<I>Contributed photo</I><BR>Tracy Moss (right) of Russell's Meats and Russell's employee Brandon Wills show off their awards won at the recent Northwest Meat Processor's Association convention, held at the University of Idaho in Moscow. Wills, on his own, took one of the five awards, earning Grand Champion honors for his boneless ham.

CANYON CITY – Tracy Moss of Russell’s Custom Meats and Deli doesn’t mind sharing some of the limelight with an employee this year.

Of the five awards won by Russell’s Meats at this year’s Northwest Meat Processor’s Association convention, one was earned by employee Brandon Wills. Taking a crack at showing off the skills he’s learned under Moss, Wills came away with Grand Champion honors for his boneless ham.

Wills has worked at Russell’s since October 2007. Tracy and his wife Kathy have been running the business since January 2007.

Russell’s also won Grand Champion for their smoked turkey and roast beef, Reserve Grand Champion for bone-in ham, and Champion for bacon, winning with five of the 10 products they entered.

This year’s NMPA convention, which covers the four-state area of Oregon, Washington, Idaho and Montana, took place March 19-22 at the University of Idaho in Moscow. About 50 businesses competed this year in 12 categories, with 117 products, “about 70 more than last year,” Tracy said.

Students in the meat science program assist professors with the judging.

Besides the competition, other activities usually include seminars and updates by state inspectors on new laws, and exhibits by companies touting new products.

The Mosses bought a new label printing scale, which will allow them to be able to print ingredient, price per pound and total price information, all at once, on their products.

New this year was a class in which participants learned about making fermented sausages. Tracy also tried his skills at a knife sharpening contest.

The Mosses said that the convention gives them the chance to learn more about how to improve their business and also see what other companies are doing.

As with all the Grand Champion winners at the competition, Wills’ ham was auctioned off, netting $200 for students in animal-related science programs. The winning bidder then gave the ham right back to Wills. It was served up at an open house at Russell’s about a week later.

Of his accomplishment, Wills said, “It feels good to be recognized in the Northwest for producing an award-winning ham. This goes far beyond Grant County,” he added.

Kathy said, “Everything is quality to him. He cares so much and continually takes the initiative to learn and get better.”

She added that she and Tracy are proud of all their employees.

“They work hard and step up to any challenge we put before them,” she said. “They take pride in all that we do here at Russell’s.

Russell’s has also apparently become the place to beat. According to Kathy, some of the other businesses this year admitted they’re “gunning” for Russell’s.

“Our challenge,” she said, “is just to keep producing top quality products.”

Tracy’s goal for next year is to win the Bob Dixon Award, the best of show overall. They also want to improve the quality of their sausage and salami products.

Next year, she added, the competition is going to be even tougher.

“But hey, we are ready for the challenge.”

Russell’s Meats is located at 235 N. Canyon City Blvd. in Canyon City. They’re open 8 a.m.-5 p.m. and can be reached at 575-0720.