SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 6
GROUND MEATS PROCESSING
formed either into loaves that are directed to a
thermoformed packaging area or onto a patty
forming line followed by a vacuum tray package
area of the plant.
The Reiser-heavy ground beef line is a good
fit for the company's growing grinding operation,
according to Nick Lahm, plant manager.
As steak cutting increases at the plant, so too
will its capacity to produce more ground beef.
Currently the company will process about 400
head of cattle per week and with the addition of
more processing space, including a smokehouse
and cooked foods capabilities, Lahm expects the
plant's capacity to grow as much as 45,000 lbs
per day.
" Now it's time to expand, " Lahm said.
ROYAL APPROACH
Another company that is transitioning in the opposite
direction from CP, is Columbus, Ohio-based
White Castle, where supplying its 362 restaurants
with ground beef patties is the primary focus of
its three company-owned beef-processing plants.
Producing ground beef only helps simplify the
operations at the plants in terms of efficiency and
productivity.
During a 2021 tour of White Castle's Zanesville,
Ohio, beef processing facility, chief operations
officer, Dave Rife, explained what makes the
operation successful and its products consistent,
whether for retail distribution or shipment
of frozen patties to its restaurants. The company
works with a network of beef companies that
6
2021 GROUND MEAT TRENDS + TECHNOLOGY MEAT+POULTRY
At Certified Piedmontese,
the blending and mixing
process starts with
dumping trim-based
hoppers full of beef
into a 700-lb capacity
bowl chopper before an
auger moves the meat to
one of two lines where
the beef is conveyed
to a grinder/mixer.
ship frozen, 60-lb blocks to the plants. Raw product
is stored in a freezer before the blocks go to
an unboxing area and are conveyed to the first
of two grinding operations using grinding and
blending equipment from Weiler.
" The yield is phenomenal, " Rife said of the
results of the double grinding and blending process
that is a standard practice for White Castle's
beef. " The primary grind is a larger grind and the
meat goes then into the mixers in a process that
lasts about 15 minutes. "
Next, the product goes to the final grind,
using a much smaller grinding plate, and it is
extruded using White Castle's customized, fivehole
horn, that is equipped to create the square
logs and the tell-tale holes that run the length of
every log.
" In the final grind, that's where the magic happens, "
said Al Swearingen, plant manager, as the
more finely ground beef is extruded through
White Castle's proprietary meat horn, which creates
the signature five holes that run the length of
every log and are part of every patty.
Like the patented beef horn, a log saw, which
was also custom-made by White Castle engineers,
cuts the logs into uniform, 37-inch lengths before
they are conveyed to a spiral freezer prior to slicing.
Swearingen said that a crust is formed when
the logs' internal temperature is chilled to 26˚F
and an external temperature of 0˚F.
White Castle processes approximately 45 million
lbs of ground beef for its restaurants and
retail customers.
Certified Piedmontese
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021
Table of Contents for the Digital Edition of SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 1
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 2
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 3
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 4
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 5
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 6
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 7
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 8
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 9
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 10
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 11
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 12
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 13
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 14
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 15
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 16
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 17
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 18
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 19
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 20
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 21
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 22
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 23
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 24
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 25
SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 26
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SPECIAL SUPPLEMENT: Ground meat trends + technology - October 2021 - 28
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
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
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
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