People in the north of Germany are known for being straightforward, down-to-earth, and direct, and choosing the best equipment partner for their own production operations is no exception. Cold, hard facts like precision, yield, and efficiency are top priorities on this point. Those factors are exactly what brought the Goldschmaus Group to Weber Food Technology nearly ten years ago. Their partnership has grown over time, so now the two companies experience something deeper that also matches local values: commitment, reliability, and a drive to work together to achieve great things.
Tim Buddemeyer and Markus Wildermann greet their visitor with a mixture of polite curiosity and composed reserve. Candid, direct, down-to-earth conversation includes sentences like “Our motto at Goldschmaus is ‘a community worth its weight in gold’” – not volunteered, of course, but only in response to questions. It doesn’t take long to see that action is what counts here, not just nice words. That impression is strengthened by a look at the figures that Buddemeyer, the plant’s operations manager, has brought with him: The Goldschmaus Group processes 870 metric tons of meat a day, 150 of it beef and the rest pork. Thirty to 40% by weight is exported, which leaves the majority for the German business-to-business market: Wholesalers, retailers, and processing businesses account for the bulk of Goldschmaus’s customers. “We’re one of the top ten meat processing companies in Germany.” Modesty is another local characteristic: The Goldschmaus Group is actually ranked fourth.
Cutting rind without losses.
Yield obviously plays a huge role in a mass market like this, Buddemeyer says: “Everyone in this business needs to drill down on efficiency.” At Goldschmaus, efficiency is primarily a function of the precision of the equipment, meaning high yield, and specifically derinding without losing valuable muscle meat. Markus Wildermann, who is in charge of carving, views that as one of the core competencies of Weber Food Technology and the equipment Goldschmaus uses. “It’s simple: With Weber derinders, we achieve a significantly higher yield of valuable muscle meat. The rind is removed in an ultra-thin, precision layer – a measurable economic advantage that other systems just couldn’t match in our tests.”
Wildermann is a Weber fan and has been since before he joined the Goldschmaus Group 20 years ago. When Goldschmaus started looking for a derinding equipment partner in 2017, he proposed Weber. “Even back then I had heard that Weber machines brought better yield,” Wildermann recalls. The company contacted Weber, which provided a demo of the ASB 560 belt-fed derinder and three sample machines. After an initial trial phase, Goldschmaus decided to gradually switch operations to Weber machines. These days, there are 18 skinners from Weber Food Technology in use in processing at the Goldschmaus Group. The ASB 560, ASP 560, and ASP 560 D derinders were joined in 2020 by several AMS 533 skinners. By now, the majority of the carving machines Goldschmaus uses for pork and beef are from Weber.
Innovative drive – give and take.
Aside from the Weber equipment’s exceptional yield, Buddemeyer and Wildermann had other excellent reasons for their decision to work with Weber on this scale. Buddemeyer says one especially important factor is the sense that Weber really sees and listens to all the issues he has on his plate every day. “Open dialogue and a willingness to tackle typical issues as a team are the biggest benefit I see to working with Weber,” he notes. “Weber really stands out for their openness and desire to innovate, and that also connects us.”
Wildermann agrees: “Whenever I make a suggestion to Weber’s service technicians, they always reach out to work with me to individually adjust the Weber machine to our needs. I really think that sets them apart.” So does the fact that on their initial visit, the Weber service technicians gave Wildermann their personal cell phone numbers so he can get in touch anytime if he has an issue with any of the equipment. In return, he is always happy to test innovative Weber products in his production operations and provide candid real-world feedback. Just recently, he did that for a new pressure roller, Wildermann says with a smile. “It’s a real win-win situation: Weber gets valuable practical feedback, and we get to help shape the latest technologies right away.” Luke Petras, Project Sales Manager at Weber Food Technology, is especially happy about this situation. Petras is the direct point of contact for Goldschmaus within the Weber organization. Thanks to the two companies’ close and excellent relationship, he is even allowed to bring potential new customers to visit the Goldschmaus production site and show them Weber machines in action. He says this does not go without saying: “It definitely requires a lot of trust in us.”
Reliability in day-to-day operations.
Wildermann says it is obvious that investing in machines from Weber Food Technology pays off in several ways. “If you have good equipment, it just makes your whole day run more smoothly,” he says. “All I have to do is check once in the morning to make sure the settings are right, then off we go, and I don’t hear anything for the rest of the day.” And once the work is done, Weber systems are much easier – and thus faster – to clean than others. “I can take apart a Weber derinder without tools in just three minutes so the cleaners can easily reach everything that comes into contact with meat,” he says. The conveyors fold up, so the machine can be rinsed and disinfected from below without any need to remove or take down individual components. This is a huge time and safety advantage, especially in a production environment without very many specialists.
The Weber Food Technology machines are also rugged and durable. The one purchased in 2017 is still running perfectly and dependably today. And after the maintenance that Goldschmaus has Weber perform twice a year, it is even “like new,” Wildermann says, “and much more accurate,” Buddemeyer adds. “Day-to-day maintenance is handled in-house. But the Weber specialists reset the derinders to the point that we get the precision we want,” Buddemeyer says, stressing again the topic of equipment efficiency. The absolute main criterion for him? “Efficiency and precision are just the key facts that come up at every processing step, and they are what make all the difference.”
Performance as the deciding factor.
That statement takes on even more weight in light of the fact that amid a stagnant market, the Goldschmaus Group is focusing on deepening its own value creation and on offering products right up to the convenience level. Ongoing changes like strategic development or revised rules and regulations prompt the Goldschmaus Group to turn a critical eye on existing machinery, evaluate new manufacturers, and even switch at times. “Of course, we feel a connection to our manufacturers,” Buddemeyer says. One major reason is that Goldschmaus always strives to keep as much of the value creation process as possible in Germany, thereby supporting domestic industry. “But ultimately, that sense of connection will only get you so far. If someone else delivers better yield, then I have to choose them.”
Petras isn’t worried when he hears that. He knows neither the ASB 560 derinder nor the AMS 533 skinner has anything to fear in a direct comparison with machines from other providers. “Our machines speak for themselves,” he says. “They reliably deliver high yields, and thanks to user-specific settings they can be adjusted to many different products, plus they ensure consistent processing even during long-term use and are often one step ahead in terms of technology.”
A decision that pays off.
Wildermann talks frequently with colleagues from other companies. “A lot of people talk about Weber, but they’re hesitant at first about the investment. But then when we talk about specific results and the yield we’ve seen, it doesn’t take long before they realize buying Weber pays off in just a short time due to the efficiency gains.” At Goldschmaus, at any rate, the most recent investment decision also came down in favor of a Weber machine. Ordered in March and delivered in June, it is an ASB 560 belt-driven derinder that can be operated either on a stand-alone basis or incorporated into the carving line as needed. It is specifically designed for the steady operation that is standard at Goldschmaus. However it is used, this Weber machine will join the many others that significantly boost efficiency in the company’s carving operations. Wildermann is especially pleased at the new addition. If he has his way, every new derinder to enter Goldschmaus’s production facilities going forward will be from Weber. All the same, Wildermann and the entire Goldschmaus Group agree that efficient machines are just one part of the success story – the close working relationship with Weber and the partners’ shared desire to grow and evolve are the crucial factors.
