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Indiana Meat Packers & Processors Association
Indiana Meat Packers & Processors Association is an organization for meat packers in Indiana and Kentucky, our suppliers & friends of the association. We hope to gain knowledge and friendship from each other.
IMPPA is an active association that hosts educational sessions, trainings, meat plant and supplier tours, demonstrations, webinars, quarterly newsletters, and active social media accounts.
Are you a meat packer or in a related industry and interested in joining? Visit the page that fits your linked below.
Supplier Membership Application
Associate Membership Application
Get Social With IMPPA
Short handed today means the little Kiesels are on cash register bagging duty. They sure are cute!
🎤 “They get it from their Mama!” 🎶
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Addison & Heidi attended a fantastic cooking workshop sponsored by the Fort Branch-Johnson Township Public Library. On day one they prepped and made scrambled eggs, toast, & fresh squeezed orange juice. On the second day they made spaghetti, garlic toast, salad, & cookies! Best part… they got to eat their masterpieces upon completion!!
🍳🍞🍊🥗🍪🍝
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📢 Attention Packers! 📢
Registration to the 2024 IMPPA & IAMP Joint Convention is due 2/1/24. Visit the IMPPA website at https://imppa.org/2024-imppa-iamp-joint-convention/ for hotel information, convention agendas, trade show, cured meat show and more!
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🌭 Back by popular demand... the Pub & Grub Crawl! 🍻
The Indiana Meat Packers had such a great time at the Pub & Grub Crawl during the 2023 IMPPA & IAMP joint convention in Illinois.... that they decided to have "ROUND 2" in Indiana!
We will spend Thursday evening of the convention traveling to three breweries/pubs where dinner and drinks will be at the packers & suppliers` discretion. A chartered bus will continuously travel to all locations (The Coachman, Nigh Brewing, Brew Link Brewing), all just minutes from the hotel.
Come join the fun!
For more convention information, visit the IMPPA website.
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Make sure you have your hotel rooms reserved by 1/21/24 to enjoy the discounted rates!
Visit the IMPPA website for hotel information, convention agendas, trade show, cured meat show and more!
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Bring your cured products and see how they shape up compared to other packer products from Indiana and Illinois!
Let our experienced judges give you suggestions and tips on ways to make your products stand out in the crowd. Visit the IMPPA website for trade show, cured meat show, registration paperwork and more!
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⚡ Supplier Electrical Reservations Due 1/29/24! 🔌
Contact Make at Markey’s to reserve your electrical needs for the trade show.
mschneider@markeys.com or 317-500-6132
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The IMPPA & IAMP Joint Convention will host a fantastic Thursday, Pre-Convention Workshop!
Some items on the agenda to discuss and demo are:
🐷 Jeros Dishwasher – McCarthy Equipment
🐮 Whizard Knives – Bettcher
🐷 Stuffer & Linker – Handtmann
🐮 Natural Casings – Quality Casings
🐷 REX Portion Cutter – High Plains Frontier Supply
🐮 Stunner & Scalder – UltraSource
🐷 Smokehouse – Scott Pec
🐮 Patty Machine – Biro Manufacturing Company
🐷 Smashburger Patty Machine – Handtmann
🐮 Double Clipper – Poly-Clip
Come enjoy the education and fun! Visit the IMPPA website for hotel information, convention agendas, trade show & cured meat show information and more!
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The 2024 IMPPA & IAMP Joint Convention will host multiple educational sessions based on maximizing machinery and efficiencies.
Check out our sessions and presenters!
🔵 Dr. Ryan Cox, University of Minnesota
🔵 David Zarling, Niche Meat Processors Assistance Network
🔵 Mike Lorentz, Lorentz Meats
🔵 Chris Young, American Association of Meat Processors
🔵 Bob Culler, Culler Consulting
🔵 Tom Katen, Retired, Cargill
🔵 Christi Southerland, Prosperity Ag
🔵 Greg Gunthrop, Gunthrop Farms
🔵 Chris Roper, Flower Hill
Visit the IMPPA website for more convention information!
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The IMPPA & IAMP Joint Convention has TONS of advertising opportunities! Get YOUR NAME in front of a multitude of processors!
Platinum Sponsorship even includes preferential booth placement in the trade show!
🐷 Platinum Sponsorship- $2,000.00
Preferential booth assignments.
Company logo on custom-made lanyards.
Company logo on the back of the nametags.
Company name listed on the convention pamphlet.
Additional signage stating sponsorship level at the trade show.
Multiple announcements made throughout the convention, thanking all of our sponsors.
🐮 Gold Sponsorship- $1,000.00
Company logo on the back of the nametags.
Company name listed on the convention pamphlet.
Additional signage stating sponsorship level at the trade show.
Multiple announcements made throughout the convention, thanking all of our sponsors.
🐑 Silver Sponsorship- $800.00
Company name listed on the convention pamphlet.
Additional signage stating sponsorship level at the trade show.
Multiple announcements made throughout the convention, thanking all of our sponsors.
🦌 Bronze Sponsorship- $500.00
Company name listed on the convention pamphlet.
Additional signage stating sponsorship level at the trade show.
Multiple announcements made throughout the convention, thanking all of our sponsors.
Convention Registrations, including Sponsorship Opportunities, due to the IMPPA office by 1/8/24.
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Packers & Suppliers, the last day to receive discounted hotel room rates for the 2024 IMPPA & IAMP joint convention is 1/21/24. Please get your registrations in by this date to enjoy the LOWER ROOM RATES!
Visit the IMPPA website for hotel information, convention agendas, trade show, cured meat show information & more!
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🔊 Attention Suppliers 🔊
Time is running short! Please submit your Convention Registration to the IMPPA office by 1/8/24. Visit the IMPPA website at https://imppa.org/2024-imppa-iamp-joint-convention/ for more convention information.
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U.S. Department of Agriculture (USDA) Secretary Tom Vilsack announced that the Biden-Harris Administration is making investments that will strengthen American food supply chains, increase independent meat and poultry processing capacity, create more, new and better markets for producers, and lower food costs. The USDA is investing nearly $110 million through the Meat and Poultry Processing Expansion Program (MPPEP) and the Local Meat Capacity (Local MCap) Grant Program.
USDA is partnering with the New Hampshire Community Loan Fund to provide more than $83 million in grants to 24 independent processors in 15 states under the Meat and Poultry Processing Expansion Program (MPPEP). The funding, made available through President Biden's American Rescue Plan, will help build new processing plants, create hundreds of jobs, give local producers and entrepreneurs better business opportunities, and give consumers more options at the grocery store.
This second set of awards through Local MCap is for both Equipment Only and Processing Expansion project types. Simplified equipment-only projects fund projects from $10,000 to $250,000 to purchase processing equipment such as meat grinders, stuffers, and smokers. Processing expansion projects are eligible to receive between $100,000 and $5 million to increase processing or rendering capacity through activities such as facility upgrades, equipment purchases, and training.
More details and the lists of recipients are available at: www.aamp.com/blog_home.asp?Display=183
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Be aware…. There a multiple scams going around!
As it relates to emails that were going out to our members, IMPPA will never ask you buy gift cards for us in advance of return payment.We posted about this yesterday afternoon, but it's worth sharing again. The information below came to us via our Oklahoma processor members and the Oklahoma Texas Meat Processors Association. Several small processors have been victimized by the loss of thousands of dollars worth of meat primals. The theft seems to be limited to Oklahoma at the moment, and someone is in custody, but please be aware of this scam.
"There are reports of fraudulent activities affecting Oklahoma meat processing plants. Parties are calling and ordering large quantities of meat primals and paying over the phone with alleged stolen credit cards. They have also used ACH methods and quickly revoked the payments after the product is retrieved. At least 4 plants have been affected so far. Please take all necessary precautions available to you to guard your businesses from fraudulent activities like these."
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![Be aware…. There a multiple scams going around!
As it relates to emails that were going out to our members, IMPPA will never ask you buy gift cards for us in advance of return payment.](https://imppa.org/wp-content/plugins/custom-facebook-feed-pro/assets/img/placeholder.png)
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Our Fall Event will be here before you know it! We’d like to take a moment to thank our Gold Level sponsors!
Robert Reiser Inc.
Kerres USA
Globe Casing Company
VC999 Packaging Systems
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![Our Fall Event will be here before you know it! We’d like to take a moment to thank our Gold Level sponsors!Robert Reiser Inc.
Kerres USA
Globe Casing Company
VC999 Packaging Systems](https://imppa.org/wp-content/plugins/custom-facebook-feed-pro/assets/img/placeholder.png)
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🙌
Hello show me your meats
Meatingplace is planning a June 20th webinar on USDA’s support for smaller meat and poultry processors. This online session will feature Dr. Sarah Low, author of an analysis entitled Meat Processing Plant Survival, and Dave Carter, regional director for Flower Hill Institute.
For more information and to register: register.gotowebinar.com/register/5893796180635824735
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AAMP’s pre-convention bus tour is sold out, but we have some availability for a one-day meat processing short course and demonstration at the University of Nebraska-Lincoln! This event will take place on Wednesday, July 31.
Join us at the University of Nebraska-Lincoln Loeffel Meat Lab as we get “Back to the Basics and Into the Future” of meat processing. This 1-day short course will integrate the fundamentals of meat processing as well as innovative cutting and processing techniques aimed at appealing to today’s modern consumers. The day begins at 7:00 AM, when the buses leave the Hilton Omaha and take attendees to UNL for an 8:00 Welcome. UNL Instructors and other industry experts have developed a series of sessions for the “Back to the Basics and Into the Future” short course. They include:
• Beef Cutting Demo: A Modern Take on A Classic Method -- Demonstrate cutting methods that allow for efficient processing, innovative cuts, and portioned sizes that consumers have come accustomed to in recent years.
• Pork Cutting Demo: Cutting for the Convenient Consumer -- Demonstrate whole pork fabrication with special focus on creating value added alternatives to large cuts such as Hams, Picnics, and Boston Butts.
• Marination Demo: Adding flavor, value, and new consumers -- Demonstrate fundamental marination principles and techniques as well as incorporate more modern approaches such as sous vide
• Bold Burgers: Flavor Trends and Added Ingredients -- This session will focus on flavor development with emphasis on using seasonings and add ingredients aimed at creating bold burgers for both beef and pork patties.
• Ten-deer-loin: Whole Muscle Cuts from the Entire Carcass -- Demonstrate how to make whole muscle cuts from beef, pork, and deer meat trim utilizing unique processing and formulation methods. Double the amount of back strap, whole muscle deer bacon, low-cost steaks and fajitas, and more will be produced in a hands-on demonstration.
Convention attendees who are interested in registering for the Day at the University of Nebraska-Lincoln can go here: www.aamp.com/ev_calendar_day.asp?date=8/1/2024&eventid=9
Reminder, pre-registration for AAMP’s convention ends on June 28, so don’t wait too long! If you miss out on pre-registration, you will miss out on our Wednesday pre-convention activities and will have to wait in line to register on August 1.
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Earlier this year, AAMP announced a partnership with Range Meat Academy, an online training program that is helping to meet the industry-wide demand for more butchers and meat-cutters. Through Range Meat Academy’s online programs, newcomers to the meat industry or existing employees looking for additional training can gain extensive and valuable knowledge about cutting, merchandising and selling meat.
To help introduce the program to AAMP members, we are hosting a webinar on Wednesday, July 10, at 11:00 AM Eastern Time. In this one-hour webinar, Range Meat Academy founder Kari Underly will discuss how the training works and how AAMP members can utilize RMA training in their workplace. Registration for this free webinar is available at bit.ly/aamprange.
Kari is a third-generation butcher whose work in the meat industry has included developing and marketing value-added beef cuts like the flat-iron steak and the Denver steak. She is the author of the James Beard-nominated book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.
Range Meat Academy’s curriculum is used in junior colleges, workforce development programs, meat distributors, grocery stores and meat processors. The classes cover beef, pork, poultry and lamb, and there are two types of curriculums, the clerk and the cutter.
AAMP members can receive a 10% discount when enrolling employees into Range Meat Academy’s various online courses. For more information about RMA, visit www.rangepartners.com. For more information about the benefits and discounts that AAMP members can enjoy as a part of their membership, please visit www.aamp.com/discounts.
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