“Southwest Meat Association provides us a comfort level when dealing with Federal Agencies. Their knowledge base is extensive and the caring and commitment for each member is exceptional. When you have an issue, they quickly help you with a solution. Their ability to reach out to the correct Agency person, anywhere in the country is a difference maker.”
Growth, Culture, and Tex-Mex Innovation with Colby DeFriese
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Neil interviews Colby DeFriese, plant manager at Smokey Denmark Sausage in Austin, Texas, after his business card was drawn at the convention. DeFriese discusses the space and capacity limits of the early-’70s East Fifth Street facility and plans to relocate to Georgetown in the next couple years. He shares the company’s history (founded by Albert C. “Smokey” Denmark; first building in 1969; this plant built in 1972) and current ownership by Jonathan and Melissa Pace. He describes retail growth, including entry into H-E-B around COVID and the shift toward a more balanced retail/wholesale mix. DeFriese explains how Tex-Mex influences drive product innovation and how Best of the Worst competition items can become market successes; Smokey Denmark has won four times. He covers his background (H-E-B, BPI, Seaboard, A&M), responsibilities spanning production, QA, and HACCP, and the importance of USDA relationships, transparency, and culture.Â