Meat Groups Join Forces

National Meat Association and North American Meat Processors Association have merged memberships

Published on: Jul 3, 2012

The National Meat Association and the North American Meat Processors Association have joined forces to create the North American Meat Association, a group of meat a poultry packers, processors and specialists that will provide resources for industry professionals.

The new NAMA will provide a variety of sources for its members, including regulatory assistance, advocacy, pathogen control help, networking opportunities, political action opportunities, culinary education and expert access.  

Officers include:

Co-Chairs of the Board

Larry Vad, Ideal Meat & Provisions; Je- Saval, Deli Brands of America

National Meat Association and North American Meat Processors Association have merged memberships.
National Meat Association and North American Meat Processors Association have merged memberships.

Senior Executive O­fficers

Barry Carpenter, CEO; Philip H. Kimball, CAE, Executive Director

Co-Presidents

Mike Satzow, North Country Smokehouse; Marty Evanson, Jobbers Meat Packing

Co-Vice Presidents

Mike Hesse, Beef Products, Inc.; Tony Gahn, Jr., Gahn Meat Co., Inc.

Co-Secretaries

Don Clift, Preferred Beef Group; Joe Maas, JTM Provisions

Co-Treasurers

John Vatri, Cardinal Meat Specialists, Ltd.; Brian Coelho, Central Valley Meat

The organization already has several conferences planned, including an E-Coli conference in October and Meatxpo '13, scheduled for February.

NAMA has three North American offices in Washington, D.C., Oakland, Calif., and Ottawa, Canada. More information can be found at www.meatassociation.com.