MEAT PACKAGERS

Brand Owner Address Description
CERTIFIED ANGUS BEEF American Angus Association 3201 Frederick Avenue St. Joseph MO 64506 establishing and administering standards for use by meat packagers, distributors, wholesalers and retailers and restaurants in inspecting, grading and rating the beef products of others;The certification mark, as used by authorized persons, certifies that beef is from cattle that have the following phenotypic characteristics; predominantly black in color, typical beef-type conformation, without excessive hump or ear; such beef being from carcasses having characteristics for marbling, maturity, texture and yield grade, and showing no evidence in the rib eye muscle of internal hemorrhages, and being free of 'dark cutting' characteristics.;BEEF;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.