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2009 AAMP ACCOMPLISHMENT AWARD
July 18, 2009
Throughout the years, the Accomplishment Award has somewhat changed from young
processors entering the meat business to processors that may have been in the business for some time,
but have really made strides in the meat industry. This award honors a person or persons who have, for
example, achieved outstanding company growth, successfully developed a new product, invention or
service, or launched a noteworthy marketing campaign.
Many of you may know this individual and the quality products he produces, but he is relatively
new to the Association, initiating his membership and participation at the AAMP convention in 2003. The
recipient of the 2009 AAMP Accomplishment Award is Jon Frohling of Frohling Meats Inc. of Hecla, South
Dakota.
Prior to opening Frohling Meats, Inc., Jon was a Grocery Store Manager from 1990 to 1997. Jon
and his wife, Stephanie, have now operated Frohling Meats Inc. for more than 10 years. The meat trade
is in Jon’s genes as his father was a butcher, so it was only natural that he should continue in the family
tradition. They manage two stores…one in Hecla and the other in Aberdeen, as well as a catering
business.
Jon and Stephanie have grown their business into a nationally-recognized design firm of quality
meat products. It is this attention to artistic detail that led to their collaboration with Native American
Natural Foods to develop a new product named the Tanka Bar, a 70-calorie energy bar made with South
Dakota bison and Wisconsin cranberries. The bar is a modern-day spinoff of “wasna,” a food that
sustained Lakota tribe members during long trips centuries ago.
Jon also specializes in the production of specialty smoked meat products, including sausages,
hams and jerky. When Jon started making sausage just over a decade ago, it was considered over-thetop
just to mix a little cheese or jalapeno pepper into a bratwurst. Now, everything under the sun is used
to make specialty flavored sausages. His creations have won nearly 200 awards since they started their
business, including more than 30 national awards in the past five years.
Jon not only understands the scientific part of meat processing and the chemistry that occurs
during the smoking of meat, but also the importance of the product characteristics, such as taste and
texture. His sense of quality and his production values enhance his abilities throughout product
development. He even utilizes 3rd grade students to help develop new bratwurst flavors, which is truly a
unique concept.
processors entering the meat business to processors that may have been in the business for some time,
but have really made strides in the meat industry. This award honors a person or persons who have, for
example, achieved outstanding company growth, successfully developed a new product, invention or
service, or launched a noteworthy marketing campaign.
Many of you may know this individual and the quality products he produces, but he is relatively
new to the Association, initiating his membership and participation at the AAMP convention in 2003. The
recipient of the 2009 AAMP Accomplishment Award is Jon Frohling of Frohling Meats Inc. of Hecla, South
Dakota.
Prior to opening Frohling Meats, Inc., Jon was a Grocery Store Manager from 1990 to 1997. Jon
and his wife, Stephanie, have now operated Frohling Meats Inc. for more than 10 years. The meat trade
is in Jon’s genes as his father was a butcher, so it was only natural that he should continue in the family
tradition. They manage two stores…one in Hecla and the other in Aberdeen, as well as a catering
business.
Jon and Stephanie have grown their business into a nationally-recognized design firm of quality
meat products. It is this attention to artistic detail that led to their collaboration with Native American
Natural Foods to develop a new product named the Tanka Bar, a 70-calorie energy bar made with South
Dakota bison and Wisconsin cranberries. The bar is a modern-day spinoff of “wasna,” a food that
sustained Lakota tribe members during long trips centuries ago.
Jon also specializes in the production of specialty smoked meat products, including sausages,
hams and jerky. When Jon started making sausage just over a decade ago, it was considered over-thetop
just to mix a little cheese or jalapeno pepper into a bratwurst. Now, everything under the sun is used
to make specialty flavored sausages. His creations have won nearly 200 awards since they started their
business, including more than 30 national awards in the past five years.
Jon not only understands the scientific part of meat processing and the chemistry that occurs
during the smoking of meat, but also the importance of the product characteristics, such as taste and
texture. His sense of quality and his production values enhance his abilities throughout product
development. He even utilizes 3rd grade students to help develop new bratwurst flavors, which is truly a
unique concept.
