Kentucky Association of Meat Processors

06/21/2026

Happy Father’s Day to all the dad’s out there! We hope you take a moment to listen to this valuable story from Commisioner Shell.

06/17/2026

From childhood friendships forged on family farms to building one of Kentucky's respected local processing businesses, the story of Trackside Butcher Shoppe is one of vision, persistence, and a deep commitment to agriculture.

Owners Chris Wright, Jason Wright, and John Edwards turned a recognized need for regional processing capacity into a thriving operation that has grown steadily by focusing on quality, customer service, and strong relationships with local producers. Today, Trackside continues to evolve, recently expanding into retail while staying true to the values that inspired its founding.

At the KAMP Fall Event on August 15, members will have the opportunity to see Trackside's operation firsthand. Tour the facility, learn how the team measures efficiency, hear how consumer demand for local meat is shaping business decisions, and discover practical strategies that can be applied to your own operation.

Whether you're interested in plant efficiency, business growth, workforce retention, retail opportunities, or the future of local meat processing, the Trackside tour offers valuable insights from a company that has successfully adapted while remaining grounded in agriculture.

Don't miss this opportunity to connect with fellow processors, exchange ideas, and see one of Kentucky's innovative meat processing operations up close.

Full story in the comments.

06/11/2026

Member Spotlight: Beef & Bacon

What happens when a cattle-producing family takes on the challenge of operating a meat processing facility? For Clay Kuegel and his family, it has meant investing in the future of local agriculture while providing an essential service to producers across western Kentucky.

After purchasing Beef & Bacon Custom Processing in 2021, the Kuegels modernized the facility, transitioned to USDA inspection, and continue working to help livestock producers access value-added marketing opportunities. Their story highlights the challenges and opportunities facing small processors today—from labor and rising costs to changing consumer preferences and future growth opportunities.

Read the full story to learn how Beef & Bacon is helping preserve local processing capacity and support Kentucky agriculture for generations to come. (You can find the full story in the comments).

06/11/2026

We couldn’t agree more!

Your local butcher has already done the hard work. Sourcing, selecting, and cutting the best Kentucky Proud meats so you don’t have to. Find one near you at kyproud.com.

06/10/2026

As part of our Member Spotlight series, we travel to Farmstead Butcher Block to learn more about their store and facility.

What started as an idea during the uncertainty of COVID has grown into a vital processing and retail operation serving livestock producers across western Kentucky, Tennessee, Indiana, and beyond. From construction delays and supply shortages to today's challenges of cattle availability and changing markets, Farmstead Butcher Block has adapted every step of the way.

Manager Raysha Doss shared how owners Cliff and Carol Jo Welch identified a need for additional processing capacity in Muhlenberg County and built a business that now serves customers from coast to coast. Their commitment to animal welfare, investment in USDA-inspected processing, strong team culture, and support of local agriculture have made them an important part of Kentucky's meat processing industry.

One thing that stood out during my visit was the optimism of the team. Despite industry challenges, they're continuing to invest, grow, and look toward the future.

Thank you to Raysha Doss and the entire Farmstead Butcher Block team for welcoming me and sharing your story.

Read the full Featured Member spotlight below and learn how this young operation is helping strengthen Kentucky's local meat processing infrastructure.

Link to the full story is in the comments.

06/10/2026

Reminder: KCARD's USDA Meat and Poultry Processing Expansion Program (MPPEP) webinar is this Thursday at 6:30 PM ET!

Register today ➡️ https://tinyurl.com/MPPEPwebinar

Interested in the USDA Meat and Poultry Processing Expansion Program (MPPEP) grant opportunity?

Join KCARD on June 11 at 6:30 PM ET for a webinar covering program details, eligibility, and application considerations!

Register here ➡️ https://tinyurl.com/MPPEPwebinar

06/03/2026

We’re excited to announce the KAMP Fall 2026 Event on August 14 and 15, 2026!

Join us as we tour Trackside Butcher Shoppe and enjoy an evening at a Louisville Bats game—a great opportunity to connect with fellow members and industry partners.

We will also feature demonstrations while visiting Trackside!

A special thank you to our Grand Slam Sponsors: Reiser, A.C. Legg, and Kerres USA for their continued support of IMPPA and our membership events.

We look forward to seeing you in Louisville!

Robert Reiser Inc., A.C. Legg, Kerres USA

06/01/2026

https://www.werfoodsafety.com/training

We R Food Safety is introducing a new training video series. Click on the link above that takes you to their Training website page. This week they are featuring Dan Robert on How To Make Andouille & Matthew Bayer on How To Make Snack Sticks.

https://www.werfoodsafety.com/training

We R Food Safety is introducing our training video series. Click on the link above that takes you to our Training website page. This week we are featuring Dan Robert on How To Make Andouille & Matthew Bayer on How To Make Snack Sticks.

We R Not Just Food Safety company, in addition to consulting HACCP we have food safety software system unlike any other and we have industry consulting experts to consult with product development, business expansion and third-party certification for co-packing opportunities.

Contact Paul Turner at 715-575-8571 to discuss how we can help your business! or email: [email protected]

05/29/2026

Interested in the USDA Meat and Poultry Processing Expansion Program (MPPEP) grant opportunity?

Join KCARD on June 11 at 6:30 PM ET for a webinar covering program details, eligibility, and application considerations!

Register here ➡️ https://tinyurl.com/MPPEPwebinar

05/28/2026

FSIS has released a new version of its Food Standards and Labeling Policy Book. The new version replaces the existing 21-year-old book. The Policy Book is intended to be guidance to help manufacturers and prepare product labels that are truthful and not misleading. Changes in this publication are to add new entries, correct errors, condense material, and reformat the entries for ease in reading and use.

This is a very useful guide when thinking of naming and developing a product with a common name, requiring specific ingredients, or tied to a specific identity. You can download the new version of the Food Standards and Labeling Policy Book at https://www.fsis.usda.gov/guidelines/2005-0003.