Schuylkill meat market takes home the gold

There’s one thing William McMullen of New Philadelphia regrets, and that’s not getting started sooner.

After about 30 years in business, McMullen entered his first meat processing competition in 2012 and won first place for ring bologna from the Pennsylvania Association of Meat Processors at its annual convention at Pennsylvania State University.

“I was kind of shocked that I took grand champion,” he said.

In January, McMullen won three gold medals and two silver medals at the German-American IFFA Quality Competition in Madison, Wisconsin. The gold medals were for smoked kielbasa, ring bologna and hot dogs; and the silver medals were for bratwurst and skalondie, a Polish meat made from ham.

IFFA traditionally holds a trade association convention and competition every three years in Frankfurt, Germany, McMullen said. But difficulty getting meat products through customs in Germany led them to partner with the American Association of Meat Processors to hold a convention and competition in the U.S.

The competition was judged by the German Butchers’ Association, who also does the judging for the competition in Germany. There were more than 460 entries from 42 companies in the United States. It was McMullen’s first time entering the competition.

The judges inspect the exterior of the product for any defects and visual appeal. They look at color and if it was properly smoked. McMullen said he lost points once simple because the rope that the bologna hung from in the smokehouse had left an imprint.

On the inside, they look at the emulsion, whether the product ground properly, and of course taste. The product shouldn’t be too salty or peppery.

“It definitely gives you some great feedback on your products and how to better your products,” he said about the competitions and conventions.

AAMP Executive Director Chris Young said, “With an award from the German Butchers’ Association, our members demonstrate the international competitiveness and quality of their products. On behalf of AAMP and our members, we congratulate McMullen’s Market for their outstanding achievements.”

McMullen has won more than 30 awards.

Having his work recognized and awarded by his peers, McMullen said, “makes you feel good, because you’re striving to make a good product for the public.”

Family business

McMullen’s Market has a long history in New Philadelphia.

Current owner William McMullen, an award-winning meat producer, grew up helping in the grocery store. His grandparents, Robert and Elizabeth McMullen, opened the store in 1946. His father took over in 1961, and he joined in 1983.

In the early 1990s, McMullen took over the business with his wife, Karen McMullen, and they decided to go in a new direction — less groceries and more meat market. He saw that in order to stay competitive, they needed to carve out a niche.

McMullen also discovered that in order to be the best in that niche, he needed to learn a thing or two about meat production. He read numerous books about meat production techniques and recipes and took classes through the Pennsylvania Association of Meat Processors at the annual conventions.

“He puts a lot of time and effort into making a good product,” said Karen. “He’s meticulous.”

One recipe he learned recently is for a Polish meat called skalondie.

A Polish fellow taught him how to make it, and he went on to win a silver medal for it this year at a competition held in Wisconsin by the International Trade Fair for the Meat Industry and the American Association of Meat Processors.

“I like skalondie. You can eat it with crackers like ring bologna. It’s a good snack item,” Karen said, considering it her favorite until she thought of bacon. “Your bacon is excellent. That would be my true number one.”

McMullen said his favorite product is the hot dog, which he likes to sample while it’s still hot from the smokehouse.

But he is particularly proud of his new product — gourmet turkey breast. It is made from meat purchased from Koch Turkey Farms in Tamaqua, which he considers to be of top quality.

“Our customers know the local farms,” he said.

McMullen is also proud that he produces products with ingredients that consist mostly of just a few ingredients — quality meat, water, sugar, salt, seasonings and vinegar. It’s a clean label product, he said.

Clean label isn’t officially defined by the federal Food and Drug Administration, but it basically means that the meat is free of antibiotics and artificial ingredients.