Beefing Up Operations


When COVID hit in March, Greg Pahl, CEO of Medicine Hat Meat Traders (MHMT) used the pandemic crisis as an opportunity to reflect on current operations and look for efficiencies and growth.

“We have easily seen a ten times increase in online sales,” says Greg Pahl, CEO. “We have a total of eight beef jerky flavours and are introducing the new spicy Caesar stick in the coming weeks. Our products can be purchased individually, in bulk, or as a monthly subscription.”

After 14 years of working in a garage-sized facility, MHMT plans to triple the size of their building by spring 2021. Pahl is currently hiring local construction and trades for the facility upgrades and expansion.

In order to meet increased demand and maintain a competitive price structure, Pahl notes the need to automate operations and increase safety systems.

“We compete with major global brands and thus have to be able to compete with pricing and product delivery,” says Pahl. “We strive to keep our prices fair.”

It’s a philosophy that dates back to the origins of MHMT, which got its start in 1932 as a family-owned cattle ranch.

The company branched into beef jerky in 2006, after noticing the limited selection on store shelves, and through customer feedback at provincial tradeshows.

Today, more than 100 Alberta retail and grocery stores carry the jerky, while MHMT sells directly to consumers online and via the Alberta farmers’ market circuit.

“As long as there are people to feed, there’s a job for Alberta agriculture,” says Pahl. “We’re proud to play our part in getting Alberta back to business.”  



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