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  2. Meat slicer - Wikipedia

    en.wikipedia.org/wiki/Meat_slicer

    A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [ 1 ]

  3. Fleet Farm - Wikipedia

    en.wikipedia.org/wiki/Fleet_Farm

    Fleet Farm (formerly Mills Fleet Farm) is an American retail chain of 53 stores in Minnesota, Iowa, Wisconsin, North Dakota and South Dakota.Headquartered in Appleton, Wisconsin, the company has a main distribution center in Chippewa Falls, Wisconsin, with a buying/support office and warehouse in Appleton.

  4. Johnsonville (company) - Wikipedia

    en.wikipedia.org/wiki/Johnsonville_(company)

    Johnsonville is a sausage company headquartered in Sheboygan Falls, Wisconsin. [1] Founded in 1945, by Carl Hirsch, when he opened a butcher shop and named it after his hometown community of Johnsonville, Wisconsin.

  5. Usinger's - Wikipedia

    en.wikipedia.org/wiki/Usinger's

    Fred Usinger, Inc., better known as Usinger's, is a sausage-making company located in downtown Milwaukee, Wisconsin, on Old World Third Street within the Old World Third Street Historic District. History

  6. OSI Group - Wikipedia

    en.wikipedia.org/wiki/OSI_Group

    OSI Group is an American privately owned holding company of meat processors that service the retail and food service industries with international headquarters in Aurora, Illinois. It operates over 65 facilities in 17 countries. Sheldon Lavin was the owner, CEO and chairman until his death in May 2023. [2]

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  9. Nueske's Applewood Smoked Meats - Wikipedia

    en.wikipedia.org/wiki/Nueske's_Applewood_Smoked...

    Nueske's prepares its meats with a 20- to 24-hour smoking in "16 steel-lined concrete-block smokehouses heated by open fires of applewood logs" Racks hold 80 sides at a time for about 16,000 pounds a day, with the smoked meat emerging "lean and cordovan-colored, ready to be hand-trimmed and then machine-sliced, roughly 18 one-eighth-inch slices to a pound."

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