USDAFoodSupplyChain

Heywood Provisions Flies High with Quality Products

Heywood Provisions is flying high these days. 

Literally.

The small further-processing enterprise tucked into an industrial park in urban Atlanta has grown exponentially since Patrick Gebrayel first opened for business in 2011.

After graduating from the Culinary Institute of America, Gebrayel worked under legendary French Chef Jean-Louis Palladin in Washington, D.C., and then moved to Atlanta. Frustrated by the lower quality sausages he was working with at an Atlanta-area country club, he set out to create a business specializing in unique, high-quality meat and value-added products while supporting local livestock farmers.

Stagecoach Travels the Tallow Trail

Beef tallow is only the latest stop on the trail that Stagecoach Meats in Wiggins, CO, has traveled over the past half-decade.

The journey began in 2020, when Kris and Jessica Musgrave and their friends Stacy and Travis Cowan purchased a custom exempt plant in the small northeastern Colorado town to process cattle that the Musgraves raised on their nearby ranch. As the Covid-19 pandemic-related disruption swept through the beef industry, the four soon recognized the need for a USDA-inspected facility in their area.