farmers, ranchers and producers who support its business, say officials for the
“Consumers are asking for more from
their food manufacturers and want to know
where, how and by whom it is produced,” says
Brian Bell, vice president of sales and marketing. “That’s why we believe transparency
is about visibility and honesty, and why we’re
committed to being as open as possible.
“We also know consumer habits are evolv-
Carl Buddig & Co.
ing, and we’re evolving with them,” Bell adds.
“Cargill is determined to provide consumers
options to keep meat a relevant and realistic
choice on their plates.”
Cargill will sample its multi-protein and
value-added meat offerings. The company
will also explain how it is leveraging its
decades of experience, cutting-edge innova-
tions and core beliefs to help ensure the repu-
tation of grocers, retailers and foodservice
providers—and how it is working to gain the
trust of meat consumers, Bell adds.
CARL BUDDIG & CO., THE PARENT COMPANY OF
BUDDIG LUNCHMEAT and Old Wisconsin hardwood smoked sausage and snack products,
offers an assortment of quality, thin-sliced
lean meats for sandwiches, snacks and special recipes including Buddig Original,
Premium Deli and Fix Quix products.
Carl Buddig will showcase two new products: Old Wisconsin Fast Fuel and Natural
Cut by Old Wisconsin. “We launched these
new brands, which were designed and developed to appeal to consumers that are looking for on-the-go protein snacks and natural
and better-for-you products,” says Thomas R.
Buddig, executive vice president of marketing
for the Homewood, Ill.-based company.
Fast Fuel Sticks and Bites are an authentically hardwood-smoked, shelf-stable, high-protein, low-calorie meat snack good for
on-the-go snacking. Natural Cut Bites, Sticks
and Summer Sausage are 100 percent natural,
and do not contain nitrates, artificial ingredients or preservatives.
CATELLI BROTHERS—the 70-year-old
Collingswood, N.J.-based family-run business that specializes in veal and lamb—is
now part of the Fontelli Food Group, one of
the largest producers of veal in North
America. The company’s core business supplies retail supermarkets and foodservice
distributors with a wide selection of veal and
lamb primal, block-ready, case-ready and
portion controlled products. The company
offers milk and grain fed veal, along with
American, Australian and New Zealand
“Our goal is to help grow this category
Certified Angus Beef
with our retail customers by offering a prod-
uct line that is tailored to their needs,” says
Tony Catelli, president and CEO. “Whether
retailers want to cut the product themselves
or offer a pre-packaged, branded product
that is easy to display, we want to show that
veal and lamb can be offered in a variety of
affordable cuts. Our SQF certified company
is committed to producing safe, quality foods
while ensuring we practice humane animal
Catelli will highlight a full variety of more
than 50 veal and lamb case-ready products
intended to meet every price point needed for
today’s variety of customers. The company
has a full line of ground products includ-
ing veal, lamb and pork. Company officials
will discuss its popular Butchers Blend of
beef, veal and pork for its Meatloaf and
Meatball Mix, as well as its pre-formed burg-
ers and sliders. Catelli adds that the company
will introduce two new products—Lamb
Meatballs and Sausage Meatballs—very soon.
CERTIFIED ANGUS BEEF, THE CO;SPONSOR OF AMC’S
WELCOME RECEPTION, will feature its Certified
Angus Beef brand rib, strip loin and tenderloin roasts at the Product Tasting Reception.
Several convenient meal solutions will also
debut at the reception. For example, Golden
West Food Group, based in Los Angeles,
helps retailers bring fully cooked premium
beef to the meat and deli case, say officials for
Wooster, Ohio-based Certified Angus Beef.
New items from Golden West include
Certified Angus Beef brand beer chili, flank
steak and steakhouse tri-tip.
A selection of ground beef, chuck and
round chubs will also be on display to help
retailers capture growing consumer inter-
est in restaurant-quality burgers and more.
“Ground beef has become a key point of dif-
ferentiation for retailers, and the beef for these
Certified Angus Beef brand items meets all
10 of our exacting quality standards, adding
a level of distinction to the meat case,” says
Tara Adams, director, supplier and account
marketing at Certified Angus Beef. “Newer
lean points and package sizes allow retailers
to distinguish their ground beef selections
and capture growing market share of beef’s
The company is also working with
Colorado Premium Foods to launch aged,
perfectly portioned Certified Angus Beef
brand steaks and steak tips, Adams adds.