Meat+Poultry - April 2017 - 22

COVER STORY

"There are 20
to 30 different
things we do
in the plant to
enhance the
quality of the
beef, from the
dry hanging to
the packaging."
- ERIC BRANDT

cross-training workers in its slaughter and
fabrication departments. This means it
regularly moves workers in key positions on
the slaughter floor to non-key positions in
the fabrication department and vice versa, to
offer them variety and make them aware of the
importance of every job in the plant.
Brandt compares producing high quality
beef with the craft of wine-making. "We are
making the equivalent of an estate wine. You
start by procuring the finest raw material you
can and then make sure you handle it just right
at every stage of the process after that."
That's one reason why the plant chills its
Brandt Beef carcasses for 72 hours instead of
the typical 48 hours. It also dry hangs these
carcasses in its coolers. But the key is that
quality starts in the feedlot, as a fine wine
starts in the vineyard. The Brandt Beef cattle
are calf-fed Holstein steers that go on feed at
an average 325 lbs. They are fed what Brandt
calls an expensive ration of Imperial Valley
alfalfa hay and steam-flaked corn. They are on

feed an average 400 days and are only brought
to the plant when they are the right weight,
an average of 1,400 lbs. The result is that the
Brandt Beef cattle grade 28 percent Prime, the
rest Choice.
"There are 20 to 30 different things we do
in the plant to enhance the quality of the beef,
from the dry hanging to the packaging," Brandt
says. "I'm a temperature freak so we control
that at every stage. We also closely monitor the
pH levels in the meat."

BEEF BRANDING

One World is currently processing for the
Brandt Beef and Brawley Beef brands, as well
as two other brands. The Brandt brand is from
cattle never treated with antibiotics and never
given growth promotants (implants). Cattle
for both the Brandt and Brawley brands come
from Brandt Cattle Co.'s feedlot a few miles
away. Another brand it produces is Imperial
Valley Ranches beef, from cattle offered
by other cattle feeders in the valley. These
cattle are also never treated with
antibiotics or implanted.
The company has a pricing
program for all its brands that is
likely unique in the industry. It tries
to build in long-term programs with
consistent pricing. This is offered
to customers who commit to 52
weeks per year and a consistent
volume of beef, Brandt says.
"About 70 percent of the meat
we sell is flat-lined in terms of
pricing," Brandt says. "We haven't
changed our pricing in more than
two years to some customers. It's
all about trust and respect."
One World has started another
branded beef program called Baja
Beef. Under this program, the
company imports two sub-primal
cuts from Mexico's largest beef
processor, Grupo Viz (which
has the SuKarne brand). The
two primals are a semi-modified
primal loin and a bone-in rib with
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22

MEAT+ POULTRY | 04.17 | www.meatpoultry.com

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Meat+Poultry - April 2017

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