Meat + Poultry - April 2016 - 91

S M A L L B U S I N E S S M AT T E R S

QUALITY AND CONSISTENCY

serve as a for-rent catering site.
His catering enterprise is thriving, moving
beyond events for the local Moose Lodge and
Shriners organizations to those like the famed
Amana Colonies annual Pork Fest, about 20
miles from Newhall.
While adventuresome in trying new
challenges, Sutton still, in the words of former
Texas Longhorns football coach Darrell Royal,
"dances with who brung him."
"I feel very strongly that I need to keep up
with new things and continue to take short
courses from people like Dr. Joseph Cordray
at Iowa State Univ.," he comments. "Things
in the meat business are constantly changing
and if you are just gliding along, someone with

While the prices advertised today are very
reasonable by any standard, the byword at
Newhall is quality... and the consistency of the
product lineup rivals a plant of any size.
Name a meat product and Sutton's
operation produces it with aplomb in
this community of 900. In the bratwurst
department, no fewer than 30 varieties are
available. Like most Midwestern specialty
meat shops, Newhall Locker displays prizewinning summer sausage, jerky, ham products,
bacons, wieners and smoked sausages
galore. And in the fresh meats department,
the expected line up of steaks and chops is
augmented with flavored patties, Amish-raised
chicken, smoked turkey and ring bologna.
There is even a brief line-up of seafood
available in the 500-sq.-ft. retail store.
"Things in the meat business are constantly
One of Sutton's first projects when he
changing and if you are just gliding along,
bought the locker plant in June of 1983 was
someone with new knowledge and ideas will
to add a sausage kitchen and a homemade
smokehouse. He also used an old Zuber water
pass you by. You cannot sleep at the wheel."
stuffer for production.
"A few years later, I was able to
buy a real smokehouse," he notes.
"It was a used Enviro-Pak unit. But
it was 'new' to me."
with CES/Foodlogistik Dicers.
While his original Newhall
Locker has long abandoned rental
of storage lockers, Sutton has
grown the facility to 7,500 sq. ft.
* Fresh &
and has been on a constant search
Tempered Meat
for additional space.
* Poultry
"I purchased a former pizza
* Cheese
shop that was close to the plant and
* Roasting Meat
even tried doing pizzas...for one
* Sausages
year," he says. "I thought better of
* Cold Cuts
it and used the space and cooler
areas for things I knew about."
Foodlogistik dicers are
* C120
* C90
He later purchased a former
perfect dicing and portioning * C90+
* C140
carpet warehouse for storage
of fresh or tempered frozen * C105
* C150
for a new division that he felt
meat (up to -4º)
* C105+
offered promise...catering.
HABLAMOS ESPANOL LLAMAMOS HOY
Another division he calls Sutton
Catering can serve up to 1,000
meals on a weekend. The business
does everything from sandwich
trays to box lunches for sports
For more information contact: Don Ballein
teams when they travel, to plated
CES/Foodlogistik U.S.A. * 2128 M So. Grove Ave.
sit-down dinners. Most recently,
Ontario, CA 91761 U.S.A.
Please visit our website
Tel (909) 947-8511 * Fax (909) 627-0087
Sutton took over another building
Toll Free 1-888-278-0885
across the street from his shop to
dballein@foodlogistik.com

Fast * Accurate Dicing!

www.foodlogistik.com
www.meatpoultry.com | 04.16 | MEAT+ POULTRY

91
http://www.foodlogistik.com http://www.meatpoultry.com
Meat + Poultry - April 2016

Table of Contents for the Digital Edition of Meat + Poultry - April 2016
