Matt Anderson

Born out of a meatpacking tradition that started in the Eastern Market of Detroit, Wolverine is now in its third generation of family ownership. What started in 1937 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 placing the customer first.