Meat&Poultry - December 2014 - 59

nesota. Schuyler produces what amounts to 6.1 million,

higher. Once grading is completed, the beef moves to the

8-oz. servings of beef per day.

fabrication floor. Out on the fab floor, carcasses are weighed

"We hold between 1,800 and 2,100 head of cattle in the

and product is broken down into primals, chucks, rounds,

yards [at one time]," adds Don Porter, harvesting man-

ribs and loins at 10 production tables, says JT Hopkins,

ager. Cattle rest there two to four hours before heading

fabrication floor manager. "Approximately 550-580 people

to the knock-box on the harvest floor.

per shift work on the fab floor," he adds. "We break the

"From knocking until that carcass
enters the hot box takes approximately
35 minutes," Porter says. Once into
the hot box, carcasses chill down to
between 40°F to 45° F helped by a water-spray chill and carcasses remain
there for 28 to 36 hours. Green hides
are shipped out after they have been
chilled using recylced water from the
carcass spray chill process.
Schuyler strives to use water inplant at least twice. "The chill water
we use in our hot boxes is recaptured,"
Gillig says. "And in biogas methane

IPPE 2015 IN ATLANTA, GA
HALL A, BOOTH 2050

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recovery, we utilize the bacteria to produce methane gas, which is pumped
back into the plant. One boiler uses
it, which decreases our energy usage
by about 33 percent."
Cargill beef plants use an automated Camera Assessment System

FULLY-INTEGRATED
DESIGN-BUILD SOLUTIONS
Serving the Food & Beverage industry with an innovative,
integrated and collaborative team early in the design phase
and throughout the life-cycle of the project.

for grading. It's the first major beef
processor to use this system where a
photo of each carcass' ribeye is taken
allowing the system to objectively determine marbling, weight, color, ribeye
area and fat thickness. Improvements

BENEFITS
Single-Source of Responsibility
Time and Cost Savings
Reduced Risks
Better Quality & Safety Outcomes

gained using this system include quality grade and branded beef certification is more consistent across plants,
shifts and graders at each Cargill beef
plant; yield grading is computed based
solely on the camera ribeye area and
back-fat thickness with hot carcass
weight; and data for grid-based payments and pre-harvest decisions (genetics and management) are very accurate, consistent and repeatable.
More than 75 percent of the beef
Schuyler produces is graded Choice or

SINCE // 1855

515.246.4700 // weitzindustrial@weitz.com

www.MeatPoultry.com * December 2014 * Meat&Poultry *

59



Meat&Poultry - December 2014

Table of Contents for the Digital Edition of Meat&Poultry - December 2014

Meat&Poultry - December 2014
Table of Contents
Commentary - Minimizing the issue
Business Notes - Tyson expects revenues to surpass $40B in 2015
Cargill launches new animal-nutrition program
JBS reports record-high quarterly profit
Smithfield to partner with celebrity chef
Iowa Premium Beef opens its doors
‘Foster Farms Bowl’ set for December
Washington - A Busy Year for FSIS
Cover Story - One 'honey' of a ham
Food Safety - Rejecting Retirement
CEO Series - Stockyard Revival
Small Business Matters - Monumental Success
Packaging Solutions - Tray chic
Ingredient Issues - Locking in moisture
Meat Processing Operations & Engineering - Beef City
SSOPs and GMPs
Sanitation Tips - Regulatory requirements
Perpetual turkey production
From the Corral - European influence
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - December 2014 - Meat&Poultry - December 2014
Meat&Poultry - December 2014 - 2
Meat&Poultry - December 2014 - 3
Meat&Poultry - December 2014 - Table of Contents
Meat&Poultry - December 2014 - 5
Meat&Poultry - December 2014 - 6
Meat&Poultry - December 2014 - 7
Meat&Poultry - December 2014 - Commentary - Minimizing the issue
Meat&Poultry - December 2014 - 9
Meat&Poultry - December 2014 - Business Notes - Tyson expects revenues to surpass $40B in 2015
Meat&Poultry - December 2014 - 11
Meat&Poultry - December 2014 - Cargill launches new animal-nutrition program
Meat&Poultry - December 2014 - JBS reports record-high quarterly profit
Meat&Poultry - December 2014 - Smithfield to partner with celebrity chef
Meat&Poultry - December 2014 - ‘Foster Farms Bowl’ set for December
Meat&Poultry - December 2014 - Washington - A Busy Year for FSIS
Meat&Poultry - December 2014 - 17
Meat&Poultry - December 2014 - Cover Story - One 'honey' of a ham
Meat&Poultry - December 2014 - 19
Meat&Poultry - December 2014 - 20
Meat&Poultry - December 2014 - 21
Meat&Poultry - December 2014 - 22
Meat&Poultry - December 2014 - 23
Meat&Poultry - December 2014 - 24
Meat&Poultry - December 2014 - 25
Meat&Poultry - December 2014 - Food Safety - Rejecting Retirement
Meat&Poultry - December 2014 - 27
Meat&Poultry - December 2014 - 28
Meat&Poultry - December 2014 - 29
Meat&Poultry - December 2014 - 30
Meat&Poultry - December 2014 - 31
Meat&Poultry - December 2014 - CEO Series - Stockyard Revival
Meat&Poultry - December 2014 - 33
Meat&Poultry - December 2014 - 34
Meat&Poultry - December 2014 - 35
Meat&Poultry - December 2014 - Small Business Matters - Monumental Success
Meat&Poultry - December 2014 - 37
Meat&Poultry - December 2014 - 38
Meat&Poultry - December 2014 - 39
Meat&Poultry - December 2014 - Packaging Solutions - Tray chic
Meat&Poultry - December 2014 - 41
Meat&Poultry - December 2014 - 42
Meat&Poultry - December 2014 - 43
Meat&Poultry - December 2014 - 44
Meat&Poultry - December 2014 - 45
Meat&Poultry - December 2014 - 46
Meat&Poultry - December 2014 - 47
Meat&Poultry - December 2014 - 48
Meat&Poultry - December 2014 - 49
Meat&Poultry - December 2014 - Ingredient Issues - Locking in moisture
Meat&Poultry - December 2014 - 51
Meat&Poultry - December 2014 - 52
Meat&Poultry - December 2014 - 53
Meat&Poultry - December 2014 - 54
Meat&Poultry - December 2014 - 55
Meat&Poultry - December 2014 - Meat Processing Operations & Engineering - Beef City
Meat&Poultry - December 2014 - 57
Meat&Poultry - December 2014 - 58
Meat&Poultry - December 2014 - 59
Meat&Poultry - December 2014 - 60
Meat&Poultry - December 2014 - 61
Meat&Poultry - December 2014 - 62
Meat&Poultry - December 2014 - 63
Meat&Poultry - December 2014 - SSOPs and GMPs
Meat&Poultry - December 2014 - 65
Meat&Poultry - December 2014 - Sanitation Tips - Regulatory requirements
Meat&Poultry - December 2014 - 67
Meat&Poultry - December 2014 - 68
Meat&Poultry - December 2014 - 69
Meat&Poultry - December 2014 - Perpetual turkey production
Meat&Poultry - December 2014 - 71
Meat&Poultry - December 2014 - 72
Meat&Poultry - December 2014 - 73
Meat&Poultry - December 2014 - From the Corral - European influence
Meat&Poultry - December 2014 - 75
Meat&Poultry - December 2014 - Product Showcase
Meat&Poultry - December 2014 - 77
Meat&Poultry - December 2014 - 78
Meat&Poultry - December 2014 - 79
Meat&Poultry - December 2014 - 80
Meat&Poultry - December 2014 - 81
Meat&Poultry - December 2014 - Names in the News
Meat&Poultry - December 2014 - 83
Meat&Poultry - December 2014 - Classified Advertising
Meat&Poultry - December 2014 - 85
Meat&Poultry - December 2014 - 86
Meat&Poultry - December 2014 - 87
Meat&Poultry - December 2014 - 88
Meat&Poultry - December 2014 - Advertisers
Meat&Poultry - December 2014 - The Insider
Meat&Poultry - December 2014 - 91
Meat&Poultry - December 2014 - 92
Meat&Poultry - December 2014 - Trief - 1
Meat&Poultry - December 2014 - Trief - 2
Meat&Poultry - December 2014 - Trief - 3
Meat&Poultry - December 2014 - Trief - 4
Meat&Poultry - December 2014 - Trief - 5
Meat&Poultry - December 2014 - Trief - 6
Meat&Poultry - December 2014 - Trief - 7
Meat&Poultry - December 2014 - Trief - 8
Meat&Poultry - December 2014 - Trief - 9
Meat&Poultry - December 2014 - Trief - 10
Meat&Poultry - December 2014 - Trief - 11
Meat&Poultry - December 2014 - Trief - 12
Meat&Poultry - December 2014 - Trief - 13
Meat&Poultry - December 2014 - Trief - 14
Meat&Poultry - December 2014 - Trief - 15
Meat&Poultry - December 2014 - Trief - 16
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