skip to main content
Cargill Logo
Cargill
  • About Cargill

    About Cargill

    • Thrive Stories
    • Company Overview
    • Executive Team
    • Financial Information
    • 2018 Annual Report
    • Our History
    • Community Engagement
    • Research & Development
    • Workplace Safety
    • Ethics & Compliance
    • Strategic Sourcing
  • Sustainability

    Sustainability

    • Sustainable Development Goals
    • Priorities
    • Sustainable Supply Chains
    • Partners
    • Cargill in Action Newsletter
    • Sustainability Spotlights
  • Products & Services

    Products & Services

    • Agriculture
    • Animal Nutrition
    • Beauty
    • Bioindustrial
    • Food & Beverage
    • Industrial
    • Meat & Poultry
    • Foodservice
    • Transportation
    • Pharmaceutical
    • Risk Management
  • News
  • Careers

    Careers

    • Browse All Jobs
    • Professional Jobs
    • Hourly / Production Jobs
    • Graduate / Early Career Jobs
    • Career Areas
    • Why Choose Cargill
    • Meet Our People
    • Employee Videos
    • European Graduate Program
    • U.S. Internships & Co-ops
    • U.S. Benefits & Perks
  • Worldwide
  • Stories
  • Contact
Home/News / Cargill Beef: 1st major processor to earn USDA tenderness program certification
  • News
    • All Press Releases
    • Our Stories
    • On the Issues
    • Speeches
    • Company Statements
    • Media Contacts
    • Logos, Images & Video
    • FedByTrade™
 

Cargill Beef: 1st major processor to earn USDA tenderness program certification

Designation validates company’s tenderness research, testing, since 2000 

Steak dinner. Cargill.
As part of its ongoing commitment to beef quality, Cargill has aggressively conducted tenderness testing since 2000, focused on providing consumers with a consistently tender eating experience.

WICHITA, Kan. – July 25, 2013 – Cargill’s tenderness laboratory at the company’s Wichita innovation center is the first of any major U.S. processor to receive U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS), certification for its beef tenderness program.  Additionally, Cargill’s beef processing plants at Dodge City, Kan.; Schuyler, Neb.; Fort Morgan, Colo.; and Friona, Texas, have been certified by USDA for the harvest, fabrication (production) and packaging of tender products.

As part of its ongoing commitment to beef quality, Cargill has aggressively conducted tenderness testing since 2000, focused on providing consumers with a consistently tender eating experience that translates into increased beef demand.  The company is currently working toward introduction of its certified tender beef products in early 2014.  Ten cuts of beef are eligible for designation as “USDA tender” or USDA very tender” under this certification program.

“We believe Cargill is the beef processing leader in the area of tenderness research and testing,” said John Keating, president of Wichita-based Cargill Beef.  “We invest a substantial amount of resources in this area and have the best team in the industry, led by Dr. Glen Dolezal, who is well respected throughout the beef world.  We are committed to meet, or exceed, the expectations of our retail and foodservice customers by providing them with the best beef possible for consumers to enjoy.” 

Under this verification program, Cargill will identify brands and products that will meet the USDA certified tender criteria.  The company continues to test beef tenderness on a daily basis, conducting thousands of tests each month at the Wichita Cargill Innovation Center, opened in July 2011 to support its customers and businesses with creative, science-based, consumer-accepted, marketplace solutions associated with animal protein products.

“We know that beef attributes such as tenderness, flavor and juiciness are important to consumers and the long-term health of the American beef industry hinges on our ability to consistently deliver the best possible beef eating experience,” stated Keating.  “Our devotion to achieving that goal is engrained in our corporate culture, which places a great deal of emphasis on continuous improvement and pursuit of excellence.  I am confident in the Cargill Beef team’s ability to continuously deliver stellar results for our customers and I know they are proud of the results they have achieved thus far.”

 

Contact

Mike Martin, 316-291-2126, [email protected]

 

# # #

About Cargill

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 142,000 people in 65 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit Cargill.com and its news center.

 

Twitter Facebook Linkedin YouTube
Contact Worldwide
Privacy Business Notice Recruitment Notice
Website Terms of Use Purchase Order Terms
© 2019 Cargill, Incorporated. All Rights Reserved.