The National Provisioner is proud to welcome the Meat Industry Hall of Fame Class of 2025. After nominations solicited from the meat and poultry industry and voting by past inductees, seven distinguished individuals were selected for this year’s class, including a joint induction for a father and son. The Class of 2025 inductees’ careers exemplify excellence, innovation and service in areas including meat science, processing, education, and community impact.

Mark Miller, Ph.D.

Mark Miller, holder of the San Antonio Livestock Exposition Inc. Endowed Chair in Animal and Food Science at the Davis College of Agricultural Sciences and Natural Resources, Texas Tech University, has made significant contributions to the global meat science community. Raised on a dairy farm in Cleburne, Texas, Miller earned a Bachelor of Science and Master of Science from Texas Tech University and a PhD in meat science and muscle biology from Texas A&M University in 1987. He worked as a meat scientist at the University of Georgia, served as director of research and quality assurance for Montfort of Colorado, and joined Texas Tech University in 1990, where he became a professor in 1995. Over his career, he has led a meat science research program for more than three decades and co-coached 38 college meat judging teams, the most in history.

Miller was an early adopter of HACCP-like approaches in the pork industry, implemented years before formal HACCP standards, and conducted pioneering research on diet modification effects on pork fat composition, the impact of chilling on pork carcasses, and validation of dentition and skeletal maturity for cattle age determination. His consumer-focused research has influenced beef tenderness and flavor standards, working with Tyson, Walmart, Cargill, USDA, Cryovac and multiple breed associations, as well as retail and foodservice companies.

Internationally, Miller has collaborated with processing plants and industry officials across Australia, New Zealand, Mexico, Honduras, Costa Rica, Poland, Wales, France, Ireland and Malawi. His research on iron micronutrient deficiencies in Malawi contributed to reductions in mortality rates among high-risk populations. Over his career, he has secured $33 million in research funding, authored 250 journal articles, 15 books and book chapters, 220 technical articles, 500 abstracts and holds 33 US patents.

Miller’s influence in meat judging since 1981 is unparalleled, with 15 national championship teams, 121 total wins and mentorship of more than 250 young professionals. He has hosted over 33 clinics and 131 contests, placing hundreds of students into the meat and food industry. Miller’s work in education and research demonstrates a long-standing commitment to advancing the meat industry globally.

Fritz and Gary Bernegger

Fritz Bernegger emigrated from Salzburg, Austria, in 1926 and became an apprentice sausage maker before establishing himself in the Midwest meat industry. In New London, Wisc,, Fritz launched a small processing facility that ultimately evolved into Hillshire Farm, one of the nation’s leading meat brands. He emphasized quality and consistency, pioneering natural-casing sausage production and elevating Hillshire Farm to national recognition.

Fritz organized the Professional Procurement Organization and served as its first president. He also served on the New London School Board for six years, was president of the Community Hospital Board of Directors for 12 years and participated actively in civic and faith-based organizations. He founded and chaired the United Way Fund of the New London area.

Fritz was a recipient of the New London Jaycees’ Distinguished Citizen’s award in 1972. In 1979, he was honored by the New London Community with a “Fritz Bernegger Day.” He was awarded the Distinction of Service in Agriculture and Rural Life in 1984, presented by the University of Wisconsin Department of Agriculture.

Gary Bernegger, Fritz’s son, worked alongside him to expand the business. After Hillshire Farm was acquired by Consolidated Foods (now Sara Lee) in 1971, Gary was appointed president at just 35 years old. He assembled a nationwide management team to grow operations, develop smoked sausage and deli meat lines and secure the top market share in both categories. Gary served as corporate vice president for Sara Lee Meat Group from 1985–1990, and Sara Lee Corporate Development from 1990-1992. Companies under his supervision included Hillshire Farm, Kahns, Gallo Salami, Peck Packing (Emmbers Brand), Galileo Sausage and Gibbon Packing.

Always active throughout his 60 years in the industry, Gary was a director of the International Natural Casing Association as well as the National Independent Meat Packers Association. He served as the AMI Delegate to the National Livestock and Meat Board and was instrumental in forming a Processed Meats Committee, serving as its first chair.

As an independent consultant in 1992–1994, Gary recruited a meat industry team for Epstein Engineering to start up Constar Meat Packing in Starachowice, Poland, which was the largest meat packing plant in Europe at the time.

Serving his local community, Gary served as a director on the bank board for 40 years, as well as on the boards for Duralam Packaging, Wisconsin Manufacturers Association and St Joseph Residence. He served as chairman for New London Family Medical and Riverside Paper Corp. He was also a charter member of the Wolf River Healthcare Foundation. Fritz and Gary’s dedication to quality, family, faith and community reflects decades of sustained impact on the meat industry.

David J. Meisinger, Ph.D.

David J. Meisinger’s lifelong dedication to the advancement of animal agriculture and meat science has left a lasting mark on the pork industry. Growing up on a 1,000-acre farm, Meisinger earned nine consecutive grand champion market lamb titles in 4-H and served in FFA leadership roles, laying the foundation for a career of excellence. He earned a Bachelor of Science and Master of Science in general agriculture and animal industries from Southern Illinois University and a Ph.D. in animal nutrition (swine) and physiology from Iowa State University.

Meisinger’s professional journey includes serving as Iowa Area Livestock Specialist, as well as director of research and education at the National Pork Producers Council, where he launched the Sulfa-Safe Task Force, conceived the Pork Conference and developed the SYMBOL program, establishing a benchmark for pork carcass excellence that evolved through SYMBOL II and III.

Meisinger worked for IMC/Pittman Moore from 1985 to 1991, leading market development for Porcine Somatotropin and overseeing all swine products worldwide. From 1991 to 1993, he pioneered a revolutionary carcass buying program at Indiana Packers Corp., and from 1993 to 1995, he directed the construction and production of a vertically integrated sow operation at Fetterman Farms.

During his decade at the National Pork Board, he launched PORK 101, the Transport Quality Assurance program and the Factors Affecting Pork Quality guide. He led comprehensive quality audits, established pork color and marbling standards and modernized carcass merit guidelines, all of which became enduring industry benchmarks still in use today.

As executive director of the US Pork Center of Excellence, Meisinger championed collaboration across the sector, developing National Swine Nutrition and Reproduction Guides, the Pork Information Gateway and the first online Swine Science curriculum. He continues to serve the industry as a contract auditor for Validus and president of VRM Labs. Meisinger’s service includes decades of involvement in the American Meat Science Association — where he held leadership roles, spearheaded the creation of AMSA’s PORK 101 program and received the Industry Service Award — and nearly six decades as a member and fellow of the American Society of Animal Science.

Beyond his professional contributions, Meisinger has dedicated decades to the Boy Scouts of America, mentoring numerous scouts to Eagle Rank, and has served his church community as an Elder and program facilitator. His career reflects innovation, integrity, and lasting influence on the meat industry.

Craig Bacon, Ph.D.

Craig Bacon has exemplified visionary leadership in meat science and product development for more than three decades. Beginning as a graduate instructor and researcher in meat science at the University of Tennessee, his doctoral research on impingement cooking and antioxidants in sausage links foreshadowed a career of technical excellence.

At Tyson Foods, Bacon rose from R&D manager to senior vice president, overseeing a $50 million annual budget and a team of nearly 300 professionals. His leadership enabled the R&D group to deliver over 6,000 new products annually for major retail brands and top foodservice chains. Bacon implemented product lifecycle management and dashboard performance metrics that reshaped how innovation is measured across the industry.

Currently serving as senior vice president of technical services at Simmons Foods, Bacon oversees food safety and quality for retail and foodservice poultry and pet products. He has also served as president, treasurer and fellow of the American Meat Science Association, chaired the Reciprocal Meat Conference and contributed to numerous committees and strategic initiatives. Bacon has been a long-standing supporter of youth development through the National FFA Foundation, including roles as chairman of the sponsor board and board of trustees.

Honored with the AMSA Achievement Award, the Signal Service Award and multiple FFA distinctions, Bacon’s career demonstrates a commitment to people, excellence and industry progress.

Henry Davis

Henry Davis, owner and CEO of Greater Omaha Packing Co., has led the third-generation company to international recognition for premium beef. Davis took over his grandfather’s business in 1987 and has served as the CEO for over 30 years, overseeing more than a tenfold expansion. He implemented sustainable meat production practices, emphasizing environmentally responsible operations that align with consumer demands for transparency and eco-consciousness. Davis has also long recognized the importance of maintaining an experienced and dedicated workforce, implementing innovative employee benefit programs and resulting in high workforce retention.

Davis has contributed significantly to the broader industry through active involvement with the North American Meat Institute and its predecessor organizations for over 30 years. He is recognized as a leading advocate with state and federal officials, consistently representing the meat sector.

Davis’ philanthropy is extensive, focusing on children and underserved communities. Davis has donated more than $10 million to Project Harmony, one of the nation’s leading child advocacy centers, and supported numerous other nonprofits, including healthcare institutions, museums and youth organizations. His contributions to the Boys & Girls Club led to a facility named in his honor, reflecting his long-term commitment to creating opportunities for young people.

Michael Strauss

Michael Strauss has contributed nearly five decades of leadership and innovation to the meat industry. Formerly co-owner of AEW Engineering and co-founder of AEW North America, Ltd., now key components of JBT/Marel and Middleby Corporation, AEW was manufacturer and distributor of meat processing equipment where Michael helped usher in a new era of automation in meat cutting which truly revolutionized how portion-controlled meats are produced around the world.

Under his leadership, AEW introduced technologies that transformed the industry, including automated systems for sawing bone-in pork chops, ham steaks, and automated slicing systems for boneless steaks and many other cuts. These innovations not only improved efficiency and yield but also set new standards for safety and consistency — achievements that continue to shape meat processing today.

He was named American Meat Institute Supplier of the Year in 2001, was the first supplier to become a member of the North American Meat Processors (NAMP), the first supplier elected to the NAMP Board of Directors, served as NAMP President, and was recognized with NAMP’s Angus Award.

Strauss also advanced new approaches to marketing and industry communications. His vision and collaboration helped launch the first electronic supplier directory and daily news reporting, laying the foundation for how information is generated and conveyed to industry professionals across North America and beyond.

Today, Strauss is actively in the pharmaceutical and pet areas of the meat business, and is an investor-partner in Amylu Foods LLC, the nation’s leading manufacturer of “better for you” chicken sausage, chicken meatballs, chicken burgers and a variety of other products. With his wife, Debra, he remains active in the community supporting at-risk youth through mentoring, counseling, crisis intervention and early childhood programs. Strauss’s career reflects innovation, leadership and a commitment to both industry and community.

Inducting the Class of 2025

The induction reception and ceremony for the Meat Industry Hall of Fame Class of 2025 will be held at the International Production and Processing Expo 2026. The National Provisioner congratulates the seven new inductees and invites all meat and poultry professionals to join in honoring these leaders who have shaped the North American food industry.

www.provisoneronline.com   |  january 2026