Meat + Poultry - July 2005 - 56

Summit

replace a second cattle slaughter shift
with a further processing shift at its
Greeley, Colo., beef plant. This took
effect last December. The two steps go
hand-in-hand with Swift's transition to
a full-fledged food company, officials
say. In addition, the main role of its
new C.E.O., Sam Rovitt, is to grow
Swift as a food company. The facility
is built with customers in mind. Any
Swift customer can bring in equipment
for testing in the industrial kitchen or
pilot plant.
The R&D center took 212 days to
build and opened this past March. In
charge of planning was Pat Huebner,
vice president of research and development. Most R&D pilot plants have a
cold, clammy lab feel to them, he says.
He wanted Swift's facility to be warm
and inviting. The design is all about innovation and openness toward customers, he says. Huge windows allow in
natural light to the customer interface
area called "The Summit." This area
includes a state-of-the-art demonstration kitchen. Meat cutting and cooking
demonstrations can be videotaped for
real-time display on wall monitors.

Swift brings in chefs
from fast-food chains
to white tablecloth
restaurants to test and
work on developing
new meat products.
The kitchen is designed so customers
can bring in their own
large pieces of equipment for testing. The
kitchen includes a library of 75 cookbooks
from all over the
world. Across the hall
is a processing room A modern retail meatcase displays Swift's beef and pork products.
and adjoining packaging room where a wide range of plant maximize what Swift has built to date.
equipment can be evaluated. Virtually
"The new facility is an investment in
any kind of processing, from injecting the future," says Herlihy. "It is part of
to grinding to breading, can be done our commitment to developing valuein this room, says Huebner. The room added products. It's all about partnerincludes a shelf-life testing chamber. ing with customers." Swift realigned
Alongside these are the cook room the Greeley plant to give it the capabiland a spice room. Nearby are a walk-in ity to be a true partner. For example,
freezer and a walk-in cooler.
Swift can bring customers into the val"Building the facility has really ue-added shift and see its ability to do
brought the company together," says a new product in-line, he says. Swift is
Huebner. "It fosters a lot of teamwork looking to help customer create unique
products and solve problems, whatever
they might be, say Huebner.
With its new focus, Swift rolled out
nationally its La Herencia line of pork
and beef products this past January.
These are fully cooked products such
as shredded beef for Mexican-style
among the staff." Six employees cur- dishes. It recently began selling two
rently staff the center, but Huebner fresh beef products aimed at the Asian
expects this to eventually grow to 30. market, a heel muscle (out of the shin)
Even now, operations staff from the and a rib finger. These items would
Greeley plant and other plants are at previously have gone into ground beef,
the facility three days per week.
says Huebner. Swift hopes to sell the
Staff members are working on about items to other Asian markets when they
55 projects at any one time-half beef reopen, he adds.
and half pork, says Huebner. Some
involve Swift branded products, some
are customers' products and some Steve Kay is editor and publisher of
are co-pack products. Replacing the Petaluma, Calif.-based Cattle Buyers
slaughter shift at the Greeley plant Weekly (www.cattlebuyersweekly.com).
with a value-added shift was a further
step in becoming a food company, says
We would like to hear from you- your comments
Jim Herlihy, Swift's vice president of and questions about this article are welcome.
communications. The next move is to E-mail the author at: meat&poultry@sosland.com

"Building the facility has really brought
the company together. It fosters a lot of
teamwork among the staff."
Swift can also provide customers with
DVDs of the proceedings.
Surrounding this area are displays
that pay homage to Swift's history. By
coincidence, the R&D center's opening
coincided with the 250th anniversary
of Gustave Swift's start in the meat
business. Adjacent to the demonstration kitchen is a 1910-style butcher
shop, alongside a modern retail
meatcase where Swift beef and pork
products are displayed. The case is also
used for shelf-life tests. Next door is
a conference room where leather and
maple wood abound.
The Chef 's Kitchen is more industrial but is bathed in natural light.
60

I

MEAT&POULTRY

I

July 2005

I

www.MEATPOULTRY.com


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Meat + Poultry - July 2005

Table of Contents for the Digital Edition of Meat + Poultry - July 2005

Contents
Meat + Poultry - July 2005 - 1
Meat + Poultry - July 2005 - 2
Meat + Poultry - July 2005 - 3
Meat + Poultry - July 2005 - Contents
Meat + Poultry - July 2005 - 5
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
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