Weston Abattoir is a meat processing plant located in Windsor, ON. They specialize in slaughtering, processing, and packaging pork. The owner, Neil Weston has been running their family business for three generations, which his grandpa started in 1910. Their main building has been operational since 1926, and a newer facility in 1976. Their products are hand selected depending on the customers needs. ​

Strategic Energy Management Program - Apply Now! 

Save on Energy launched a new program for industrial, commercial, and institutional organizations in Ontario. This Strategic Energy Management (SEM) Program places organizations within a cohort of peers to receive coaching, training, peer support, and financial incentives to help meet their energy reduction goals.
 
Given the importance of the food and beverage sector in Ontario, the program plans to build a dedicated Food & Beverage Cohort to address specific energy challenges and opportunities in the sector and support efforts to reduce utility costs and improve sustainability. We encourage you to join your peers and take part.
 
Applications are being accepted now!

Program Highlights:

• Earn up to $5,000 towards energy management tools
• Earn up to $100,000 in performance incentives per year (at $0.02 per kWh saved)
• Participate in facilitated activities to identify energy-saving opportunities at your facility and identify gaps in your energy management practices
• Work with experts to develop a facility baseline model to monitor energy performance

To connect directly with the SEM Program team, schedule a 15 minute zoom call with an SEM Coach. 
 
Learn More

Free High Risk Needs Assessment
In 2022, WSPS worked collaboratively with the MLITSD (Ministry of Labour)  and representatives from firms to identify the top OHS risks and their root causes in workplaces like yours.
WSPS created an assessment tool that drills down into the risks and identifies your firm’s related strengths and opportunities for improvement.  
Offering High Risk Needs Assessment  

• Free for qualified food manufacturing firms
• Detailed checklist for each high risk, based on Top Risks in Food Manufacturing & Root Cause Analysis | WSPS
  • Lockout
  • Safeguarding
  • Mobile Equipment
• Completed by WSPS consultant and results in a report and action plan with recommendations

Process:

• Register with the WSPS via RARCA [email protected]
• WSPS will schedule a mutually agreeable date for assessment
• WSPS will review of any provided relevant firm documents
• WSPS visits your facility to observe workplace practices and conditions (approx. ½ day)
• WSPS will schedule a virtual meeting to discuss findings and action planning
• Access to free WSPS solutions to kick start your action plan

Assessment Timeline:

• Starting in November 2024, completed by end of January 2025

​*Click here for information, tools, and resources on the work to date. Top Risks in Food Manufacturing & Root Cause Analysis | WSPS
Opportunity is limited. Reply to RARCA [email protected] to reserve your High Risk Assessment.

Refrigerant leaks can be fatal. Take action to protect your workers 

Any place where you need to keep things cold—whether it’s a meat packing plant, a grocery store, or a restaurant — you will have a refrigerant chemical passing through a compressor and running through the pipes. Do your employees understand the risks of working near refrigerant chemicals? Find out what to do to keep workers safe.

Read more here. ​

Guelph, ON– October 30, 2024 – This past weekend celebrated Ontario’s finest at the Meat & Poultry Awards Gala In Niagara Falls, Ontario. Thirty-eight (38) awards were given to the winners of Ontario’s Finest Meat Competition alongside awards that recognized outstanding community contributions, Ontario’s Finest Butcher, industry leaders and the anniversary of members who were celebrating 10 and 25 years with Meat & Poultry Ontario (MPO).

“The Meat and Poultry Ontario Awards are about celebrating Ontario’s best,” said Franco Naccarato, Executive Director of MPO. “From showcasing everything from our Finest Butcher to our Finest Meats, we are celebrating the artisans in our industry that continue to propel the industry forward.”

The Ontario Finest Meat Competition is a bi-annual competition showcasing the best products in Ontario meat and poultry. From traditional to new and innovative taste profiles, 16 companies showcased their finest products with over 110 submissions for the chance to be crowned the platinum winner in 12 categories. Judging took place in June at Fanshawe College in London, Ontario.

Entries were evaluated by food industry professionals and media experts including; Alexa Clark- Digital Strategist, Erin Circelli-Russell- Fanshawe College, Sabrina Falone- Marketing Consultant, Maurice Desharnais- Wayne Gretzky Estates Winery, Emily Richards- Chef and Author, Nithya Caleb- Food in Canada, Scott McQuay- Viscofan Canada, Steven Canclini- Reiser Canada, Brad Ryall- Hela Spice Canada Inc, and Troy Spicer- Fanshawe College.

Judging criteria was based on taste, aroma, texture, consumer experience, and visual appeal. The top three entries from each category were selected based on the judges’ combined scores to receive the honour of Silver, Gold and Platinum recognition.

The Platinum winners of the 2024 Ontario Finest Meat Competition are as follows:
● Bacon - Halenda's Fine Foods ‘Ruby Red Bacon’
● Kielbasa- L'Orignal Packing Ltd ‘Kielbasa’
● Smoked Sausage Traditional - Halenda's Fine Foods ‘Kranska’
● Smoked Sausage Specialty- Finest Sausage and Meat Ltd. ‘Jalapeno Cheddar’
● Deli Roasts - Halenda's Fine Foods ‘Smoked Montreal’
● Premium Wiener-Schinkel's Legacy ‘Cheese Dog’
● Salumi/Charcuterie - Halenda’s Fine Foods, Chorizo
● Premium Dried or Dry Cured - Halenda's Fine Foods ‘Dried Capicola (Necken)’
● Fresh Sausage-Other  - L'Original Packing Ltd ‘The Mysterious Sausage’
● Fresh Sausages - Pork-Elora Road Meats ‘Honey Garlic Sausage’ 
●Sausage-Dry/Semi-dry large - Halenda's Fine Foods ‘Kulan’
● Sausage-Dry/Semi-dry small - Sikorski Sausages Co. Ltd. ‘MeatSticks Mild

Meat and Poultry Ontario also recognizes Food in Canada and Canadian Packaging as 2024 media sponsors. 

GUELPH, ON – October 28, 2024 – Ontario’s Finest Butcher Competition hosted by Meat & Poultry Ontario, now in its 11th year, is a celebration of the craft of butchery and the outstanding skills of Ontario's artisans. This year's competition featured top butchers from across Ontario who displayed their exceptional talents and creativity with the final competition taking place this past weekend at the Meat Industry Expo with the winner being announced at the Meat & Poultry Awards Gala.

The competition was fierce, with three talented butcher finalists, including Lou Ferrusi from Fortinos Stoney Creek, Dylan Miedema from Townsends Butchers, and Sully Hakimi from Halenda’s Meat. Inspired by the theme of ‘Global Inspiration’ each of the three final contestants were challenged to transform three surprise proteins into stunning displays inspired by global cuisines and flavours from around the world in 45 minutes. Judged on details of workmanship, and merchandising each butcher infused their creations with personal touches, showcasing the rich traditions and flavours from different cultures and presented to the crowd and judges. It was a masterclass in skill and creativity by each contestant. Their displays highlighted the quality of Ontario meats and invited customers to explore new culinary adventures, reminding us that every cut has a story to tell.

It was Lou Ferrusi’s seasoned and skillful butchery skills, creative storytelling and excellence in presentation and time management that set him apart, securing his position as this year's champion. The products- boneless chuck roll, a whole chicken, and boneless pork loin- for the f inals were donated by Abate Packers, Ontario Beef, and Domingos with pantry items supplied by Malabar Ingredients.

Fortino’s is proud to congratulate Lou Ferrusi, winner of the 2024 Ontario’s Finest Butcher competition. Starting in a small family operation he was trained from “hoof to plate” and has now been a meat manager with Fortinos for the past 20 years. “A butcher for over 40 years, Lou mentors new meat cutters and plays an essential role in our in-store meat cutter training program. Well done, Lou!” says Giudo Alfonsi, VP of Merchandising and Marketing, Fortinos.

Lou showed his appreciation by saying “It’s an honour for me to win an award for something that I’ve truly enjoyed doing for the past 40 years. Thanks to Meat & Poultry Ontario, for organizing a great competition, and to all my colleagues and competitors. A big thanks to Fortinos for supporting me through this competition!

Franco Naccarato, the Executive Director for Meat & Poultry Ontario (MPO), expressed his enthusiasm, stating, “This competition highlights the exceptional skill, dedication, and artistry that butchers bring to their craft. Lou Ferrusi's performance was inspiring, demonstrating the mastery and creativity that sets Ontario’s finest apart. His commitment to excellence and his ability to honour traditional techniques while embracing innovative flavours is what truly makes this competition a celebration of the best in Ontario.”

The first elimination round took place at Handtmann Canada in Waterloo on September 9th. In that round each competitor was given 30 minutes to break down a pork bone-in leg, butt, and loin. Competitors were judged on specific core competencies such seaming, tying, slicing, boning and trimming and frenching in addition to professionalism and workmanship. The degree of boning and the choice of retail cuts from the remaining materials was the competitor's choice. The pork used in the elimination round was graciously provided by Conestoga Meat Packers and over 700 lbs was generously donated on their behalf to Second Harvest.

This year’s judges included six well-respected industry professionals including, Mario Henry from The Yes Group, Steiven Canclini from Reiser Canada, Stefan Seher of Handtmann Canada, Peter Baarda of J & G Quality Meats, Jamie Waldron from Jamie Waldron’s Butchershop, Gerhard Metzger from Metzger Meats.

In addition to donning the official champion’s jacket, Ferrusi took home a prize package valued at over $3000 including a Minimax Big Green Egg™ Ultimate Kit, Eno La Plancha Grill, a $250 cash prize from The Yes Group and a Marriott gift card.

The competition is proudly sponsored by: Handtmann, Fortinos, Ontario Beef, The Yes Group, Malabar Ingredients, Conestoga Meat Packers, Abate Packers, Big Green Egg, and Domingo's Meat Packers. 

ABOUT MPO 
Meat &Poultry Ontario (MPO) is the representative voice of Ontario’s meat industry. Our members are independent businesses proud to serve the communities they live and work in. The association is comprised of meat and poultry processors, wholesalers, and retailers; industry suppliers; and not-for-profit organizations that support MPO’s objectives.

Ontario’s meat and poultry sector employs 25% of Ontario’s food and beverage processing industry —thesingle largest manufacturing employer in Ontario — and generates $11.2 billion of the province’s $45 billion food and beverage processing industry revenue.

Media Contact:
Angela Aiello
Director of Engagement and Communications
[email protected]
​www.meatpoultryon.ca