About
Economics, operations, and food safety expertise for meat processors
Protein Performance Group helps small and mid-sized meat processors, startups, and the lenders who finance them make sound decisions on feasibility, food safety, yield, and plant design.
Who we are
One team for the economics, the operations, and the food safety
We started Protein Performance Group in 2026 because small and mid-sized processors need help across business, oeprations, and food safety, and that help usually comes one discipline at a time. A feasibility study from one firm, a HACCP review from another, and nobody connecting the two.
We help with people, processes, and profitability. Our team puts an agricultural economist and two meat scientists on the same project. A yield question gets answered with its effect on margins in mind, and a business plan accounts for what the plant floor can actually deliver.
Founded
2026 in Nebraska
where we work
Working with processors nationwide
capabilities
Feasibility, profitability, yield and plant efficiency, training, product development, and food safety
Who we work with
Processors, startups, associations, lenders, and investors
How we work
What working with us looks like
Every engagement follows the same five phases, each with defined deliverables and check-ins, so you always know where your project stands.
01
Discover
We gather your operating, financial, and food safety data, visit the plant, and talk with the people who run it to observe operations and meet with the team that runs it.
02
Analyze
We compare what we find against industry benchmarks and size up each opportunity.
03
Recommend
You get prioritized recommendations in a written report, with the numbers behind each one.
04
Implement
We work with your team to put the changes in place on the floor.
05
Sustain
We set up the measures your team needs to track results and hold onto the gains.
our team
Who you'll work with
Every engagement is led by one or more of the firm’s co-founders, so you work directly with the experts you hired.
Elliott Dennis, PhD
Agricultural Economist
Leads feasibility studies, economic impact analyses, and financial modeling for processing ventures.
Gary Sullivan, PhD
Meat Scientist, Product Specialist
Focuses on processed-meat formulation, processing technology, and product development.
Jordan Wicks, PhD
Meat Scientist, Operations Specialist
Specializes in fresh-meat operations and staff training, with a focus on cutting, yield, and carcass utilization.
Have a project in mind?
Tell us about your operation and what you’re working through. We’ll set up a time to talk about whether we’re the right fit.