Maximizing the Potential of Your Meat Processing Business

Denise Perry is a native of Southeastern, MN who earned her M.S. and PhD. in Meat Science focused on physiology of beef cattle production from the University of Missouri--Columbia. She served as an Assistant Professor at the University of Wisconsin-Platteville for five years, teaching meat animal and production-related courses as well as overseeing operations in the small pilot meat lab before realizing she missed having a direct connection with the meat industry.

In 2013 Denise joined a small Niche Market Co-pack processor specializing in producing products for local, national and international brands (organic, bison, and a vast array of other specialty raising claim brands). During her time working within this small plant, Denise spent her first six years tasked with further strengthening their existing Food Safety and Regulatory programs and culture. Accomplishments during this time included developing, implementing and maintaining their Food Safety and Animal Welfare/Humane Handling Training Programs & SQF System, oversight of five HACCP plans, managing heavy claim-based labeling programs and leading communications with USDA Regulators/Inspectors.

In October, 2019, Denise accepted the first Plant Manager position offered within the organization, agreeing to continue to support and drive positive leadership visions for the business over the next four years. At the time of her departure, Denise was overseeing the management of various operations producing the following monthly volumes throughout the operation: slaughtering ~1600 head of beef or bison, producing ~600,000 lbs of grind fresh retail ready grinds (beef, bison, pork, turkey and chicken) and further processing ~200,000 lbs of various ready-to-eat products each month.