I lead our teams in the production of exceptional beef that meets or exceeds our customer expectations white prioritizing employee safety, operational efficiency, and sustainability. Our people make all the difference.

Favorite Cut of Beef: Ribeye, grilled, medium rare with salt & pepper

Fun Fact: I never had chicken pox, still have my tonsils, and both of my thumbs are double jointed. 

I oversee all the cutting tables, trimming, packaging, and boxing of beef that runs through the facility.

Favorite Cut of Beef: Bottom Sirloin Tri-Tip – it’s the perfect cut to feed your family.

Fun Fact: My wife and I spent 15 days in Nepal hiking to Mt Everest Base camp.

I oversee the accounting, budgeting, and cost management of the plant to ensure financial targets are achieved.

Favorite Cut of Beef: Tenderloin filet grilled out charcoal. 

Fun Fact: Not to stereotype accountants - but I love to golf. 

I plan and coordinate the plants workforce and act as a bridge between management and employees to ensure that staffing and our team's goals are successfully executed.

Favorite Cut of Beef: Carne Ranchera "Skirt Steak" - flavorful and perfect for carne asada.

Fun Fact: I am named after a flower and so are my daughters.

My team and I ensure that our beef products meet all food safety, quality, and regulatory requirements. The role oversees HACCP and food safety programs, manages quality inspections and audits, ensures compliance with USDA and customer standards, investigates non-conformances, and leads continuous improvement to maintain safe, consistent and high-quality beef products.

Favorite Cut of Beef: I love tri-tip and brisket. Leftover brisket tacos are my husband's specialty - and they're my absolute favorite.

Fun Fact: My family originates from the town of Lützen, Germany, historically known for the 1632 Battle of Lützen, a pivotal engagement of the Thirty Years' War.

I ensure compliance with state and federal regulation with a focus on areas like pollution control, waste management, and sustainability. There is never a dull moment in my world, but I find satisfaction in helping the company overcome challenges and strengthen the operation.

Favorite Cut of Beef: Teres Major on the smoker with green salad, mashed potatoes, and glass of red wine.

Fun Fact: Grass is orange, pine trees are brown, and my springer spaniel was fire engine red! I'm colorblind and avoid most discussion related to color! Yes, my wife picks out my clothes...

I ensure accurate inventory control, proper cold-chain management, and compliance with food safety and quality standards. I coordinate staff, logistics, and distribution schedules to maintain efficiency, minimize waste, and support on-time delivery.

Favorite Cut of Beef: Ribeye cooked medium rare.

Fun Fact: I love the outdoors! Last year while climbing Mt. Borah (the tallest peak in Idaho) my group got caught in a crazy lightning storm which caused people's hair to stand on end known as corona discharge and often associated with St. Elmo's fire.

I oversee the beef carcass chilling, USDA Grading and carcass sortation areas of the plant. I ensure the carcasses are chilled and process properly to reach their highest potential USDA grade.

Favorite Cut of Beef: Ribeye cooked over hardwood charcoal.

Fun Fact: I worked as a USDA Grader for over 20 years before becoming a Cooler Manager.

I work with teams across the plant to identify hazards and drive continuous improvement while keeping safety simple, practical, and effective. My goal is for all team members to go home safe every day. 

Favorite Cut of Beef: Ribeye grilled over an open flame to medium. A good fat cap can't be beat.

Fun Fact: I'm always planning my next adventure - my motto is you can always leave on a Friday and be back by Sunday.