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With over 400 years of combined experience, the Palmer meat department boasts some of the most skilled and experienced men and women in the industry.

In order to provide great service, you need the reliable and skilled staff that strives for excellence each and every day. Our success is directly tied to our people, and our meat department boasts some of the most skilled and experienced men and women in the industry. The service offered through our meat department sets us apart and is unparalleled in the industry.

The men and women of the palmer meat department gather in the production room

Our team

Ben wickham preparing steak

Ben Wickham, Director, Production

The bulk of Ben’s experience comes from owning and operating his own hog farm and meat production operation in upstate NY. Ben successfully started and grew Bostrom Farms into a well-known and established option for local pork. After selling his share of the business in 2016, Ben joined the Palmer team to specialize in portioned meat. He works directly out of the meat room production offices and provides “on the ground” support to sales, staff, and customers on any meat needs.  Ben can help procure samples, give tours of our production facility, help brainstorm new options for cut meat, and even help train our customers’ staff on how to sell or talk about meat items on the menu. Ben is available at any time to help our customers with any of their protein questions or needs. 
James manages day to day operations and management of our associate production team processing millions of pounds of meat per year As a professional chef for over 20 years and a skilled swordsmith who was featured on forged in fire he is at home on the floor of our processing facility with a solid understanding of the restaurant industries expectations for quality cuts

James Dean, Assistant Manager, Production

James manages day to day operations and management of our associate production team processing millions of pounds of meat per year. As a professional chef for over 20 years, and a skilled swordsmith who was featured on “Forged in Fire” he is at home on the floor of our processing facility with a solid understanding of the restaurant industries expectations for quality cuts.
Nick keeps track of whos cutting what and when When a client is looking for a custom cut or custom specification nick communicates to our cutters on the floor and makes sure that they understand what that client is looking for Not only is he knowledgeable about every meat product we carry but he knows exactly what can be derived from each product to ensure our customers get exactly what they are looking for

Nick Salydaga, Production Supervisor

Nick keeps track of who’s cutting what and when. When a client is looking for a custom cut or custom specification – Nick communicates to our cutters on the floor and makes sure that they understand what that client is looking for.

Not only is he knowledgeable about every meat product we carry, but he knows exactly what can be derived from each product to ensure our customers get exactly what they are looking for.

Chef tom chamot

Tom Chamot, Corporate Executive Chef

Not only is Chef Tom an invaluable asset to the company as a whole, he is a great ambassador for our meat department and their capabilities. If there is a trend out there regarding proteins, chances are he knows about it. Always a source of information and creativity, Tom can effectively communicate with just about every department in the foodservice industry, whether about best practices in the kitchen or marketing new ideas to hungry customers.

Explore our catalog

Every menu is different. Our Portion Cut Catalog lets you explore the options right for you.

Don't settle for standard. The best beef comes from Palmer.

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Meat Production