Over 75 years

Born out of a meatpacking tradition that started in the Eastern Market of Detroit, Wolverine is now in its fourth generation of family ownership. What started in 1930 as a small lamb and veal packer, has turned into a full faceted protein company with multiple plants producing ground beef items, steak cutting, value added products, and still to this day, fresh lamb and veal. We attribute our growth to our valued customers and the employees at Wolverine that make it all work. The keys to our success lie in conservative business principles, integrity, and always placing the customer first.

At Wolverine Packing we consistently streamline internal processes, utilize the latest technology and welcome growth.

  • 1930’s  Lamb and veal slaughter  begins.
  • 1960’s Creation of our portion control division to make ground, battered and breaded products to complement the slaughter facility.
  • 1970 Wolverine opens a beef breaking plant to supply primal cuts for retail and foodservice use.
  • 1973 Wolverine becomes the first lamb packer to use Cryovac technology to extend our reach.
  • 1979 The same Cryovac technology that expanded our reach in lamb also helped the western beef packers to expand their reach eastward, Wolverine closed the breaking facility and began a distribution business around vacuum packed beef.
  • 1990’s The distribution business growth necessitated the construction of a new facility which expanded to pork and poultry.
  • 1997 To add value to our boxed beef, pork, and poultry business, we began a portion cut steak business in what used to be our swinging cattle room.
  • 1998 Our portion control plant launches vacuum packed fresh ground beef patties for foodservice with one production line making about 15 different shapes and sizes.
  • 2000 After three additional expansions the plant now stands at 150,000 square feet of fresh and frozen space.
  • 2003 Our steak cutting facility expands into a new 24,000 square feet processing center along with a new freezer.  The plant is the first in the US to use computerized individual yield systems to manage quality, yield, and productivity in the cut steak business.
  • 2007  Wolverine adds seafood to its list of proteins in distribution  which brings its product line to cover the entire meat and seafood aisle
  • 2012 Completion of our second state of the art automated ground beef plant. We now supply food service ground beef products to all 50 states and many foreign countries.
adminwolverineAbout