Superior_Source_Winter_2020

REAL LONG-TERM SUSTAINABILITY

ally be the most sustain- able protein company in the world. Of course, sustainability has many meanings for many people. For us, sustain- ability means a balanced approach between our responsibilities to our employee-owners, the environment, our prod- uct and animal welfare. In this publication, various aspects of our sustainability efforts are outlined. We are proud

The employee-owners of Superior Farms are proud of the sustainable prac- tices that go into producing our nutri- tious protein. For decades, Superior Farms and our producer partners have made long-term decisions that benefit the envi- ronment, animal care, food quality and people. While other organizations have just recently begun to focus on sustainability, it is nothing new for Superior Farms or our producer partners. Our sustainability goals include work- ing diligently with our producer partners to enhance all the resources over which we have stewardship. Superior Farms may liter- Rick Stott President & CEO Rick.Stott@superiorfarms.com

of what we have accomplished and where these efforts will lead us. These achieve- ments include the most renewable-energy- efficient packing plant in the world, a state-of-the-art Flock54 SM animal welfare genomics program, advanced packaging systems and our Employee Stock Owner- ship Plan. Superior Farms is truly focused

on renewing our environment, treating animals with the utmost care, continually enhancing food quality, and helping the people associated with us to achieve their goals. We have made and will continue to make significant, responsible and practical improvements in all of these areas. Thank you for your support. 

SUPERIOR FARMS TO PARTNER WITH AMERICAN LAMB BOARD ON RETAIL DEMOS

readers of The Superior Source may recall that we have invested significantly in retail demos in the past year or so and we were happy to partner with the American Lamb Board and the California Sheep Commis- sion in that effort in 2019. We worked with a number of retailers in some key markets to both educate and inspire shoppers with a delicious bite of lamb. The strategy was simple: If you show people how delicious lamb can be for even a regular Wednesday night family meal, and how easy it can be to prepare, you can win over people who didn’t think they liked lamb. Furthermore, for those people who already like lamb, you give them ideas about different ways they can prepare lamb for their family. We worked with one large retailer on this effort in 2019 (not Costco) and received an analysis on the results of this effort. The project included a signifi-

cant number of retail stores during the month of July when we sampled lamb sliders. Confirming what we believed, the results showed that even ten weeks after the event, sales in those stores where our ground lamb was sampled were up 6 per- cent from the baseline levels that those stores were used to seeing. In addition, the analysis showed that 300 new shop- pers who had not bought lamb in those stores were now buying lamb in those stores. This all means that these efforts don’t just increase sales during the time of the demo event, but that they provide sustained sales long after. We’re very happy to announce that the American Lamb Board has agreed to partner with us again in 2020. We hope to expand this program into additional key markets to reach more consumers with the delicious taste of American lamb. 

If you ever shop at Costco, espe- cially on the weekend, you’ve undoubt- edly stopped to sample some of the goods offered for sale. Whether it is a chicken apple sausage or some spinach ricotta ravi- oli, there are many options to graze your way through the giant warehouse. Shock- ingly, it turns out that the folks at Costco haven’t been doing this just to nourish weary and famished shoppers! It actually has a significant impact on sales. Those of you who have been regular Anders Hemphill V.P. of Marketing and Brand Strategy Anders.Hemphill@superiorfarms.com

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SUPERIOR FARMS EMPLOYEE-OWNER SPOTLIGHT

Ramon Cisneros

Emily Hewitt

Let us also shine the spotlight on Emily Hewitt. Emily’s been a Customer Service Representative with Supe- rior Farms for three years, so she’s just become an official employee-owner! “My daily responsibilities are to resolve internal and external customer issues, and bridge communication across all departments,” says Emily. What makes her proud to be a part of the Superior Family? She says, “The intense commitment to success everyone has to making us a profitable company.” Emily is an energetic part of the Sacramento office team. But you might not know that she rode and trained horses professionally and showed sheep in FFA. Emily looks forward to getting married in 2021 (congratulations)! When asked what it means to be an employee-owner, Emily says, “It gives me a real sense of entrepreneurial ownership, since I touch almost every side of the business. I always try to do what is in the best interest of our profit- ability and success.” Way to go, Emily! 

This issue, we shine our proud light on Ramon Cisneros, Shipping Lead at the Dixon plant. Ramon has been with Superior Farms for 13 years. “My job responsibilities are to properly send out and receive Superior Farms products,” says Ramon. When asked what he likes best about his job, Ramon says, “I love all the people that I get to work with, and no two days are the same. Being an employee-owner means that all my hard work and effort pay off in the end and will provide me with a stable retirement.” Ramon says, although most people might not know it, “I love to listen to rock-and-roll music with my son, especially AC/DC!” Ramon, thanks to you for all you do! 

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GRILLED RACK OF AMERICAN LAMB WITH DIJON-BALSAMIC GLAZE Recipe courtesy of the American Lamb Board

These grilled ribs are a delicious yet satisfying meal that is quick and easy to make.

• Prep: 30 mins • Cook: 25 mins • Yields: 4 servings

INGREDIENTS 1 rack of American Lamb

Dijon-Balsamic Glaze ¼ C dry white wine 1 T Dijon-style mustard 1 T balsamic vinegar Freshly ground black pepper, to taste Salt, to taste Toasted Bread Crumb Dip 1 T extra virgin olive oil ½ C fresh bread crumbs Salt, to taste

side down. Once browned, flip the rack over and move to a cooler part of the grill. Grill to medium-rare (remove from heat when thermometer registers between 130°F and 135°F or to desired doneness). Allow rack to rest, lightly covered, for at least 10 minutes before serving. 5. Cut into 2-chop portions (double chops) or slice into 8 chops. Before serving, dip one side of each chop into the bread crumb mixture. 

Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is any left over, brush on the rack as it cooks.) 3. Bread Crumb Dip: In a large sauté pan over medium-high heat, add oil and bread crumbs. Stir, toasting until the bread crumbs brown. Season to taste with salt. 4. Preheat grill to medium-high. Grill the rack over medium-high heat, fat

DIRECTIONS 1. Rack: Bring the rack to room tem- perature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about ¼ inch of fat on the rack. 2. Dijon Glaze: In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, pepper and salt. Whisk to combine; bring to a boil.

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RILE Ag and University of Idaho Receive Grant Funding for Flock54 SM

This grant money will be a tremendous asset for fur- ther research and development of Flock54 SM . Specifically, it will allow the research team to increase the number of genetic traits reportable and create indexes for the produc- tion traits that are so crucial to producers. In addition, a new online reporting tool will be created whereby pro- ducers can submit data with their DNA samples as well as access their genetic report. Using this technology to identify additional traits that improve a ewe’s ability to have twins and be a good mother could generate an additional $17 million for Idaho sheep producers. The economic impact of Flock54 SM goes beyond the state of Idaho and will have a sustainable impact on the American sheep industry. Superior Farms is excited to have this partnership with the University of Idaho, RILE Ag and IGEM. Producers who are part of the Superior Farms Producer Leader Program are eligible to test at a discounted price. If you are interested in submitting samples to test your flock’s DNA, please contact me for submission forms and a list of the traits that are avail- able through Flock54 SM . 

Lesa Eidman Director of Producer Resources and Sustainability Lesa.Eidman@superiorfarms.com

Flock54 SM , a targeted genotyping panel, allows produc- ers to test their flock’s DNA for each animal’s parentage and traits associated with disease, production and meat quality. This genetic test was created by Superior Farms in coordina- tion with the University of Idaho and is marketed through RILE Ag. In November, RILE Ag and the University of Idaho received a grant in the amount of $209,595 from the Idaho Global Entrepreneurial Mission (IGEM) program. Through its support of commercialization partnerships, IGEM invests in the development of new businesses and supports Idaho’s research facilities, creating new products, companies and high-value jobs, while increasing the research capacity of Idaho’s research institutions.

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WHAT’S THE OPPOSITE OF AN UGLY STICK?

in beef hide yields softer leather – think moccasins, for example. The bottom layer of beef skin next to the flesh (called Corium) is generally too soft for leather products and instead is often used to manufacture sausage casings. It is in this layer of beef skin that we concentrated our search for a new treat. After over two years of development, we’re proud to announce the result: a high- protein treat made from Corium that is both longer lasting and more digestible than rawhide. This treat surprisingly also contains up to 98 percent collagen. Collagen is an important ingredient that is often found in

expensive creams for humans. It supports healthy skin when applied externally, and healthy joints, hair and skin when taken internally as a supplement. The success of this ingredient in supporting agility and beauty is why we decided to name this groundbreaking new treat Beauty Stix™. An easier-to-hold, twisty version for small paws is also available: Beauty Springz™. Watch for more information on our website during the Spring 2020 launch of this groundbreaking new product at www.barkharvest.com. 

Ken Wilks V.P. of Sales,

Superior Farms Pet Provisions Ken.Wilks@superiorfarmspet.com

For generations, people have been rewarding dogs with rawhide chew treats. However, in recent years, veterinar- ians have expressed concern about the digestibility of rawhide, citing increased instances of treatment for canine intesti- nal blockage. To help mitigate this situation, Supe- rior Farms Pet Provisions decided to take a closer look at the beef hide from which rawhide is made and discovered a brand- new treat in the process. Beef skin is composed of multiple layers. The top levels or grains are where most durable leather products come from. Sofas, shoes and car seats are examples of uses for top-grain leather. A combination of lower levels or grains

Introducing the Beauty Stix™ (left) and the Beauty Springz™ (right).

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Superior Farms 2530 River Plaza Drive, Suite 200 Sacramento, CA 95833