Meat+Poultry - October 2020 - 94

S M A L L B U S I N E S S M AT T E R S

Meat
business
mentors
Steve Williams learned everything he
knows about the meat business from
his uncle and a meat processing legend
BY S T E V E K RU T | m e a t p o u l t r y @ s o s l a n d.c o m

D
"Care is
something
you are born
with and it
was in full
bloom during
a trying
time."

94

MEAT+ POULTRY | 10.20 | www.meatpoultry.com

farmers and made fresh and cured meats for
his retail store.
"He was only interested in selling the retail
meat shop in 1982 and with my on-the-job
training I had received at my uncle's shop, I
pretty much knew my way around cutting meat
for customers," he said. "Norv let me have his
recipes for those four products and we still
sell Norv's Traditional Summer Sausage today.
We kept his name on it and our retail store
probably has hundreds of award plaques from
state and regional competitions displayed.
Those that Norv earned with his recipes are up
there with ours. It's part of our business and
heritage as meat processors.
"I bought the business in September 1982,
and the next spring Norv paid for my room at
the MAMP convention. He taught me that we
can all learn from each other and that started
me attending any seminar or training event
I could to find out how to improve products
and manage a business. Years later, I became
president of the Missouri Association and was
elected for five years as a non-voting member
of the Missouri Beef Council. Guess I'm still
learning but know the importance of passing
skills and knowledge on to others."
A few years later, Williams purchased

Photos: Williams Brothers Meat Market & Catering

- STEVE WILLIAMS

uring challenging times, many small
businesses struggle to last six years.
So, when you find one that is now in its
sixth generation, you've come upon something
rare, indeed.
We're talking about Williams Brothers Meat
Market & Catering of Washington, Mo., known
for its Old World-style products, reliability and
friendly family-owned management.
Owner Steve Williams had worked with
an uncle, older brother and cousin at Clancy's
Butcher Shop in nearby Ellisville, Mo. His
uncle started it after years of working at onetime hog processor Krey Packing, a leading
shipper into the St. Louis market. But things
changed when a meat processing legend
named Norvin Kampschroeder put his business
up for sale in Washington.
Kampschroeder, a tall, wiry curing master
was famous for his award-winning products,
including summer sausage, Krakow ham
sausage, Thuringer and German bologna.
He also served for over two decades as the
secretary of the Missouri Association of Meat
Processors (MAMP).
Williams explains that Kampschroeder
had a small retail shop and a nearby custom
plant where he did custom processing for local


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Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
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