Bob Filbrant, born and raised in South Haven, Michigan, began his meat industry career by following the directions of his grandfather who was a butcher. He worked in various meat departments and for 28 years has been the owner/operator of Bob's Processing in South Haven, Michigan. Bob's Processing products include hams, bacon, smoked turkey, and chicken as well as numerous other items.

As a lifelong citizen of South Haven, Bob has stayed active in the community where he has helped raise money for many good causes. As a member of the Moose Lodge, he helped establish a scholarship that is funded by two prime rib dinners each year.

Bob has served the meat industry in various ways. He held processing seminars at Michigan State University, represented the Michigan Meat Association at the State of Michigan CWD hearings, and served on the Board of Directors and as President of the Michigan Association of Meat Processors. Currently, Bob is serving on the Bioterrorism Committee and the Meat Association Council within the Michigan Department of Agriculture. As a long time member of AAMP, Bob has served on the 1993-1996 Board of Directors as well as on the Convention Planning Committee for Milwaukee and Grand Rapids. He also made a tape on restructured jerky production for AAMP.

In cured meat competition, Bob’s Processing has been a great competitor on the state and national level. In 2003, he won the Best of Show ham in MAMP competition. At AAMP, Bob’s Processing has received many awards including Grand Champion sectioned and formed jerky and Reserve Champion bone-in ham in 1995.