Colorado Officers

Darren Sydow, President
Hudson Lockers, Inc.

Jerry Sydow, Secretary
Hudson Lockers, Inc.

Mark Otteman, Treasurer
Otteman’s Inc. Meat Processing

Dale Woerner, Ph.D.                   
Technical Advisor to CAMP
Associate Professor
Colorado State University
Department of Animal Sciences

Cody Gifford
CAMP Assistant
Graduate Student
Colorado State University
Department of Animal Sciences

Wyoming Officers

Kelcey Christiansen, President
University of Wyoming
Meat Lab Manager

Maggie Haworth, Secretary
Clarks Meat House

Warrie Means, Ph.D.
Technical Advisor to WMPA
Associate Professor
University of Wyoming
Department of Animal Sciences
Newsletter for the Colorado Association of Meat Processors (CAMP) and Wyoming Meat Processors Association (WMPA)

March 2017

Items Included in this Edition:

Member Highlight Story

New Ads from Suppliers

Industry News Highlights

All the information for the 2017 Hands Across the Rockies Meat Processors Convention

Let us know any information or resources that you would like to learn about at .

Market News
Member Highlight Story
Steamboat Meat & Seafood Co. will co-host the 2017 Hands Across the Rockies Meat Processors Convention with Brothers Custom Processing

Steamboat Meat and Seafood in Steamboat, Colorado, is excited to help co-host the 2017 Hands Across the Rockies Meat Processors Convention. Steamboat Meat and Seafood has been operating in the area since 1982, and in their current location since 1999. Owner Bill Hamil and Operations Manager Chip Jespersen have developed a specialty business along numerous other employees. They have the capability to process USDA inspected wholesale meat cuts and processed meat. They also process numerous seafood options under FDA inspection. Steamboat Meat and Seafood has an extensive pasta making component to their business making several different types of pasta including at least 20 types of flavored ravioli. Their business processes custom orders, but also operates a specialized retail store and catering business. 
Their gourmet specialty grocery store offers fresh and frozen meat cuts, specialty sausages, other processed meat and seafood products, multiple types of cheese, a deli line and sandwich menu, a variety of pasta that they make, sushi ingredients, a variety of oils, vinegars, seasonings and ingredients for numerous Asian cuisine dishes. Additionally, they operate a catering business providing catered meals from a diverse menu for the Steamboat area. They are located at 1030 Yampa Street, Steamboat Springs, Colorado. Contact Steamboat Meat & Seafood Company at (970) 879-3504 for your next event or stop in to look through their selection of gourmet foods. They will co-host the convention and the events during Thursday, April 6th, will be held at their facility in Steamboat Springs, Colorado. 
University of Wyoming News
News from the Department

The University of Wyoming is managing through significant reductions to state funding, $42 million reduction so far. The institution has 300 fewer employees than it did prior to the reductions. These budget conditions have affected our department in that six faculty positions and two staff positions were lost due to attrition. Currently the Animal Science Department is only approved to refill two faculty positions and is using external endowment dollars for our Branded Meats/Meats Team Coach position. The UW Meat lab is currently operating with a reduced budget, necessitating a reduced student labor force, reduced livestock slaughter, and less processing capacity. Our undergraduates, however, are still gaining exceptional hands-on experiences through the Meat Lab facility.

News from Kelcey  Christensen, WMPA President 

The University of Wyoming Department of Animal Science is pleased to announce that we in the process of reviving our Collegiate Meat Judging Program. We are currently in the process of accepting applications and interviewing for a Full Time Academic Professional Lecturer. This individual will be responsible for coordinating our meat judging program as well as coaching the meat judging team. I will update the status of this position as we move forward. We are very excited about the move to revitalize our program.

I would like to welcome new members Troy and Mary Johnson with Yellowstone Meat Processing in Mills, Wyoming, and Frank Schmidt with Wyoming Legacy Meats in Cody, Wyoming.

The Wyoming Meat Processors Association would like to congratulate the Casper FFA Meat Judging team whom were named 2016 National FFA Meat Judging Champions. Team members were also recognized for individual placings of 1st, 4th, 6th, and 21st overall. The team was one of 42 teams that competed for the national titled. The contest was held in Indianapolis, Indiana in conjunction with the 2016 National FFA Convention.

In addition we would like to congratulate the Natrona County 4-H Meat Judging Team whom were named the 2017 Western National Round Up 4-H Meat Judging Champions. Team members were also recognized for individual placings of 1st, 2nd, 4th, and 7th overall. The contest was held at JBS Headquarters in Greeley, Colorado in conjunction with the National Western Stock Show.

If you have the chance please congratulate both of these teams on their success.

Lastly I look forward to seeing everyone at convention in Craig, Colorado for the 2017 Hands Across the Rockies Processors Convention. The Colorado Association put together a great schedule for convention. Thank you to Brothers Custom Processing for hosting the convention this year. Please don’t hesitate to call 307-766-4163 or email me at , I will do my best to get back with you in a timely manner.

Kelcey W. Christensen
Wyoming Meat Processors Association President 
We would like to Welcome Our New Members to the Colorado Association of Meat Processors and the Wyoming Meat Processors Association!
Westcliffe Meats LLC
Hank MIller
Westcliffe, CO   

Wyoming Legacy Meats
Frank Schmidt
Cody, WY

Con Yeager Spice Company
Chad Hollenbaugh
New Castle, PA   

Yellowstone Meat Processing
Troy and Mary Johnson
Mills, WY

Rancho Corima Custom Meat Processing
Phyllis Mason & Vicente Louvet II
Strasburg, CO  

Risco USA Corporation
Paul Kean
South Easton, MA  

News from Darren Sydow , CAMP President

I look forward to seeing you all at the Hands Across the Rockies Convention next week! Your Meat Processors Associations have so much to offer and the conventions are a perfect example with class ses­sions designed to address a broad range of topics of interest and Processors who are more than willing to share experiences and ideas to improve your products and your business.

Conventions are a prime opportunity to socialize with our suppliers.  These individuals support our organizations all year long.  Their advertising helps pay for publications such as this newsletter.  Convention booth fees help cover convention expenses.  Please let them know how much we appreciate them!  They are always ready with equipment, supplies and advice on how to increase production, cut costs and improve our bottom line.  So, discuss your business and listen to them, and then make your own decisions regarding what is best for your business.  When you do decide to make a purchase, please support members of our associations.

Plan to attend, and while you are at it, take time to look at your business.  Are there specific things with which you are having problems?  Your facility?  Processes?  Employees?  Financial?  Contact your officers now and let them know.  We would be happy to arrange future webinars or provide information to address your particular area of interest.  Other processors have or are experiencing the same problems and will gladly share solutions with you.

I hope to see you all at the Hands Across the Rockies Convention in Craig, Colorado next week!

Darren Sydow
Colorado Association of Meat Processors President 
Please consider bringing an item to donate for the scholarship raffle!
Colorado State University News
$12.5 million investment from JBS USA with CSU to...

Thanks to a substantial gift from one of the world's leading global food companies, JBS® USA, Colorado State University has begun construction on the JBS Global Food Innovation Center in Honor of Gary & Kay Smith, a new $15 million facility that...

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Strategic Plan for Food-Borne Pathogens

The Interagency Food Safety Analytics Collaboration (IFSAC), a joint effort between the FDA, USDA and U.S. Centers for Disease Control and Prevention (CDC), has released its five-year plan for 2017 through 2021. The IFSAC launched in 2011 to...

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AI confirmed in Georgia commercial poultry flock

by Erica Shaffer ATLANTA - The US Dept. of Agriculture (USDA) confirmed the presence of low-pathogenic H7 avian influenza in a flock of chickens at a commercial poultry breeding operation in Chattooga County, Georgia. The Georgia Dept. of...

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Congratulations to Clark's Meat House for their recent feature on!
Award-winning bacon from Clark's Meat House

by Steve Krut Folks around Riverton, Wyoming, seem to flock into Clark's Meat House for many products, but a great number of them come just for the award-winning bacon. Dave Haworth, owner and president, says earning that reputation has been a...

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German scientists develop healthy sausage

by Donna Berry The term "healthy sausage" may sound like an oxymoron. Nonetheless, it's exactly what the Foodstuff and Nutrition Research Working Group of the Anhalt Univ. of Applied Sciences in Bernburg in the German state of Saxony-Anhalt have...

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What makes a fed cattle qualify for Certified Angus Beef?

"Cattle have to be 51% black." "Is it the hair or the hide or both?" "It's the average of a pen, so if more than half of them are black, the whole pen qualifies." "What if a few are Holstein - just add up the spots and see if you get to more than ...

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  The registration forms, cured meat contest rules and schedule for the Hands Across the Rockies Convention are included on the following pages. They can also be found at,, and on the electronic newsletter and weekly updates.

**New This Year- A Fresh Linked Sausage and Fresh Bulk Sausage categories have been added to the Processed Meats Contest! Rules can be found on the last page of this Newsletter.


To advertise in our newsletter or weekly news updates, please contact
Our advertising rates are below. These are flat fee rates until our Hands Across the Rockies Convention beginning on April 6, 2017.

 Our Pricing Structure

$130 for a full-page ad
$75 for a half-page ad
$50 for a quarter-page ad
Americans' beef consumption drops 19%

Americans reduced their beef consumption by 19 percent between 2005 and 2014, which was the equivalent of avoiding the annual tailpipe emissions from about 39 million cars, according to a report on Wednesday by the Natural Resources Defense...

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Supermarket operating profits on the rise in 2017

by Eric Schroeder NEW YORK - Operating profits at US supermarkets are expected to increase at a "fairly healthy rate" in 2017 after a disappointing 2016, according to a new report from Moody's Investors Service.

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RECALL: More than 900,000 pounds of breaded chicken...

OKLAHOMA CITY, Oklahoma -- More than 900,000 pounds of breaded chicken products from multiple brands are being recalled because they could be contaminated with metal objects. According to a news release from the U.S. Department of Agriculture's...

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FSIS, FDA, CDC Issue New Food Safety Analytics Strategic Plan

FSIS, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) have issued a new Strategic Plan for 2017-2021 as part of the Interagency Food Safety Analytics Collaboration (IFSAC). IFSAC was created in 2011 to improve coordination of federal food safety analytic efforts and address cross-cutting priorities for food safety data collection, analysis and use. Its projects and studies focus analytic efforts on four priority pathogens: Salmonella, Escherichia coli (E. coli) O157:H7, Listeria monocytogenes (Lm), and Campylobacter. CDC estimates that these four pathogens cause 1.9 million cases of foodborne illness in the U.S each year. Under the new Strategic Plan, IFSAC will focus on continuing to improve estimates of the sources of foodborne illnesses and developing methods to estimate how these sources change over time. The three goals of the new Strategic Plan are
to improve the use and quality of new and existing data sources; improve analytic methods and models; and enhance communication about IFSAC progress. The Strategic Plan outlines key objectives to achieve those goals, including:

• Enhance the collection and quality of relevant source data;

• Enhance the use of existing regulatory and foodborne illness surveillance data;

• Incorporate genomic data and other novel data sources;

• Explore ways to address key gaps in data quality, methods and models;

• Develop new analytic approaches and models to maximize use of existing data;

• Expand the availability of technical and scientific expertise through collaboration with internal and external partners;

• Enhance relationships and engagement with internal and external groups; and

• Improve the synthesis, interpretation and dissemination of analytical findings for multiple audiences.

The plan highlights accomplishments from IFSAC’s first five years, and the group’s intent to continue engaging with stakeholders on future work.

Join us for the 2017 Hands Across the Rockies Meat Processors Convention in Craig, Colorado, April 6-9!

Important Convention Information

Membership Form for Colorado Processors

Registration for Suppliers

Cured Meat Contest Rules

Directory for Members
Convention Information
Special Thanks to all our Suppliers who generously help make this event fun, informative, and successful. The following are our awards sponsors:

Ham, Bone-In
Summer Sausage, Cooked
Luncheon Meat, Large Diameter
Smoked & Cooked Sausage, Small Diam.
Jerky, Whole Muscle
Smoked Turkey
Specialty Products
Meat Snack Sticks
Wild Game Specialty Meats
Fresh Linked Sausage
Fresh Bulk Sausage
Best of Show
Taste of the Rockies – Meat/Main Dish
Taste of the Rockies – Salad/Dessert
Student Competition Cash Awards
Sharpest Cleaver Award
Scholarship Sponsor 
Scholarship Sponsor 
  Hands Across the Rockies Meat Processors Convention
Brothers Custom Processing
Craig, CO
April 6-9, 2017

  The Colorado Association of Meat Processors is proud to host the 2017 Hands Across the Rockies Convention, the annual joint convention of WMPA and Colorado Association of Meat Processors (CAMP).

  To attend convention, you must be a member in good standing of the WMPA or CAMP.  We must receive your registration by March 11th for early registration prices. All registrations received after March 11th or at convention will be charged an additional $25. Cured Meat Competition entries may be registered and paid for at the convention without penalty. For more information, please call 719.765.4436.

Convention Hotel:
 300 South Colorado Hwy 13, Craig, CO
Reservations: 1.970.824.4000
Room Rate: $84.00/night
Online booking:
Group rate is listed under “Meat Processors Convention” Deadline is March 28th, but early registration is encouraged

Other questions can be emailed to
  We are looking forward to seeing everyone in Craig!
Thank you to all of the sponsors supporting the 2017 Hands Across the Rockies Convention!  We appreciate all of your support!
Convention Schedule

THURSDAY, April 6, 2017

2:30 PM Registration/Welcome Mixer at The Clarion Inn

3:00 PM Bus Trip to Steamboat Meat & Seafood

4:00 PM Tour and Demonstration at Steamboat Meat & Seafood with heavy appetizers and drinks

FRIDAY, April 7, 2017

Sharpest Knife Contest Entries All Day

8:00 AM Breakfast and Presidents Welcome
@ The Clarion Inn
CAMP – Darren Sydow
WMPA – Kelcey Christiansen
Supplier Introductions
Introduction – Cody Gifford

9:00 AM Brother’s Custom Processing Tour

10:00 AM  Wildgame Sausage Demonstration by Jon Frohling from Scott Pec., Inc. and Chad Hollenbaugh from Con Yeager Spice Co. @ Brother’s Custom Processing

12:00 PM Lunch and Supplier Interaction @ The Clarion Inn

1:00 PM AAMP updates, Nutrition Labeling and Fermented Sausage Presentation by Glen Meyers from Penn State University @ The Clarion Inn

4:00–6:00 PM CAMP Discussion with Cody Gifford & Supplier Time in the Claridome
@ The Clarion Inn.
Please take advantage of this time to visit our incredibly supportive suppliers!

6:00–7:00 PM Taste of the Rockies Dinner @ Brothers Custom Processing.

7:00–10:00 PM Casino Night Fundraiser @ The Clarion Inn. Blackjack, Craps, and Poker. $20 unlimited buy-in.

SATURDAY, April 8, 2017

Cured Meats Competition 8:00-5:30 Sharpest Knife Contest Until 12:00

7:00 AM Breakfast @ The Clarion Inn; late registration

8:00 AM Profitable Pork Fabrication Demonstration by Dave Satterwhite from Brother’s Custom Processing @ Brother’s Custom Processing Facility

10:00 AM Flavored Bacon Demonstration by Darren Sydow from Hudson Lockers @ Brother’s Custom Processing

11:00 AM  WMPA & CAMP Meetings, Presentations from Wyoming Department of Agriculture and Colorado Department of Agriculture @ The Clarion Inn

12:00 PM Lunch @ The Clarion Inn & Supplier Interaction

1:00 PM Combined WMPA, CAMP & Suppliers Meeting @ The Clarion Inn

2:30 PM Preventative Maintenance and Repair of Refrigeration and Equipment Class @ The Clarion Inn

3:30 PM Supplier Interaction in the Claridome @ The Clarion Inn
This is a great time to network and check out what new products/equipment/ supplies are out there.

4:15 PM Cured Meats Competition Results @ The Clarion Inn

6:30 PM Banquet Happy Hour @ The Clarion Inn

7:00 PM Prime Rib Banquet @ The Clarion Inn.
Events include: Student introductions, 10 Year Supplier Awards, Sharpest Knife
Results, Taste of the Rockies Results, Overall Grand Champion/Best of Show Award, Student Cured Meat Awards, Sharpest Cleaver Award, Raffle Drawings
Additional Convention Information

Early registration is always appreciated. Please fill out the attached (links above) registration form and mail to Mark Otteman at:

Otteman’s Inc. Meat Processing,
226 E. 1st St., Flagler, CO 80815.

All participants must be a member of either WMPA or CAMP

Basic Cost Information:
First Person Registered                    $115
Each Additional Person                     $75
Tickets for Banquet only                    $45
Cured Meat Entry:                             $15 per entry

Registration includes all meals, hands-on classes, seminars and banquet. Complete Information about convention costs can be found on the registration forms.

Additional Event Information:

Scholarship Raffle & Casino Night
In addition to selling raffle tickets for various wonderful items donated by our members, we will be hosting a Casino Night on Friday evening of which the proceeds from both fundraisers will go toward college scholarship funds.

Cured Meat Competition

Please see the complete set of Cured Meat Competition Contest Rules posted on our web site at: If you have any questions, contact: Jerry or Darren Sydow of Hudson Lockers at 303.536.4777.

Raffle Tickets will be available throughout the convention for $1 each or 6 for $5. Raffle items make our scholarship programs a huge success. Any item you could donate would be welcome.

Sharpest Knife Contest
$10 entry fee, 50/50 split for scholarship.

Taste of the Rockies
This is a unique event which has become a highlight of our convention. Suppliers & Processors are encouraged to participate. There is no entry free and the rules are simple. Simply prepare a favorite main dish and/or salad/dessert and register your entry before the 5:30 PM deadline. You are responsible for prep/presentation. You should expect 60–80 sample size servings. Electrical outlets are avail-able for prep. Everyone enjoys the entries for lunch and vote on the best Meat/Main Dish and Salad/Dessert.

Students are encouraged to enter the Cured Meat Competition. One entry per student, no entry fee, and we’ll throw in a banquet ticket so you can attend the awards ceremony. Cash awards!
Livestock groups ask USDA to abandon GIPSA rules

Livestock and meat groups line up to urge the USDA to ditch so-called Farmer Fair Practices Rules - an interim final rule and a proposed regulation - that would "enable a torrent of lawsuits against members of the pork industry."

Read more
 We hope to see you in Craig, Colorado for our 2017 Hands Across the Rockies Meat Processors Convention next week April 6-9th!