Meat+Poultry - April 2017 - 63

M

A former plumber
and oil driller took
a leap of faith in
founding Clark's
Meat House

Photos courtesy of Clark's Meat House

BY S T E V E K RU T | m e a t p o u l t r y @ s o s l a n d.c o m

any small meat processors dream
about building a larger plant, but
Dave Haworth is more focused
on finding ways to better utilize the 8,000
sq. ft. available in Clark's Meat House. The
improbable size of the facility in this Riverton,
Wyoming, community of 10,000 is almost as
unfathomable as the story of how this retired
master plumber became president and owner of
one of the West's most idyllic meat companies.
"I left Vancouver, Washington, after my
plumbing career and years on an oil drilling
rig," Haworth reminisces. "I just loved to cook.
I did pretty well in competitions for smoked
salmon and meats using an old kettle cooker. I
had even developed a barbecue seasoning that
I thought I could market nationally.
"When I returned home for a visit with my
mother who lived in Riverton, there was an
old ice plant and meat shop that came up for
sale and an owner who had developed his own
formulation for a prime rib seasoning that he
was selling successfully."
It was at that point when he met Grant
Clark, who to this day could be called a
frontiersman in small meat processing. Clark
learned meat processing from his father who
operated a meat business in Casper, about 100
miles east of Riverton. When Clark bought the
old ice plant/shop in Riverton in 1963, he sold
and delivered fresh meats and his spice mixture
to small businesses and grocers that fell under
the radar of the large wholesale distributors.
Clark, now 80, still comes in a few days a
week to offer his years of wisdom to Dave and
his wife Maggie, but also towers as a living
legend as to what a person can do when they
care about their customers. Clark was a founder
of the Wyoming Meat Processors Association
and was instrumental in helping start the
Colorado Association of Meat Processors and
the Montana Meat Processors Association.
"He was a businessman," Dave explains,
"but he also felt an innate need to share his
tricks of the trade with other small processors
and truly believed that if they worked together
and learned from each other, there would
always be a place for them in the future."
Haworth's state-inspected facility operates
with a range of six to 12 employees, including
the Haworths and two of their sons. He took
the enterprise in new directions, creating
award-winning hams, smoked turkeys, bacons,

Dave Haworth is a retired
master plumber who is now
the president and owner
of Riverton, Wyoming's
Clark's Meat House.

www.meatpoultry.com | 04.17 | MEAT+ POULTRY

63



http://www.meatpoultry.com

Meat+Poultry - April 2017

Table of Contents for the Digital Edition of Meat+Poultry - April 2017

Meat+Poultry - April 2017
CONTENTS
COMMENTARY - When reality strikes
BUSINESS NOTES - JBS ACQUIRES PLUMROSE USA
US FOODS TO PURCHASE SRA FOODS
MCDONALD’S WORKS TO RECAPTURE CUSTOMERS
APPLEGATE COMMITS TO IMPROVING ANIMAL WELFARE
JBT ACQUIRES HPP TECHNOLOGY
ADVANCEPIERRE REPORTS NET SALES INCREASE IN Q4 2016
GOLD’N PLUMP UNVEILS NEW LINE OF CHICKEN SAUSAGE
WASHINGTON - Anxious for leadership
COVER STORY - Master crafting meat
BURGER REPORT - Burger boon
CATEGORY REPORT - Sliding into first
PROCESSOR PROFILE - Staying grounded
FOODSERVICE TRENDS - No-holds barred burgers
REGULATORY UPDATE - Grinding records
SMALL BUSINESS MATTERS - Anything but draining
MEAT MARKETING - Another dance
PACKAGING SOLUTIONS - Value real-time testing
EXECUTIVE SERIES - Micromanaging food safety
FOOD SAFETY - Going global
INGREDIENT ISSUES - The eye test
SHOW PREVIEW - Global reach
FROM THE CORRAL - All eyes on ISO
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - April 2017 - COMMENTARY - When reality strikes
Meat+Poultry - April 2017 - 2
Meat+Poultry - April 2017 - 3
Meat+Poultry - April 2017 - 4
Meat+Poultry - April 2017 - 5
Meat+Poultry - April 2017 - 6
Meat+Poultry - April 2017 - 7
Meat+Poultry - April 2017 - 8
Meat+Poultry - April 2017 - 9
Meat+Poultry - April 2017 - MCDONALD’S WORKS TO RECAPTURE CUSTOMERS
Meat+Poultry - April 2017 - 11
Meat+Poultry - April 2017 - GOLD’N PLUMP UNVEILS NEW LINE OF CHICKEN SAUSAGE
Meat+Poultry - April 2017 - 13
Meat+Poultry - April 2017 - WASHINGTON - Anxious for leadership
Meat+Poultry - April 2017 - 15
Meat+Poultry - April 2017 - COVER STORY - Master crafting meat
Meat+Poultry - April 2017 - 17
Meat+Poultry - April 2017 - 18
Meat+Poultry - April 2017 - 19
Meat+Poultry - April 2017 - 20
Meat+Poultry - April 2017 - 21
Meat+Poultry - April 2017 - 22
Meat+Poultry - April 2017 - 23
Meat+Poultry - April 2017 - 24
Meat+Poultry - April 2017 - 25
Meat+Poultry - April 2017 - BURGER REPORT - Burger boon
Meat+Poultry - April 2017 - 27
Meat+Poultry - April 2017 - 28
Meat+Poultry - April 2017 - 29
Meat+Poultry - April 2017 - CATEGORY REPORT - Sliding into first
Meat+Poultry - April 2017 - 31
Meat+Poultry - April 2017 - 32
Meat+Poultry - April 2017 - 33
Meat+Poultry - April 2017 - 34
Meat+Poultry - April 2017 - 35
Meat+Poultry - April 2017 - 36
Meat+Poultry - April 2017 - 37
Meat+Poultry - April 2017 - 38
Meat+Poultry - April 2017 - PROCESSOR PROFILE - Staying grounded
Meat+Poultry - April 2017 - 40
Meat+Poultry - April 2017 - 41
Meat+Poultry - April 2017 - 42
Meat+Poultry - April 2017 - 43
Meat+Poultry - April 2017 - 44
Meat+Poultry - April 2017 - 45
Meat+Poultry - April 2017 - FOODSERVICE TRENDS - No-holds barred burgers
Meat+Poultry - April 2017 - 47
Meat+Poultry - April 2017 - 48
Meat+Poultry - April 2017 - 49
Meat+Poultry - April 2017 - 50
Meat+Poultry - April 2017 - 51
Meat+Poultry - April 2017 - 52
Meat+Poultry - April 2017 - 53
Meat+Poultry - April 2017 - 54
Meat+Poultry - April 2017 - REGULATORY UPDATE - Grinding records
Meat+Poultry - April 2017 - 56
Meat+Poultry - April 2017 - 57
Meat+Poultry - April 2017 - 58
Meat+Poultry - April 2017 - 59
Meat+Poultry - April 2017 - 60
Meat+Poultry - April 2017 - 61
Meat+Poultry - April 2017 - SMALL BUSINESS MATTERS - Anything but draining
Meat+Poultry - April 2017 - 63
Meat+Poultry - April 2017 - 64
Meat+Poultry - April 2017 - 65
Meat+Poultry - April 2017 - 66
Meat+Poultry - April 2017 - 67
Meat+Poultry - April 2017 - 68
Meat+Poultry - April 2017 - 69
Meat+Poultry - April 2017 - 70
Meat+Poultry - April 2017 - 71
Meat+Poultry - April 2017 - MEAT MARKETING - Another dance
Meat+Poultry - April 2017 - 73
Meat+Poultry - April 2017 - 74
Meat+Poultry - April 2017 - 75
Meat+Poultry - April 2017 - 76
Meat+Poultry - April 2017 - 77
Meat+Poultry - April 2017 - 78
Meat+Poultry - April 2017 - 79
Meat+Poultry - April 2017 - 80
Meat+Poultry - April 2017 - 81
Meat+Poultry - April 2017 - PACKAGING SOLUTIONS - Value real-time testing
Meat+Poultry - April 2017 - 83
Meat+Poultry - April 2017 - 84
Meat+Poultry - April 2017 - 85
Meat+Poultry - April 2017 - 86
Meat+Poultry - April 2017 - 87
Meat+Poultry - April 2017 - EXECUTIVE SERIES - Micromanaging food safety
Meat+Poultry - April 2017 - 89
Meat+Poultry - April 2017 - 90
Meat+Poultry - April 2017 - 91
Meat+Poultry - April 2017 - FOOD SAFETY - Going global
Meat+Poultry - April 2017 - 93
Meat+Poultry - April 2017 - 94
Meat+Poultry - April 2017 - 95
Meat+Poultry - April 2017 - INGREDIENT ISSUES - The eye test
Meat+Poultry - April 2017 - 97
Meat+Poultry - April 2017 - 98
Meat+Poultry - April 2017 - 99
Meat+Poultry - April 2017 - 100
Meat+Poultry - April 2017 - 101
Meat+Poultry - April 2017 - 102
Meat+Poultry - April 2017 - 103
Meat+Poultry - April 2017 - SHOW PREVIEW - Global reach
Meat+Poultry - April 2017 - 105
Meat+Poultry - April 2017 - FROM THE CORRAL - All eyes on ISO
Meat+Poultry - April 2017 - 107
Meat+Poultry - April 2017 - CALENDAR
Meat+Poultry - April 2017 - 109
Meat+Poultry - April 2017 - SHOWCASE
Meat+Poultry - April 2017 - 111
Meat+Poultry - April 2017 - 112
Meat+Poultry - April 2017 - 113
Meat+Poultry - April 2017 - NAMES IN THE NEWS
Meat+Poultry - April 2017 - 115
Meat+Poultry - April 2017 - CLASSIFIEDS
Meat+Poultry - April 2017 - 117
Meat+Poultry - April 2017 - 118
Meat+Poultry - April 2017 - 119
Meat+Poultry - April 2017 - 120
Meat+Poultry - April 2017 - ADVERTISERS
Meat+Poultry - April 2017 - THE INSIDER
Meat+Poultry - April 2017 - 123
Meat+Poultry - April 2017 - 124
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