Bringing Agri & Culture Together Again.

Initially, Redhouse Ranch contacted Adam to work with them on expanding their on-farm, frozen-only store to include a full-service retail butcher shop in Bakersfield in the San Joaquin Valley of California. This project developed into three phases of consulting and included a USDA beef harvesting, fabrication, and packaging facility that includes cure and smoking, heat treated, fully cooked, and shelf stable ready-to-eat products.

In their first phase of consulting with Adam, Montana Branded sought advice on expanding their market and exploring the possibility of building a USDA harvesting and fabrication facility.

After a handful of renditions and ideas, a decision was made to renovate and add onto an existing property. Rancher’s Rail Processing will begin processing mid-2024 with a capacity of 40 head per week. 

Circa 2010 Adam developed a relationship with the food service provider Bon Appétit Management Company, both in providing meat for three Indiana college accounts and traveling to Cleveland on multiple occasions to discuss the logistical challenges of getting local meat products into the mainstream of institutional food service on a consistent basis.

As this Certified Organic, grass-only creamery was in transition from conventional management, Adam advised the CEO on managing their cow herd more efficiently, better utilizing their cash flow, and leveraging the opportunities their facility and location provided.

After operating a state-inspected facility in Shreveport for nearly three years, the stakeholders of Parish Meat Processing moved the business and converted to USDA inspection.

A few years later, they contacted Adam to increase efficiencies, expand operational services and products, tighten up human resource systems, and make some facility changes to increase product flow. 

A group of Jackson County farmers and farmer’s market vendors hired Adam to design an on-farm state-inspected beef and pork fabrication facility to provide the grower group more control of the aging, fabrication, and packaging of the meat products they offered their customers.