List Overview, continued:

Riley | Siemens | Sindelar | Snee | Spink | Stewart-Brown | Stika | Strassburger | Sullivan | Underly | Vogel | Williams | Young

JANET RILEY, NORTH AMERICAN MEAT INSTITUTE

Riley already has built an iconic following, serving as primary spokesperson of the North American Meat Institute’s consumer and industry outreach programs, appearing in numerous videos and interviews, and proudly championing her role as the “Queen of Wien” on social media and the Internet. Her passion and leadership in educating consumers will continue to be invaluable to industry as end users demand to know more about the meat products they’re purchasing.

ANGIE SIEMENS, CARGILL PROTEIN

Siemens leads Cargill Protein’s food-safety efforts and is known throughout the protein industry for her efforts to continuously seek enhanced, fact-based and science-based solutions to improve food safety and reduce risk from foodborne illness. Siemens represented Cargill at a White House summit on antimicrobial resistance. Additionally, she served as chair of BIFSCo (Beef Industry Food Safety Council) and remains involved in the council’s efforts.

JEFF SINDELAR, UNIVERSITY OF WISCONSIN-MADISON

As the only meat extension specialist in Wisconsin, Sindelar covers a lot of ground in supporting about 375 state inspected processors and locker shops, as well as larger federally inspected companies — which he has done with exceptional energy, skill and enthusiasm. His signature accomplishment thus far has been the Wisconsin Master Meat Crafter Program, a first-of-its-kind, meat-processing certification program held at the University of Wisconsin Meat Science Laboratory.

JAMES SNEE, HORMEL FOODS

After 27 years in various roles with Hormel Foods, Snee became the company’s president and CEO on October 31. Under his leadership as president, the company’s international segment delivered double-digit sales and earnings growth, and drove impressive growth of operations in China. Most recently as president and COO of Hormel Foods, Snee led companywide implementation of Hormel’s cultural beliefs, which is expected to serve as a roadmap for future success.

JOHN SPINK, MICHIGAN STATE

The threat of food fraud has grown significantly in recent years, with incidents receiving much more attention and scrutiny of late. Spink stands as a “canary in a coal mine” guiding processors toward safety from a danger many still do not seem to see — while food-fraud concerns may not yet seem to carry the same weight for processors as straight food safety issues do, Spink is prepared to help processors weather the worst.

BRUCE STEWART-BROWN, PERDUE FOODS

Stewart-Brown has captained Perdue Foods’ precedent-setting approaches to antibiotic-free and animal welfare. Stewart-Brown has moved Perdue away from relying on antibiotics to raise poultry — which became a clarion call for the industry. Additionally, he has led development of Perdue’s Next Generation Commitments to Animal Care, going beyond the basic needs of animal welfare to improve relationships with farmers, and to commit to transparency and a company culture of animal welfare.

JOHN STIKA, CERTIFIED ANGUS BEEF

Engaging and engaged throughout the industry, Stika’s versatility, approachability and wide net of expertise make him an excellent candidate to move the beef industry forward. His focus on innovation, open communication and intentionality, with a thorough understanding of the many dynamics impacting all parties in the beef community, continues to create opportunities for growth for both Certified Angus Beef and the industry at large.

SUZANNE STRASSBURGER, STRASSBURGER MEATS

It’s not just the cowboy hat that Strassburger wears throughout Manhattan (New York) that makes her iconic. Her determination to push the industry forward, both at home and internationally, knows no bounds. Strassburger’s involvement and visibility at higher levels in the industry has grown exponentially in recent years, and one of her own projects currently in progress — the Meat Museum — promises to thrust her further into icon status.

KEN SULLIVAN, SMITHFIELD FOODS

Sullivan has spearheaded initiatives to catapult Smithfield Foods toward becoming a world-class CPG company. Through his hands-on leadership, Sullivan helped remove silos and create a single operating structure, allowing its family of brands to expand. Although he has been a key decision-maker for many years, in his new position Sullivan has further transformed Smithfield and created a company culture guided by responsibility, operational excellence and innovation.

KARI UNDERLY, RANGE INC.

Underly established Range Inc. to meet the growing need for meat knowledge, meat marketing expertise and basic cut knowledge. As the meat industry evolves, Underly’s passion for educating the next generation of meat cutters and butchers stands out. Through Range, Underly offers corporate training and certification, marketing services and workshops — including a tremendously popular, award-winning program targeted to women in agriculture called “Women in the Meat Business.”

KURT VOGEL, UNIVERSITY OF WISCONSIN-RIVER FALLS

Vogel, who was named Kraft/Oscar Mayer Faculty Scholar of Livestock Welfare and Behavior in 2013, already has tread a path toward icon status, teaching University of Wisconsin-River Falls students next-generation strategies on animal welfare. Vogel is a disciple and former student of Dr. Temple Grandin, but he has made his own way in the industry, revolutionizing it one project, one study and one student at a time.

DAREN WILLIAMS, NCBA

Williams heads the Beef Checkoff’s Masters of Beef Advocacy (MBA) program, which is expected to celebrate 10,000 graduates in the coming year. Those MBA graduates engage consumers in conversations about beef through social media and in-person interactions. The program has also begun a series of engagement campaigns and added a high-level advocacy training program called MBA Top the Class — an intense two-day training seminar in Denver for five graduates.

CHRIS YOUNG, AAMP

Young was named executive director of AAMP one year ago after serving as the outreach specialist since 2013. He has worked in the meat industry for more than 20 years, and under his leadership, AAMP increased membership for the first time in several years and gone on a streak of collaboration with industry partners. One of Young’s stated goals for AAMP is to develop a stronger presence in Washington, D.C. NP