There is no doubt that Chicago still is very much a meat-processing town, as dozens of companies make their home in the Windy City. Those processors carry on a tradition
Along with the moral and ethical obligation to produce food products that are safe for consumers, food processors are very cognizant of the fact that they are one recall away
Now that we’ve had adequate proof that “too big to fail” is a misnomer for almost any industry, it’s time to focus on the companies that are just the right size to succeed. While the independent processors weren’t immune from the struggles that affected every aspect of the U.S. economy, many of them managed to at least maintain sales, if not grow them.
Over the course of 20 years, nearly everything produced by Chicago Meat Authority has come from its location on 47th Place on the South Side of Chicago. The building has grown considerably over the years - seven expansions, including acquisition of adjacent land and building over alleys.
Anyone in the meat industry knows the country’s economic struggles have hit the foodservice sector particularly hard, with the higher-end restaurants faring the worst. Conventional wisdom would then say a
Stuffers and grinders are the workhorses of any ground beef or sausage production facility. Both the quality and safety of the final product depend on that equipment, so it is of paramount importance that the machines excel in terms of both production and sanitation.
