Scaling a Modern Pork Brand from Farm to Retail Shelf

Cassie and Chelsey recently sat down with the team at Power In Packaging to talk about what it actually looks like to build a modern pork brand in an industry that’s been doing things the "old way" for a long time.

From their first time exhibiting at the Annual Meat Conference to seeing Lottie’s on the shelves at retail partners like Bristol Farms and Dierbergs, this past year has been a whirlwind of growth and learning for the sisters. This feature dives into how they are scaling Lottie's without losing the "farm-to-chef" soul of the company.

The "Meat" of the Conversation:

The "First Year" Reality: Cassie and Chelsey shared the behind-the-scenes experience of their first major industry conference. Transitioning from the 6th-generation family farm to a national stage was a big leap, but it confirmed that retailers are finally ready for a cleaner, more transparent pork category.

Quality Without Compromise: Lottie's uses anything but premium cuts (pork loin and pork shoulder) because "chef-crafted" isn't just a marketing slogan-it’s about bringing Chelsey's culinary expertise and 100% traceability to a part of the grocery store that has been stagnant for decades.

Strategic Growth: Scaling a small business takes a village. Cassie and Chelsey discussed the importance of finding retail partners who share their values of community and quality, helping them get Lottie’s into more kitchens across the country.

Building for the Modern Eater: At the end of the day, the goal is to make pork feel meaningful again. Whether it’s through sustainable sourcing or Lottie's signature ground blends, Lottie’s was built to fit the way people actually want to eat today.

Want to hear the full story of how Cassie and Chelsey are moving the needle in the meat industry?

Check out the full feature here!