The Power of Product Shows
The Nebraska Association of Meat Processors recently wrapped up their annual state convention in Lincoln, NE. As the busy week drew to a close, I was thinking about the value of the conference and cured meat products competitions.
Small processors work hard to perfect their processed meat products. The list of possibilities is nearly endless with categories such as bacon, smoked sausage, bone-in hams, jerky, snack sticks, and more. Sooner or later, every shop finds “the one” product customers can’t stop talking about. However, getting there takes time and trial and error. Processors dial in spice blends, fine-tune texture and mouthfeel, learn the quirks of their equipment, and determine exactly how long each product needs to cook to achieve consistent, high-quality results.
Across the country, state and regional conventions give processors the opportunity to showcase those products through annual cured and processed meat competitions. These product shows include a wide range of classes, allowing entries from many product types. Within each class, trained judges carefully evaluate products based on visual appeal, uniformity, and absence of defects, as well as aroma, flavor, and overall eating experience.
While these competitions do recognize category winners, they go a step further by selecting a “Best in Show” product. This top honor considers not only flavor, but also degree of difficulty, craftsmanship, and overall meat processing expertise. It represents the highest level of quality and skill within the competition.
Beyond awards, one of the greatest values of entering a product is the feedback. Judges provide honest, constructive criticism that helps processors identify small improvements that can make a big difference. This makes product shows not just competitions, but powerful learning opportunities to help businesses refine their products and add value. Processed meats represent a significant portion of the meat industry, and excelling in this area can greatly enhance both product offerings and profitability.
But conventions are about more than product shows. They also provide opportunities to connect with other processors and learn from vendors, academics, and industry professionals. In the span of a weekend, attendees gain access to new ideas, resources, and hands-on learning. Attendees walk in with questions and leave with practical solutions they can implement in their own facilities.
At the end of the day, these gatherings remind processors that they are not working in isolation. There is a whole community solving similar challenges, celebrating successes, and pushing the craft forward. Conventions give small shops the chance to grow, compare notes, and return home with fresh ideas that make their products and their businesses even better.
Jordan Wicks
Assistant Professor & Meats Extension Specialist
University of Nebraska – Lincoln
