News
Revolutionizing Beef Processing: $750 Flat-Rate USDA Processing with Parker County Beef Company
At Parker County Beef Company, we’re committed to breaking the mold in the beef processing industry. Traditionally, processing involved a mix of fixed and variable fees, creating unnecessary complexity for customers and processors alike. But as of January 2025, we’re excited to introduce our flat-rate USDA beef processing program for just $750. This game-changing pricing model includes: • Harvest Fee • Disposal Fee • Vacuum-Sealed Packaging • Custom Boxes Gone are the days of waiting to see your invoice or struggling to estimate hanging weights. With our flat-rate system, you’ll know your total cost upfront, creating a smoother, hassle-free experience...
Efficiency Unleashed: Meet Our New Rollstock Machine at Parker County Beef Company
At Parker County Beef Company, we’re constantly innovating to deliver the highest quality beef products efficiently and sustainably. Our latest addition to the processing floor, the roll stock machine, is set to revolutionize the way we package our tenderloins and other premium cuts.
How We Ensure Cleanliness and Safety in Beef Processing
IntroductionWhen it comes to beef processing, one of the biggest misconceptions is that the facilities are unclean or unsafe. As a 4th-generation cattle rancher turned beef processor, I’m here to bust that myth and show you how we maintain the highest standards of cleanliness and safety at our facility. In this post, I’ll walk you through our rigorous processes to ensure that every product we produce meets or exceeds USDA requirements. Daily Checks and Balances: The Foundation of SafetyCleanliness in our beef processing plant starts long before the first cut of the day. Every morning, we conduct Pre-Operational Sanitation Standard...
Why Do Some Beef Carcasses Have Blue Marks? Understanding SRMs and Safety in Beef Processing
Introduction:At Parker County Beef Company, we take pride in providing transparency about how our beef gets from our ranch to your table. One question we often hear is, "Why do some beef carcasses have blue marks?" These markings, while unusual to see, are a vital part of ensuring food safety and quality. This blog explores the importance of blue markings, their connection to specified risk materials (SRMs), and why they matter for your beef. What Are SRMs and Why Do They Matter?Specified Risk Materials, or SRMs, are certain tissues in cattle that are more likely to carry Bovine Spongiform...