MEAT+POULTRY - February 2015 - 39

AWARDS+ACCOLADES

prepare it for the best results. Yes, we include
cooking instructions on our products, but we
also let them know they will get our years of
experience with every purchase."

MEETING THE NEED
Bob remembers fondly the years of watching
his grandfather, who was also a butcher
working as meat department manager for
some larger grocers. He taught his grandson to
anticipate what the customer might want and
to ask questions about their needs.
It was then he realized that if he could
make money for those other markets, he could
also do well for himself. When a former glue
shed owned by a neighbor was up for sale,

Bob Filbrandt has perfected
most of the specialty meats
he sells at Bob's Processing
Inc. through years of trial
and error, a fact attested
to by his more than 100
awards in cured meats
from the Michigan Meat
Association (MMA), a group
he has served for years
as a director and also as
president. The firm has won
"best of show" at MMA for
its ham, jerky, bacon and
chili cheese hot dogs.
He's also done well at
the American Cured Meat
Championship, earning 10
national awards. He also
served as a director for the
American Association of
Meat Processors, won their
Golden Cleaver Award for
membership recruitment and
in 2005 landed a spot in that
organizations' Cured Meat
Bob bought it and transported it to the shop's
Hall of Fame.
present location and his "new" butcher shop
The catering arena in
started to grow with add-ons over the years.
He had tried his hand as a mobile
South Haven has some
slaughterer with a farm truck, but his
competition for the 50 to 75
motivation to open up a fixed location in 1980
person bookings, but when it
came when he realized the talents that could
comes to big numbers, Bob's
earn him a greater payback were cutting and
Processing is unmatched,
boning meats. He claims the period of spending
landing two or three larger
hours each day driving to and from farm
locations was at an end.
events weekly and a host
Bob recalls the days when he went from
of smaller events where
location to location and cut meat on a board he
customers pick up their
brought along with him, referring to them as
orders. Bob says they will
the "Have Board Will Travel" era in his life.
cater nearly anywhere in the
His new location allowed him to provide
region and have beef, pork,
chicken, ham, smoked ribs
www.meatpoultry.com | 02.15 | MEAT+ POULTRY 39
and turkey on the menu.



MEAT+POULTRY - February 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - February 2015

Meat+Poultry February 2015
Table of Contents
Commentary - Counting down to zero
BUSINESS NOTES - MCDONALD’S APPOINTS NEW CEO
TYSON INVESTING IN TRAY-PACK CHICKEN
MARFRIG GLOBAL NAMES NEW CEO
PILGRIM’S APPROVES $1.5B SHAREHOLDER DIVIDEND
NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
Cover Story - Managing Retail Risk
SAUSAGE REPORT - Craft-brewed success
SMALL BUSINESS MATTERS - The biggest catch
PACKAGING SOLUTIONS - Counting on convenience
INGREDIENT ISSUES - International flavor, regional flair
LIFERS - Quest for Quality
TOOLS OF THE TRADE - Arctic Chilled
INDUSTRY LEADER - The Consummate Coach
FOOD SAFETY - On the Clock
FROM THE CORRAL - Tall Animals Cause Big problems
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - February 2015 - Meat+Poultry February 2015
MEAT+POULTRY - February 2015 - 2
MEAT+POULTRY - February 2015 - 3
MEAT+POULTRY - February 2015 - Table of Contents
MEAT+POULTRY - February 2015 - 5
MEAT+POULTRY - February 2015 - 6
MEAT+POULTRY - February 2015 - 7
MEAT+POULTRY - February 2015 - Commentary - Counting down to zero
MEAT+POULTRY - February 2015 - 9
MEAT+POULTRY - February 2015 - MARFRIG GLOBAL NAMES NEW CEO
MEAT+POULTRY - February 2015 - NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
MEAT+POULTRY - February 2015 - 12
MEAT+POULTRY - February 2015 - 13
MEAT+POULTRY - February 2015 - Cover Story - Managing Retail Risk
MEAT+POULTRY - February 2015 - 15
MEAT+POULTRY - February 2015 - 16
MEAT+POULTRY - February 2015 - 17
MEAT+POULTRY - February 2015 - 18
MEAT+POULTRY - February 2015 - 19
MEAT+POULTRY - February 2015 - 20
MEAT+POULTRY - February 2015 - 21
MEAT+POULTRY - February 2015 - 22
MEAT+POULTRY - February 2015 - 23
MEAT+POULTRY - February 2015 - 24
MEAT+POULTRY - February 2015 - 25
MEAT+POULTRY - February 2015 - 26
MEAT+POULTRY - February 2015 - 27
MEAT+POULTRY - February 2015 - SAUSAGE REPORT - Craft-brewed success
MEAT+POULTRY - February 2015 - 29
MEAT+POULTRY - February 2015 - 30
MEAT+POULTRY - February 2015 - 31
MEAT+POULTRY - February 2015 - 32
MEAT+POULTRY - February 2015 - 33
MEAT+POULTRY - February 2015 - 34
MEAT+POULTRY - February 2015 - 35
MEAT+POULTRY - February 2015 - 36
MEAT+POULTRY - February 2015 - 37
MEAT+POULTRY - February 2015 - SMALL BUSINESS MATTERS - The biggest catch
MEAT+POULTRY - February 2015 - 39
MEAT+POULTRY - February 2015 - 40
MEAT+POULTRY - February 2015 - 41
MEAT+POULTRY - February 2015 - PACKAGING SOLUTIONS - Counting on convenience
MEAT+POULTRY - February 2015 - 43
MEAT+POULTRY - February 2015 - 44
MEAT+POULTRY - February 2015 - 45
MEAT+POULTRY - February 2015 - 46
MEAT+POULTRY - February 2015 - 47
MEAT+POULTRY - February 2015 - 48
MEAT+POULTRY - February 2015 - 49
MEAT+POULTRY - February 2015 - 50
MEAT+POULTRY - February 2015 - 51
MEAT+POULTRY - February 2015 - INGREDIENT ISSUES - International flavor, regional flair
MEAT+POULTRY - February 2015 - 53
MEAT+POULTRY - February 2015 - 54
MEAT+POULTRY - February 2015 - 55
MEAT+POULTRY - February 2015 - 56
MEAT+POULTRY - February 2015 - 57
MEAT+POULTRY - February 2015 - 58
MEAT+POULTRY - February 2015 - 59
MEAT+POULTRY - February 2015 - LIFERS - Quest for Quality
MEAT+POULTRY - February 2015 - 61
MEAT+POULTRY - February 2015 - 62
MEAT+POULTRY - February 2015 - 63
MEAT+POULTRY - February 2015 - TOOLS OF THE TRADE - Arctic Chilled
MEAT+POULTRY - February 2015 - 65
MEAT+POULTRY - February 2015 - 66
MEAT+POULTRY - February 2015 - 67
MEAT+POULTRY - February 2015 - 68
MEAT+POULTRY - February 2015 - 69
MEAT+POULTRY - February 2015 - INDUSTRY LEADER - The Consummate Coach
MEAT+POULTRY - February 2015 - 71
MEAT+POULTRY - February 2015 - 72
MEAT+POULTRY - February 2015 - 73
MEAT+POULTRY - February 2015 - 74
MEAT+POULTRY - February 2015 - 75
MEAT+POULTRY - February 2015 - 76
MEAT+POULTRY - February 2015 - 77
MEAT+POULTRY - February 2015 - 78
MEAT+POULTRY - February 2015 - 79
MEAT+POULTRY - February 2015 - 80
MEAT+POULTRY - February 2015 - 81
MEAT+POULTRY - February 2015 - FOOD SAFETY - On the Clock
MEAT+POULTRY - February 2015 - 83
MEAT+POULTRY - February 2015 - 84
MEAT+POULTRY - February 2015 - 85
MEAT+POULTRY - February 2015 - FROM THE CORRAL - Tall Animals Cause Big problems
MEAT+POULTRY - February 2015 - 87
MEAT+POULTRY - February 2015 - SHOWCASE
MEAT+POULTRY - February 2015 - 89
MEAT+POULTRY - February 2015 - NAMES IN THE NEWS
MEAT+POULTRY - February 2015 - 91
MEAT+POULTRY - February 2015 - CLASSIFIEDS
MEAT+POULTRY - February 2015 - 93
MEAT+POULTRY - February 2015 - 94
MEAT+POULTRY - February 2015 - 95
MEAT+POULTRY - February 2015 - 96
MEAT+POULTRY - February 2015 - ADVERTISERS
MEAT+POULTRY - February 2015 - THE INSIDER
MEAT+POULTRY - February 2015 - 99
MEAT+POULTRY - February 2015 - 100
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