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MISSOURI eral approval to make these
continued from page 3
direct to consumer. “We've
got a facility that's built
for growth for individuals,”
Hertzog said. “This is an op-
portunity for all of us to add
to our bottom line. We also
want to provide a full custom
experience different from
other butcher shops for our
producers, with state-of-the-
art packaging and food safe-
ty standards next to none.”
Hertzog Meat Company
is equipped with high wind
velocity hot boxes that can
cool hot carcasses from 90º to
40º overnight before moving
them into the dry aging cool-
ers where all the meat hangs
at the same temperature.
“The dry aging enhances ten-
derness and flavor and gets
better quality than big pack-
ing products that are wet
aged in chain speeds going as
fast as they can go. We're try-
ing to do slower chain speeds
for a quality product.”
Advanced tracking soft-
ware will aid in product
traceability throughout the
plant. “You’ll know your an-
imal’s live weight, what it
weighed at hanging, how
much it shrank in the cooler,
bone loss and freezer weight,”
Hertzog said. “All in black
and white. That helps us and
helps you too.”
Further processing at tic the calendar will be filled, erans in the industry, ready
Hertzog Meat Co. means cus-
tomers can also have their
farm-labeled products cus-
tomized into snack sticks
and beef jerky, sausage pat-
ties, and smoked or flavored
meats. Should producers
qualify for third-party veri-
fied programs, that can mean
$200 to $300 in added value,
according to Hertzog.
The journey hasn't been
easy toward renovation of
the facility and attaining fed-
The Midwest Cattleman · April 1, 2021 · P10
services possible. Hertzog
purchased new equipment
and remodeled an old feed
store on their own property
to construct the plant. And
every process and procedure
follows a strict protocol. “Ev-
erything has to be approved,”
he said, “from an inspected
lagoon to the maintenance of
the bolt gun every day. Every
time we clean a pen or grease
a gate, it has to be document-
ed.” Daily inspections by
his team are reviewed by a
USDA inspector prior to each
day’s kill.
“I could go on for days dustry. Professionally, I feel og said. “The processing side
about my sleepless nights,” like I have the willpower and is new to this generation, but
Hertzog said, “the unbeliev- perseverance to handle the beef production is not new.
able price of equipment, and plant. I've experienced the We are not car salesmen in
the lack of ease to get plans heartache of feeding cattle, the meat packing industry.
to build a facility. Just get- losing cattle, not having a We're cattlemen.”
ting materials is skyrocket- buyer. I understand that you
ing.” Packing Plant USDA
have got to make it work and
Now that the building is be creative.” Pending
in its final stages, plans are Awaiting their USDA in-
Partner to creative forti-
to initially harvest 50 head tude will be physical aptitude. spection approval, Oak Hill
Meats opened their doors in
of cattle and hogs each week, “We have to have somebody September 2020. The newly
eventually hitting 100 head in there that can throw heavy
renovated Heinz processing
per week capacity. His goal totes of meat around, throw plant in Cuba, Mo., is now
is to run 2,500 head of cattle them overhead or throw big
owned by a group of local
and 1,000 hogs through in chunks into the grinder,” farmers and investors that
Hertzog said. The search
the first year.
are passionate about beef.
The phone is already wasn't easy to find qualified
steadily ringing as custom- and physically fit staff to fill Co-owner Rockael Stubble-
field, along with her husband
ers schedule slaughter dates 15 positions on what Hertzog Matt, had dreams of opening
beginning in June. With rail calls his “high performance
their own processing plant.
space to accommodate 200 team.” He was thrilled to The couple owns Brush
animals, Hertzog is optimis- land three 15-to-20-year vet-
Creek Valley Farms and
markets beef and pork direct
but knows it will take a lot of to train a younger team of to consumers. They knew a
hustle to meet the demand. soon-to-be kill floor and cut plant could help them man-
Along with understanding floor leaders. In appreciation
age inventory and scale the
and adhering to the daunting for the talent, Hertzog is en- business faster, but when
USDA check list for opera- couraging career mentality
2020 limited their booking
tion, running a meat packing by offering above industry dates, the need became more
plant takes mental tenacity average wages, along with
and physical strength. prevalent.
full benefits.
It
may
“I'm young and I have a be several years before the As soon as the pandem-
passion for our product and sixth generation of Hertzogs ic broke out, the couple met
the people in our industry” is ready for such responsibil- with family to discuss the op-
Hertzog said. “I have been ity; there are four under the tion for opening a plant. They
found an existing facility and
out of college 15 years and age of 10 in Todd and Ashley discussed leasing the build-
been on all sides of this in- Hertzog's household. But,
ing from the current owner.
they are already getting used “We heard about other inves-
to gowning up to hose down tors that were interested in
tiled floors. When the lines buying and expanding the fa-
get rolling, they will shift cility. We jumped on that con-
their training in the family versation,” Stubblefield said.
biz to the old school butcher That discourse led to a
shop in the front of the plant, deal and the couple joined
readied for retail sales of forces with the group, along
their family label of Hertzog with a handful of local farm-
Premium Beef. Plans include ers, to start Oak Hill Meats.
marketing online as well Currently a custom-ex-
as welcoming visitors to a empt plant, Oak Hill is
“pumpkin patch” experience awaiting their USDA inspec-
with buying fresh beef. tion approval for processing.
“We've been producing
beef for a long time,” Hertz- “We were supposed to be ap-