The process of making lean finely textured beef has been recognized repeatedly for its innovative contributions to food safety. This process includes many steps. Two of the most critical are ammonium hydroxide and our hold and test program.
(A Solution of AMMONIA and water)
Food Safety Innovation
Ammonia is an essential nutrient already present in meat and in most foods. There is no such thing as “ammonia-free” meat. In fact, there is more ammonia in each of the other parts of a burger (the bun, the cheese, the condiments) than there is in the beef.
In our beef, the natural amount of pure ammonia, in the form of ammonium hydroxide, is increased by a minute amount because is it a powerful defense against potential germs. Although not required to make LFTB, we added this innovative step because it is important to us to provide the safest beef possible to our customers.
HOLD & TEST PROGRAM
All of our beef is continuously sampled and tested with the most rigorous standards in the industry, assuring consumers and customers of the safety and quality of our beef.
Black Pearl Award
By The International Association for Food Protection
For BPI’s efforts in advancing food safety and quality through consumer programs, employee relations, educational activities and adherence to standards.
National Cattlemen’s Foundation’s Beef Industry Vision Award
National Meat Association’s E. Floyd Forbes Award
Food Quality Award