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Ground Beef Marketing Manager
Assistant Vice President of Ground Beef Sales and Marketing
MEAT PROCESSING, NORTH AMERICAN: Chill It!
When Meat Processing spoke to Bob Blanton, assistant vice president of ground beef sales and marketing for Excel, Wichita, Kan., the beef slaughter and fabrication arm of Cargill Meat Solutions, it had just launched its best-practices ground beef 32,F delivery guarantee (Meat Processing, August 2004, page 26), Blanton, sometimes nicknamed Mr. Ground Beef, said he was sold on the value of keeping product cold, and explained that the purpose of their new program utilizing chub chiller technology was to ensure that Excel's ground beef arrived cold and safe for its customers.Excel is fighting a cold war, he said, and the results from the company's extensive research into cold-chain management show that lower microbiological numbers and excellent color stability result from keeping product very cold all of the time.The end-of-the-line advantage can only be as good as the initial materials though, and since Excel generates much of its own raw material through its 30,000 head a day harvesting operations, quality was more easily maintained through the process, Blanton explained.From the moment an animal is slaughtered it must be brought down in temperature as quickly as possible with cold air or water.
Excel Announces Kick Off Of New Ground Beef Marketing Program
"Many of our case ready customers who buy ground beef will only buy it from suppliers with chub chillers," says Bob Blanton, Excel Ground Beef Marketing Manager.
Says Blanton, "We did two studies at Excel Research and Development on the effects of storage and display of fresh ground beef at 32°F, 40°F and 48°F.
Bob Blanton, president of highly rated All Seasons Window & Door in Charlotte, N.C., says you should allow a reflective film professional to assess the situation and apply the appropriate film to see if that solves the problem.
"Low-E glass may not help and you could end up needing to apply the film anyway," Blanton says.
Porcelain by Rosalinde
Porcelain by Rosalinde, now presided over by their son, Bob, initially began as a porcelain business and entered the pet industry in 1986, the year they were introduced to their first artist, Cindy Farmer.
President: Bob Blanton "It used to be the golden retriever, the Lab and the boxer," says Blanton. "It seems to change over the years." Because all of the images are hand drawn, the final product is sometimes the end result of a very lengthy process. "It can take up to a year, if an artist creates a complete line [of products]," says Blanton. After the artists are finished with the images, they go through a process that Blanton believes sets them apart. "Ours are done the old-fashioned way," says Blanton, who studied graphic arts in school. "Most do water decals, which are like model decals. We fire the ink on, and this makes the product permanent." The process of firing on the ink harkens back to the origins of Porcelain by Rosalinde. "My parents originally started this as a hobby, like ceramics" says Blanton. Initially, Porcelain by Rosalinde would order the decals from a separate company but have since taken over and now handle the entire process on their own. "When someone places an order, we make it to order," says Blanton. Bob, Trying to place an order and phone#'s in old catalog are not working. Need to order two lamps with Angus Cow/calf.
MEAT PROCESSING, NORTH AMERICAN: Rethinking the Old Grind
"We are the only major packer in the industry that has chub-chilling systems in all of our facilities," the division's vice president for ground beef sales, Bob Blanton told Meat Processing at the time.The company is the largest-volume ground-beef processor in the United States, and the next-generation chub-chillers Excel installed over the past couple of years at all its plants basically remove latent heat from the meat - one-third of the latent heat, according to Blanton."Beef is 65-80 percent moisture and it behaves like water in terms of temperature," he described.But Blanton likes the benefits.Blanton is so sure of Excel's ability to manage the cold chain in its ground beef processing operations that "we launched this guaranteed 32,F delivery temperature about two years ago.It doesn't matter if it's mixed box and ground beef or strictly ground beef, the first receiver will receive ground beef at 32,F or less.If it's 33,F or higher, we'll pay 32 cents per box.We haven't paid a claim."Cold-chain management is the basic best-practices approach Excel and other leading ground-beef processors are taking for enhanced food safety."If the cold chain were perfect, if every truck temperature was right where you wanted it to be, if every receiving dock was kept at the ideal temperature of 32,F or less, every storehouse, warehouse, storage area in every restaurant and foodservice application, then it would be a total waste of money to have chub chillers; there would be no need for them.But that's not reality," according to Blanton.