January 2014 - Montana Meat Processors Association

Montana meat processors association
2014
January
edition
110th
“The Cut ting Edge”
Notes From
The President
Nichcol
Harrell
The MMPA board members had our September meeting on 09/21/2013 in Kalispell, MT to
discuss the 2014 MMPA Convention. The meeting was at the Red Lion Hotel which is
where the convention is being held. All members except for Rick Johnson were present
along with Wes Plummer. We were able to go through the rooms where the meetings, the
supplier show, cured meat competition and Banquet will be. It will be a great convention
and start on Thursday 4/24/2014 with a plant tour and end on Sunday 04/27/2014 with a
critic breakfast with the cured meat judges. Don Clapper provided us with a beginning
schedule of event and the costs for the convention. The Red Lion will be holding rooms for
people going to the convention Thursday, Friday and Saturday and will be given us a discounted price of 85.00 plus tax a night. They have agreed to hold them as long as reservations are made prior to the end of March, after that date they will no longer hold them
rooms but the reservations can still be made at the discounted price. You can start making
reservations right now, it is important that you do it as soon as you can, in fact I was able to
reserve my room for the convention when I was there on 09/22/2013. To make reservations you can call the Red Lion at 406-751-5050 and let them know you are making reservations for the 2014 MMPA Convention.
Tanya Flowers has been creating brochures for future suppliers and members which she
brought to the meeting and has done an excellent job. The brochures include the address
for the website so they can check it out. We are currently working with Janet to get a frequently asked questions page added to the website which will include the ability to ask a
question if it isn’t located. Robin Happel is dealing with a serious illness in her family
(notation added by editor) but is planning on getting a MMPA newsletter out every two
months and would like to start having a write up for each plant including the history of the
plant in the newsletter. It would be great if each meat plant owner would put together a
write up of their plant and its history then send it to Robin to assist her.
Wes Plummer brought the trailer that we purchased to carry the cooler unit along with other supplies for the cured meat competition and convention so the board could see what it
looked like and how the cooler unit fit in it. Jeremy Plummer worked on getting a price on
placing the MMPA logo on the trailer which is in the process of being placed at this time. It
will be a great advertisement for organization and make hauling the cooler to each convention an easier process.
I hope everybody had a busy and prosperous year. We will be having the next MMPA Board
meeting on February 8, 2014 in Helena. Any member is free to come to the meeting if they
choose or contact me if there is anything they would like me to bring up at the meeting. I
look forward to seeing everybody at the 2014 MMPA Convention.
Thanks,
Nichcol Harrell
MMPA President
Lower Valley
Processing
2155 Lower
Valley Road
Kalispell, MT
59901
406-752-2846
Welcome to Lower Valley Processing. In 1975, while Chuck Plummer was working for Sykes Grocery, he and
wife Sylvia turned their three car garage into a meat processing business. Within the year Chuck left Sykes
Grocery as their business was growing. Grandpa Plummer helped when available and son, Wes, started
working at a young age.
In 1989, Chuck and Sylvia retired, leasing the business to Wes and wife Sue. In the last 16 years many changes
have taken place. The original build has been added onto many times, pushing out to the apple orchard and
even taking over the barn. The State inspected business has continued to grow with the addition of a
slaughter house and a full sausage kitchen.
Lower Valley has the second oldest apprenticeship program in the state, turning out some awesome
employees including Chuck, Wes, Jeremy Plummer (Wes and Sue’s son) and Jason Mahlen who started
working for us in 1991 while he was still in high school. Jason is now helping to manage the business and has a
large part to do with the retail end of things.
We have many long term employees including Wendy Boll who started in 1989 and is in charge of the office
and cutting crew. Jeremy Plummer has pride in the family business and is able to handle all aspects of the
shop and he runs the game cutting in the fall. We have up to 25 employees throughout the year including
several of the neighbors.
We are proud of our four generation business
and credit our growth to the use of modern
equipment and old fashioned ideas. We have
learned so much as members of the Montana
Meat Processors Association and enjoy working
with other processors throughout the year.
USMEF REPORT---FORTWORTH, TX.
By: Wes Plummer, Lower Valley Processing, Kalispell, MT
Once again my plane broke down in Denver making me miss the first part
of the General Session with opening remarks from Dr. Jay Lehr who
spoke about global trends impacting the future of foods & Agriculture. A
lot of folks were discussing this when I arrived. He is an economist & futurist so you do not know for sure where we are all headed.
The Welcome Reception was very interesting, we got to enjoy several
culinary delights used in three key regions to increase demand for red
meat exports. Beef, Pork, and Lamb were all served. It was all excellent
and fun to communicate with these chefs from different regions and to see how they are making a difference in
our exports.
Wednesday I went to the Beef Steering Committee breakfast attended by about twenty individuals. Weldon
Wynn, Chairman of the CBB talked about the new long range plan and with the redesign it should really help
with overlapping. With all the budget cuts, he talked about using electronic messaging instead of media. With
all the millennials between 18 & 34 years of age, this area is on fire and is the way to go. Digital marketing can
also be easily tracked, so we know where our numbers are and how well it’s working. Weldon also had to admit that he was, like myself, still trying to catch up and get on board with all the new ways. Kevin Jones with
NCBA along with Polly from CBB, were also there and talked about how well things were going and challenges ahead like getting into China, changes in COOL, cattle numbers, along with budget issues. I ended up
going to dinner with this group. It was good to talk to them personally and hear stories and ideas about why
& how they got involved.
I attended the Exporter Committee session along with the Beef & Allied Industries Committee, and the effect
of trade policy on exports. We heard from a lot of the region directors and USMEF staff. On the positive side,
Japan going to UTM (under 30 months) instead of 20 was a real deal. This allows 95 % of U S cattle instead
15% basically wide open. The rest of the world is watching and that’s a good thing. Japan is up 40 % year on
year. Asia - that’s Japan, Korea, China and Taiwan - will spend $12 billion importing beef this year. That’s a
massive increase from $9 billion last year and $6 billion from 2009. You can see this huge increase in beef appetite in Asia. China’s beef exports are up 800 % in a year. This is a huge demand and we have to figure out a
direct access. Right now Australia has 50% market share, Uruguay 25% and New Zealand , Canada sharing
the other 25%. This is a MUST for U.S. Exports. We need a level playing field. Other big issues coming up
are: farm bill passage for map funding; WTO rule on COOL, very key with Canada and Mexico; we need all
players to keep borders open. We still have same issues of MRL’s, hormone band, beta agonist, Ractopamine.
We have to stay ahead of the curve and like Phil Seng, President & CEO of USMEF said, we have to compete
or retreat. We all chose to COMPETE.
I want to thank the rest of board for the opportunity to attend this conference; it really does sell Montana
Beef. Also, I threw my hat into the ring to travel with 14 more delegates to Dubai, UAE and Milan , Italy for
USMEF Market Expo from February 22 – March 1st, 2114. Dubai in the Middle East’s United Arab Emirates
and Milan, Italy, will provide diverse settings for the information–packed visit. We will meet with importers
and meat processors, tour retail stores, restaurants and processing facilities and experience firsthand the business climate and culture of these regions. Included will be attendance at Gulfood, the world’s largest annual
food and hospitality show, which will be held in Dubai. In Milan, we will visit one of largest meat processors,
distributors and food service leaders in Europe. The Middle East region, spanning 17 countries, has a population in excess of 400 million people with an increasing demand for protein and a taste of beef. With 336 million pounds of U.S. beef exported at a value of $331 million in 2012, the region is our fourth largest beef volume market. The EU’s 28 nations and more than 500 million people are a growing high-value market for U.S.
red meat exports. The value of both beef and pork exports to the EU are double-digits thus far in 2013.Just to
be on the same page; in talking with local or Montana producers, make sure they know that no Check Off
money is used. I’m really excited to learn and share stories.
Strong U.S. Red Meat Exports in November – Beef Sets New Value Mark
Date: Wednesday, January 08, 2014
From MyBeefCheckoff News
U.S. beef meat exports jumped dramatically in November 2013, setting a new annual record for value with one month
remaining in the year, according to statistics released by the USDA and compiled by the U.S. Meat Export Federation
(USMEF), contractor to the Beef Checkoff Program.
Driven by sustained export growth to Japan and Hong Kong and the continued rebound of the Mexican market, U.S. beef
exports surged 11 percent in volume and 16 percent in value compared to November 2012, putting 11-month totals at
nearly 2.42 billion pounds, up 3 percent compared to the same 11 months in 2012. Export value reached $5.61 billion by
the end of November, an 11 percent increase over last year’s pace and already ahead of the 2012 year-end total of
$5.51 billion!
“Market access, product availability and relationships. There are many factors that play a role in the export
marketplace,” said USMEF President and CEO Philip Seng. “We continue to see benefits from expanded market access
for beef in Japan and Hong Kong. At the same time, the lack of access for U.S. beef to Mainland China and the closure of
the Russian market for both pork and beef – which is approaching a year in duration – are significant barriers.”
Drought has had widespread ramifications, leading to smaller cattle numbers in the U.S. and a contrasting surge in
Australia’s 2013 production, also leading to record exports of Australian beef.
November beef exports
U.S. beef exports for just the month of November reached 223 million pounds, an 11 percent year-on-year hike, while
the value rose 16 percent to $524.5 million. Exports accounted for 14.3 percent of total U.S. beef production (muscle
cuts plus variety meat) and 11 percent of muscle cuts alone compared to 12 and 9 percent, respectively, in November of
2012.
The export value per head of fed slaughter in November jumped to $267.36, an increase of $51.41 from November
2012.
The top-performing beef export markets in November 2013 were:

Japan: 37.7 million pounds (up 74 percent) valued at $101.2 million (up 41 percent)
o

Japan is the top volume and value market for U.S. beef exports, totaling 483 million pounds (up 52
percent) valued at $1.3 billion (up 34 percent) for the year
Mexico: 44.3 million pounds (up more than 62 percent) valued at $82.9 million (up more than 50 percent)
o
Mexico is the No. 2 volume market for U.S. beef for the year, totaling 423 million pounds (up 8 percent)
valued at $819.9 million (up 8 percent)

Hong Kong: 33.4 million pounds (up 112 percent) valued at $98.1 million (up 163 percent)

ASEAN: 6.8 million pounds (up 22 percent) valued at $14.1 million (up 20 percent), led by a recovery of exports
to Indonesia
President of the Board of Directors
~Montana Beef Council~
WES PLUMMER
-President
-USMEF Representative
-MT Meat Processors
-Kalispell, MT
Wes was born and raised in the Flathead Valley on the back waters of Flathead River
between Kalispell and Big Fork. Wes attended a work study through North Dakota
State and the Montana Apprenticeship Program. Wes and his wife Sue took over the
family business of meat processing in 1989. Lower Valley Processing company INC.,
still known as a small business is one of the largest in Montana. They credit their continued growth to the use of modern equipment and great employees, some have
been with the company for over 25 years. Recently Wes's son Jeremy and a long time
employee, Jason, became partners in the family business - giving Wes and his wife
more time with their five grandchildren. Wes represents the Montana Beef Council as
a U.S. Meat Export Federation (USMEF) Representative at national and international
meetings.
Brian Engle Receives AAMP Accomplishment Award
The American Association of Meat Processors’ Accomplishment Award is a recognition reserved for an AAMP member
who has been in the meat industry for a relatively short period of time and has distinguished him/herself through new
products, marketing, services, or growth. For this reason, Brian Engle of Pioneer Meats was awarded the 2013 Accomplishment Award. Brian started out cutting meat at home
and worked at a variety of meat shops over the years. In
2004, he established Pioneer Meats in Big Timber, Montana.
He has won several first place awards in competitions across
the country. Brian served 3 years on the Board of Directors
of the Montana Meat Processors Association and is currently
serving on AAMP’s Board of Directors. He is a firm believer
that belonging to industry associations and participating at
conventions is an invaluable experience.
B & L SCALES, Inc
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503 WICKS LANE
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MSU elevates College of
Agriculture leadership to
vice presidential position
MMPA Convention 2014 to be
held April 24-27 at the Red Lion
Hotel in Kalispell MT
MSU News Service
Make your reservations for the MMPA’s
Annual Convention at the beautiful Red
Lion Hotel, located in the heart of MonIn recognition of its importance to the state’s
tana’s scenic Flathead Valley Reeconomy and to its own mission, Montana State gion. When making reservations, be sure
University is elevating its dean of the College of to mention your affiliation with the MonAgriculture to a vice presidential position with- tana Meat Processors Association.
in the university.
Tel: 406-751-5050
The change came in the context of assessing the
position as the university conducts a national
search for a new leader for its College of
Agriculture and the Montana Agricultural
Experiment Station.
“We made this change with input from
representatives of Montana’s agriculture
industry,” said Waded Cruzado, MSU president.
“Agriculture is such an important part of our
state’s economy and such an important part of
our mission as a land-grant university, this
seems very appropriate.”
The new vice president of agriculture will also
serve as the dean of the College of Agriculture,
and in that role reports to MSU Provost Martha
Potvin. In the role of director of the Montana
Agricultural Experiment Station (MAES), the
position reports to President Cruzado.
“MSU plays an important role in supporting the
state’s agricultural industry and I want direct
communication with the person leading that
support,” Cruzado said.
The College of Agriculture and
the Montana Agricultural
Experiment Station are
currently led by Glenn Duff,
interim dean and director.
MMPA Board of Directors
Meeting
The Board of Directors Winter
Meeting will be held at 1:00
p.m. on February 8th at the
Eagles Lodge, 801 N. Fee
Street 801 N. Fee Street
Helena, MT.
This meeting is open to all
members.
Non-Meat Ingredients
When you are looking at different ingredients to add to sausages,
make sure you look at why you are going to use the ingredient.
Ingredients are approved for use in meat products based on
function. A guide you can use to determine if an ingredient has
been approved for use in meat products is from the USDA
entitled “Safe and Suitable Ingredients Used in the Production of
Meat, Poultry, and Egg Products” (http://www.fsis.usda.gov/
OPPDE/rdad/FSISDirectives/7120.1.pdf). Just because it has
been used in one food product does not necessarily mean it is
approved for use in meat products. You need to check and make
sure any ingredient you are going to use is approved for meat
products. When including ingredients that are not for flavor in
your product, you should indicate on the label application why
you are using the specific ingredient. For example if you are
going to use milk powder in a product it is classed as a binder and
you need to indicate on the label application in the ingredient list
it is used as a binder. Some common binders that have limits for
their usage are soy proteins, milk proteins, carrageenan and
gums. Remember binders are only approved for use in cooked
sausages and selected ham products. Some ingredients that may
be a little more confusing would be different types of vinegars.
Balsamic vinegar is often used for its flavor but could also be used
as an acidifier. You need to think about why you are adding
specific ingredients to your product.
We are seeing more and more different ingredients to improve
yields in natural and organic products coming on the market.
Some of the more common ones that are available are vegetable
or fruit fibers or fruit by-products. These can be classified as
organic if they were organic fruit or vegetable to begin with and
the processor who processed the product is certified organic.
These ingredients are basically fiber and some pectin that can bind
water to help improve yields in products. Some common
problems with these products are associated with their color
and flavor. If the product has been decolorized then color is not a
problem. However, for example if you are going to use cherry
pulp as a binder you would not use it in a fresh sausage because of
the color. These products may or may not have some flavor
associated with them. It depends on how much they have been
processed. Flavor compounds can be stripped from the
ingredient during processing and if your fiber is a white powder
you can probably safely assume there will be little residual flavor
associated with the product.
Another consideration is endpoint temperature. Some of the
fruit or vegetable ingredients have compounds that are heat
sensitive and the endpoint to which most cooked sausages are
cooked to could inactivate the key ingredient. Make sure when
you are talking to your supplier that you check and make sure it
works in cooked products or raw products. You don’t want to
purchase an ingredient that doesn’t function in your process.
Another thing to consider is if function of the product is based
only on absorption of moisture and needs no cooking than it
might have problems if you over mix the batch. You have
probably seen this occur in a cream soup. Once you stir it
around to cool it, the soup seems to thin. This is a property that
is common to some starches. Once a paddle or spoon has passed
through the thickened product it breaks up the structure of the
thickening agent and starts to thin. Another consideration to
starches is freezing. Many starches will lose their ability to bind
moisture after they have been frozen. Since many of the small
processors freeze there products for storage you need to be
cautious if using starches. This is also true if you are making a
“gravy” or sauce you want to put on a product.
Acidifiers can be used instead of fermentation to achieve the
“tang” associated with fermented products. Some common
acidifiers are citric acid, lactic acid or glucono-delta-lactone
(GDL). These will drop the pH of a product but when not
encapsulated they will drop it too quickly and break the bind of
the sausage and destroy any water bind you may have had. It is
important when dealing with acids that you purchase encapsulated
ones that are meant to release the acid on cooking. This will
protect your bind and yield while still giving a tang to the
finished product. You also need to be cautious with mixing an
encapsulated product. Vigorous mixing can break the encapsulate
and release the acid too early.
Knowing the ingredient and what you want from it is important
to the process of developing a new product. Remember that
many of the ingredients are not interchangeable between raw and
cooked products. Also, remember there are rules that must be
followed especially on any product designed to increase yields. If
you have questions about specific ingredients you can ask your
supplier or you can give me a call.
Jane Ann Boles, PhD
207 Animal Bioscience
Building
Bozeman, MT 59717
(406) 994-7352
[email protected]
The MMPA has
purchased a
new travel
Trailer in order
to better haul
our compressor
and convention
gear.
A big thanks to Jeremy
Plummer for the time and
effort in order to make this
happen.
Providing shrink wrap equipment for locker meat to the
cost conscious modern custom butcher. Save lots of $$$
on labor and supplies.
Here is what one of our customers said:
“Over a 1 year period, I reduced my labor from three
people hand-wrapping in butcher paper, to two people
thus saving about $28,000 in labor cost, and paying for my
machine in less than a year. The extra savings of shrink
film versus butcher paper was at least an additional
$10,000. Why did I not do this sooner?”
What’s holding you back???
Call Werner Duemmer 503-781-3700
Hale Industries is offering several Multivac 500 vacuum machines. Each machine has 4 -18
inch seal bars. Prices range from $5,500.00 to $8500.00. The machines had very little usage
and are in excellent condition.
Hale Industries also offers vacuum bags are a very competitive prices.
Call about used saws and mixer grinders.
Call for details 208-322-6000 or contact Jason at 208 -353-0968.
Call Dwight at 208-869-3403
CURRENT MMPA OFFICERS & DIRECTORS
AS OF POST CONVENTION APRIL 2013—APRIL 2014
PRESIDENT: Nichcol Harrell
VICE PRESIDENT: Brian Engle
SECRETARY/TREAS: Lyle Happel
BOARD OF DIRECTORS:
REGION #1
Rick Johnson – 1 yr.
Donald Clapper – 2 yr.
REGION #2
Shane Flowers –1 yr.
Jayson Emmett – 2 yr.
REGION #3
Doug Wixson – 1 yr
Jim Dumas – 2 yr.
REGION #4
Henry Cook, Jr. – 1 yr.
Jeremy Plummer – 2 yr.
4th Ave. Meat Market Home: 406-373-9058; Cell: 690-9156
Home: 9944 McCranie Street Shepherd, MT 59079 E-Mail:
[email protected] or: [email protected]
Pioneer Meats Plant Ph: 406-932-4555 Cell: 930-0905 P.O. Box 100
Big Timber, MT 59011 E-Mail: [email protected]
Happel’s Clean-Cut Meats Plant Phone: 406-587-8972
4700 Gooch Hill Road Cell: 406-920-1773 Bozeman, MT 59718
E-Mail: [email protected]
Rick’s Kustom Kut Plant Ph: 406-726-4170 Cell: 471-4903
P.O. Box 216 Arlee, MT 59821 E-Mail: [email protected]
Don’s Country Smokehouse Plant Ph: 406-752-4802
226 Edgewood Drive Kalispell, MT 59901 Cell Phone: 249-2338
S & T Project Meats Plant Ph: 406-373-6315 / Fax: 373-9135
6608 Hwy 312 Billings, MT 59105 E-Mail: [email protected]
Cell: 406-698-5889
Stillwater Packing Company Plant Ph: 406-322-5666 Cell: 406-321-0628
42 Hersrud Road Columbus, MT 59019 E-Mail: [email protected]
Treasure Trail Processing Plant Ph: 406-228-9011 1064 Hwy 2 West
Glasgow, MT 59230 E-Mail: [email protected]
Cell: 263-0587
Big Sandy Meat Shop, LLC Ph: 406-390-6859 P.O. Box 372 Big Sandy, MT
59520 E-Mail: [email protected]
Montana’s Best Meats Plant Ph: 406-287-3756 P.O. Box 585 Whitehall, MT
59759 E-Mail: [email protected] Cell: 717-385-1630
Lower Valley Processing, Inc. Plant Ph: 406-752-2846 2195 Lower Valley Road
Kalispell, MT 59901 E-Mail: [email protected]
Cell: 406-871-7483
NEWSLETTER CONSULTANT: Lyle Happel Ph. (406) 587-8972; or 406-920-1773; E-Mail: [email protected]
NEWSLETTER ADVERTISING: Robin Happel Ph. (406) 579-0820; E-Mail: [email protected] OR: [email protected]
NEWSLETTER EDITOR: Robin Happel Ph. (406) 579-0820 E-mail: [email protected] OR: [email protected]
MMPA WEB PAGE: mtmmpa.com Janet Fadness: Ph. (406) 442-3096; Cell: 406-439-6054; E-mail: [email protected]
MMPA NEWSLETTER (The Cutting Edge) E-MAIL ADDRESS: [email protected] or: [email protected]
2013 –14 CURED MEATS COMMITTEE: 2yr.) Robert Plouffe; 2yr.) Heidi Feldtman; 1yr.) Uriah Hauch ;
1yr.) Tanya Flowers
27TH ANNUAL 2014 KALISPEL, MT CONVENTION CHAIRMAN: See Above Director: Donald Clapper
FOUNDATION FOR ACCOUNTABILITY IN REGULATORY ENFROCEMENT (FARE) John Munsell,
(Associate Member) Phone: (406) 234-1877 [email protected]
PLEASE CHOOSE THESE MMPA SUPPLIERS WHEN ORDERING!
SEASONINGS
Walton’s Inc.
Greg Traband
800-835-2832
[email protected]
Montana Food Distributing Inc.
Witt’s Seasoning Supplier
Tel: (406) 248-4010
Fax: (406)-248-8575
Contact: Steve Buechler,
Steve Gustafson
Nassau Foods, Inc.
Contact: Tony Lindgren
Tel: 763-315-3968
[email protected]
Sausage Equipment and Supplies
Tel: 406-285-3420
Contact: Carla Dean
[email protected]
Ultra Source, LLC
Con: Noah Hall; Todd Walters
Tel: (816) 753-2150
[email protected]
ultrasourceusa.com
High Plains Frontier Supply, LLC
Donovan Daws; Tom Allen
970-776-9881; Cell: 970-692-3905
[email protected]
PACKAGING NEEDS
Cryovac - Sealed Air Corp.
5808 North Woodview Lane
Spokane, WA 99212
Tel: (909) 444-3840
Contact: Katie Welder
www.sealedair.com
Hale Industries
(208) 322-6000
Contact: Dwight Eck, Jason Sword
[email protected]
Walton’s Inc.Greg Traband
800-835-2832
[email protected]
High Plains Frontier Supply,
L LCDonovan Daws; Tom Allen
970-776-9881; Cell: 970-692-3905
[email protected]
PACKAGING NEEDS
Montana Container Corp.
Tel: (406)586-3393
Contact: Greg Shouse
[email protected]
West Coast Paper
730 Holmes St
Missoula, MT 59801
Tel: (406) 241-4822
Contact: David Juarez
Dahl Wholesale
12 Frontage Road West
Drummond, MT 59832
(406) 288-3715; 439-9881 tx
Contact: Sandra Keoll
[email protected]
Pacific NW Paper & Packaging
5323 E Union
Spokane, WA 99211-1648
Tel: (509) 533-5156
Contact: Sue Johnson
VC999 Packaging Systems
419 E. 11th
Kansas City, MO 64116
Tel: (816) 472-8999
Contact: Mike Spiegel
www.VC999.com
XtraPlast.com Packaging Materials
419 E. 11th
Kansas City, MO 64116
Tel: (816) 799-0049
Contact: Annette Raschke
www.XtraPlast.com
Direct Packaging Solutions
Division of Multivac, Inc.
(816) 891-0555
Brett Cockrum; Jim Stillinger
Aaron Kaloci
[email protected]
www.dps--multivac.com
EQUIPMENT AND TOOLS
B & L Scales
(406) 248-4531: (406) 690-0878
Contact: Nicki or John McFerron
[email protected]
High Plains Frontier Supply, LLC
Donovan Daws; Tom Allen
970-776-9881; Cell: 970-692-3905
Enviro-Pak
Tel: (503) 655-7044
[email protected]
Contact: Patrick Martini
enviro-pak.com
Ultra Source, LLC
Con: Noah Hall; Todd Walters
Tel: (816) 753-2150
[email protected]
ultrasourceusa.com
Sausage Equipment and Supplies
Tel: 406-285-3420
Contact: Carla Dean
[email protected]
Walton’s Inc.
Greg Traband
800-835-2832
[email protected]
Jarvis Products Corporation
33 Anderson Road
Middletown, CT 06457-4926
Tel: ( 860) 347-7271
Fax: (860) 347-9905
Contact: Vincent Volpe
[email protected]
EQUIPMENT AND TOOLS
Hale Industries (208) 322-6000
Con: Dwight Eck, Jason
Sword
[email protected]
Handtmann, Inc.
handtmann.com
Tel: (402) 659-4872 cell, tx
Contact: Megan Leonard
[email protected]
Hobart Sales & Service
Tel: (800) 823-8552
Fax: (406)-227-5914
Contact: Ed Caissey
[email protected]
Robert Reiser & Co.
Tel: (617) 821-1290
Contact: Brad Walker
Cell: (831)-345-8789
Contact: Maureen Hansen
[email protected]
ProSmoker ‘N’ Roaster,
Tel: (800) 328-8313
Fax: (920) 625-3861
Contact: Ken or Joe Hanni
Multivac, Inc.
Tel: (816) 891-0555
Fax: (816) 891-0622
Contact: Jim Stillinger
www.multivac.com
Direct Packaging Solutions
Division of Multivac, Inc.
(816) 891-0555
Brett Cockrum; Jim Stillinger
[email protected]
www.dps--multivac.com
Tipper Tie
951-314-0617
919-349-0478
Ken Truffin; Kevin Washam
[email protected]
[email protected]
Becherini Scale Center, Inc
Tel: (509) 747-0181
Fax: (509) 747-0808
Contact: Grant Becherini
www.becheriniscale.com
D.F.E Leasing Inc.
Tel: (218) 583-4018
Cell: (952)-913-3645
Contact: Ed or Judy Daniels
[email protected]
FIRST AID SUPPLIES
Moline Inc. D/b/a Big Sky Fire
Equipment/ Affirmed Medical
Tel: (406) 538-9303
Fax: (406) 538-8815
Contact: Joe Moline
[email protected]
CASINGS
B & E Casing Co.
913 Elbowood Drive
Hazen, ND 58545
Tel: (701) 748-5551
Contact: Dave & Deb Sebastian
Walton’s Inc.
Greg Traband
800-835-2832
[email protected]
CASINGS
International Casings Group
www.casings.com
1-800-825-5151
Sausage Equipment and Supplies
Tel: 406-285-3420
Contact: Carla Dean
sausage.equipment.supply
@gmail.com
HIDES
Baker Commodities, Inc.
P.O. Box 1157 Parkwater Station
Spokane, WA 99211-1157
Tel: (800) 551-0501
Fax: (509) 536-3817
Contact: Joe Jacobson
INVESTMENTS
Waddell & Reed
2075 Charlotte Street Suite 2
Bozeman, MT 59718
Contact: Charles “Chuck” Griffith
PH. (406) 586-8581
Cell: (406) 581-5449
[email protected]
SHIPPING
Federal Express
9 Gallatin Field Box 0634
Belgrade, MT 59714
Tel: (800) 448-9961
WHOLESALE MEATS
Montana Food Dist. Inc.
Witt’s Seasoning Supplier
5800 Interstate Ave
Billings, MT 59101
Tel: (800) 332-7623
Fax: (406)-248-8575
Contacts: Steve Buechler or
Steve Gustafson
4700 GOOCH HILL ROADBOZEMAN, MT 59718