Articles Tagged with ''AAMP''

Chad spoke with AAMP recently about his involvement in the industry and what he hopes to accomplish during his term as president.

I want to update you on the progress of some of the regulatory matters that Nelson, AAMP's outreach specialist, and I have been working on. We just received the final version of the Foreign Materials Best Practices paper that has been a work in progress for a few years now.

Dr. Terry Houser of Kansas State University discusses the American Cured Meat Championships and why they are a highlight of the AAMP Convention.

Rick McLimans of Excalibur Seasoning was named the 2018 F.W. Witt Supplier of the Year.

As most of you know the compliance to the revised Appendix A and B has been delayed until March of next year (2019).

The German Butchers' Association (DFV) has again formed an alliance with the American Association of Meat Processors (AAMP) to enable American producers to participate in their international quality competition.

Darla Kiesel of Dewig Meats (Haubstadt, Ind.) and Mike Sloan of Hermann Wurst Haus (Hermann, Mo.) talked about their retail strategies in an educational session at the recent American Association of Meat Processors Convention in Kansas City, Mo.

Lottman is the owner of C&C Processing in Diller, Nebraska, and Landmark Snacks in Beatrice, Nebraska.

AAMP members donated bacons, hams, dried beef and smoked turkeys to organizations at the conclusion of the 2018 American Cured Meat Championships.

Country Meat Shop of Moberly, Mo. wins the Best of Show and Cured Meats Excellence Award.