Meat+Poultry - November 2018 - 36
EXECUTIVE SERIES
Top photo: Brent Cator
(right) and his brother
Mark bought Cardinal
Meat Specialists Ltd. from
their father Ralph (bottom
photo). Ralph founded
the company in 1966.
specializes in two areas: manufacturing
burgers and Safe Sous-Vide, which is a
registered Cardinal trademark.
Even though the company began in
the 1960s purveying raw products, today
the company manufactures burgers and
makes Safe Sous-Vide products. Sous-vide
has become increasingly popular in North
America, due to the explosion of food and
cooking shows on TV and the Internet.
Many people do not understand
how sous-vide really works. Sous-vide
cooking involves
sealing food in a
vacuum-sealed
pouch and cooking
the food submerged
in temperaturecontrolled water.
Cator and many
acclaimed chefs
believe the process
can result in more
consistently cooked
product. Vitamins and
minerals are not lost
in the cooking process
and the meat stays
moist from cooking in its own juices. That led
to Cardinal's line of Safe Sous-Vide products.
"Safe Sous-Vide is more cost-effective,
plus it uses the natural juices from the
products to create better eating experiences
for consumers," he says. While many
consumers are trying to do this cooking
process themselves, Cardinal's products use
100 percent submersion cooking and result
in consistent food all the way through. Cator
should know - the company's been using this
process to make meat products for the past
quarter century.
PRINCIPLES OF SUCCESS
The success of Cardinal Meats and Brent
Cator's success is based on far more
than coming up with new products and
technologies. Instead, it has been dependent on
a series of core principles and innovations that
Cator's team has brought to the company he's
helped build. "The first one is passion - loving
what you do," he says. "A lot of people don't
love or even like what they do, and that makes
for a tough life overall." Secondly, he believes
36
MEAT+ POULTRY | 11.18 | www.meatpoultry.com
in dedication - when the going gets tough...
you don't quit.
"The third, I think, is accountability. I'm
accountable to a lot of people -- you might say
I have many bosses." These bosses include the
other people on his management team, all the
employees at Cardinal Meat Specialists, who
total 160 full-time employees, and seasonally
upwards of about 250. Then there are
consumers of Cardinal's products, who are the
most important. That accountability allows this
privately-held company to rack up $175 million
in annual sales, now closing in on $200 million.
A fourth principle, he believes, is honesty
and integrity, "always doing what's right. If
you're not doing that, you're not going to
succeed in the long run."
And the last principle is carrying out the
employees' dreams and goals. "What are our
dreams and goals? We ask ourselves that
question all the time. And I'm not just talking
about mine," he hastens to point out. "Our
employees have dreams and goals as well. The
people who work in the company - what do
they desire or aspire to? That's very important."
For example, Dan Milanovic's goal was
to take Elite Meats, a brand he had built, and
scale it larger. "We could help him with that,
and that's what we're doing," Cator says of the
business deal between Cardinal and Elite in
May of this year.
Cator also believes he tries to accomplish
other important goals as he runs the company:
"I'm trying to provide differentiated and
innovative products for our customers.
I'm also trying to carry out what I call a
philosophy of 'servant leadership'. I'm here to
make sure that our employees have what they
need to be successful."
He also wants to make sure that Cardinal
Meat Specialists is a leader in food safety for
the meat industry. Through various means,
including the use of DNA, Cator is trying to
achieve new levels of safety in the industry,
in following and enhancing Canadian and US
food safety laws and regulations. He thinks
Cardinal's customers turn to the company
because it has that passion for accomplishing
its goals. "Sometimes it's hard for large
organizations to take core values and live them
every day. At Cardinal, we are committed to
living our core values and seeking customers
who value our dedication to their success."
http://www.meatpoultry.com
Meat+Poultry - November 2018
Table of Contents for the Digital Edition of Meat+Poultry - November 2018
Meat+Poultry - November 2018
CONTENTS
COMMENTARY - Leading the legacy
BUSINESS NOTES - SMITHFIELD TO INVEST $1.2M IN KENTUCKY PLANT
MAPLE LEAF ACQUIRES CHARCUTERIE COMPANY
NIMAN RANCH TEAMS WITH BLUE RIBBON MEATS
HORMEL ANNOUNCES IOWA PLANT EXPANSION
JBS S.A. PLANS $12 MILLION BEEF EXPANSION
DARLING INGREDIENTS ACQUIRES PET FOOD ASSETS
WASHINGTON - New NAFTA
COVER STORY - TAKING CARE OF (THE FAMILY) BUSINESS
ANIMAL WELFARE - RITUAL & ETHICAL
CURRENT EVENTS - Unwanted WEATHER
EXECUTIVE SERIES - Cardinal RULE
SEASONAL PROMOTIONS - Turkey time
INGREDIENT ISSUES - GLOBETROTTING
FOOD SAFETY - Pressurized protection
PACKAGING SOLUTIONS - PACK MENTALITY
BOOK REVIEW - From keyboard to cleaver
SMALL BUSINESS MATTERS - PASSION FOR SAUSAGE
LABOR - Prescription policy pitfalls
NAMES IN THE NEWS
CALENDAR
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Bacon processing trends+technology
PROCESSOR PROFILE - Bacon headway
GLOBAL TRENDS - Canadian bacon
BACON OPERATIONS - King of craft bacon
FOODSERVICE TRENDS - Bacon hits center of the plate
Meat+Poultry - November 2018 - Meat+Poultry - November 2018
Meat+Poultry - November 2018 - Meat+Poultry - November 2018
Meat+Poultry - November 2018 - 2
Meat+Poultry - November 2018 - 3
Meat+Poultry - November 2018 - CONTENTS
Meat+Poultry - November 2018 - 5
Meat+Poultry - November 2018 - 6
Meat+Poultry - November 2018 - 7
Meat+Poultry - November 2018 - COMMENTARY - Leading the legacy
Meat+Poultry - November 2018 - 9
Meat+Poultry - November 2018 - NIMAN RANCH TEAMS WITH BLUE RIBBON MEATS
Meat+Poultry - November 2018 - DARLING INGREDIENTS ACQUIRES PET FOOD ASSETS
Meat+Poultry - November 2018 - WASHINGTON - New NAFTA
Meat+Poultry - November 2018 - 13
Meat+Poultry - November 2018 - COVER STORY - TAKING CARE OF (THE FAMILY) BUSINESS
Meat+Poultry - November 2018 - 15
Meat+Poultry - November 2018 - 16
Meat+Poultry - November 2018 - 17
Meat+Poultry - November 2018 - 18
Meat+Poultry - November 2018 - 19
Meat+Poultry - November 2018 - 20
Meat+Poultry - November 2018 - 21
Meat+Poultry - November 2018 - ANIMAL WELFARE - RITUAL & ETHICAL
Meat+Poultry - November 2018 - 23
Meat+Poultry - November 2018 - 24
Meat+Poultry - November 2018 - 25
Meat+Poultry - November 2018 - 26
Meat+Poultry - November 2018 - 27
Meat+Poultry - November 2018 - CURRENT EVENTS - Unwanted WEATHER
Meat+Poultry - November 2018 - 29
Meat+Poultry - November 2018 - 30
Meat+Poultry - November 2018 - 31
Meat+Poultry - November 2018 - 32
Meat+Poultry - November 2018 - 33
Meat+Poultry - November 2018 - EXECUTIVE SERIES - Cardinal RULE
Meat+Poultry - November 2018 - 35
Meat+Poultry - November 2018 - 36
Meat+Poultry - November 2018 - 37
Meat+Poultry - November 2018 - SEASONAL PROMOTIONS - Turkey time
Meat+Poultry - November 2018 - 39
Meat+Poultry - November 2018 - 40
Meat+Poultry - November 2018 - 41
Meat+Poultry - November 2018 - 42
Meat+Poultry - November 2018 - 43
Meat+Poultry - November 2018 - 44
Meat+Poultry - November 2018 - 45
Meat+Poultry - November 2018 - INGREDIENT ISSUES - GLOBETROTTING
Meat+Poultry - November 2018 - 47
Meat+Poultry - November 2018 - 48
Meat+Poultry - November 2018 - 49
Meat+Poultry - November 2018 - 50
Meat+Poultry - November 2018 - 51
Meat+Poultry - November 2018 - 52
Meat+Poultry - November 2018 - 53
Meat+Poultry - November 2018 - FOOD SAFETY - Pressurized protection
Meat+Poultry - November 2018 - 55
Meat+Poultry - November 2018 - 56
Meat+Poultry - November 2018 - 57
Meat+Poultry - November 2018 - 58
Meat+Poultry - November 2018 - 59
Meat+Poultry - November 2018 - PACKAGING SOLUTIONS - PACK MENTALITY
Meat+Poultry - November 2018 - 61
Meat+Poultry - November 2018 - 62
Meat+Poultry - November 2018 - 63
Meat+Poultry - November 2018 - BOOK REVIEW - From keyboard to cleaver
Meat+Poultry - November 2018 - 65
Meat+Poultry - November 2018 - 66
Meat+Poultry - November 2018 - 67
Meat+Poultry - November 2018 - 68
Meat+Poultry - November 2018 - 69
Meat+Poultry - November 2018 - 70
Meat+Poultry - November 2018 - SMALL BUSINESS MATTERS - PASSION FOR SAUSAGE
Meat+Poultry - November 2018 - 72
Meat+Poultry - November 2018 - 73
Meat+Poultry - November 2018 - 74
Meat+Poultry - November 2018 - 75
Meat+Poultry - November 2018 - LABOR - Prescription policy pitfalls
Meat+Poultry - November 2018 - 77
Meat+Poultry - November 2018 - NAMES IN THE NEWS
Meat+Poultry - November 2018 - 79
Meat+Poultry - November 2018 - CALENDAR
Meat+Poultry - November 2018 - 81
Meat+Poultry - November 2018 - SHOWCASE
Meat+Poultry - November 2018 - 83
Meat+Poultry - November 2018 - CLASSIFIEDS
Meat+Poultry - November 2018 - 85
Meat+Poultry - November 2018 - 86
Meat+Poultry - November 2018 - 87
Meat+Poultry - November 2018 - 88
Meat+Poultry - November 2018 - ADVERTISERS
Meat+Poultry - November 2018 - THE INSIDER
Meat+Poultry - November 2018 - 91
Meat+Poultry - November 2018 - 92
Meat+Poultry - November 2018 - Bacon processing trends+technology
Meat+Poultry - November 2018 - Bacon - 2
Meat+Poultry - November 2018 - Bacon - 3
Meat+Poultry - November 2018 - PROCESSOR PROFILE - Bacon headway
Meat+Poultry - November 2018 - Bacon - 5
Meat+Poultry - November 2018 - Bacon - 6
Meat+Poultry - November 2018 - Bacon - 7
Meat+Poultry - November 2018 - Bacon - 8
Meat+Poultry - November 2018 - Bacon - 9
Meat+Poultry - November 2018 - GLOBAL TRENDS - Canadian bacon
Meat+Poultry - November 2018 - Bacon - 11
Meat+Poultry - November 2018 - Bacon - 12
Meat+Poultry - November 2018 - Bacon - 13
Meat+Poultry - November 2018 - BACON OPERATIONS - King of craft bacon
Meat+Poultry - November 2018 - Bacon - 15
Meat+Poultry - November 2018 - Bacon - 16
Meat+Poultry - November 2018 - Bacon - 17
Meat+Poultry - November 2018 - FOODSERVICE TRENDS - Bacon hits center of the plate
Meat+Poultry - November 2018 - Bacon - 19
Meat+Poultry - November 2018 - Bacon - 20
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