Meat + Poultry - June 2016 - 67

I

n 1944, after Martin Tapick left his parents'
home in Houston for Brooklyn, New York,
to become a rabbi, his brothers, 18-yearold Melvin and 20-year-old Israel, founded a
poultry company, but they didn't forget their
youngest sibling. Martin Poultry and Egg,
named after their little brother for good luck,
quickly succeeded after beginning as an offshoot of their parents' neighborhood corner
store. Seventy-two years later, the second and
third generations of Tapicks have preserved
the identity of that company, but have taken
the business well beyond chicken and eggs.
Today, in the shadows of the Houston
skyline, the company now known as Martin
Preferred Foods, is a provider of customized,
high-end proteins and specialty foods for some
of the finest white tablecloth restaurants in the
country while evolving into a further processor
of custom, value-added meat and poultry to a
wider spectrum of foodservice chains, from fastcasual to quick-service concepts. It employs 380
workers and operates a new federally inspected,
50,000-sq.-ft. poultry-processing plant on its
five-acre campus, in addition to a separate,
25,000-sq.-ft. red meat processing facility, which
is in the process of being renovated to double its
production and storage space.

"We were the
first company
to offer fresh
chicken parts
of your choice
in the state of
Texas"
- MICHAEL TAPICK

EARLY AWAKENING

jackophoto.com

Based on the founding brothers' attention
to quality and relationship building, they
succeeded quickly. Within three years of
starting the business, the tandem opened a
new poultry-processing plant in the Houston
Heights neighborhood and earned an enviable
reputation among what was becoming an elite
customer base. As the company continued
growing in the 1950s, most of the area's
best-known restaurants, country clubs,
supermarkets and hotels bought their poultry
products from the Tapick brothers, setting the
stage for the company's future growth.
One of the company's earliest "ah-ha!"
moments also had a link to the founders' little
brother, dating back to when Melvin and his
wife traveled to New York to attend Martin's
wedding in 1959. While visiting the Big Apple,
Melvin visited a supermarket where he was
shocked to see the store selling fresh chicken
parts, a novelty item he'd never considered,
mostly because he never thought it would be
something his customers would buy.

Martin Preferred Foods
recently expanded
its poultry processing
operations at a new plant
in Houston, consolidating
production from its former
plant in Stafford, Texas.

www.meatpoultry.com | 06.16 | MEAT+ POULTRY

67



http://www.jackophoto.com http://www.meatpoultry.com

Meat + Poultry - June 2016

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

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - June 2016 - Meat + Poultry - June 2016
Meat + Poultry - June 2016 - 2
Meat + Poultry - June 2016 - 3
Meat + Poultry - June 2016 - CONTENTS
Meat + Poultry - June 2016 - 5
Meat + Poultry - June 2016 - 6
Meat + Poultry - June 2016 - 7
Meat + Poultry - June 2016 - COMMENTARY - The wage wedge
Meat + Poultry - June 2016 - 9
Meat + Poultry - June 2016 - JBS SWINGS TO Q1 LOSS
Meat + Poultry - June 2016 - 11
Meat + Poultry - June 2016 - CAGE-FREE TO RULE AT DAIRY QUEEN
Meat + Poultry - June 2016 - CARGILL TO STAY IN WICHITA
Meat + Poultry - June 2016 - WASHINGTON - Food safety action
Meat + Poultry - June 2016 - 15
Meat + Poultry - June 2016 - BARBECUE REPORT - Barbecue friends
Meat + Poultry - June 2016 - 17
Meat + Poultry - June 2016 - FOODSERVICE - Smokin' success
Meat + Poultry - June 2016 - 19
Meat + Poultry - June 2016 - 20
Meat + Poultry - June 2016 - 21
Meat + Poultry - June 2016 - 22
Meat + Poultry - June 2016 - 23
Meat + Poultry - June 2016 - 24
Meat + Poultry - June 2016 - 25
Meat + Poultry - June 2016 - 26
Meat + Poultry - June 2016 - 27
Meat + Poultry - June 2016 - 28
Meat + Poultry - June 2016 - 29
Meat + Poultry - June 2016 - EDUCATION - TEXAS BARBECUE at the head of the class
Meat + Poultry - June 2016 - 31
Meat + Poultry - June 2016 - 32
Meat + Poultry - June 2016 - 33
Meat + Poultry - June 2016 - 34
Meat + Poultry - June 2016 - 35
Meat + Poultry - June 2016 - RESTAURANT REPORT - THE BBQ TRAVELER
Meat + Poultry - June 2016 - 37
Meat + Poultry - June 2016 - 38
Meat + Poultry - June 2016 - 39
Meat + Poultry - June 2016 - PACKAGING SOLUTIONS - 'Bone' appetit
Meat + Poultry - June 2016 - 41
Meat + Poultry - June 2016 - 42
Meat + Poultry - June 2016 - 43
Meat + Poultry - June 2016 - 44
Meat + Poultry - June 2016 - 45
Meat + Poultry - June 2016 - INGREDIENT ISSUES - Flavor infusion
Meat + Poultry - June 2016 - 47
Meat + Poultry - June 2016 - SMOKY FLAVOR TOPS THE CHARTS
Meat + Poultry - June 2016 - 49
Meat + Poultry - June 2016 - 50
Meat + Poultry - June 2016 - 51
Meat + Poultry - June 2016 - SMALL BUSINESS MATTERS - Meat snack marvel
Meat + Poultry - June 2016 - 53
Meat + Poultry - June 2016 - 54
Meat + Poultry - June 2016 - 55
Meat + Poultry - June 2016 - 56
Meat + Poultry - June 2016 - 57
Meat + Poultry - June 2016 - 58
Meat + Poultry - June 2016 - 59
Meat + Poultry - June 2016 - SMALL BUSINESS LEADER - Checking in with the chick
Meat + Poultry - June 2016 - 61
Meat + Poultry - June 2016 - 62
Meat + Poultry - June 2016 - 63
Meat + Poultry - June 2016 - 64
Meat + Poultry - June 2016 - 65
Meat + Poultry - June 2016 - COVER STORY - Preferential processsing
Meat + Poultry - June 2016 - 67
Meat + Poultry - June 2016 - 68
Meat + Poultry - June 2016 - 69
Meat + Poultry - June 2016 - 70
Meat + Poultry - June 2016 - 71
Meat + Poultry - June 2016 - 72
Meat + Poultry - June 2016 - 73
Meat + Poultry - June 2016 - 74
Meat + Poultry - June 2016 - 75
Meat + Poultry - June 2016 - 76
Meat + Poultry - June 2016 - 77
Meat + Poultry - June 2016 - 78
Meat + Poultry - June 2016 - 79
Meat + Poultry - June 2016 - MARKET REPORT - Traditional innovation
Meat + Poultry - June 2016 - 81
Meat + Poultry - June 2016 - 82
Meat + Poultry - June 2016 - 83
Meat + Poultry - June 2016 - 84
Meat + Poultry - June 2016 - 85
Meat + Poultry - June 2016 - 86
Meat + Poultry - June 2016 - 87
Meat + Poultry - June 2016 - FOOD SAFETY - Packer perspective
Meat + Poultry - June 2016 - 89
Meat + Poultry - June 2016 - 90
Meat + Poultry - June 2016 - 91
Meat + Poultry - June 2016 - 92
Meat + Poultry - June 2016 - 93
Meat + Poultry - June 2016 - PROCESSOR PROFILE - Embracing meat snacking
Meat + Poultry - June 2016 - 95
Meat + Poultry - June 2016 - 96
Meat + Poultry - June 2016 - 97
Meat + Poultry - June 2016 - 98
Meat + Poultry - June 2016 - 99
Meat + Poultry - June 2016 - CONVENTION PREVIEW - AAMPed up in Omaha
Meat + Poultry - June 2016 - 101
Meat + Poultry - June 2016 - FROM THE CORRAL - Cage-free caveats
Meat + Poultry - June 2016 - 103
Meat + Poultry - June 2016 - SHOWCASE
Meat + Poultry - June 2016 - 105
Meat + Poultry - June 2016 - NAMES IN THE NEWS
Meat + Poultry - June 2016 - 107
Meat + Poultry - June 2016 - CLASSIFIEDS
Meat + Poultry - June 2016 - 109
Meat + Poultry - June 2016 - 110
Meat + Poultry - June 2016 - 111
Meat + Poultry - June 2016 - 112
Meat + Poultry - June 2016 - ADVERTISERS
Meat + Poultry - June 2016 - THE INSIDER
Meat + Poultry - June 2016 - 115
Meat + Poultry - June 2016 - 116
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