Colorado Association of Meat Processors & Wyoming Meat Processors Association
  Industry News Updates 
December 22, 2017
Market News

Please let us know if you want to make any changes to the directory at
We would like to wish everyone a very safe and Merry Christmas!
 Association News

Finalized convention information will be mailed out in January! Please let us know if we can write a highlight story about your processing or supplying business! Additionally, we are trying to add suppliers specials to our facebook page, so let us know how we can help!


Please let us know how we can help with your advertising needs. Let us know if you have products that you would like to present in webinars. Please let us know how we can help. Please let us know at if you have any questions!


Let us know how we can help support your businesses and employees! If you know other processors that we should discuss membership with us, please let us know! We are currently recruiting processors in Colorado and Wyoming to join the associations.

Please let us know at if you have any questions or let us know how we can help!

 Equipment Classifieds from our Processors

Model 350012
500lb capacity

Westcliffe Meats, LLC
Hank Miller
1358 County Road 140
Westcliffe, CO 81252
Phone: 719-373-0196
 Product Classifieds from our Processors

USDA Inspected Coarse Beef Fat
75# Boxes

Brothers Custom
Dave Satterwhite
383 East 1st Street
Craig, CO 81626 
Phone: 970-824-3855

Contact these processors for more information!
New Reports from United States Department of Agriculture National Agricultural Statistics Service:

USDA proposes withdrawing organic animal welfare rule

by MEAT+POULTRY Staff WASHINGTON- The US Dept. of Agriculture (USDA) has issued a proposed rule to withdraw the Organic Livestock and Poultry Practices (OLPP) final rule. OLPP was published on Jan. 19, 2017. The grounds for the proposed withdraw...

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'Kale vs. Cow' documentary makes a case for meat

by Kimberlie Clyma KANSAS CITY - At a time when plant-based foods are popping up on menus around the country and the meat industry is being constantly scrutinized, Diana Rodgers, RD, is on a mission to make a case for meat.

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More beef cow, heifer slaughter signal slowing beef herd expansion

By   Rita Jane Gabbett   on 12/20/2017 from

The beef cow inventory has been in expansion mode since 2015, with inventories on Jan. 1, 2015, 2016 and 2017 increasing at rate of 0.7-percent, 2.9-percent, and 3.5-percent respectively.

However, the pace of beef cow and heifer slaughter suggests that the rate of expansion may have slowed in 2017, USDA predicted in its latest Livestock, Dairy and Poultry Outlook report.

Beef cow slaughter through October 2017 was 11 percent higher than the same period in 2016. Preliminary federally inspected beef cow slaughter in November has also been fairly strong and higher than November last year.

Heifer slaughter has also seen a 12-percent increase through October 2017, while steer slaughter has only increased by about 3 percent.

Slaughter weights declining

While cattle on feed and placements on feed continue to climb, feedlots appear to be moving cattle as they are ready for market. Marketings of fed cattle during October were 6 percent above the same period in 2016. As marketing remained relatively high, the percentage of cattle on feed more than 120 days was below 2016.

The November 2017 Livestock Slaughter report shows that average dressed weights were 826 pounds, down 17 pounds from October 2016. Carcass weights for both steers and heifers were below year-earlier in October, and preliminary data points to a similar situation in November.

Fourth-quarter 2017 production was lowered from last month due to lighter carcass weight and a slower pace of slaughter through yearend.

Average dressed weights for cattle remain well below the same period in 2016. In addition to the lighter carcass weights for both steers and heifers, their composition of the slaughter mix has likely influenced average dressed weights.

The proportion of heifers and cows slaughtered relative to total slaughter has increased relative to last year, and heifers and cows are typically smaller and yield lower carcass weight than steers.
The Whole30 diet: Putting meat and poultry on the menu

by Donna Berry Tucson, Arizona-based DNX Foods is the latest company to be authorized to use the Whole30-Approved seal. The designation can now be found on the company's reformulated nutrient-dense line of grass-fed beef and bison bars.

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The might behind the annual ‘Power of Meat’ report

By   Lisa M. Keefe   on 12/22/2017 from

The Power of Meat study, presented at the Annual Meat Conference, has become a vital benchmark for the meat industry. Compiled for the Food Marketing Institute and the North American Meat Institute, and sponsored by Sealed Air, for a dozen years it has been a deep dive into the who, what, where, when, why and how of that point in the meat supply chain where the product meets its end consumer.

The massive research project is the work of Anne-Marie Roerink, principal of 210 Analytics LLC. Even as she was in the thick of compiling the data for the Power of Meat 2018, she took the time to explain what happens behind the curtain for Meatingplace.

Meatingplace: Who are all the parties involved in compiling the Power of Meat? That is, what other organizations or contractors or companies do you work with?

ROERINK: Every year when the report is done, we jokingly say that ‘the beast has been tamed.’ The Power of Meat has grown to become a massive undertaking with its 360° view: a consumer survey, a retailer survey and real life sales overlay by Nielsen, IRI and Market Track.

For the consumer survey, I work together with the folks at FMI and NAMI and representatives from retail, wholesale, packers/processors as well as branding, labeling, packaging and other suppliers. I believe in research that is developed by the industry for the industry. Much of the emphasis goes into developing the right questions. Once we’re all satisfied we have a story that maintains important trending while taking a peek forward, I program the survey in online survey software, test, tweak and work with a third-party sample company to eventually launch the survey.

We make sure we don’t just get 1,500 completed surveys, but 1,500 folks that accurately represent the United States’ population.
Once complete, before we do any analysis, the data is cleaned and coded. For instance, shoppers provide the actual store name and those are coded into the industry channels on the backend.

The second step is what I call the ‘he said, she said.’ Shoppers oftentimes believe they buy or eat one way, but sales trends don’t always match aspirations. I work with the folks at IRI, Nielsen and Market Track that graciously offer data overlay that shows actual sales in dollars, units as well as panel data on trips, stores, total basket size, etc. Those again are massive spreadsheets that need to be transformed into useable nuggets and insights.

Lastly, we started capturing the retailer perspective last year to allow for a better look into the future by measuring intent of program development in special attributes, customer service, meat counters, etc.

In other words, the report involves many hands to translate the massive amounts of data into the kind of presentation and insights that people have come to look for.

Meatingplace: How long does it take to complete the project from beginning to end? What are the most time-consuming parts of the process?

ROERINK: It is our goal to have data that is as fresh as possible when presented at the FMI/NAMI Annual Meat Conference. So, while it requires us to work at top speed and through the holidays, we start the process in September. We launch in November … and have everything ready for the AMC that typically takes place in February or early March. The report, the deck and the top 10 have become a vital part of the conference … with participants receiving a free copy.
The most time-consuming? I imagine most people will think the analysis. While that certainly takes a long time, I have learned over the years that bad questions in, means bad data out. So I tend to spend a lot of time on the questionnaire: making sure the angles reflect the information the industry needs to know; making sure respondents understand what we’re asking and making sure the data is as good as it can be.

The other highly time-consuming part is building the presentation deck. No one wants to see endless charts and graphs, so finding a way to visually represent the findings and providing examples can take several weeks. I like showing in-store examples of the information we cover and tend to sift through thousands of pictures I and industry partners take at retail during the year.
Meatingplace: What is the benchmark regarding statistical accuracy of the data, and what, exactly does that mean? Is this the most important measure of the accuracy of a survey, or are there other qualities to look for in a survey that are indicators of the reliability of the data or lack thereof?
ROERINK: Statistical significance is a must, which is driven by sample size. That’s why you see a sample size of 1,000+ or 1,500+ for most studies. This allows for a good representation and also for some slicing and dicing by demographics or shopping habits.
But it’s not just about the sample size. For instance, you have to make sure the sample accurately reflects the population in terms of income, region, ethnicity, etc. We set quotas to accomplish this and at times will use weights to balance out a sample. The only exception is gender. While we see more men help or take on the grocery shopping, it is still female-dominated. So setting a 50/50 quota would not make sense.

In addition to the ‘who is in the sample,’ it’s important to make sure the respondents understood the question, that questions weren’t leading, etc. So you see, the quality of the data is influenced by much more than the sample size alone. 

Meatingplace: Of the insights into the meat industry that the study has shown over the years, what do you think is the area where the most change has been seen?

ROERINK: The best thing about having a 12-year trend line is that you don’t have to ask shoppers what they do differently; you can see it. Let’s take brands: After several years of increased outright preference for brands when buying fresh and processed meat and poultry, more people became brand-neutral during the recession. The minute the economy started to strengthen, the growth in outright brand preference returned.

I’d say the biggest change has been in what people buy. During the recession, we saw more people focus on price and a plateauing of natural and organic meat sales. Now, shopper focus on price has softened. Many people are willing to make room in their budgets for production attributes such as antibiotic free, hormone free, grass-fed and local, as well as convenience solutions.

Meatingplace: What one or two measures have remained the least changed over that period of time, and are there conclusions to be drawn from those more or less static measures about what is unchanging in consumers’ relationship to their meat purchases?

ROERINK: The least change is observed in where people buy. For the most part, shoppers are very loyal to their meat department, which is why it is such an important department to “get right” for retailers. Shoppers will shift back and forth between proteins and attributes in times of inflation or deflation, but many are loyal to one or two stores.
Supermarkets have dominated the meat and poultry purchase throughout the 12 years and supercenters continue to see a lot of attrition, particularly in beef. But even here we see new story lines, such as the rise of limited assortment, farmers’ markets and online sellers.

So, the important conclusion is that while meat shoppers tend to be very loyal, there is always new competition out for “your” dollar!
Beef - It's What's For Dinner - Celebrate Beef This...

"Beef is the one thing that won't be debated this holiday season," said Alisa Harrison, senior vice president, Global Marketing and Research at the National Cattlemen's Beef Association, a contractor to the beef checkoff. "Our research shows the...

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Appetizers Worth Sharing

Be warned - once you serve these bad boys you'll be on appetizer duty for life. From handheld cocktail hour bites to low-key yet festive pre-dinner snacks, these are sure to please.

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Beef Quality Audit Show Dairy Cattle Making Good Progress

Dairy cattle, notably cull dairy cows, are continuing to improve in quality as they move through slaughter plants across the United States. That's important because dairy cattle now make up 20% of the U.S. beef supply. Most notably, 76% of dairy...

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2017 in review: Retailers kept beef moving

It's a pretty safe bet that cattle producers will wave goodbye to 2017 with sadness. But they won't be sorry to see it go because they got beat up in the cattle market. Quite the contrary.

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