A FAMILY BUSINESS, EST. 1935

meat prep

Unlike most food manufacturing companies today, we’re still family owned and operated—and still dedicated to supplying not just quality products but custom meat solutions.

PRIME DIRECTIVES

We know that our people are the main reason for our success. And we believe that the only way to truly succeed is to do business with integrity.

DEVELOP STRONG RELATIONSHIPS

Be reliable. Keep your word and treat people with respect. Around here, a handshake still means something.

NEVER COMPROMISE ON QUALITY OR SAFETY

We’re not just putting out products; we’re putting food on people’s plates. We take that responsibility seriously.

LISTEN AND LEARN

It’s the only way to deliver what your customer really needs. Remember: two ears, one mouth.

“There's something special about the way Texans care about each other. And that fits who we are as a company.”
Ben Rosenthal, CEO & Co-President
  • BILLY ROSENTHAL Founder, Chairman of the Board, Partner /images/9ktoggcy/production/4ca5d9d61158d5fdb605d7fc77fede2a619cd78a-660x600.jpg <div><p>Billy Rosenthal is the grandson of Ben, who founded the original Standard Meat Company in 1935. Along with Donald Freedman, Billy re-established Standard Meat Company in 1995, and serves on the board of directors. He is also chairman of Penrose, the Rosenthal family’s single-family office in Fort Worth, and a board member of Syracuse Food Group and Bounty Minerals.<br></p><p>Billy helped found CTI Foods in 2003 and was its chairman until the company was sold in 2010. In 1989, he founded and served as CEO of KPR Holdings, a diversified food manufacturing company, after leaving his role as president of the original Standard Meat, which had been sold to Sara Lee Corporation in 1983.</p><p>Billy earned a BA in Business from the University of Texas at Austin in 1972. In 2005, he was inducted into the McCombs School of Business Hall of Fame.</p></div>
  • BEN ROSENTHAL CEO, Co-President, Board Member, Partner /images/9ktoggcy/production/858781739c639a58fc715d6845d32d1befbd1d0e-660x600.jpg <div><p>Ben Rosenthal, the son of Billy Rosenthal, took the reins as CEO and Co-President of Standard Meat in 2019. Ben also serves as the Managing Partner of Penrose, the Rosenthal family’s single-family office in Fort Worth. Ben began his career in New York at Goldman Sachs &amp; Co. in its Financial Institutions Group within the Investment Banking division.</p><p>Ben received a BS in Commerce with concentrations in Finance and Accounting from the McIntire School of Commerce at the University of Virginia. Ben currently serves on the boards of Syracuse Food Group, The Center for Transforming Lives, Young Presidents’ Organization (YPO) Fort Worth, the Beth El Congregation Endowment, and the Fort Worth Museum of Science and History.</p></div>
  • ASHLI ROSENTHAL BLUMENFELD Co-President, Board Member, Partner /images/9ktoggcy/production/ceb0656bb701c9d53de16c8b9dbaa79727e79e0f-660x600.jpg <div><p>Ashli Blumenfeld, Billy’s daughter, took on the role of Co-President in 2019. She is also the Marketing Director of Penrose, the Rosenthal family’s single-family office. Prior to joining Standard Meat, Ashli was the Sales and Marketing Manager at CTI Foods, where she specialized in the Soup and Sauce division.</p><p>After graduating from Tulane University in 2003 with a BA in Communications and a minor in Business, Ashli spent five years in New York City as the Public Relations Manager at menswear fashion house Ermenegildo Zegna and womenswear brand St. John Knits. Ashli serves on the boards of Syracuse Food Group, Martha Stewart Kitchen, the Tarrant Area Food Bank, Cook Children’s Medical Center, the Fort Worth Zoo, and the Fort Worth Symphony Orchestra.</p></div>
  • HOWARD KATZ Board Member, Partner /images/9ktoggcy/production/adb5f7601d45fa3ab0c6049caa01150b37888a2e-660x600.jpg <div><p>Howard Katz began his food service career with the original Standard Meat Company in 1978, under the leadership of Manny Rosenthal. He has been a partner since the rebirth of Standard Meat in 1995 and currently sits on the boards of Standard Meat and Syracuse Food Group.</p><p>Howard was a founder of Kettle Cooked Foods in 1989, KPR Foods in 1992, and CTI Foods in 2003, the latter two in cooperation with longtime friend Billy Rosenthal. Howard earned a BS from the University of Texas in 1974.</p></div>
  • STEVE HUDGINS Board Member /images/9ktoggcy/production/aca22f5df55ff82a8c5174babff09542d552c7e5-660x600.jpg <div><p>Steve Hudgins joined Penrose Group and the Rosenthal family office in 2011 to serve as Chief Investment Officer and to partner with the family in private equity investing and the operations of closely held businesses. Steve manages the private investment portfolio, including the evaluation, negotiation, approval, and monitoring of numerous holdings. He serves on the board of Syracuse Food Group and as a partner in various entities with the Rosenthal family. Steve began his career in banking, serving in various capacities with the FDIC, Bank One, and JP Morgan. He entered family office management in 2002 with Beall Investments to assist with the formation of the family office and management of numerous holdings, including operations in the finance and real estate industries.</p><p><br>Steve holds a BBA from the University of Oklahoma and an MBA from the University of Texas at Arlington. He has served on a number of professional and charitable organizations’ boards, including the Tarrant County Bankers Association, Junior Achievement, the OU President’s Associates, and the OU Alumni Association of Fort Worth, where he currently serves as the Chairman of the Scholarship Committee. He is a Leadership Fort Worth graduate, served as a ‘Big’ for ten years in the Big Brothers Big Sisters organization, and coached countless Little League baseball and basketball games.</p></div>
  • Tom Allen Chief Operating Officer <div><p>Tom Allen oversees all aspects of operations, including safety, quality, cost control, revenue, and management of the facility’s operations team.</p><p>Prior to joining Standard Meat in June of 2014, Tom spent 21 years with Cargill in multiple locations and roles, and 10 years as General Manager of large beef processing facilities in Guelph, Ontario, and Dodge City, Kansas. In the latter roles, he managed up to 2,800 employees and processed up to 6,000 head of cattle per day.</p><p>Tom received his BS in Business with a major in Finance and a minor in Accounting from Oklahoma State University.</p></div>
  • Scott Boleman Senior Vice President and Key Account Manager <div><p>Scott Boleman started with Standard Meat in 2009 as head of the Quality Department. As Vice President of Operations for the Dallas facility, Scott is responsible for manufacturing operations, business development, and regulatory affairs for the entire facility.<br></p><p>Scott received his BS in Animal Science from Texas A&amp;M University and his MS in Animal Science (specializing in Meat Science) from Louisiana State University. He received his PhD in Animal Science (specializing in Meat Science) from Texas A&amp;M University.</p></div>
  • Robby Myers Chief Financial Officer <div><p>Robby Myers has nearly 15 years of experience in corporate finance. Before becoming Standard Meat’s CFO in early 2022, Robby served as the CFO of a diversified industrial sand processing company, Superior Silica Sands, where he spent over six years in various finance and accounting leadership roles.</p><p>Earlier in his career, Robby served as an analyst for Houlihan Lokey, a global investment banking firm. Then he joined Insight Equity, a leading middle market private equity company, as an associate where he focused on transacting in and managing industrial portfolio companies.</p><p>Robby received his BBA in Finance with a minor in Accounting from the University of Texas at Austin and is a CFA charterholder.</p></div>
  • Allison Jones Chief of Staff <div><p>Allison Jones acts as a strategic advisor and liaison to Ashli Blumenfeld and Ben Rosenthal. Allison helps set strategic priorities and facilitates maximum effectiveness for company operations. A master of cross-departmental relationships, Allison monitors the company climate and staff needs, and keeps everyone up-to-date. She assists with internal communication and helps establish new business-wide procedures, while improving existing processes for efficiency and success. As a bonus, Allison enjoys overseeing Standard Meat’s community involvement, including community service and charitable giving. </p><p>Allison joined our Sales Team in January of 2014 in the role of Business Development Manager. In that position, she helped build amazing customer partnerships while also coordinating key sales projects and new product launches. In 2020, Allison was promoted to Standard Meat Chief of Staff.</p><p>Allison earned a BA in English from Roanoke College.</p></div>
  • Chris Horan President, Syracuse Food Group <div><p>Chris Horan is leading the outstanding team at Syracuse Sausage through the process of full integration with Standard Meat. Syracuse Sausage has been linked with Standard Meat  for nearly 10 years, and the recent full acquisition of the company promises synergistic capabilities and product offerings that will open doors for new sales opportunities throughout all our divisions.</p><p>Chris began his career in the food business at Campbell’s Soup Company in 1986. In 2006, he came to work for the Rosenthal family as Vice President of Business Development at CTI Foods. Most recently, Chris was the President and CEO of Classic Foods, a soup, sauce, and sides producer within the McLane family of businesses.</p></div>
  • Zach Calkins Executive Chef <div><p>In his role as Executive Chef at Standard Meat, Zach Calkins oversees all culinary aspects of the product development and innovation process. He serves as a key member of the leadership team, helping to develop and refine both short- and long-term strategies to better serve Standard Meat customers.</p><p>Zach has been part of the Standard Meat family for the last seven years as an essential culinary consultant, supporting product development and performing trend and recipe research. Prior to that, Zach served as Senior Vice President of Global Culinary Innovation at Quiznos, where he designed innovative menus with quality ingredients and simplified operations for a diverse array of domestic and international markets.</p><p>Zach first fell in love with food at a young age while helping his mom in her kitchen. He received formal training at the acclaimed New England Culinary Institute in Essex Junction, Vermont, and further refined his skills as Sous Chef at the world-famous Coyote Café in Santa Fe, New Mexico, and as Executive Chef at the renowned Strings Restaurant in Denver, Colorado.</p></div>
  • Jonathan Savell Senior Director of Food Safety, Quality and Product Development <div><p>Jonathan Savell manages both the Food Safety &amp; Quality Assurance team and the Research &amp; Development team for Standard Meat. He is a critical member of Standard Meat’s Executive Management Team and leads the Standard Meat Food Safety Advisory Council, making sure that our customers get the food safety they rely on with the Standard Meat quality they expect. Jonathan also recently relaunched the Standard Meat internship program, oversaw our drive toward sustainability, and acted as our Covid Safety Director for the past two years.</p><p>Jonathan started his career at Standard Meat in 2007 as a raw-material analyst. Since then, he has been a valuable partner in multiple departments.</p><p>Jonathan received his Bachelor of Science in Agricultural Leadership and Development and his Certificate in Meat Science from Texas A&amp;M University.</p></div>
  • Taylor Stephenson Director of Business Development <div><p>Taylor Stephenson leads the Sales Team in managing relationships, tracking new opportunities and trends, and developing the strategic sales plan. Under Taylor’s guidance, the team has successfully executed long-term objectives and built on Standard Meat’s financial strength. With his knowledge of the industry and strong relationships with our customers, Taylor is a major contributor to the ongoing growth of the company.<br></p><p>Taylor joined Standard Meat in November of 2011. He started in the Operations Department, where he gained in-depth knowledge of our capabilities and processes. In 2012, he joined the Sales Department as the Business Development Manager in charge of frozen inventory and residuals. In 2015, Taylor began a focus on new customer acquisition. As Business Development Director, Taylor has grown the Standard Meat meal-kit business exponentially.</p><p>Taylor received his BA in Journalism from The University of North Texas.</p></div>
  • Heather Irby Director of Human Resources <div><p>Heather Irby focuses on the strategic development of talent and the administrative aspects of Standard Meat’s internal growth and performance. Heather oversees operations and leads the daily management of Standard Meat’s HR programs, including compensation, benefits, recruitment, and training and development.</p><p>Prior to joining Standard Meat in March of 2021, Heather served as Vice President and Human Resources Business Partner for Regions Bank in Dallas–Fort Worth. Her 15 years of experience in human resources also includes strategic positions at Clayton Youth Enrichment, Comerica Bank, and PlainsCapital Corporation.</p><p>Heather received her BBA in Marketing from Texas Tech University, and her MBA from The University of Texas at Dallas.</p></div>
  • Carla Jackson Director of Finance and Corporate Controller <div><p>Carla Jackson oversees the development of financial reporting, the implementation of internal accounting controls, and the day-to-day operations of the Accounting Team. Working closely with all divisions of the business, Carla and her team provide essential guidance to improve processes and enhance results.</p><p>Prior to joining Standard Meat in 2014 in her current position, Carla worked at NEC Corporation of America for over 15 years in a variety of roles, culminating in the position of Senior Accounting Manager.</p><p>Carla received her BBA from The University of Texas at Arlington. She has been certified as a CPA since 1999.</p></div>
  • Stephen Ybarra Director of Facilities and Engineering <div><p>Stephen Ybarra is responsible for the design and implementation of capital projects, new construction, and plant renovations at all Standard Meat facilities. He works closely with the Production and Research &amp; Development teams to strategically plan and execute projects that cost-effectively expand and optimize production across all company sites. Stephen also oversees safety at all plants.</p><p>Prior to joining Standard Meat in February 2019, Stephen spent 15 years working both domestically and internationally on design, project management, and construction of industrial and petrochemical production facilities.</p><p>Stephen received his Bachelor of Science degree in Mechanical Engineering from Texas A&amp;M University, his Master of Science in Structural Engineering from Texas Tech University, and his Master of Business Administration from the University of Texas at Tyler. He is a Licensed Professional Engineer in seven states and is an NCEES designated Model Law Engineer.</p></div>
  • PENROSE GROUP, LLC Fort Worth, Texas <p>A private investment company established by the Rosenthal family, Penrose Group has diversified holdings in the public and private equity markets, with a focus on the food manufacturing industry. In addition to Standard Meat Company, past and present investments include CTI Foods, KPR Foods, Syracuse Food Group, and others. Learn more at <a href="http://www.penrose-llc.com">penrose-llc.com</a></p>
  • Syracuse Sausage Ponder, Texas <p>Founded as a family business, Syracuse Sausage makes premium sausages and meatballs from authentic recipes and pure, simple ingredients. Syracuse Sausage became aligned with the Standard Meat family 10 years ago, and in December 2021 became an official subsidiary, but will keep its unique identity that families have known and loved for decades.. Syracuse Sausage serves national restaurant chains, major grocery stores, and other food-service firms. Learn more at <a href="http://www.syracusesausage.com/">syracusesausage.com</a></p>
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