Meat&Poultry - March 2013 - (Page 60)

Pork Processing Hog ties Natural Food Holdings’ pork fabrication plant relies on solid partnerships BY BRYAN SALVAGE W hat has become Natural Food ting craftsmanship to produce more Humane animal handling is a pri- Holdings’ 49,500-sq.-ft. pork than 3,000 SKUs of fresh-pork prod- ority at NFH. Its 3,000 hog-handling ucts efficiently and effectively. facility in Sioux Center was designed fabrication facility in Sioux City, Iowa, in recent years has paved the way for Sioux-Preme Packing Co.’s fabrica- with meat quality and safety in mind. excellence in operational execution. tion plant in Sioux City and harvest- Pens are built with gates that form This mid-size plant depends heavily ing facility in Sioux Center, Iowa, was 45 degree angles when open so hogs on incorporating progressive technolo- acquired by Natural Food Holdings don’t encounter 90 degree angles when gies and industry-leading, meat-cut- in 2010 after SPPC’s former capital moving through pens. The floor also partner, Chicago- features an anti-slip surface. Address- based Hilco Trad- ing details such as these reduce stress i n g , a nd N F H on the hogs, thus increase meat qual- in ked t he deal. ity and reduce injuries. Meat & Poultry listed NFH’s es- The company’s CO2 stunning offers a number of advantages vs. elec- timated 2012 sales tric stunning including decreasing at $325 million stress on the animals before harvest, in last year’s Top less blood splash and bruising, reduc- 100 report. ing PSE (pale, soft, exudative meat) “The sup- and improved meat quality. port we receive t h rough N F H Fresh focused helps provide us The Sioux City fab facility processes the fi nancial flex- only fresh pork – loins, hams, bellies, ibility we need to butts, picnics, spareribs, split carcass- improve our pro- es, barbecue hogs and offal items. “We duction systems don’t do any processed or enhanced, and technology,” pumped, flavored or seasoned prod- says Jim Malek, uct,” says Todd Petersen, plant man- v ic e pr e s id e nt ager. “As a result of our technologies, of sales. “T h is processes, craftsmanship and food- new support safety measures, we guarantee 21 days gives us the abil- shelf-life on bone-in products, 28 days ity to expand and for boneless products.” innovate.” 60 • Meat&Poultry • March 2013 • One-hundred forty-two plant

Table of Contents for the Digital Edition of Meat&Poultry - March 2013

Meat&Poultry - March 2013
Table of Contents
Commentary - Food-safety déjà vu
Business Notes - Vilsack details sequester impact on meat industry
More horse meat detected in European products
Smithfield, Kansas City Sausage form jv
Tyson addresses plant closure, acquisitions
Sanderson to build poultry complex in Texas
USDA expected to OK horse-slaughter plant
Washington - Consequences of inspection cuts
Top 100 - This year's Top 100 ranking reflects the industry's evolution during challenging times
Corporate Citizenship - Sustainability-driven
Small Business Matters - Aiming to please
Ingredient Solutions - Accent on adventure
Pork Processing - Hog ties
Tools of the Trade - Cool Birds
Packaging Solutions - MAP mindsets
Show Preview - Worldwide welcome
From the Corral - Slow and steady improvements
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - March 2013