Date:
3/12/2012 12:00:00 AM
Title:
Woods Smoked Meats wins Best of Beef award
Woods Smoked Meats wins Best of Beef award
(Columbia, MO – AgNewsWire) Woods Smoked Meats all-beef summer sausage was presented with the Best of Beef award at the Missouri Association of Meat Processors’ 73rd annual convention and trade show held March 2-4, 2012 at the Holiday Inn Executive Center in Columbia, Mo.
Ed Woods and his wife Regina run Woods Smoked Meats in Bowling Green, Mo., Ed’s father began the business in 1947, and Ed has since taken over the business. Woods has won more than 500 state, national and international awards, and has held a number of leadership roles throughout the meat processing industry.
“When we first started, we entered competitions to learn and improve our product, and to see how our products stacked up against others,” Woods said. “I got hooked on competing, and we began expanding horizons into different products and classes because we want to make all of our products the very best.”
The Missouri Beef Industry Council sponsored the Best of Beef award, which was selected through a statewide product competition at the convention. All the entries in the cured meat show, including snack sticks, jerky, beef specialty, and summer sausage, are judged, and the Best of Beef award is selected from all the beef grand champions. All class judges select the Best of Beef award winner based on appearance, workmanship, aroma, taste.
“The Best of Beef award is a great way to recognize meat processors who are striving to produce high-quality, unique beef products,” said John Kleiboeker, executive director of the Missouri Beef Industry Council. “MBIC and Missouri’s cattlemen and cattlewomen are proud to support the efforts of those who turn our cattle into great-tasting beef products.”
Along with the Best of Beef award, Ed and Regina Woods also received registration for two at the American Association of Meat Processors convention in St Paul, MN, one beef product registration at Cured Meat Championship, and a three-night stay at the AAMP convention.
The competition - the only Missouri state contest of its kind, selected the finest example of cured and smoked specialty items from nearly 200 products entered into 20 different classes including hams, bacon, sausages, ring bologna, jerky snack sticks, smoked turkey and luncheon meats.
In addition to the Meat Products Competition one of the highlights of this convention was the more than 60 booth trade show featuring the latest meat processing equipment, supplies and services.
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The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
The Missouri Association of Meat Processors was founded 1939. Currently it represents more than 115 small and medium size meat processing operations. MAMP’s objectives are to assist the small meat plants to produce safe products, to help them create “niche” markets that enables them to provide services that meets the needs of the consumer. Contact Niki Cloud, MAMP Executive Secretary, niki@mamp.co, or visit www.mamp.co.
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2012 Best of Beef photo – Missouri Beef Industry Council Executive Director John Kleiboeker (left) presents Ed Woods of Woods Smoked Meats in Bowling Green, Mo., with 2012 Best of Beef Award.