Grass Fed Foods CEO discusses growth of beef product
24m
·
MEAT+POULTRY Podcast
·
MEAT+POULTRYcaught up with Jeff Tripician, chief executive officer of Grass Fed Foods while attending the Annual Meat Conference held in Dallas, Texas, in March.
The newly formed company was featured in the January issue of MEAT+POULTRY magazine.
During this discussion, Tripician describes the first few months of Grass Fed Foods and how the company has responded to the growing grass-fed market.
He shared some new programs Grass Fed Foods plans to roll out, including Teton Taste Buds and a foodservice partnership with Rastelli Foods Group.
Tripician discusses some early successes and what it’s been like building out both brands under Grass Fed Foods: Teton Waters Ranch and SunFed Ranch.
In closing, Tripician gives his thoughts on the conference along with what he saw as big takeaways from presentations like the 2023 Power of Meat.
--- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message
The episode Grass Fed Foods CEO discusses growth of beef product from the podcast MEAT+POULTRY Podcast has a duration of
24:04. It was first published
More episodes from MEAT+POULTRY Podcast
California meat snack company remains bold and innovative
Mark Bianchetti, president of the People’s Choice Beef Jerky has seen the California-based business and the area around it change throughout his life.
Nestled in the heart of downtown Los Angeles’ fashion district, People’s Choice has been a player in the specialty meat snacks industry for nearly a century.
Continually expanding its presence, not only on the west coast but beyond, the company continues to work on growth and change in the snack space.
In this episode of the MEAT+POULTRY podcast, Bianchetti shares his journey in leading the business, alongside his son Brian, and daughter, Sara, as he prepares to pass the torch to the next generation to take the family operation into the future.
With a commitment to honoring its roots, People’s Choice is also unafraid to explore new flavors and ideas suggested by its customers.
An example of that innovative approach is the development of a new product, Jerky Crisps, which creatively combines a chip-like product in a thin piece of meat.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/messageCalifornia meat snack company remains bold and innovative
Mark Bianchetti, president of the People’s Choice Beef Jerky has seen the California-based business and the area around it change throughout his life.
Nestled in the heart of downtown Los Angeles’ fashion district, People’s Choice has been a player in the specialty meat snacks industry for nearly a century.
Continually expanding its presence, not only on the west coast but beyond, the company continues to work on growth and change in the snack space.
In this episode of the MEAT+POULTRY podcast, Bianchetti shares his journey in leading the business, alongside his son Brian, and daughter, Sara, as he prepares to pass the torch to the next generation to take the family operation into the future.
With a commitment to honoring its roots, People’s Choice is also unafraid to explore new flavors and ideas suggested by its customers.
An example of that innovative approach is the development of a new product, Jerky Crisps, which creatively combines a chip-like product in a thin piece of meat.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/messageChomps bites into the meat snack space
Over the last few years, Chomps has grown into a steady player in the meat snack space.
One of the critical components of the brand’s success is the attention to detail in operations and finding the right partners to produce a quality product.
For this episode of the MEAT+POULTRY podcast, we talk with Rashid Ali, co-chief executive officer and Zach Meyer, senior director of operations.
During this discussion, Ali describes what it’s been like to watch Chomps grow and succeed with his co-founder Pete Maldonado.
Meyer and Ali examine how the company determines the necessary elements to build new meat snacks and maintain the original ones.
Rashid discusses how this e-commerce first company also picked the proper retail locations to grow its consumer base and create a new sales channel for Chomps.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/messageGreater Omaha president explains future investments
Mike Drury remains focused and prepared to guide Greater Omaha Packing into its next chapters of meat processing.
The president of Greater Omaha Packing Co. recently discussed with the MEAT+POULTRY podcast how the company would use a $20 million USDA grant through the Meat and Poultry Expansion Program (MPPEP).
Drury stated how important the company’s location in Omaha, Neb., is for the success of its business as it fulfills orders for customers in the United States and around the world.
Drury also shared how Greater Omaha Packing has adapted and helped its clients with any situation in the meat marketplace since the pandemic began.
Drury expressed the importance of having more dialogue with cattle suppliers and even invited them to the headquarters recently to see the medium-sized business’s operation in action.
Near the end of the podcast, Drury highlighted how Greater Omaha works with all its workforce to create a quality product.
More information on Greater Omaha Packing’s recent upgrades can be found here.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/messageBig Poppa Smokers strikes a chord with BBQ community
Sterling “Big Poppa” Ball always wants to push the level of barbecue flavors and tastes for people.
The hall-of-fame pitmaster, who runs Big Poppa Smokers in California, recently chatted with MEAT+POULTRY to discuss what he’s seen on the barbecue landscape over the last few years and how his company teaches and promotes the art of low and slow cooking.
The conversation starts with Ball explaining how his first business, Ernie Ball, a well-known guitar and strings company, helped inform what he tries to do with barbecue daily.
Ball then describes what he enjoys about the process of grilling.
Later on, he discusses his partnerships with foodservice companies and working with Tyson Foods’ Chairman’s Reserve Meats brand when coming up with new recipes and items.
Ball also conveys what he looks for when shopping for meat at the grocery store or at the butcher counter.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/meatpoultry-podcast/message