The American Association of Meat Processors is hosting the 86th edition of its American Convention of Meat Processors and Suppliers’ Exhibition, July 24-26, in Kansas City, Mo. This annual event serves as a key gathering for professionals in the meat and poultry industries. At the 2025 event, attendees can attend in-depth educational sessions and live demonstrations specifically tailored to the needs of the meat processing industry.

AAMP focuses its educational sessions by evaluating current member needs. Two highlights from educational sessions this year include succession planning, an always in-demand topic, as well as more focus on mental health and wellness in the industry. "We have been talking with our members about how we can help improve mental wellness," said Sam Gazdziak, AAMP communications coordinator. "You can have a great business, but what's the point of it if you are working too hard to really enjoy the fruits of your labor? So we have a session with that from one of our members, Nichole from Southpaw Packing."

One special demo for this year's convention will be focusing in on barbecue. “If you want to learn how to create some great mouthwatering specialties, working on your brisket and working on your ribs, that’s a great demo and something you won’t want to miss," said Gazdziak.

The annual AAMP Convention prides itself on deep communication and networking opportunities, offering one central location for industry professionals to meet, connect and learn from one another. “At our shows, contact and conversations are some of the greatest tools that you can have,” Gazdziak said. "This is a show and a professional convention, but it's also in a lot of ways a gathering of friends and family reunion."

On the sold-out show floor, a wide array of exhibitors will be showcasing their latest innovations for the meat processing sector, including products, services and new technologies.

For the first time, the expo’s iconic American Cured Meat Championships will offer a fresh category. “We have seen a lot of our state affiliates having a lot of success with getting fresh categories into their meat competitions. So we’re trying that with a fresh, gourmet flavored patty class," Gazdziak said. "We’re really looking forward to seeing what creativity our members will come up with. When it comes to the cured meat product we have, they always provide outstanding jerky and meat sticks and sausages and hams, and we’re excited to let them loose with fresh patties and see what they can do.” The ACMC will experiment with this new Experimental Fresh Class: Fresh Gourmet/Flavored Patty for a year or two to gauge member interest.

The ACMC will see awards presented in 29 classes from 7:30-10 a.m. July 25, including the 2025 Featured Class of Smoked and Cooked Poultry Sausage.

From 5-7 p.m. on July 25, the Meat Industry Hall of Fame will be inducting the Class of 2024. All AAMP Convention attendees are invited to attend this induction and reception ceremony, celebrating the industry's highest honor.

More information about AAMP's American Convention of Meat Processors & Suppliers' Exhibition is available here.

www.provisoneronline.com   |  JUly 2025