Thursday - July 24, 2008

Deer Processing - Speakers:  Dan Glier, Glier's Meats Inc.; Mike Sloan, Swiss Meat & Sausage Company; Rick Reams, RJ's Meats & Groceries

Deer processing is considered by some meat processors as the make-it or break-it portion of the year.  Learn from fellow meat processors how they profit from deer processing.  Discussion will include processing techniques, management style, and product selection.

Casings - Simple Packaging That Contributes To The Production Of A Variety Of Sausages - Speaker:  Klaus Kreibig, Devro

Learn from a very accomplished European master butcher about the different types of casings available, the applications, and their functionality.  Depending on the sausage type, casings have historically contributed to the quality of sausage produced.  Therefore, it is it is important to select the casings  based on sausage type produced, the required application technology, and the customer requirements.  Klaus will review all types of casings including cellulose (fibrous and skinless), edible and non-edible collagen casings, plastic casings, and natural casings.  The extensive variety of casings available to processors will assist you in the development of sausage products found in today's marketplace.

Virtual Plant Tours - Speaker:  Dean Dewig, Dewig Meats; Joe Mass, J T M Provisions

Come and observe the operations of two long-time AAMP members, Dewig Meats of Haubstadt, Indiana and JTM Provisions of Harrison, Ohio. Dewig Meats performs the traditional activities of a typical AAMP member, but has grown over the years and expanded the business to a higher level. JTM Provisions started out of the back room of a retail meat store, Jack Maas Meats, which opened in the mid 1960's.  They began doing business as JTM in 1980 in a separate 1800 square foot building. JTM has three processing lines; Kettle Cook, Fully Cooked Grind and Form, and a Bakery.  Today JTM has almost 200,000 square feet spread out over a campus of 3 buildings with 2007 sales of $73 million.  

 

How to Sell Your Business - Speaker:  W. Kent Lutz, Goering Center for Family & Private Business

It has taken spirit, knowledge, and sheer determination, but you've done it. You've made your meat business a success story…you've weathered the market swings, the regulations, the competition, and kept your customers more than satisfied. Now, as you look toward retirement, learn how sell your small meat business.

Friday - July 25, 2008

Preventative Maintenance - Speakers:  Dean Dewig, Dewig Meats, Brett Walton, Mid-Western Research & Supply, Inc.

Just like everything you own, your meat business and equipment need constant maintenance. Listen to how a fellow meat processor utilizes a regimented preventative maintenance program which allows them to operate without the constant pressure of purchasing large capital replacement equipment. You will also learn additional resources for up to date maintenance procedures and see some of the mechanical conditions that could be avoided.

Tricks of the Trade - Speaker:  Gary Crane, Ralph's Packing Company

Do you have a shortcut, innovation, new product idea, cost-saving tip or technique, which improves production, marketing, or the bottom line?  Are you willing to share the "trick" with your fellow meat processors at AAMP?  Send in as many as you wish.  The one deemed most valuable will be awarded $100 at the Convention in Cincinnati, Ohio.