Steak and vegetable skewers.Steak and vegetable skewers.

Food

Providing Safe, Nutritious Beef

Sliced steak served on a wooden board with people dining in background.

Food Safety is a Top Priority

Our customers trust on National Beef® to deliver safe, high-quality beef. From retail grocery stores to restaurants, it is critical to their success, and we do not take that responsibility lightly.

That’s why we take a progressive, scientific approach to food safety that meets or exceeds industry standards. Our entire team goes above and beyond to uphold our track record for high-quality beef, from senior leadership in our corporate offices to employees in our processing facilities. See how we identified an opportunity to improve food safety at our Tama plant.

Biologic® Food Safety System

Our proprietary, industry-leading Biologic® Food Safety System takes a four-part approach to ensuring safe, clean beef. This allows us to tailor our program to meet the specific needs of individual facilities.

Instructor leading a training session with employees in a classroom.

Comprehensive Training

Employees collectively participate in tens of thousands of food safety and sanitation training events annually for a thorough understanding of our processes. They are empowered to notify management and our quality assurance (QA) team with any food safety concerns.

Employee in white coat and orange helmet taking a meat sample.

Leading Interventions

We employ over 14 processing interventions. These measures go beyond the typical Hazard Analysis and Critical Control Point (HACCP) guidelines, standard operating procedures, and good manufacturing practices to manage pathogens and control micro counts.

Factory worker in protective gear checking packaged ground meat.

Innovative Zoning

Our beef processing facilities employ a six-zone system to minimize microbial contamination and control product safety. Each physical zone targets different phases of production, creating checkpoints during every step of the process.

Lab technician examining a sample through a microscope.

Assessment and Control Procedures

National Beef conducts more than 65,000 control and assessment tests annually. Our processing facilities in Kansas contain IL2A-accredited microbiology labs for on-site AOAC pathogen testing, providing immediate results and insights about ongoing food safety efforts.

Audited and Accredited

Our Biologic® Food Safety System is designed to meet or exceed Brand Reputation Compliance Global Standard (BRCGS) standards. It is audited annually by the Brand Reputation Compliance Global Standard (BRCGS), an independent third-party. Currently, all National Beef facilities hold an “AA” rating, the highest rating awarded by the BRCGS.

Wholesome and Nutritious Beef

We take pride in putting high-quality beef on the world’s table. As a nutrient-dense, single-ingredient, cost-effective protein, beef is a wholesome choice to fuel healthy, active lifestyles*. And with a taste that appeals to people of all ages, it’s a delicious one, too.

* Source: National Cattlemen’s Beef Association

Bowl of sliced beef with vegetables and noodles.
Infographic about beef nutrition benefits, with cuts of raw beef on a tray. Transcribed Text: Beef Nutrition, By the Numbers Meat can be part of heart health; nine extra-lean beef cuts have been certified by the American Heart Association’s Heart-Check program. Approximately 15–35% of heme iron, like that found in beef, is absorbed. This is over twice as much as absorbed from non-heme iron in plants. One three ounce serving of trimmed retail cut beef: Contributes less than 10% of calories to a 2,000-calorie diet Supplies more than 10% of the daily value for essential nutrients like protein, iron, zinc and many B vitamins. According to a recent Power of Meat study, when it comes to taste, consumers consistently rank beef first against other proteins. Beef is a rich source of protein, providing 50% of your daily value in one three-ounce cooked portion. INFORMATION COURTESY OF NATIONAL CATTLEMEN'S BEEF ASSOCIATION