Meat+Poultry - February 2024 - 57

and a variety of imported dry goods, including
chocolates, Hengstenberg pickles and their
outsourced Black Forest cake. There are cheeses
and a wowing variety of locally made breads.
" Getting and keeping good employees
is paramount, " Eifert said. " We need to see
their motivation and willingness to make our
company better. I tell applicants that if you use
your abilities to make our shop and business
better, the better off you will be. "
Alpine has 26 employees and trains those
showing the right motivation. They are
strongly rooted in the community and for
years have sponsored school tours of their
facility. They are members and participants in
programs sponsored by both the Pennsylvania
Association of Meat Processors and the
American Association of Meat Processors.
FULL-SERVICE FOOD SAFETY
When the Eiferts began focusing more on
the processing side of the business after the
restaurant closed down, they also took the
opportunity to grow the business in a new
direction. To that end, construction is about
70% complete on the facility to make room
and logistical changes to add a high-pressure
processing (HPP) system (a Hiperbaric 135)
that uses high isostatic pressure transmitted by
water to deactivate any pathogen in packaged
foods and beverages.
Alpine for years has transported some
of its product line to Connecticut for HPP
treatment. But Eifert decided to purchase a
system because of the cost and time involved
in sending the products out, getting them
HPP treated, and returning them to the
Honesdale plant. Eifert said that a 500-lb pallet
of packaged product can be processed in a
HPP system in about five minutes. Previously,
Alpine sent between 8,000 to 10,000 lbs of
product for treatment per week.
" Not only will we be saving on the
transportation cost and labor cost by doing
this in-house with our own system, but we'll be
able to provide this service to other companies
" I tried to find
someone to
manage the
restaurant but
never seemed
to find the
right person.
So, I turned
all my efforts
to the meat
processing. "
- MARK EIFERT
www.meatpoultry.com | 02.24 | MEAT+POULTRY
57

Meat+Poultry - February 2024

Table of Contents for the Digital Edition of Meat+Poultry - February 2024

Meat+Poultry - February 2024 - Intro
Meat+Poultry - February 2024 - 1
Meat+Poultry - February 2024 - 2
Meat+Poultry - February 2024 - 3
Meat+Poultry - February 2024 - 4
Meat+Poultry - February 2024 - 5
Meat+Poultry - February 2024 - 6
Meat+Poultry - February 2024 - 7
Meat+Poultry - February 2024 - 8
Meat+Poultry - February 2024 - 9
Meat+Poultry - February 2024 - 10
Meat+Poultry - February 2024 - 11
Meat+Poultry - February 2024 - 12
Meat+Poultry - February 2024 - 13
Meat+Poultry - February 2024 - 14
Meat+Poultry - February 2024 - 15
Meat+Poultry - February 2024 - 16
Meat+Poultry - February 2024 - 17
Meat+Poultry - February 2024 - 18
Meat+Poultry - February 2024 - 19
Meat+Poultry - February 2024 - 20
Meat+Poultry - February 2024 - 21
Meat+Poultry - February 2024 - 22
Meat+Poultry - February 2024 - 23
Meat+Poultry - February 2024 - 24
Meat+Poultry - February 2024 - 25
Meat+Poultry - February 2024 - 26
Meat+Poultry - February 2024 - 27
Meat+Poultry - February 2024 - 28
Meat+Poultry - February 2024 - 29
Meat+Poultry - February 2024 - 30
Meat+Poultry - February 2024 - 31
Meat+Poultry - February 2024 - 32
Meat+Poultry - February 2024 - 33
Meat+Poultry - February 2024 - 34
Meat+Poultry - February 2024 - 35
Meat+Poultry - February 2024 - 36
Meat+Poultry - February 2024 - 37
Meat+Poultry - February 2024 - 38
Meat+Poultry - February 2024 - 39
Meat+Poultry - February 2024 - 40
Meat+Poultry - February 2024 - 41
Meat+Poultry - February 2024 - 42
Meat+Poultry - February 2024 - 43
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Meat+Poultry - February 2024 - 46
Meat+Poultry - February 2024 - 47
Meat+Poultry - February 2024 - 48
Meat+Poultry - February 2024 - 49
Meat+Poultry - February 2024 - 50
Meat+Poultry - February 2024 - 50a
Meat+Poultry - February 2024 - 50b
Meat+Poultry - February 2024 - 51
Meat+Poultry - February 2024 - 52
Meat+Poultry - February 2024 - 53
Meat+Poultry - February 2024 - 54
Meat+Poultry - February 2024 - 55
Meat+Poultry - February 2024 - 56
Meat+Poultry - February 2024 - 57
Meat+Poultry - February 2024 - 58
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Meat+Poultry - February 2024 - 60
Meat+Poultry - February 2024 - 61
Meat+Poultry - February 2024 - 62
Meat+Poultry - February 2024 - 63
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Meat+Poultry - February 2024 - 91
Meat+Poultry - February 2024 - 92
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
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https://digital.meatpoultry.com/sosland/mp/2020_07_01
https://digital.meatpoultry.com/sosland/mp/2020_06_01
https://digital.meatpoultry.com/sosland/mp/2020_05_01
https://digital.meatpoultry.com/sosland/mp/2020_04_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2015_07_01
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