Meat+Poultry - October 2017 - 38
TOOLS OF THE TRADE
MAKING
THE CUTS
Tips and tricks to mastering bacon slicing
BY B O B S I M S | b s i m s @ s o s l a n d.c o m
I
n 1927, E.M. Burger cured his first
six hams using a recipe passed
down from his mother. In 1952,
Burgers' Smokehouse began as a
business when the original ham house
was built in California, Missouri.
Today, bacon stands as one of
the most popular items Burgers'
produces. Burgers' dry cures its
bacon and naturally wood smokes
the bacon adding no water. Burgers'
offers Country Bacon and City Bacons
in multiple flavors along with Bacon
Steak, Canadian Bacon, Ham Bacon
and more.
Keith Fletcher spoke with
MEAT+POULTRY to discuss the
evolution of slicing technology and
some of the unique challenges Burgers'
faces in its bacon business and how it
overcomes them.
38
MEAT+ POULTRY | 10.17 | www.meatpoultry.com
M+P: How has technology advanced
in slicing equipment over the years and
how has the resulting speed, precision
and consistency influenced the
expectations of today's processors?
Fletcher: I think it's tremendously
better than it was 10 years ago.
They've got vision systems, they've
got better scale systems that allow
the machine to make changes on the
fly to give you a better weight control
and better yield control. They've got
machines, and we have one, that will
dump the end slices off to a point until
it reads so much lean, and then go
into your center slices. So, in terms of
the evolution and effort to deliver the
processor a much easier to manage
and navigate system, I think they've
done a good job as an industry.
M+P: How do the inevitable challenges
negatively impact your process,
whether it be raw product consistency,
conveying, packaging, appearance, etc.?
Fletcher: Belly sizing is important to
an operation like ours; we're not large
enough that we can sit down and source
Photos: Burgers' Smokehouse
MEAT+POULTRY: How has bacon,
and customer and consumer demand,
evolved past a one-size-fits-all slicing
solution?
Keith Fletcher: Being a smaller
processor like we are, we get a lot of
requests for a few more SKUs and it's
difficult to get one machine that can
deliver on all those different things. The
automation in bacon is great, don't get
me wrong, I think it's done really well,
but we have tried to get machinery
that will do two to three different slice
thicknesses and deliver them to a card.
We still have some old Anco slicers
that we have to get the slices to a
specific thickness. We get requests for
certain items that it's somewhat difficult
for the really automated machines to
lay out properly. We have really three
styles of bacon slicers. One being an
automated card line, another one being
an automated card line that's just a little
different in how it functions and then we
have the hand lines that actually run out
a little at a time to hand load each slab
so we can control that slice very well.
http://www.meatpoultry.com
Meat+Poultry - October 2017
Table of Contents for the Digital Edition of Meat+Poultry - October 2017
Meat+Poultry - October 2017
CONTENTS
COMMENTARY - Seventy years strong
BUSINESS NOTES - POST HOLDINGS TO BUY BOB EVANS FARMS
PILGRIM’S ACQUIRES NORTHERN IRELAND’S MOY PARK
SMITHFIELD SHIFTS RACING SPONSORSHIP
IMPOSSIBLE FOODS STARTS UP PRODUCTION
NCC RELEASES STANDARDS FOR BROILER WELFARE
JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
WASHINGTON - Defending free trade
BY THE NUMBERS
COMPANY PROFILE - APPLEGATE BELIEVES
INNOVATIVE IDEAS - BLUE RIBBON BACON
MEAT MARKETING - FESTIVAL FLURRY
TOOLS OF THE TRADE - MAKING THE CUTS
PACKAGING SOLUTIONS - Bacon on the move
INGREDIENT ISSUES - Upgrading bacon
NEW PRODUCT DEVELOPMENT - BACON TO GO
CORPORATE UPDATE - Strategic snapshots
SMALL BUSINESS MATTERS - MEAT on-demand
POULTRY PROCESSING - CRACKING the CODE
FOOD SAFETY - Blockchain unbound
NEW PRODUCTS
FROM THE CORRAL
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - October 2017 - CONTENTS
Meat+Poultry - October 2017 - 2
Meat+Poultry - October 2017 - 3
Meat+Poultry - October 2017 - 4
Meat+Poultry - October 2017 - 5
Meat+Poultry - October 2017 - 6
Meat+Poultry - October 2017 - 7
Meat+Poultry - October 2017 - COMMENTARY - Seventy years strong
Meat+Poultry - October 2017 - 9
Meat+Poultry - October 2017 - SMITHFIELD SHIFTS RACING SPONSORSHIP
Meat+Poultry - October 2017 - 11
Meat+Poultry - October 2017 - 12
Meat+Poultry - October 2017 - JBS COMMITS TO CAGE-FREE EGGS IN BRAZILIAN PRODUCTS
Meat+Poultry - October 2017 - WASHINGTON - Defending free trade
Meat+Poultry - October 2017 - 15
Meat+Poultry - October 2017 - BY THE NUMBERS
Meat+Poultry - October 2017 - 17
Meat+Poultry - October 2017 - COMPANY PROFILE - APPLEGATE BELIEVES
Meat+Poultry - October 2017 - 19
Meat+Poultry - October 2017 - 20
Meat+Poultry - October 2017 - 21
Meat+Poultry - October 2017 - 22
Meat+Poultry - October 2017 - 23
Meat+Poultry - October 2017 - INNOVATIVE IDEAS - BLUE RIBBON BACON
Meat+Poultry - October 2017 - 25
Meat+Poultry - October 2017 - 26
Meat+Poultry - October 2017 - 27
Meat+Poultry - October 2017 - MEAT MARKETING - FESTIVAL FLURRY
Meat+Poultry - October 2017 - 29
Meat+Poultry - October 2017 - 30
Meat+Poultry - October 2017 - 31
Meat+Poultry - October 2017 - 32
Meat+Poultry - October 2017 - 33
Meat+Poultry - October 2017 - 34
Meat+Poultry - October 2017 - 35
Meat+Poultry - October 2017 - 36
Meat+Poultry - October 2017 - 37
Meat+Poultry - October 2017 - TOOLS OF THE TRADE - MAKING THE CUTS
Meat+Poultry - October 2017 - 39
Meat+Poultry - October 2017 - 40
Meat+Poultry - October 2017 - 41
Meat+Poultry - October 2017 - 42
Meat+Poultry - October 2017 - 43
Meat+Poultry - October 2017 - PACKAGING SOLUTIONS - Bacon on the move
Meat+Poultry - October 2017 - 45
Meat+Poultry - October 2017 - 46
Meat+Poultry - October 2017 - 47
Meat+Poultry - October 2017 - 48
Meat+Poultry - October 2017 - 49
Meat+Poultry - October 2017 - 50
Meat+Poultry - October 2017 - 51
Meat+Poultry - October 2017 - 52
Meat+Poultry - October 2017 - 53
Meat+Poultry - October 2017 - INGREDIENT ISSUES - Upgrading bacon
Meat+Poultry - October 2017 - 55
Meat+Poultry - October 2017 - 56
Meat+Poultry - October 2017 - 57
Meat+Poultry - October 2017 - 58
Meat+Poultry - October 2017 - 59
Meat+Poultry - October 2017 - 60
Meat+Poultry - October 2017 - 61
Meat+Poultry - October 2017 - NEW PRODUCT DEVELOPMENT - BACON TO GO
Meat+Poultry - October 2017 - 63
Meat+Poultry - October 2017 - 64
Meat+Poultry - October 2017 - 65
Meat+Poultry - October 2017 - 66
Meat+Poultry - October 2017 - 67
Meat+Poultry - October 2017 - 68
Meat+Poultry - October 2017 - 69
Meat+Poultry - October 2017 - CORPORATE UPDATE - Strategic snapshots
Meat+Poultry - October 2017 - 71
Meat+Poultry - October 2017 - 72
Meat+Poultry - October 2017 - 73
Meat+Poultry - October 2017 - SMALL BUSINESS MATTERS - MEAT on-demand
Meat+Poultry - October 2017 - 75
Meat+Poultry - October 2017 - 76
Meat+Poultry - October 2017 - 77
Meat+Poultry - October 2017 - 78
Meat+Poultry - October 2017 - 79
Meat+Poultry - October 2017 - POULTRY PROCESSING - CRACKING the CODE
Meat+Poultry - October 2017 - 81
Meat+Poultry - October 2017 - 82
Meat+Poultry - October 2017 - 83
Meat+Poultry - October 2017 - 84
Meat+Poultry - October 2017 - 85
Meat+Poultry - October 2017 - FOOD SAFETY - Blockchain unbound
Meat+Poultry - October 2017 - 87
Meat+Poultry - October 2017 - 88
Meat+Poultry - October 2017 - 89
Meat+Poultry - October 2017 - NEW PRODUCTS
Meat+Poultry - October 2017 - 91
Meat+Poultry - October 2017 - FROM THE CORRAL
Meat+Poultry - October 2017 - 93
Meat+Poultry - October 2017 - CALENDAR
Meat+Poultry - October 2017 - 95
Meat+Poultry - October 2017 - SHOWCASE
Meat+Poultry - October 2017 - 97
Meat+Poultry - October 2017 - NAMES IN THE NEWS
Meat+Poultry - October 2017 - 99
Meat+Poultry - October 2017 - CLASSIFIEDS
Meat+Poultry - October 2017 - 101
Meat+Poultry - October 2017 - 102
Meat+Poultry - October 2017 - 103
Meat+Poultry - October 2017 - 104
Meat+Poultry - October 2017 - ADVERTISERS
Meat+Poultry - October 2017 - THE INSIDER
Meat+Poultry - October 2017 - 107
Meat+Poultry - October 2017 - 108
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