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Revolutionizing The Meat Processing Industry |
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The following is a letter written by Robert J. Dineen, President
Rocky Mountain Natural Meats, Inc.October, 2004
Rocky Mountain Natural Meats slaughters approximately 10,000 bison bulls per year, all at G&C Packing Co. in Colorado Springs, Colorado. In September
of 2000, a USDA approved commercial trial at G&C Packing Co. established that using MPSC's Rinse & Chill™ system
for bison was a viable kill floor intervention step. Current data shows an even greater impact against E. coli, whether
carcass, vacuum packaged, or ground meat.
As a result, all bison slaughtered at the G&C Packing Co. for Rocky
Mountain Natural Meats have undergone the Rinse & Chill process. Approximately 20,000 head of bison have now been rinsed
using MPSC's technology. The results have been dramatic. Benefits include cleaner carcasses, lower bacterial counts, lower
cholesterol, longer shelf life, a juicier lean ground product, and more consistency overall. Our fresh, case-ready one-pound
ground buffalo product has been proven time and again to hold up in the self-service case for 28 days and longer from the
date of pack-off. At Rocky Mountain Natural Meats, we are convinced that utilizing Rinse & Chill is another positive and
innovative step toward improving the value and quality of the bison we offer our customers - Great Range Brand Bison.
Robert
J. Dineen
President | | | |
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