One of the incredible things about Gateway CEO is the opportunity to experience so many different types of businesses. Sometimes we visit a newer start-up. Other times, we step inside a corporate operation with multiple locations and hundreds of employees. And sometimes, we have the opportunity to learn from a third-generation family business that has continued to grow, adapt and thrive.
Amy Koerkenmeier of Korte Meats welcomed Gateway CEO for a full behind-the-scenes tour and shared so much insight into their family business. When Amy and her brother took over the business, Korte Meats was operating in approximately 12,000 square feet — and they knew they wanted to expand. They purchased property and began working through plans for a new building, but quickly realized that might not be their best option.
Then, sometimes, the stars align. A former Wall Street Journal printing facility directly across the field became available. At more than 50,000 square feet, it offered the room they needed to grow, space for an expanded storefront and even an existing sprinkler system that represented tens of thousands of dollars in infrastructure.
They took the leap. That decision has allowed Korte Meats to grow exponentially, particularly in the slaughter and processing sides of the business. Today, their reputation reaches far beyond our local community, with competition BBQ champions requesting Korte meats shipped from coast-to-coast.
Our students were able to see just how specialized an operation like this really is. Their large freezer space allows custom meat orders to be separated and organized for individual families. Their brick-block smokehouse uses traditional smoking methods rather than liquid smoke — something Amy shared that very few processing facilities still offer. Their German-designed drying room is the largest of its kind in the world, and plumbing is already in place to accommodate future cooler and freezer expansion.
We also learned just how important training and food safety are within this industry. Their ready-to-eat room requires specific training, procedures and protective clothing to prevent contamination, and a USDA food inspector is on site daily. In a business this specialized, having well-trained employees in every area is critical — and Amy shared that Korte Meats is fortunate to have a strong management team and very limited employee turnover.
And there is so much more than processing happening inside those 50,000+ square feet! Their retail store carries Korte’s own meats along with locally distributed and specialty products you may not find everywhere — local honey, specialty chicken items, their popular twice-baked potatoes and more. They also have an onsite kitchen serving sandwiches daily from 11–2 and a banquet room available for rentals.
One message Amy continued to emphasize was the importance of knowing where your food comes from — understanding what you are purchasing, looking for quality products and being aware of unnecessary chemicals and preservatives.
While Korte Meats has tremendous support locally, customers also travel from surrounding communities specifically for the products and specialties they offer.
There were so many entrepreneurship lessons packed into this visit: know your product, invest in your people, understand your industry, recognize opportunity when it presents itself — and don't be afraid to change the original plan when a better opportunity appears.
What a great opportunity for our students to see how a third-generation family business can honor where it started while continuing to invest, innovate and prepare for where it is going next.
Thank you, Amy and the entire Korte Meats team, for opening your doors to Gateway CEO!
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