Working with both retail and foodservice customers who purchase commodity or value-added eggs, chicken, beef, pork and turkey products from Cargill, technical teams in our meats and protein businesses apply their expertise in meat and food science, sensory science, new product development, culinary support, food safety and operational excellence.

In recent years, solutions that lower the sodium and fat content of meat have been a major focus of our work. But the challenges we address are many and varied.

Tender beef

For a major U.S. grocery retailer, the challenge was beef tenderness. Specifically, the retailer wanted to boldly guarantee that its customers could always count on tenderness when they purchased products under one of its beef brands. We worked with the grocer to develop a beef brand that would meet the tenderness guarantee. And we also developed the sensory instruments and methodologies to ensure that the brand lives up to its claims.  The result is a fast-growing branded line of beef products for the retailer, which Cargill supplies exclusively.