MEAT People

Recorded in Fort Worth during the Cowtown/Southwest meat judging contest, Neil interviews Dr. Mark Miller of Texas Tech about meat judging’s role in recruiting and developing talent for the meat industry and the friendly-but-intense rivalries among top programs. Miller explains how contests expose students to major processors, retailers, and the broader supply chain, creating lifelong bonds and a “family” culture that extends into careers. He shares his own path into meat judging, his background growing up on a dairy farm, and his belief that the growth and longevity of meat judging are guided by faith. Miller describes SMA as transformational for small processors through safety and quality resources, and for universities through scholarships, internships, and community connection. He outlines Texas Tech’s meat science program, Red Raider Meats as a for-profit experiential business, extensive outreach at major shows, and the recent surge to record participation. The episode closes with Miller’s views on NIL and Texas Tech athletics, emphasizing culture and relationships over money.
 
Topics
01:05 Fort Worth Contest Roots
02:11 Sponsors And Industry Family
02:57 Rivalries Build Excellence
06:18 Bonding Through Judging
07:41 How Miller Got Started
10:37 Dairy Farm Work Ethic
12:39 Family Ministry Balance
14:02 Record Growth And Alumni
15:56 SMA Support And Scholarships
18:31 SMA As Industry Grandma
20:30 Family Culture Matters
21:21 Texas Programs Advantage
22:38 ConAgra Food Safety R&D
23:52 Early HACCP Transition
24:51 Texas Tech Meats Program
25:23 Red Raider Meats Business
26:59 Student Outreach Events
29:02 Recruiting And Competition
30:51 Careers Beyond Ag
32:34 NIL And Team Culture
35:06 Why Lubbock Wins
36:24 Texas Hospitality Story
38:11 Closing Thanks And Wrap

Neil interviews Megan Sorenson, coach of the University of Arizona meat judging team, discussing how the program was started and what it takes to build it. Sorenson, a Texas native who judged for Angelo State in 2023, moved to Arizona for the opportunity to coach and educate students; the University of Arizona, the state’s land-grant school, is celebrating 100 years of meat judging and only formed its first team two years ago. She explains recruiting students, growing from four members last year to six competing at the Southwestern contest (with a seventh overall), and balancing school support with fundraising for travel. Sorenson highlights Southwest Meat Association scholarships and industry support, describes coaching oversight at contests through the American Meat Science Association, and defines success as student integrity, effort, and improvement despite limited local beef-plant access.
 
Topics
01:16 Why Arizona Started a Team
02:11 SMA Scholarships Shoutout
03:52 Recruiting and Funding Challenges
05:39 How Megan Got Into Meat Judging
07:49 Coaching at Contests and MSA
11:04 Defining Success and Growth
12:20 Wrap Up and Next Episode

Neil interviews Dr. Loni Lucherk about how the Southwest Meat Association (SMA) supported her and her students through significant scholarship funding, convention experiences, and an industry “family” atmosphere. She describes her path into meat science from Grandview, Texas through 4-H/FFA and meat judging, leading to graduate degrees and a career coaching collegiate teams, and notes West Texas A&M’s recent contest successes. Dr. Lucherk emphasizes encouraging a wide range of hardworking students to apply for SMA scholarships, attend conventions to see diverse industry careers, and develop confidence, performance under pressure, competitiveness, and problem-solving through judging. She discusses giving back through time, talent, and treasure, her family life, and invites SMA members and businesses to visit WT’s meat lab and recruit students.
 
Topics
01:37 How SMA Changed Everything
03:29 Helping Students Find SMA
04:56 From Ranch Life to Industry
06:30 Her Meat Science Origin Story
09:31 WTAMU Wins and Programs
11:27 Scholarships Like Sports
13:10 Meat Judging Under Pressure
14:43 Officials and Giving Back
17:12 Family Life on the Road
19:25 Why Texas Tech
19:59 Why Texas Tech
20:45 Lubbock Ag Program Growth
21:53 Life in Canyon Ranch
22:17 Background Helps or Not
24:03 Judging Builds Careers
24:55 Mentors and Confidence
29:20 Keeping Students Involved
32:08 Competition and Coaching Styles
34:04 Gender and Industry Shifts
36:05 Mentors Shoutout and Wrap

Neil welcomes Dr. Drew Cassens from the Southwest Meat Association (SMA). The conversation dives into the impactful work of SMA, particularly focusing on the scholarships they provide to students in the Animal Science Department at Texas A&M University. Drew shares his academic journey, from undergraduate studies to obtaining a Ph.D., and emphasizes the importance of networking and the valuable opportunities that come with participating in SMA events and meat judging contests. The discussion also highlights the family-like atmosphere within the meat industry, the importance of hands-on education, and the significant accomplishments of Texas A&M's meat judging team, including their recent championship wins. Drew underlines the value of student involvement, mentorship, and the development of skills such as teamwork, leadership, and problem-solving, which are essential for a successful career in the meat industry.
 
Topics
01:06 The Impact of SMA Scholarships
02:08 Networking and Career Opportunities
03:56 The Importance of Meat Judging
06:37 Coaching and Mentorship in Meat Science
11:46 Recruitment and Career Development
17:05 Building Relationships and Networking
17:47 Effective Teaching Styles
18:13 Hands-On Learning in Meat Production
19:40 Student Experiences and Adaptability
20:46 Judging and Decision Making
24:07 National and International Competitions
27:41 Team Dynamics and Coaching
30:21 Final Thoughts and Encouragement

Jim and Cathey Ondrusek share their extensive history with the Southwestern Meat Association (SMA) and the meat industry. Jim, whose family has been involved in the meat business and with SMA for generations, recounts his family's immigration story and the evolution of their meat market from its early days to now. Jim talks about the work ethic instilled in him by his great-grandfather and grandfather and the legacy he's built over his 50-year career in the meat industry. Cathey shares her perspective on the familial bonds formed through SMA and the impact of their scholarship programs. The episode highlights the importance of relationships, work ethic, and community within the industry.
 
Topics
00:50 Jim's Family History in the Meat Business
02:35 Work Ethic and Early Career Lessons
05:10 Legacy and Relationships in the Meat Industry
07:48 Consulting and Product Development Challenges
11:43 SMA Community and Personal Reflections
20:56 Navigating Tough Times with Faith
21:57 The Value of Hard Times
23:46 Community Support in Crisis
26:57 Mentorship and Heroes
33:35 Succession Planning and Retirement
36:02 Father-Son Dynamics in Business
38:18 Unexpected Career Paths
40:08 Concluding Thoughts and Invitation

Neil hosts a heartfelt conversation with his best friend Cody Lane and Cody's wife Chrissy, delving into their long-standing relationships and shared experiences within the Southwest Meat Association (SMA) and Peterson's. They share personal stories, professional challenges, and the significance of the SMA as a supportive community and family in the meat industry. The discussion includes how they started their careers at Peterson's, the benefits of being part of the SMA, and the importance of maintaining strong personal connections within the industry. Through anecdotes and reflections, the episode underscores the value of friendship, family, and community in both personal and professional spheres.
 
Topics
01:19 The SMA Family and Personal Reflections
02:05 Emotional Conversations and Support
04:52 Confidence and Faith
05:47 The Value of SMA and Community
07:20 First Encounters with SMA
08:23 Funny Stories and Memories
10:04 How We Started at Peterson's
14:56 Chrissy's Journey with Peterson's
16:43 Parenting and Childhood Memories
17:13 SMA: A Family Vacation and Business Opportunity
18:00 The Role of SMA in Business Networking
18:46 Aggies and Meat Judging
19:21 Impact of COVID on Education and Business
19:47 Leadership and Service in SMA
21:16 Building the SMA Community
23:42 SMA's Evolution and Services
26:42 Encouragement and Personal Growth
30:47 Final Thoughts and Farewell

Neil speaks with Wade Hudson from the Southwest Meat Association. Wade shares insights into his background, starting with his father's transition from a commercial kitchen rep to a full-time construction business in the 1970s. Wade discusses his path into the family business, which involved hands-on experience in the field before moving into the office, and emphasizes the importance of earning respect through hard work. He also touches on the demanding nature of the construction industry, the importance of networking and support through associations like the SMA, and the challenges of finding reliable employees. 
 
Topics
00:55 Wade Hudson's Background and Family Business
04:57 Challenges and Insights in the Construction Business
09:10 Parenting and Career Choices
13:53 Current State of the Construction Industry
15:19 Reflections on Industry Events
16:03 Insights on Political Perspectives
18:52 Generational Differences and Technology
19:54 The Value of Mission Trips
20:57 The Importance of SMA Membership
23:16 Challenges and Successes in Business
29:29 Employee Appreciation and Longevity
30:32 Closing Thoughts and Farewell

Neil interviews Rodney Roth, CEO of Double R Brand Foods. Roth shares insights into his family's multi-generational business, starting from his grandfather, a Holocaust survivor and butcher, to his current leadership. The discussion covers the origins of the family business, the success and challenges faced, the introduction of innovative products such as sausage slices, and the importance of marketing and consumer relations. Rodney also talks about his involvement in the community and the role of his sons in continuing the family legacy. The episode is filled with anecdotes about historical figures related to the business and strategic moves that have kept the brand competitive and growing over the years.
 
Double R Brand Foods: https://rrbrandfoods.com/
 
Topics
01:28 Rodney Roth's Family Legacy
04:26 The Rise of Blue Ribbon
05:46 Acquiring Home Smokehouse
07:51 The Role of SMA
11:28 Innovations in Sausage Marketing
15:33 Evolution of Sausage Products
17:03 Challenges in Sausage Production
18:24 Innovation and Consumer Preferences
19:55 Legacy and Family Business
24:07 Community Involvement and Awards
25:31 Future Generations in the Business
28:25 Final Thoughts and Farewell

The guest is David Cone of Chappell Hill Sausage, who shares the history and evolution of the family business, starting from a custom kill plant in 1968 to becoming a renowned sausage company. David delves into the entrepreneurial spirit of his parents, the transition from a slaughter facility to a sausage company, and the challenges faced along the way. He also emphasizes the importance of community involvement and maintaining the legacy of his family's business. Throughout the conversation, David reflects on the values of hard work, family cooperation, and the support of the SMA community.
 
Visit https://www.chsausage.com/
 
Topics
01:48 David Cone's Background and Chappell Hill Sausage Origins
04:12 Family Involvement and Business Evolution
07:50 Challenges and Transitions
15:43 Current Operations and Community Impact
17:55 Discussing Faith and Religion
22:01 Volunteering and Community Involvement
27:57 Challenges and Successes in Business
31:51 The Importance of SMA and Networking

Neil welcomes Amy Springer, who has been with Handtmann for 15 years. Handtmann specializes in selling meat processing equipment. Amy shares her journey in the meat industry, including her roles on the board of SMA and organizing the 'Best of the Wurst' contest, an annual blind vote event judging sausages from various companies. Amy discusses her success strategies, emphasizing the importance of building strong relationships and her unique perspective as the first woman in sales for Handtmann. The episode also touches on Amy's involvement in the bakery industry, how her volunteer efforts have contributed to her success, and her personal life, including her travels and family. The conversation highlights the camaraderie and community within the meat industry, making it a must-listen for anyone interested in sales, the meat business, or organizational involvement.
 
Topics
00:34 Meet Amy Springer: The Sausage Equipment Expert
01:01 Amy's Journey with Handtmann and SMA
03:33 Success in Sales and Building Relationships
06:55 The Best of the Wurst Contest
09:19 Leadership and Involvement in SMA
13:40 The Excitement of the Dove Hunt Event
18:29 Balancing Work and Personal Life
20:39 Conclusion and Final Thoughts