OVER 87 YEARS
Born out of a rich meatpacking tradition in the Eastern Market of Detroit, Wolverine Packing Company is now in its third generation of family ownership. What started in 1937 as a small lamb and veal packer has evolved into a full-faceted protein company distributing the full spectrum of wholesome meat and frozen seafood products, producing ground beef items, portion-cut meats, value-added products, and still to this day, fresh lamb and veal. Our mission is simply to provide high-quality products and unparalleled service to our customers. We attribute our growth to our valued customers and the people who work at Wolverine. The keys to our success, spanning 3 generations, lie in conservative business principles, integrity, and placing customers first.
Our history
1937 - Wolverine Packing Company is founded as a lamb and veal processor.
1960's - A leader in lamb and veal processing, Wolverine launches a portion control division to make ground, battered, and breaded veal products.
1970 - Wolverine opens a beef fabrication facility and begins breaking over 3,000 carcasses weekly.
Early 1970's - Wolverine pioneers Cryovac vacuum packing technology, expanding the shelf life of lamb and veal on supermarket shelves.
1979 - The same vacuum packing technology that expanded Wolverine’s reach in lamb also helped the beef industry evolve. Wolverine closes the beef breaking facility and transitions to distributing boxed beef. Over the next decade, the company’s product portfolio diversifies to include pork, poultry, frozen seafood and specialty items, positioning Wolverine as a complete protein distribution company covering the entire meat and seafood aisle.
1989 - Wolverine’s distribution reach and business model outgrows the current facility, requiring a 50,000 sq. ft. addition. By the year 2000, the temperature-controlled facility expands to 150,000 sq. ft. of fresh and frozen space.
1997 - The Company opens a steak cutting room providing retail cut steaks for grocery markets.
2004 - Wolverine’s steak-cutting operation continues to expand with a newly constructed 10,000-square-foot facility with technology and systems rivaling any company of its kind. High-tech UV scanning, laser cuts, and state-of-the-art industrial production lines capable of wafer-thin slicing, dicing, and marinating are introduced to complement the operation’s skilled butchers. The plant is the first in the U.S. to use computerized individual yield systems to manage quality, yield, and productivity in the portion cut meats business.
2012 - A second state-of-the-art automated ground beef facility is built. Wolverine now supplies food service ground beef products to all 50 states and many foreign countries.
2016 - Wolverine employs more than 500 employees working in multiple buildings located in Detroit’s Historic Eastern Market. The company adds a second story onto the home office. The additional space improves the ability for employees to perform their job functions and creates room for additional Sales, Purchasing, IT, and Human Resource staff.
2017 - Wolverine Packing proudly celebrates 80 years of business. The company was also awarded SER Metro Detroit Employer of the Year in recognition of its commitment to enhancing people’s lives. U.S. Representative John Conyers Jr. stated, "The Amigos de SER partnership program has become an outstanding asset to our community by providing valuable training and employment opportunities to the citizens of Detroit and throughout Southeast Michigan. SER and many dedicated business partners have exhibited exemplary efforts to carry out the vision and legacy of the late Frank D. Stella by providing critical resources needed to improve social and economic inequality. Thank you for the positive impact you have made on the overall quality of life for so many in our communities."
2018 - The company begins constructing a 180,000 sq. ft. freezer and third ground beef production facility on a former brownfield site in Detroit. In addition to building the state-of-the-art Forest Park facility, Wolverine sponsored the redevelopment of 4 acres of the property, revitalizing Forest Park. The enhanced park contains walking trails, a multi-purpose field, a basketball court, and other amenities for the Forest Park community and employees.
2019 - Wolverine celebrates the opening of the Forest Park facilities with capabilities to allow for onsite freezer storage of an additional 20,000 pallets, a blast freezer, and the ability to boost ground beef production capacity by 400,000 lbs. p/week. Formerly known as the steak room, the portion cut meat operation undergoes another expansion adding an additional 5,000 square feet of employee break and restroom space and provides portion cut meats for retail, restaurants, and meal kit delivery customers.
2020 - Amidst uncertainties and challenges brought on by the COVID-19 pandemic, Wolverine remained resolute in our commitment to providing high-quality foods and unparalleled customer service. Recognizing the critical importance of our work, we continued to operate, providing a vital link to the food supply chain. Throughout the pandemic, Wolverine prioritized the safety and well-being of employees, implementing rigorous health and safety measures to protect our people while maintaining the highest standards of food production.
Current - Wolverine’s commitment to the customer has yielded years of success in an evolving industry. The company distributes boxed beef, pork, poultry, lamb, veal, frozen seafood, portioned-cut meats, and ground beef. Celebrating nearly nine decades of business, the third-generation family-owned and operated company employs more than 900 employees and staff.
