - 5:30pm ............ Government Relations Committee
FORUMS
A new addition to this year’s schedule, the forums will compliment certain committee meetings (see topics above) to allow time for guest
speakers to address a broader audience on the issues important to that committee. The committee will then convene at a later time to craft
NMA policy based on what they’ve learned.
Sunday, February 22, 2009
3:45pm - 4:45 pm ............ Workplace Issues Forum
Science & Technology Forum
Monday, February 23, 2009
3:45pm - 4:45 pm ............ Food Safety Forum
Tuesday, February 24, 2009
7:00am - 8:00am ............. Beef Forum
ROUNDTAblES
The NMA will be hosting two days of roundtable seminars to educate and entertain attendees of MEATXPO’09. The following is our full
schedule:
Sunday, February 22, 2009
5:00pm - 6:00pm ............ Science & Technology Roundtable ........................................ Meeting Consumer Expectations for Animal Drug Use
Regulatory & Legislative Roundtable .................................................................................. What’s Ahead for FSIS
Trade & Marketing Roundtable ..........................................................................................Customer Expectations
Business & Industry Roundtable .........................................................................................Workplace Challenges
Monday, February 23, 2009
10:15am - 11:15am ......... Science & Technology Roundtable ...................................................................... The Proper Role of Micro Testing
Regulatory & Legislative Roundtable ............................................................ Supporting Documents and Validation
Trade & Marketing Roundtable .............................................................................................. Niche Market Focus
Business & Industry Roundtable ................................................................................ Making the Most of Margins
SPECIAlTY MEETINGS
Monday, February 23, 2009
2:00pm - 2:30pm ............. Meat From Down Under
MEATXPO’09 bUllET SESSION
Monday, February 23, 2009
8:30am - 10:00am
• Gary Weber, Bioniche
• Eldon Roth, BPI
• Steve Kay, Cattle Buyers
Weekly
• Felicia Nestor, Food & Water
Watch
• Dave Theno, Industry
Consultant
• JBS Swift & Co.
• Kerri Harris, International
HACCP Alliance
More speakers to come!

meatxpo’09
Tuesday, February 24, 2009
11:00am - 11:30 am ........ Animal Handling
Tuesday, February 24, 2009
1:00pm - 1:30pm ............. Biofuels
Wednesday, February 25, 2009
11:00am - 11:30 am ........ Lobbying Resource
kEYNOTE SPEAkER,
WESlEY bATISTA
JBS Swift & Company President and
CEO Wesley Batista is our keynote speaker
at MEATXPO’09. He will be speaking on
February 25, 2009 during the Annual
Meeting.
Batista became the President and Chief
Executive Officer of JBS Swift & Company
in July 2007. He began his career in 1987,
holding a number of different positions
within the organization. Most recently,
before becoming President and CEO of JBS
Swift & Company, he was responsible for all
domestic and export sales.
For the past fifteen years, Batista
has been the Chief Operating Officer
(COO) of JBS’s beef operations in Brazil
and Argentina. Due to his determination
and intuitive spirit, this business has
experienced an average growth of 30
percent a year, resulting in the largest beef
producer and exporter in Latin America.
Immediately following the consummation
of the business transaction, Batista became
the President and the CEO of Swift &
Company (USA and Australia). His strategic
insights in running a successful business
allowed him the foresight to quickly
reorganize the JBS Swift & Company
organizational structure for future success
and growth.
Batista was responsible for the
successful JBS business strategy, allowing
the company to grow through acquisitions,
and expanding its reaches to many
countries such as Argentina (Operations),
Europe and Middle-East (Trading) and
the USA (Beef and Pork Operations, Beef
Jerky Operations and Distribution). He
continues this strategic thinking through an
entrepreneurial spirit and he is not afraid
to face new challenges, think outside the
box and take risks to proactively maneuver
through the market. His father, Jose
Batista, has also been invited to speak and
will attend, schedule permitting.
MEATXPO’09
SPONSORS
Access Business Group
BIRKO Corp.
Ecolab Inc.
Food Quality/Wiley-Blackwell
Food Safety Net Services
FPEC Corp.
In Brazil Batista is one of the most
respected executives in the meat industry
Handtmann
Meat & Poultry Magazine
Meatingplace Magazine
National Provisioner
REISER
Silliker, Inc.
State Compensation Insurance
Fund
and is already gaining this same recognition
within the U.S. and Australia.
National Meat Association 19

meatxpo’09
Preliminary Agenda
Sunday, February 22
7:00am - 1:30pm ............Golf Tournament (ticket required) ................................................................................................................off site
2:00pm - 6:00pm ............Registration ....................................................................................................................................Pavilion Lobby
2:30pm - 3:30pm ............Membership Committee ........................................................................................................................Miranda 5
Education Committee ............................................................................................................................Miranda 6
Associate Advisory Committee ...............................................................................................................Miranda 8
3:45pm - 4:45pm ............Work Place Issues Forum ......................................................................................................................Miranda 7
3:45pm - 4:45pm ............Science & Technology Forum ................................................................................................................Miranda 8
5:00pm - 6:00pm ............Science & Technology Roundtable Seminar ............................................................................................Miranda 1
Regulatory & Legislative Roundtable Seminar .........................................................................................Miranda 3
Trade & Marketing Roundtable Seminar .................................................................................................Miranda 2
Business & Industry Roundtable Seminar ................................................................................................Miranda 4
6:15pm - 7:15pm ............Welcome Reception (cash prizes) ................................................................................................... Pavilion 10-11
7:30pm - 8:30pm ............Executive Committee .......................................................................................................................................tba
Monday, February 23
6:30am - 8:00am ............Coffee Service ................................................................................................................................Pavilion Lobby
6:45am - 5:00pm ............Registration ....................................................................................................................................Pavilion Lobby
7:00am - 8:15am ............Issues Over Breakfast ....................................................................................................................Pavilion 10-11
8:30am - 10:00am ..........General Session .............................................................................................................................Pavilion 10-11
9:30am - 4:00pm ............Spouse Tour (ticket required) ......................................................................................................................off site
10:15am - 11:15am ........Science & Technology Roundtable Seminar ............................................................................................Miranda 1
Regulatory & Legislative Roundtable Seminar .........................................................................................Miranda 3
Trade & Marketing Roundtable Seminar .................................................................................................Miranda 2
Business & Industry Roundtable Seminar ................................................................................................Miranda 4
11:30am - 3:30pm .........EXHIBITS GRAND OPENING .............................................................................................................Pavilion 1-7
11:30am - 3:30pm ..........Consultants Corner ............................................................................................................................Pavilion 1-7
12:00pm - 1:00pm ..........Exhibit hall lunch ................................................................................................................................Pavilion 1-7
2:00pm - 2:30pm ............Specialty Meeting ..............................................................................................................................Pavilion 1-7
2:30pm - 3:30pm ............Wine Tasting .....................................................................................................................................Pavilion 1-7
3:45pm - 4:45pm ............Food Safety Forum ............................................................................................................................ Miranda 7-8
5:00pm - 6:00pm ............Marketing Committee ............................................................................................................................Miranda 6
6:15pm - 7:15pm ............PAC Social ....................................................................................................................................................TBA
Tuesday, February 24
6:00am - 8:00am ............Coffee Service ................................................................................................................................Pavilion Lobby
6:45am - 5:00pm ............Registration ....................................................................................................................................Pavilion Lobby
7:00am - 8:00am ............Beef Forum ...................................................................................................................................... Miranda 7-8
8:15am - 9:15am ............Beef Committee ....................................................................................................................................Miranda 1
Food Safety Committee .........................................................................................................................Miranda 2
Processed Meats Committee .................................................................................................................Miranda 3
Work Place Issues Committee ...............................................................................................................Miranda 4
9:30am - 1:30pm ...........EXHIBITS OPEN ...............................................................................................................................Pavilion 1-7
9:30am - 1:30pm ............Consultants Corner ............................................................................................................................Pavilion 1-7
11:00am - 11:30am ........Specialty Meeting ..............................................................................................................................Pavilion 1-7
National Meat Association 21

22 www.nmaonline.org

meatxpo’09
Preliminary Agenda continued
12:00pm - 1:00pm ..........Exhibit hall lunch ................................................................................................................................Pavilion 1-7
1:00pm - 1:30pm ............Specialty Meeting ..............................................................................................................................Pavilion 1-7
2:00am - 4:00pm ............Board of Directors Meeting ......................................................................................................... Miranda 5-6-7-8
4:15pm - 5:30pm ............Government Relations Committee ..........................................................................................................Miranda 5
6:30pm - 9:00pm ............Annual Gourmet Sausagefest (ticket required)..................................................................................Pavilion 10-11
Wednesday, February 25
6:30am - 8:00am ............Coffee Service ................................................................................................................................Pavilion Lobby
7:00am - 2:00pm ............Registration ....................................................................................................................................Pavilion Lobby
7:30am - 9:45am ............Annual Meeting .............................................................................................................................Pavilion 10-11
10:00am - 1:00pm .........EXHIBITS OPEN ...............................................................................................................................Pavilion 1-7
10:00am - 1:00pm ..........Consultants Corner ............................................................................................................................Pavilion 1-7
11:00am - 11:30am ........Specialty Meeting ..............................................................................................................................Pavilion 1-7
11:30am - 12:30pm ........University Students Cook-off ...............................................................................................................Pavilion 1-7
12:45pm - 1:00pm ..........Cash Giveaway ..................................................................................................................................Pavilion 1-7
1:00pm - 1:30pm ............Margarita Farewell ..........................................................................................................................Pavilion Lobby
MEATXPO’09 is the perfect chance to network
with industry experts! Don’t miss out!
National Meat Association 23

24 www.nmaonline.org

meatxpo’09
National Meat Association 25

26 www.nmaonline.org

meatxpo’09
NATIONAL MEAT ASSOCIATION
MEATXPO’09
February 22-25, 2009
Suppliers’ Exposition & 63rd Annual Convention
Rio All Suite Hotel & Casino
Las Vegas, Nevada
EXHIBITOR INFO – Rio Pavilion 1-7
MOVE-IN
Friday, Feb 20 By appointment only
Saturday, Feb 21 8:00am-5:00pm
Sunday, Feb 22 8:00am-5:00pm
Monday, Feb 23 6:00am-8:00am
EXHIBIT HOURS
Monday, Feb 23 11:30am-3:30pm
Tuesday, Feb 24 9:30am-1:30pm
Wednesday, Feb 25 10:00am-1:00pm
*hours are tentative and subject to change
MOVE-OUT
Wednesday, Feb 25 1:15pm-8:00pm
Thursday, Feb 26 8:00am-2:00pm
National Meat Association 27

30 www.nmaonline.org
news&views
Meet NMA’s Newest Asset
An Interview With Norm Robertson
Q
Can you tell us a bit about your
career in FSIS?
answer - Sure. i began my career as a
Slaughter Food inspector in Vernon, California. i got
promoted to an off line processing position in 1993 and
then to a Consumer Safety inspector position in the Long
Beach Circuit in 1994. in 2001, i was selected as one of
two individuals to be promoted to be a Consumer Safety
Officer (CSO) in the Alameda District. After working for
almost two years as a CSO i was selected to be a Frontline
Supervisor (FLS) and finally as the District Case Specialist.
But i’m excited to be here now. And i hope by joining
NMA, i will be able to have a more active role within the
meat industry than i would have been able to with the
agency.
Q
What direction do you see FSIS
policy going currently?
answer - While the regulations developed
in the past decade have been explicitly performance
standard based, the direction over time appears to be
reverting more toward a command and control role, much
as it was in the past. Multiple issuances from FSiS called
“compliance guidelines” and “guidance documents”
are becoming de-facto policy without the benefit of the
rulemaking process.
Q
NMA welcomed Norm Robertson as
its new Director, Regulatory Issues
in October of 2008. Prior to joining
NMA, Robertson was the District
Case Specialist for the USDA’s Food
Safety Inspection Service (FSIS) in
the Alameda District Office.
What major hurdle do small and
very small plants have in this
current climate to satisfy FSIS
expectations?
answer - Agency policy, both regulatory and that
policy which is provided as guidance, is clearly pushing in
the direction of doing more microbiological testing at
all steps of the processes. At the same time, the Agency
is requiring all testing data be available and subject
to the interpretation of in-plant and other inspection
personnel who may not understand what the results
represent, regardless of the purpose of the testing.
This creates a double-edged sword for small and very
small plants trying to do the right thing. They may
be creating unnecessary—and unjust, in some cases—
trouble for themselves.
QWhat is an example of
one important business
practice a small or very small
establishment should put in
place given the current regulatory
climate.
answer - Much of what is being expected by FSiS
currently is not based in the regulatory requirements,
but is rather based on some type of de facto policy. it
is important that industry take a united stand when
actions initiated by FSiS are not based in regulatory
policy. You’ve got to appeal decisions when appropriate
through the appeal process. Any decision made by
FSiS can be appealed. Appeals should be viewed as a
positive process by both parties, because this is most
often how policy becomes clarified to the point of
being understandable.
QWhat is the one piece of advice
you would give to small and
very small establishments
to help them navigate the
sometimes dangerous waters of being
a Federal Meat and Poultry producer?
answer - The best advice i could give would be
to get assistance when needed. Small and very small
plants often struggle to find and retain staff with the
necessary expertise in science-based food safety systems,
microbiology and regulatory management. The best
first step in overcoming this hurdle is to join forces with
other small and very small establishments and become
a member of an industry trade organization that can
provide assistance whenever needed. Of course, my first
choice would be National Meat Association. ❙

news&views
Meet Our Leaders in Washington
April 21-23, 2009
YOu’RE iNViTED TO JOiN
a distinguished group of
meat industry leaders in
Washington, DC this April.
We’re planning a full schedule!
We’ll visit with the united States
Department of Agriculture (uSDA),
with staffers from the house and
Senate, and with many other worthy
speakers. As always, we’ll also
host a reception on Capitol hill,
arrange for meetings with individual
congressional representatives and
hold a fundraiser event.
Remember, visibility in national
politics is everything—don’t miss this
chance to make an impression on
the new administration.
Send your RSVP to jeremy@nmaonline.org ❙
National Meat Association 31

32 www.nmaonline.org
news&views
NMA Scholarship Foundation
Announces 2008 Recipients
ThE NATiONAL MEAT ASSOCiATiON (NMA)
Scholarship Foundation announced the names
of the seven undergraduate students chosen as
recipients of scholarship grants for the 2008-09 academic
school year. The awards will be presented at the NMA
Meatxpo’09 Suppliers’ Exposition and 63rd Annual
Convention Feb. 22-25 in Las Vegas, Nevada.
NMA Scholarship Foundation President Ron Gustafson
is pleased to announce the winners for this year:
•
•
•
•
•
•
•
DeBenedetti Scholarship:
Emily Arkfeld, university
of Nebraska
NMA Scholarship Grants:
James Brown, Montana
State university
Lee Christensen, iowa
State university
Dominic Disanti, Colorado
State university
Cheyenne Dixon, Colorado
State university
Michael harrell,
California State
Polytechnic university
of Ponoma
Garrett Skarr, iowa
State university
The NMA Scholarship
Foundation is administered
by the Directors of the NMA
Scholarship Foundation. These
$2,000 to $2,500 merit-based
awards are presented annually to
undergraduate students majoring
in Animal Science, Poultry
Science, Meat Science and related
Agricultural Sciences with an
orientation toward the post harvest
processing of meat and poultry food
products. Students are encouraged to
apply for one of the following NMA awards:
• One (1): Frank DeBenedetti Memorial
Scholarship ($2,500)
• One (1): Edie Schmidt NMA Memorial Scholarship
($2,000)
•
•
One (1): Al Piccetti NMA Memorial Scholarship
($2,000)
One (1) or more: NMA undergraduate Scholarships
($2,000 each) ❙
For more information on this Foundation go to page 35.

National Meat Association 33

Single Source
Solution Provider for all
your Meat Industry Jobs
Introducing the Meat Industry CareerLink - a premier online destina-
tion for trade and professional jobs in the meat industry including
academia, government, advocacy, research, transportation, manufacturing
and production. Jobs posted on CareerLink are attracting:
• 213 page views on average
• qualified entry-level college graduates
• resumes from job seekers with advanced degrees (over 50%)
With high employee turnover in the industry it’s important to provide
members with an option that allows them to save money by concentrating
their job postings on a site that is dedicated to attracting qualified professionals
who specialize in serving the needs of the meat industry. We
invite you to give us a chance to meet your needs.
Post your jobs in one place and save!
http://nmaonline.org/resources/career-center
EMPLOYER BENEFITS
• FULL RESUME ACCESS
• FEATURED PROFILES
• COMPETITIVE PRICING
JOB SEEKER BENEFITS
• JOB AGENTS
• CONFIDENTIAL POSTING
• EASY DOCUMENT STORAGE

news&views
Get to Know the NMA
What is the National Meat
Association?
The National Meat Association is a
non-profit industry association that has
served the meat industry since 1946.
The National Meat Association’s
(NMA) mission
To be proactive and responsive
in serving members—individually
and collectively. NMA members are
committed to safe food, high-quality
production, excellent service and supplies,
and, most remarkably, to each other. And
they all know where to turn for first-rate,
responsive assistance.
What does NMA do?
NMA provides a variety of services,
from one-on-one regulatory assistance to
legislative representation, to its members.
As well as hosting a variety of
informative events, the association
publishes a weekly newsletter, an annual
membership directory, and a series of
other resources.
it speaks on behalf of its members
on regulatory and business issues, in
Attend the QA 101 one and a
half-day symposium covering
the fundamentals of quality
assurance in the meat industry
March 31 - April 1, 2009
kansas City, Missouri
QA 101 attendees will have the
opportunity to spend time with some of the
industry’s top experts in the field of quality
assurance. The American Meat Science
Association QA 101 Task Force will take
you on an educational journey designed
to equip you with the tools you need to
monitor and maintain the quality of your
products.
courtroom filings, in Washington and via
press releases.
Who are NMA’s members?
Meat packers and processors,
equipment manufacturers and suppliers
all belong to NMA. The association has
members throughout the united States, as
well as in Canada, Australia and Mexico.
Visit www.nmaonline.org for a full list
of NMA members and their websites.
Who can I call for help?
NMA’s emergency hotline is available
for NMA members 24 hours a day at
(510) 763-1533.
Who are the NMA’s partners?
NMA partners with leading academics
and outstanding consultants to enhance
its member services.
how does the NMA help the
industry?
The NMA provides responsive,
resourceful and reliable service to its
members and, in so doing, is recognized
as a leader in the industry.
QA 101 is a brand new program
from AMSA written by a team of industry
and university meat scientists with
strong backgrounds in quality assurance
applications.
Program topics will include:
• Introduction to QA Philosophy
• Product Quality Principles
• Collection and Use of Data
• Regulatory Issues
• Preparing for Audits
• Food Safety Concerns
•
Shelf Life Issues
For more information go to
www.qa101.org.
continued on page 36
Donate today to the NMA
Scholarship Foundation
The NMA Scholarship Foundation
encourages undergraduate students to
pursue a degree in the animal, meat
and food sciences. Since its inception in
1995, the foundation has granted tens
of thousands of dollars in scholarships to
exceptional undergraduate students.
The goal of the Foundation is to raise
$1 million to create a self-perpetuating
endowment that will fund scholarships
well into the 21st Century. The earnings
should provide more than 25 annual
scholarships to animal, meat or food
sciences undergraduate students.
Remember, the students
of today will be the Meat
Scientists and Industry leaders
of tomorrow.
The NMA Scholarship Foundation has
a 501(c) (3) Tax Exempt Status. Your
donation is fully tax deductible.
For information contact:
Jen Kempis
NMA Operations Manager
Phone: (510) 763-1533
E-mail: jen@nmaonline.org or staff@
nmaonline.org
Fax: (510) 763-6186
Mail: NMA Scholarship Foundation, 1970
Broadway, Suite 825, Oakland, CA,
94612
Become a partner in the pursuit of
higher learning! Sign up for a five year
commitment or make an annual donation.
All Founding Partners of the NMA
Scholarship Endowment 5-year program
will have their names inscribed on a NMA
Scholarship Foundation Plaque, which will
be displayed in the offices of the National
Meat Association.
National Meat Association 35

36 www.nmaonline.org
news&views
Why should I belong to NMA?
The NMA is the foremost industry
association in helping members, and in
the toughest times it provides unique
one-on-one assistance.
MEMbERShIP
Everyone related to the meat
industry has something to benefit from
the National Meat Association. Packers,
processors and others with grants of
inspection utilize the regulatory and
technical assistance, as well as hACCP
support and education, provided by
NMA’s regulatory arm. Equipment
manufacturers benefit from the
contacts, advertising and excitement
generated by the association and its
tradeshow, MEATXPO.
Consultants tap into the strong
networking possibilities, clear directory
and friendly inclusiveness that NMA
provides. Academics and educators
utilize our information services,
our weekly newsletters and our
website, while the NMA Scholarship
Foundation helps students find
funding to continue their education
in meat science and related fields.
As the global market expands,
international companies turn to us as
a contact point. We provide a network
for all segments of the industry to
come together, through our offices,
workshops, conferences, conventions
and expositions.
National Meat Association members
are committed to ethical standards and
producing safe, quality products. ❙
For membership
information email
membership@
nmaonline.org or visit
www.nmaonline.org for
the various categories of
membership.

uyer’sguide
AUCTIONEERS, LIqUIDATORS AND
APPRAISORS
Kohler Industries ........................................ 37
BEEF AND GROUND MEAT SPECIALISTS
Beef Products Inc. ...................................... 28
BEEF PRODUCTS
Cargil Meat Solutions ................................. 11
Harris Ranch .............................................. 38
CASINGS AND PACkAGING
Hovus Incorporated .................................... 12
CHUB PACkAGING SySTEMS
Packaging Technologies ............................ 22
CLEANING AND SANITATION
Birko Corp. ................................................ 24
DCS Sanitation ........................................... 33
CONSULTANTS / TESTING LABORATORy
Deibel Laboratories .................................... 38
CONVEyOR BELTS
Jantz Canada ............................................. 26
EqUIPMENT AND SUPPLIES
Allen Guage & Tool Company ..................... 19
FOOD SAFETy
International HACCP Alliance ...................... 10
FOOD SAFETy AND qUALITy SOLUTIONS
Silliker ......................................................... 3
FOOD TESTING SERVICES
Michelson Laboratories Inc. ....................... 33
HABAN SAWS
Mound & Tool Company ............................. 33
INSURANCE AND RISk SERVICES
Kessler Advisors ........................................ 31
INSURANCE AND WORkERS COMPENSATION
State Compensation Insurance Fund .......... 36
LABELING SySTEMS
Yerecic Label ............................................. 16
LEGAL SERVICES
Olsson Frank Weeda Terman
Bode Matz, P.C. ......................................... 4
LINkING, PORTIONING, STUFFING, LINk
CUTTING, CO-EXTRUSION, GRINDING
Handtmann Inc. ...................inside front cover
MARINATING EqUIPMENT AND SUPPLIES
(INjECTORS AND MASSAGERS)
Wolf-Tec Inc. .................... outside back cover
MEAT PACkAGING EqUIPMENT
FEMC ......................................................... 38
MEAT PROCESSING
Weiler & Company Inc. ........ inside back cover
MEAT PROCESSING SCALES
Weigh Tech Inc. ......................................... 14
MEAT TENDERIzERS PACkAGING AND
PROCESSING EqUIPMENT
Ross Industries .......................................... 11
NATIONAL DISTRIBUTION PROTEINS
King Meat Inc. ............................................. 6
OLD WORLD SAUSAGE PRODUCTS
Evergood Fine Foods .................................. 24
PACkAGING AND PROCESSING
SiouxPreme ............................................... 37
PAPER PRODUCTS
Framarx / Waxstar ..................................... 10
PREMIUM MEAT PRODUCTS
Moran’s All Natural .................................... 23
qUALITy WHOLESALE SAUSAGE AND
SMOkED MEAT
Zenner’s Quality Sausage Products ............ 38
SANITATION SERVICES
DCS Sanitation ........................................... 33
National Meat Association 37

38 www.nmaonline.org
buyer’sguide
SEASONINGS AND INGREDIENTS
Sentry Seasonings Inc. .............................. 37
SMALL, MEDIUM AND LARGE PRODUCTION
MEAT PROCESSING EqUIPMENT
Risco USA Corp. ......................................... 20
SPECIALTy FLOORING
Kalman Floor Company .............................. 26
SPECIALTy LIGHTING
Rig-a-Lite .................................................. 10
SUPPLIERS
Morgan Ranch ........................................... 33
USED AND RECONDITIONED EqUIPMENT
Kohler Industries ........................................ 37
M&M Equipment Corporation ..................... 36
WALL PANELS (COATINGS), WALk IN
COOLER PANELS, DOORS
Extrutech Plastics Inc. ................................ 22
WASHING AND PASTEURIzING SySTEMS
CHAD Company ......................................... 22