Excalibur’s president reflects on formidable year
Excalibur President and CEO Tom Hornstein shares ways the company remained focused on employees, customers and community.
NEWS
Excalibur discusses food trends for 2021
In a recent issue of Supermarket Perimeter, Excalibur’s Sales & Marketing Director John Brewer shared exciting food trends on the horizon for 2021.
Get ahead of the plant-based curve with Excalibur’s blended protein products
Exactly what is a blended protein? It’s considered a combination of meat and plant-based products.
Excalibur “Meat & Greets” pivot to a virtual world
2020 began with terrific energy for our annual trade show and convention “Meat & Greets.”
Deluxe Beer Cheese Soup provides the comforts of home
When the pandemic forced many to shelter in place and work remotely, there was a shift in people’s eating habits. And a new flavor was born.
“Meatheads” help Excalibur stay on trend
Excalibur Seasoning’s Sales & Marketing Consultant Rick McLimans says a strong meat background helps the team develop inspirational flavors.
Five great ways to use Ultimate Steak & Roast Rub
It’s been our top-selling and most popular rub at Excalibur hands down for many years.
Annual Founder’s Day carries special meaning for Excalibur
On a hot, July weekday afternoon, employees gathered outside Excalibur Seasoning headquarters in Pekin, Illinois for an old-fashioned company picnic.
These NEW sausage blends mean business
This grilling season, Excalibur offers something for everyone with these four, new sausage blends.
New Patty+ blends add two days to shelf life
New Patty+ flavor blends from Excalibur are a great investment in time, taste and budget.
Processor and retailer, RJ’s Meats, adjusts during pandemic
With 33 years as a family-owned meat processor and retailer, Rick Reams of RJ’s Meats in Hudson, Wisconsin had never experienced anything like COVID-19.
Paying it forward: employee makes masks for colleagues
There is a special inspiration behind Glenna Roripaugh’s latest sewing project (200 masks and counting).
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