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“Beef Up Your Knowledge”Cargill
August 27,2015
Volume 1,Issue 59
MEET OUR NEW FABRICATION MANAGERSammy Renteria is our new Fabrication Manager replacing JT Hopkins. Sammy was raised in Texas and attended Texas Tech Universitywhere he received his B.S. and M.S. in Agricultural Economics. He began his career with Cargill in 2003 at our Friona, TX location,where he worked in the Human Resources Department. In 2004, he transferred to the Dodge City, KS facility as the Assistant HRManager and in 2006 transferred to our Fresno facility as the Human Resources Manager. It was in 2010 that Sammy moved into Operations at the Fres-no facility as the Value Creation Manager and in 2012 was promoted to the Fabrication Manager. Sammy is married to his wife Jennifer and has 3 boys-Carter and Conrad who are twins, and Corbin. Outside of work he enjoys being with his family, coaching sports and anything outdoors. In Fresno, hewas President for Habitat for Humanity and plans to get involved in the community.
APPLYwww.cargillmeat
solutions.com
Call Cargill
877/657-9672
or 402/352-5411
At the plant
490 Road 9
Schuyler, NE
68661
Schuyler, NE
LOAN TO SCHOLARSHIPPROGRAM
Cargill offers a program called our “Loan to ScholarshipProgram.” Cargill’s Loan-to-Scholarship and Career Place-ment Programs will pay for student’s 2-year Associate de-gree program, up front, as a “loan” to the student. Upongraduating with a cumulative G.P.A. of 2.5 or higher, andworking at Cargill (Schuyler, NE) for 2 years post-graduation and meeting all other program requirements,Cargill will forgive the loan as a “scholarship.” The studentwill not be responsible for any educational expenses cov-ered under the Loan-to-Scholarship program.
RETIREMENTSLawerence “Kent” Merrimanworked here since 1977 as a Me-chanic.Richard “Rick” Kopeckyworked here since 1974 in ourboxing department.Rod Perrin worked here since1984 as our Tissue & RenderingManager.Tom Meyer worked here since1976 as our Technical ServicesManager.
We wish them many happy yearsof retirement!
SCHOOL SUPPLIESCargill-Schuyler held their annualschool supplies donation drive. Manykid’s parents can't afford to buy schoolsupplies needed for their child in theclassroom, so these donations fromCargill employees come in very handyeach year. Pictured is Mrs. Burton,Middle School Principle and Sarah Hel-ler-Glen, Cargill Human ResourcesManager. Cargill would like to extend athank-you to all the employees that donated to this driveand help enrich our community!
NEW 4-H CONTEST ENCOURAGES
BEEF SAFETYColfax County 4-H Council and Cargill MeatSolutions teamed-up to offer 4-H Clubs a newcontest at the 2015 Colfax County Fair. TheBurger Grill-off and Tailgate Party offered 4-Hclub members the opportunity to work togetherand increase their beef food handling knowledgewith a fun event.
Cargill provided the ground beef that was grilledby the participants. In addition, every 4-H mem-ber received a new Cargill meat thermometer.
“Cargill is excited to support youth programs inour community, especially 4-H,” says Jarrod Gil-lig, Cargill General Manager in Schuyler, Neb.“This gave us an opportunity to educate thosethat participated. We provided the thermome-ters as a way to encourage and remind all theparticipants about food safety practices, includinggrilling ground beef to 160 degrees.”
Judges watched as participants prepared andgrilled burgers. They were given the opportunityto ask questions of the 4-H members as theyworked. Awards were given for the best burgerand most creative tailgate theme. Colfax County4-H Council awarded $50 gift cards to the win-ning 4-H Clubs. All participating 4-H membersreceived a $4 meal ticket that they could use atthe fair.
“4-H empowers youth to reach their full poten-tial by working and learning in partnership withcaring adults. This has always been the mission of4-H,” stated Gillig. “Hands-on activities are acritical component of learning and are a hallmarkof 4-H. Cargill was happy to be involved in thisfun activity to help kids learn more about theimportance of food safety and proper food han-dling.”
SENIOR SUPPERCargill hosted a supper at the Senior Supper on August 17th. Approxi-mately 123 people were served. They enjoyed a meal of filet mignon,roasted potatoes, fresh salads and dessert. Cargill was able to raiseover $1100,which wasdonated to thecenter.
At “Cargill Beef in Schuyler, NE”
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