Seng Elected to the Meat Industry Hall of Fame
Seng Elected to the Meat Industry Hall of Fame
USMEF President and CEO Philip Seng is one of 21 U.S. meat industry leaders elected into the newly formed Meat Industry Hall of Fame. The inaugural class of inductees was announced this week, with an induction ceremony set for Oct. 27 in Chicago.
“It is very humbling to be included in a group that has contributed so much to the U.S. meat industry,” Seng said. “So while I am very grateful, I don’t look at this so much as an individual honor but as a reminder of the terrific people that make up this industry. I am very fortunate to have had the opportunity to serve and represent them internationally for so many years.”
Raised on an Iowa farm, Seng joined USMEF as its Asian director in 1982. He served in that capacity until 1988, when he became USMEF’s vice president of international programs. In January 1990, he was named president and chief executive officer.Seng has played a central role in expanding the presence of U.S. beef and pork in Asia and across the globe. His marketing strategies have received critical acclaim in the international business community and served as a case study in the Harvard University Business School, where he has been a guest lecturer on several occasions.
Seng has also been active in a number of other organizations. He is the only American to serve as president of the International Meat Secretariat, where he served four terms. He also was president of the Japan-American Society in Colorado, and has served on the President’s Agricultural Policy Advisory Council in Washington.
USMEF Chairman Jon Caspers, a hog producer from Swaledale, Iowa, said the induction is a reflection of the respect Seng commands at all levels of the meat industry.
“I am extremely pleased, but not surprised, that the Meat Industry Hall of Fame would select Phil to be among its first class of inductees,” Caspers said. “From the producer to the processor to the exporter to the buyer, people in every sector understand the tremendous contributions Phil has made to the U.S. meat industry.”
“We are thrilled to include in our first class a group of truly outstanding leaders,” said Dan Murphy, Meat Industry Hall of Fame executive director and co-founder in a news release. “These are men and women credited with fostering much of the profound change, remarkable progress and substantive success of the industry. We’re proud to celebrate their legacies.”
Other members of the inaugural class of inductees include:
• Dell Allen, Ph.D., former professor, Kansas State University and vice president of Technical Services & Food Safety, Cargill Meat Solutions
• Donald L. Houston, former administrator of FSIS, Animal & Plant Health Inspection Service
• Donald Tyson, former senior chairman, Tyson Foods
• Earl Olsen, former chairman, Jennie-O Turkey Co.
• Frank Perdue, former chairman of the board, Perdue Farms
• Gary C. Smith, Ph.D., professor, Colorado State University
• Jimmy Dean, founder, Jimmy Dean Sausage Co.
• Joseph Luter III, former chairman and CEO, Smithfield Foods
• Kenneth W. Monfort, former chairman and CEO, Monfort Inc.
• Lawrence Starr, former CEO, Koch Equipment Co.
• Louis “Mick” Colvin, founder and former executive director, Certified Angus Beef
• Mel Coleman, Sr., founder, Coleman Natural Meats
• Paul Engler, founder, Cactus Feeders
• Ray Townsend, founder and former chairman, Townsend Engineering
• Richard L. Knowlton, former chairman, president and CEO, Hormel Foods
• Richard E. Lyng, former USDA secretary and chairman, American Meat Institute
• Rosemary Mucklow, former executive director, National Meat Association
• Robert Peterson, former chairman, IBP Inc.
• Russell Cross, Ph.D., professor and administrator, Texas A&M University
• TempleGrandin, Ph.D., author and professor of Animal Science, Colorado State University
To learn more about the Meat Industry Hall of Fame please visit: www.meatindustryhalloffame.org.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
Seng Elected to the Meat Industry Hall of Fame
USMEF President and CEO Philip Seng is one of 21 U.S. meat industry leaders elected into the newly formed Meat Industry Hall of Fame. The inaugural class of inductees was announced this week, with an induction ceremony set for Oct. 27 in Chicago.
“It is very humbling to be included in a group that has contributed so much to the U.S. meat industry,” Seng said. “So while I am very grateful, I don’t look at this so much as an individual honor but as a reminder of the terrific people that make up this industry. I am very fortunate to have had the opportunity to serve and represent them internationally for so many years.”
Raised on an Iowa farm, Seng joined USMEF as its Asian director in 1982. He served in that capacity until 1988, when he became USMEF’s vice president of international programs. In January 1990, he was named president and chief executive officer.Seng has played a central role in expanding the presence of U.S. beef and pork in Asia and across the globe. His marketing strategies have received critical acclaim in the international business community and served as a case study in the Harvard University Business School, where he has been a guest lecturer on several occasions.
Seng has also been active in a number of other organizations. He is the only American to serve as president of the International Meat Secretariat, where he served four terms. He also was president of the Japan-American Society in Colorado, and has served on the President’s Agricultural Policy Advisory Council in Washington.
USMEF Chairman Jon Caspers, a hog producer from Swaledale, Iowa, said the induction is a reflection of the respect Seng commands at all levels of the meat industry.
“I am extremely pleased, but not surprised, that the Meat Industry Hall of Fame would select Phil to be among its first class of inductees,” Caspers said. “From the producer to the processor to the exporter to the buyer, people in every sector understand the tremendous contributions Phil has made to the U.S. meat industry.”
“We are thrilled to include in our first class a group of truly outstanding leaders,” said Dan Murphy, Meat Industry Hall of Fame executive director and co-founder in a news release. “These are men and women credited with fostering much of the profound change, remarkable progress and substantive success of the industry. We’re proud to celebrate their legacies.”
Other members of the inaugural class of inductees include:
• Dell Allen, Ph.D., former professor, Kansas State University and vice president of Technical Services & Food Safety, Cargill Meat Solutions
• Donald L. Houston, former administrator of FSIS, Animal & Plant Health Inspection Service
• Donald Tyson, former senior chairman, Tyson Foods
• Earl Olsen, former chairman, Jennie-O Turkey Co.
• Frank Perdue, former chairman of the board, Perdue Farms
• Gary C. Smith, Ph.D., professor, Colorado State University
• Jimmy Dean, founder, Jimmy Dean Sausage Co.
• Joseph Luter III, former chairman and CEO, Smithfield Foods
• Kenneth W. Monfort, former chairman and CEO, Monfort Inc.
• Lawrence Starr, former CEO, Koch Equipment Co.
• Louis “Mick” Colvin, founder and former executive director, Certified Angus Beef
• Mel Coleman, Sr., founder, Coleman Natural Meats
• Paul Engler, founder, Cactus Feeders
• Ray Townsend, founder and former chairman, Townsend Engineering
• Richard L. Knowlton, former chairman, president and CEO, Hormel Foods
• Richard E. Lyng, former USDA secretary and chairman, American Meat Institute
• Rosemary Mucklow, former executive director, National Meat Association
• Robert Peterson, former chairman, IBP Inc.
• Russell Cross, Ph.D., professor and administrator, Texas A&M University
• TempleGrandin, Ph.D., author and professor of Animal Science, Colorado State University
To learn more about the Meat Industry Hall of Fame please visit: www.meatindustryhalloffame.org.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.