Meat Systems

A smorgasbord of solutions

While our long history of service and products for the meat industry was built on the expertise of award-winning sausage makers and meat market managers, the current technologies we utilize are strictly state-of-the-art. These specialized seasonings and ingredients enhance appetite appeal while extending stability and yield. There are custom formulations for every type of meat—smoked or cooked, whole muscle or processed, fresh or cured. Proper mouthfeel is critical to consumer preference for all meat products. So we employ meat scientists who are experts at utilizing sophisticated phosphate, protein and starch technologies to optimize texture and flavor. They also understand the intricacies of utilizing binders, extenders and advanced processing techniques to achieve that desired superior yield.

• Cured/Smoked: Bacon, Dry/Semi-Dry Sausages, Ham, Hot Dogs
• Fresh: Ground Patties, Gyros, Sausages
• Processed: Deli Meats
• Whole Muscle: Roasts, Loins, Tenders