Packers Production Practices

Cattle are harvested for beef at a packer. Here, animals are humanely harvested and processed into several different products. Often, the meat is ‘dry aged’ or hung for up to 21 days to increase the tenderness of the meat. All beef products are inspected by the USDA for food safety, and some packing plants also have a quality inspector to grade the meat. The beef is then packaged, labeled, and shipped to the retailer.

Additional Resources:

American Association of Meat Processors
Cargill Meat Solutions
JBS Packers
Meat & Poultry Magazine
National Beef Packing Company
PA Association of Meat Processors