JUST one raised hand around a boardroom table could have forever changed the course of destiny for the world’s largest and most successful beef brand.

The Certified Angus Beef program has grown from the humblest of beginnings to become a United States red meat marketing colossus over the last half century, but as Angus industry stakeholders heard during last week’s World Angus forum in Brisbane, it hasn’t always been easy.

Certified Angus Beef president John Stika gave a colourful and entertaining account of the program’s history and aspirations – as well as the changing trends seen in US beef generally – during his presentation to delegates.

The two key platforms that have driven CAB’s success are brand integrity and traceability. Mr Stika made it clear that CAB has continued to invest in the program to ensure it remains a relevant brand in a constantly changing US (and international) beef marketplace.

Readers interested in the CAB story may also be interested in this week’s Weekly Grill podcast, where John Stika talks with podcast host, Kerry Lonergan.

A war against fat

Speaking to younger audience members, he said it might be hard to believe that there had been a time when it was ‘hard to sell an Angus bull’ in the US.

“Unlike today, we saw a time when the market was very unfavourable for Angus genetics, and unfavourable for the livelihood of Angus producers,” he said.

“In the 1960s and 70s, there was a period of transition in our businesses. The cattle industry was fighting a war against fat, working very hard to drive fat out of the American diet.

The US beef industry was working hard to become ‘the second coming of the boneless, skinless chicken breast,’ transitioning away from any focus on marbling or eating quality. Lean red meat yield became the sole focus and an influx of continental breeds into the US helped in that quest.

All this had two impacts, Mr Stika said. Beef supply became extremely unpredictable and inconsistent with regard to eating quality and palatability.

“We ultimately got to a point where one in four steaks in the US was tough, in the eyes of consumers,” he said.

From a breed standpoint, US Angus cattle did not fit in that landscape. As a result, between 1968 and 1978, as this graph shows, Angus cattle registrations fell by 45pc, to just 222,000 head a year.

“It was a difficult time to be an Angus breeder. Little did we know that we were setting ourselves up to lose half of overall beef demand that we were experiencing at that time,”Mr Stika said.

A different approach

During this time, an Angus cattle breeder from Ohio with a strong business mind, had a disappointing Angus steak experience during a visit to the beef capital of Chicago.

In 1975, Harold Etling wrote to the American Angus Association board of directors, outlining a concept that the association could put in place to help deliver a consistent, high quality experience. The central tenet of that letter was later to become the Certified Angus Beef brand.

Birth of the branded beef revolution

Three years later in 1978, the first pound of Certified Angus Beef was sold in Columbus Ohio.

“It was that day that the branded beef revolution that we all now experience was born,” Mr Stika said.

The program’s early days were fraught with trouble. Within a month of launch, CAB lost its USDA license on a procedural technicality, taking six months before it was reinstated.

In 1981, the American Angus Association voted 14-1 to cancel the financially struggling CAB program if it had not turned a profit within 12 months. When that year passed, while the brand still was not able to cover its own expenses, it survived a vote of 8-7 among board members to wind it up.

That may have been a little premature, given where the program is today.

“Today the US beef industry enjoys the strongest demand it has experienced in 30 years (see graph) and it is not by chance that that mimics what we see in improvement in beef quality,” Mr Stika said.

As seen in the graph below, USDA Prime and Choice Graded carcases are now 84pc of all fed carcases graded in the US, with the Certified Angus Beef carcases representing nearly one in four of all carcases harvested.

This revolution in beef quality had been led by Angus breeders, he said.

CAB today is run as a subsidiary of the American Angus Association, and governed by its own board of Angus producers.

The business is structured as a not-for-profit, meaning 100pc of the revenue it brings in goes right back out in the form of marketing dollars to support brand development.

“We generate our funds to support the brand through a commission-based revenue model paid for by each packer slaughtering cattle under the program,” Mr Stika said. “Every time they leverage the CAB brand in the sale of a pound of product carrying our mark, they pay a commission.”

While the program was 100pc packer-funded, it was 100pc producer-owned and governed, he said.

“We own no cattle, we own no beef, no packing plants, restaurants or retail stores. What we own is a set of buildings in Ohio, and the single most valuable brand asset we have: the CAB logo and trademark.”

“CAB licenses the use of the CAB mark to thousands of partners in every segment of the beef merchandising landscape around the world, to use to promote and leverage the value of CAB, and ultimately creating awareness among consumers about the quality and reputation for the eating satisfaction that the brand has to offer.”

All of that allows CAB to sell an incredible 1.23 billion pounds (559,000 tonnes) of CAB-branded beef each year, into the US and 54 other countries. To put that into some context, it represents close to half the tonnage of Australian beef sold into all export markets in a typical year.

In the 2024 year, CAB certified just less than six million carcases, meeting the program’s ten specifications for quality (see list below). Compare this with Australia’s entire adult cattle slaughter in 2024 (cows included) of 8.3 million head.

By any standard, this is an enormous juggernaut of a beef brand program.

Economic analysis suggested CAB certification delivers a US$100 per head premium over the grid base price for an Angus fed animal of similar weight.

“It’s an overnight success…. that’s taken 47 years to build,” Mr Stika said.

“It’s also exciting to be able to see the global impact and the influence CAB is having in terms of helping other beef producers around the world see opportunities to add value to their genetics and hard work.”

Quality and consistency keys, driven by marbling

Quality and consistency were they keys, and had been for the last 47 years as CAB’s pillars in order to remain relevant to the marketplace.

Not surprisingly, Mr Stika said marbling was extremely important in the product’s ability to perform for those traits.

“We focus on quality because we have seen countless times that US consumers do not buy beef on price alone. That purchasing decision is based on price, in relation to value.

“What we have learned from consumers is that when they stand back and try to determine that side of the value proposition, what ultimately sits directly opposite from price in their decision-making is quality. Ninety five percent of US consumers say quality is important when they are making a decision on a beef purchase.”

Mr Stika showed the slide above listing the ten key attributes that contributed to the term, ‘quality.’ Of those, taste ranked highest, even above price.

“It’s the taste of the product that is the reason why CAB is the ‘protein of celebration’ among consumers, instead of a piece of chicken breast.

“But we have to be intentional in delivering on that, each and every time we have the opportunity to put a CAB beef item in front of a consumer. We don’t allow that to be left to chance.”

“Our goal is to build repeat business, and 92pc of consumers agree that something can be a great price, but if it doesn’t taste good, they aren’t going to come back and buy it again.”

With that aspiration in mind, since 1978 CAB had put in place the ten carcase specifications published above to deliver a consistent eating quality product.

While all were important in their own way, the one listed at the top of the list (marbling) was the most important, he said.

“That modest to high degree of marbling is what originally allowed CAB to truly differentiate itself in the market in 1978, and still to this day is what puts us in the position to at times, have to defend the price of our product. But rarely, if ever, are we forced to apologise for the quality of the product put under the CAB brand in the marketplace.”

“It’s about being intentional about quality, and being intentional about making sure we don’t disappoint the consumer for lack of focus and being consistent to the standards put in place.”

Protecting the brand

While it was one thing to have a great product, it was also important to protect that equity, and the brand’s integrity, Mr Stika said.

One of the worst things that could happen to CAB as a brand was a restaurant promoting CAB on their menu, and then substituting something else of lower quality for it.

“Ultimately, in that case we are left with the liability of an unsatisfactory eating experience, when the product wasn’t even our to begin with,” he said.

“So from the very beginning, we have taken brand protection and brand integrity as something essential. Since Day One, we have accounted for that by tracking every pound of product, from the moment it is certified on the carcase, through fabrication, value-added process and through merchandising and distribution, both within the US and in export.

In every restaurant or retail outlet bearing the CAB symbol, customers can use their smartphone to check they are buying the product the outlet says it is promoting.

“It means a restaurant customer in Indonesia can expect the same quality as a restaurant customer in Indiana. It’s been a big part of the brand’s success and reputation,” Mr Stika said.

CAB was also pro-active in addressing other (deliberately) confusing and similar brands in the marketplace, both domestic and international, like those pictured below.

Selling the entire carcase

One of the keys to CAB’s success was in ‘getting out and selling the entire carcase’, rather than just the loin cuts, Mr Stika said.

“The majority of our 160 team members at CAB are focussed on this very thing,” he said.

“It’s not that hard to sell ribeyes and striploins. What’s hard is selling rounds, chuckrolls, thin meats, and at times, ground beef – and doing that at a premium. To do that, you have to have a broad customer base.”

The pie chart at right illustrates that CAB sales are neatly divided between retail (red), food service (yellow, international (brown), and miscellaneous; with more than 45 million pounds (20,000t) used each year in value-added products alone.

“All of those help elevate the value of the entire carcase,” Mr Stika said.

It was for this reason that CAB had managed to build a 5pc premium over commodity Angus USDA Choice graded product, over the entire carcase (see image below).

“That’s what keeps our packer partners engaged in this brand, when they have every option to sell all that product under a different brand, their own brand, or to somebody who isn’t licensed in our program. Yet the premiums that are there, that have been created over time, keep our packer partners engaged with the CAB brand, and allow cattle producers to receive the economic signals in the form of CAB premiums in value-based marketing systems as well.”

Mr Stika said despite CAB’s success, the US was a very competitive and crowded beef marketplace.

“You better sell the value of your program well, or it will be differentiated in the marketplace on price alone – and that is not a place where a premium brand that’s already at a higher price point wants to be.”

Evolution

As CAB has grown, it has continued to evolve, Mr Stika said.

An example was CAB Prime, a brand line extension added in 2000 which segmented USDA Prime (highest quality grade, roughly equivalent to AusMeat marbling score 3+) from USDA Choice. Today, USDA Prime was one of the program’s fastest growing areas, especially over the next three years.

Another example was CAB Natural, for those customers who valued production systems that did not use growth promotants, antibiotics or animal by-products in feed resources.

Within the last two years, CAB has added a CAB Grassfed product line, and a ‘Ranch to Table’ extension, allowing registered Angus cattle breeders who own the brand, to be able to leverage Angus beef in direct-to-consumer or direct-to-restaurant beef sales.

Sustainability challenge

While quality remained king in the minds of CAB beef consumers, there was no doubt that the expectations that consumers had on CAB today were far broader than they were in 1978, Mr Stika said.

“Today our consumers and customers expect us to be responsive to their questions around sustainability, and in particular their questions around cattle care and environmental sustainability and stewardship.

“From a brand standpoint, we not only work with farmers and ranchers who raise the product to help them continually improve in these areas, but have put in place initiatives to help communicate the great work that producers are doing to make sure the industry gets credit for, in the eyes of the customer.”

Building trust

“It’s no longer simply enough to have the best product in the marketplace, because someone can copy your specifications, easily. There are a lot of US programs out there today that have the exact same product specifications as CAB.

“We’ve also learned that merely telling a great story is not good enough, because somebody might come along tomorrow and tell an even better story. And we’ve learned that just providing the best customer service doesn’t get it done either, because folks really care more about why we do something, than how we do it.”

“All this really comes down to trust, both with the customer and the consumer. When we talk about trust, it really comes down to building relationships with people, who are involved in our business and in our communities. It’s about building a sense of community around the brand, connecting people, enhancing their lives and strengthening their businesses.”

“They trust CAB as a brand they can invest their time and attention into.”

“Ultimately they figure-out that through the CAB beef brand, they truly are a part of something bigger than themselves.”

“It’s the model we’ve worked on for 47 years, and hopefully, with a little bit of luck and some tremendous intentionality on the things that really do matter, CAB can do it for another 47.”

JBS northern and southern division livestock managers Edwin Cooke (left) and Steve ChapmanTHE demand for highly consistent quality beef, backed by a provenance story and a validation of what a customer is eating and consistently enjoys has been the major driver for JBS Australia’s Southern grassfed operations transitioning to predominantly an Angus breed base.

Speaking during the World Angus Expo in Tamworth on the weekend, JBS northern and southern livestock managers Edwin Cooke, Dinmore, and Steve Chapman, Melbourne, said the company’s transition to running 95 percent of its southern division grassfed cattle as Angus, had been simply driven by customer demand.

Mr Chapman said that 85pc of JBS’s Great Southern grass cattle are pure Angus, another 10pc are Angus-infused and 5pc are other breeds that suit their brands like Hereford Boss.

JBS’s Great Southern brand program is one of the world’s largest farm-assured certified grassfed beef programs, accounting for about 4000 head per week. While the program is not breed-specific, the fact is the overwhelming majority of yearling steers and heifers entering the program are Angus based.

In JBS’s grainfed operations – the largest in Australia – the company currently has 160,000 head on feed in six yards stretching across southern Queensland into southern NSW. Seventy percent of the cattle on feed are currently Angus or Angus-infused.

“We have held our integrity on our Angus products that they must be 100pc pure Angus, if that’s what our brands state they are, and it is this consistency that our customers demand and are willing to pay for,” Mr Cooke said.

The demand for high quality Angus beef continued to grow across the domestic and international markets, and the level of quality was dictated in the company’s brands, offering a product and price point for all our customers,” he said.

Mr Cooke said brands like JBS’s Tender Valley Black Angus (pictured left, marbling score 3+) product is approaching a 30-year supply milestone with a large Japanese customer, showing the depth of relationship JBS had with international customers seeking a high quality, consistent product.

Mr Chapman said the motivation for JBS to buy Angus was solely customer-driven, and the demand for Angus beef around the world had never been higher than it is right now.

“China is a big supporter of Australian products and now with the recent tariff movements, Chinese customers are showing a huge amount of interest in sourcing beef from Australia,” he said.

“Customers want to know what they are getting and the sheer number of Angus (in the national cattle population) allows us to work with producers to deliver a product that fits every one of our brands.”

The pair told the crowd they were still seeing increased demand for Angus beef from around the world and especially the United States, even after recent tariff announcements.

Marbling performance continues to advance

Mr Cooke said the top-end brand under the grassfed Great Southern ‘master-brand’ umbrella was Little Joe, requiring a minimum marbling score 4, with an MSA Eating Quality Index of 60 plus. Suppliers hitting the spec with their program cattle receive a 40c/kg carcase weight premium.

“We now have clients that are hitting these specs with 70pc of their consignments, which underpins the demand for Angus beef and delivers the quality our customers are seeking,” he said.

Mr Chapman underpinned the conversation showing the crowd that Angus was not just a grainfed option for JBS, with individual Angus producers delivering grassfed yearling cattle producing an ossification of 133, 3.68 average for marbling score and MSA Index of 66.3 off grass at 19 months.

“That’s nearly unheard of,” he said. “Traditionally to get cattle to this level of marbling would have taken 36 months – these Angus cattle are changing the game. We now have some Angus cattle delivering marbling scores of 5-6 off grass.”

“Producers are chasing premiums, whether it is grain or grass fed and our customers are willing to pay for it, as they know the consistency we are now delivering,” Mr Chapman said.

He said if JBS had never made the decision to collect and aggregate data, it would have still had those premium carcases going into a ‘generic’ carton (along with lesser marbled product) and one consumer would have had an ‘amazing’ experience and the other, a ‘different’ experience.

Mr Cooke said JBS Southern’s grassfed programs only buy from the farm-gate, as it could control the quality of the product it bought, and the throughput of product this way.

“We are able to buy known cattle, from Angus producers that are at the top of their game and that allows us to keep growing our brands and markets to suit all of our customers,” he said.

“All of our customers demand a point of difference and the diversity of the Angus breed, their capability and the consistency of product allows us to do that,” he said.

Introduction

Australia is known for its high-quality tinned meat products that are exported worldwide. In this report, we will explore the top 10 tinned meat export companies in Australia, highlighting their financial performance, market share, and industry insights.

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1. Devro Australia

Financial Data

Devro Australia is a leading tinned meat export company in Australia, specializing in collagen casings for sausages. The company reported a revenue of $100 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Devro Australia holds a strong market share in the tinned meat export industry, with their collagen casings being in high demand globally. Their products are known for their quality and reliability, making them a preferred choice among customers.

Industry Insights

Devro Australia’s success can be attributed to their focus on innovation, quality control, and customer satisfaction. They have established a strong presence in key export markets, positioning themselves as a top player in the industry.

2. Primo Smallgoods

Financial Data

Primo Smallgoods is a prominent tinned meat export company in Australia, specializing in a wide range of processed meat products. The company reported a revenue of $500 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Primo Smallgoods holds a significant market share in the tinned meat export industry, with their diverse product portfolio catering to different consumer preferences. Their products are known for their taste, quality, and convenience.

Industry Insights

Primo Smallgoods’ success can be attributed to their strong brand reputation, product innovation, and marketing strategies. They have a well-established distribution network, allowing them to reach a wide customer base both domestically and internationally.

3. Thomas Foods International

Financial Data

Thomas Foods International is a leading tinned meat export company in Australia, specializing in a range of fresh and frozen meat products. The company reported a revenue of $700 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Thomas Foods International holds a considerable market share in the tinned meat export industry, with their focus on high-quality, ethically sourced products. Their products are known for their freshness, taste, and traceability.

Industry Insights

Thomas Foods International’s success can be attributed to their vertically integrated supply chain, sustainable practices, and strong customer relationships. They have a global presence, exporting to key markets around the world.

4. Ingham’s

Financial Data

Ingham’s is a well-known tinned meat export company in Australia, specializing in poultry products. The company reported a revenue of $400 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Ingham’s holds a sizable market share in the tinned meat export industry, with their extensive range of poultry products catering to different market segments. Their products are known for their freshness, quality, and versatility.

Industry Insights

Ingham’s success can be attributed to their strong brand presence, product innovation, and commitment to animal welfare. They have a robust export strategy, targeting key markets to expand their global footprint.

5. Teys Australia

Financial Data

Teys Australia is a leading tinned meat export company in Australia, specializing in beef products. The company reported a revenue of $600 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Teys Australia holds a significant market share in the tinned meat export industry, with their premium beef products being in high demand globally. Their products are known for their quality, consistency, and flavor.

Industry Insights

Teys Australia’s success can be attributed to their focus on sustainable practices, product innovation, and customer satisfaction. They have a strong presence in key export markets, positioning themselves as a top player in the industry.

6. JBS Australia

Financial Data

JBS Australia is a prominent tinned meat export company in Australia, specializing in a range of beef and lamb products. The company reported a revenue of $800 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

JBS Australia holds a considerable market share in the tinned meat export industry, with their diverse product portfolio catering to different consumer preferences. Their products are known for their quality, freshness, and taste.

Industry Insights

JBS Australia’s success can be attributed to their scale of operations, efficiency, and global reach. They have a well-established presence in key export markets, serving a wide customer base with their high-quality products.

7. Kilcoy Global Foods

Financial Data

Kilcoy Global Foods is a leading tinned meat export company in Australia, specializing in premium beef and lamb products. The company reported a revenue of $300 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Kilcoy Global Foods holds a significant market share in the tinned meat export industry, with their focus on quality, sustainability, and customer service. Their products are known for their tenderness, flavor, and consistency.

Industry Insights

Kilcoy Global Foods’ success can be attributed to their vertical integration, quality control, and innovation. They have a strong presence in key export markets, positioning themselves as a trusted supplier of premium meat products.

8. Bindaree Beef

Financial Data

Bindaree Beef is a well-established tinned meat export company in Australia, specializing in a range of beef products. The company reported a revenue of $200 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Bindaree Beef holds a sizable market share in the tinned meat export industry, with their focus on quality, consistency, and customer satisfaction. Their products are known for their flavor, tenderness, and value.

Industry Insights

Bindaree Beef’s success can be attributed to their long-standing reputation, product diversity, and commitment to sustainability. They have a strong export presence, supplying high-quality beef products to customers around the world.

9. Hazeldene’s Chicken Farm

Financial Data

Hazeldene’s Chicken Farm is a leading tinned meat export company in Australia, specializing in poultry products. The company reported a revenue of $100 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

Hazeldene’s Chicken Farm holds a significant market share in the tinned meat export industry, with their focus on quality, freshness, and sustainability. Their products are known for their taste, tenderness, and versatility.

Industry Insights

Hazeldene’s Chicken Farm’s success can be attributed to their vertical integration, animal welfare practices, and product innovation. They have a strong export strategy, targeting key markets to expand their global footprint.

10. SunPork Fresh Foods

Financial Data

SunPork Fresh Foods is a prominent tinned meat export company in Australia, specializing in pork products. The company reported a revenue of $150 million in the last fiscal year, with a significant portion coming from their export business.

Market Share

SunPork Fresh Foods holds a considerable market share in the tinned meat export industry, with their focus on quality, innovation, and sustainability. Their products are known for their flavor, freshness, and value.

Industry Insights

SunPork Fresh Foods’ success can be attributed to their focus on quality control, product development, and customer service. They have a strong presence in key export markets, positioning themselves as a top supplier of pork products.

In conclusion, the tinned meat export industry in Australia is thriving, with these top 10 companies leading the way in terms of quality, innovation, and market share. Their commitment to excellence and customer satisfaction has positioned them as key players in the global market, driving the growth of the Australian tinned meat export sector.

Martins Stock Haulage has completed a successful takeover of Camrandale Transport at Quilpie, a significant family-built livestock transporting company in South West Queensland, Beef Central can confirm today.

Camrandale Transport was launched in 2004 by Tim and Theresa Welk and today operates eight prime movers and triple road trains operating from a large, professional depot in Quilpie.

Beef Central understands negotiations had been underway between the two livestock transporting businesses for some months, with the acquisition formally settled this week.

In a statement to Beef Central today, Martins directors Gordon and Jason Martin and Adam Ross paid tribute to the quality of the business the Welk family, which includes sons Cameron and Dale Welk, has developed over the past 21 years,.

All staff will be retained in the business, with Cameron Welk staying on to run the depot in Quilpie.

“We have long admired the professionalism and reputation of Camrandale,” the Martins’ statement said.

“This is a company that has earned the trust of its customers through consistent, high-quality service.

“What Tim and Theresa have built is truly impressive, and we see this as a continuation of their outstanding work, and we’re committed to maintaining the high level of service that their customers have grown accustomed to.”

In addition to the quality of the Camrandale fleet and depot, Quilpie was a “geographically perfect” fit for Martins’ operations.

A 21 year family growth story

With 48 decks in total uplift capacity, Camrandale Transport was just outside the 51-deck capacity of the final position on Beef Central’s list of Australia’s largest livestock transporting companies in 2025 that has been published over recent weeks, ending today with Martins in number one position nationally.

The Welk family’s contribution to the livestock transporting sector was recognised earlier this year when the Australian Livestock and Rural Transporters Association named Tim Welk as an Icon of the Road.

The LRTAQ captured the story of Camrandale’s background and growth over the past 21 years in annonucing the honour back in February:

“In the early 1970s, a ‘Boy from the Bush’ dream became a reality. From hauling triple singles to transporting bullocks in mono six decks, Tim has traversed every Channel Country track that most have forgotten. The principles and values learned from the arrows remain true. As a family man, cattle carter, and businessman, you have made a lasting impact on the entire Southwest community.

“Tim learned to drive trucks as a young boy in Windorah. Older truck drivers from Quilpie would pick him up while passing through Windorah and allow him to drive to their destination in the Channel Country.

Upon turning 17, Tim obtained his Heavy Vehicle license and began working for D’Hennin’s Transport, Quilpie, driving a Mercedes Benz and pulling triple single decks at the age of 18 in 1973. Tim recalls that large Channel Country properties would send a telegram with the year’s dates for all their trucking and adhere to those dates. In 1984, McIver Brothers acquired D’Hennin’s, and Tim had his first experience driving a Kenworth SAR. Tim managed the McIver’s Quilpie depot for 10 years until 1994, when he decided to own his truck.

Establishing Tim Welk Transport was challenging, with a second-hand truck and frequent breakdowns. After six years, he took a brief break to work as a newsagent, but the allure of trucks and the bush never faded, prompting his return to Quilpie.

In 2004, Tim launched Camrandale Transport, and nearly 21 years later, he operates eight prime movers pulling triple road trains. After 48 years of driving road trains, Tim finds the over-regulation of the industry to be increasingly burdensome and wishes any young newcomers to the industry the best of luck.

“Congratulations Tim. It was great to have you recognised for the contribution you’ve made to the livestock transport industry over the years.”

ALRTA in partnership with PACCAR and Dealer Industry group launched Icons of the Road, to recognise, capture and showcase the heritage of Australia’s livestock and rural transport industry, before it is lost.

Mr Welk told Beef Central that after 50 years in the livestock transporting business, he felt it was time to move on, and having worked closely with Martins in the past, he was very pleased they would be continuing on the business he and Theresa started 21 years ago.

He said he is not sure what he will do next, but it’s unlikely he’ll be straying far from his roots in South West Queensland.

“I might have out of got out of trucks, but they can’t get the bush out of me, so I guess I’ll be hanging around out here somewhere,” he said.

BRONX, N.Y.–(BUSINESS WIRE)–Baldor Specialty Foods announced today that it has acquired premium meat company Golden Packing to enhance its meat offerings. Baldor, the leading premium food distributor in the Northeast and Mid-Atlantic region, will take over the Hunts Point Cooperative Market business under a new name, Golden Meat Co. This venture will enable Baldor to provide an increased selection of center-of-plate proteins to its 14,000+ customer base, starting today.

Acquiring Golden Packing will allow Baldor to vertically integrate meat processing by combining its high-end sourcing with expert butchering while maintaining the brand’s reputation for excellent service and strength in logistics. This integration will expand Baldor’s selection of premium, portioned meats, offering its chef customers both labor savings and consolidation on product deliveries.

“For decades, our customers have trusted us for high-quality fresh food. Adding meat processing has been a part of our plan since we sold our first piece of protein,” says TJ Murphy, Owner & CEO of Baldor Specialty Foods. “With veteran meat guru Mark Pastore on the team, I knew it was the right time to move forward in the search for a partner. With Baldor’s sourcing, procurement, and delivery capabilities paired with Golden’s cutting and dry aging expertise, we will be scaling a cut shop that meets our customers’ growing needs around meat and bringing wheels to the great business Golden has already created.”

To support its growing protein category, Baldor has strengthened its team with key hires. Mark Pastore, who has more than three decades in the meat industry building programs for foodservice and retail including as President of Pat LaFrieda Meat Purveyors, joins as Vice President of Business Development, leading protein sales expansion and increasing Golden Meat Co.’s visibility on the East Coast. Kevin Lindgren, previously Director of Protein Merchandising at Baldor, will now serve as Director of Golden Meat Co., focusing on operations and integration. Baldor also welcomed John Winters DiMarco as Protein Business Development Manager, and Daniel Nguyen as Senior Protein Supply Planner.

“I’ve always loved Baldor’s focus on high-end products and service, and I was eager to build a meat brand here at that same level, with a premium portioned-steak program,” says Mark Pastore. “TJ and I immediately clicked, and when we walked into Golden for the first time, and saw their precision and service, we knew they were the right partners for us.”

Golden Packing’s legacy begins in the 1920s on Little West 12th Street in Manhattan—an area today known as the Meatpacking District. That business gained a second life in 2020, thanks to David Bernstein, a great-grandson of the original owner, and his co-founder Jerry Zwernemann. Bernstein and Zwernemann together have more than 60 years combined in the meat industry. Today, Golden has more than 150 customers, including many of the highest-end steakhouses in NYC.

The founders of Golden Packing will stay on—as will their staff of 35, including butchers and drivers—to operate the business and build out the Baldor offerings.

“Even with how large Baldor is, it doesn’t feel like we are partnering with a corporation—it feels like a family. We have found a like-minded organization that is as committed to their customers as we are,” says David Bernstein. “This is a great day for our business, and we are excited to see Golden’s business accelerate as part of Baldor, with the opportunity to sell our meat up and down the Eastern Seaboard.”

Golden Meat Co.’s sales will be processed through Baldor platforms with delivery through the company’s existing trucking operations. Baldor’s extended breadth of product offerings will be available to existing customers and previous Golden Packing customers will now have access to all of Baldor products.

“Baldor’s investment in Golden was inspired by our customers, hearing about the challenges caused by labor shortages and the difficulties getting high-quality center-of-plate ingredients,” says Benjamin Walker, Chief Revenue Officer. “It’s our goal to make our customers lives easier. And that means being able to deliver everything they need to succeed—from produce to dairy to grocery to the best meat in the world, sourced from premium Baldor partners, like DemKota, Joyce Farms and Niman Ranch—all on a single delivery. This is a big unlock for us and our customers. We can’t wait to see meat on every order.”

Golden Meat Co. product offerings will include a full line of meats both dry aged and fresh, prime and high choice, all custom cut and portioned to customers’ needs. In line with Baldor’s philosophy of sourcing, Golden will continue to expand its vendor partnerships with a focus on connecting customers with products from farms that prioritize flavor and humane raising of animals.

Golden Meat Co. has officially joined Baldor’s inventory lineup of over 6,000 items across produce, grocery, bakery, dairy, meat, poultry, and fish. Chefs interested in learning more about Baldor’s new premium-cut beef offerings can visit the About Golden Meat Co. page and the Golden Meat Co. products page on Baldor’s website.

About Baldor Specialty Foods

Baldor Specialty Foods is one of the largest distributors of premium fresh produce, specialty foods, dairy, meat, and fish in Northeast and Mid-Atlantic regions. Beginning as Balducci’s fruit stand in Greenwich Village in 1946, Baldor maintains its original commitment to freshness, flavor, quality, and service. Baldor Specialty Foods now services more than 14,000 foodservice, retail and corporate accounts from Portland, Maine to Richmond, Virginia, and offers over 6,000 food items. The company’s mission is to deliver quality ingredients, innovative solutions and seamless experiences that ensure the success of its partners. For more information on Baldor’s service and specialty product offerings, please visit baldorfood.com.

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