RJ’s Meats gets national recognition
RJ’s Meats has had a long history of award-winning meats from their ring bologna to boneless ham. That tradition was upheld again this year at the American Cured Meats Championships held June 16-18, in Reno, Nevada.By: By Jordan Willi, Hudson Star-Observer
- Michael Eickman, left, presents Rick Reams with the 2011 Cured Meats Hall of Fame Award
RJ’s Meats has had a long history of award-winning meats from their ring bologna to boneless ham.
That tradition was upheld again this year at the American Cured Meats Championships held June 16-18, in Reno, Nev., in conjunction with the 72nd Convention of American Association of Meat Processors (AAMP).
Out of 536 entries in 26 produce categories, RJ’s took first place, Grand Champion, in both the Andouille Sausage class and the Commercial Boneless Ham class, as well as fourth place Reserve Champion in the Specialty Game Meats class. Aroma, flavor, eye appeal, color and texture were the main criteria judges used to select the winning entries.
Reams inducted into Hall of Fame
Every year, the AAMP presents one individual with the Cured Meats Hall of Fame Award for showing a long-standing excellence in the production of cured meats.
Saturday, June 18, RJ’s Meats & Groceries owner, Rick Reams was astonished when his name was called to be inducted into the Hall of Fame.
“I was completely surprised,” Reams said. “No one had let on anything about me receiving the award.”
Reams’ perseverance in producing quality cured meats products, his continued service to the industry as well as his willingness to share his time and knowledge with others were just a few of the reasons he was selected to be inducted into American Association of Meat Processors Cured Meats Hall of Fame.
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