(86 Total References)
"I believe that the company is ...
"I believe that the company is successful because we have always been focused on very high quality product, and we cater to a market that demands the best beef in the world," said Henry Davis, President & CEO of Greater Omaha Packing.
Davis first began working for the company during summer vacation while in junior high and high school; he joined the company full-time after graduating from the University of Denver in 1973.
credits the company's location in the heart of the Midwest with access to some of the best beef in the world.
Cattle buyers for the company source Angus and Hereford cattle within a 300-mile radius of the production facility; many other packaging companies import beef or purchase beef from other packers, reducing their opportunities to control quality.
"That gives us controls that are unheard of in the industry," he
frequently works with cattle producers for years, cultivating relationships and maintaining the best class of product.
"The long-term relationships we have with cattle feeders stand out: decade after decade, they provide us with the highest quality cattle.
We are fortunate to be located in Omaha where we purchase and process the high quality cattle."
is home to one of the most advanced beef processing facilities in the country, and holds its products to the highest levels of food safety.
"We ship beef to 58 countries, each with its own Department of Agriculture with its own criteria and regulations," Davis
"We're able to satisfy those regulations and ship to more countries than any other beef packer.
Advancements in technology, and the updated workspace, allow for a streamlined process that gives customers the highest quality product.
"We have one of the newest facilities in the industry, and when we designed and built it we wanted a facility that took the live animal under one roof all the way to a case ready product: ready for the grocery store case or to be put in a cooler with an ice pack to be FedExed to someone's home," he
Having the complete process under one roof with one company allows for tighter controls on quality, as handling, exposure, and oxygen all impact the quality of the beef.
Instead of being processed into primal cuts from sides of beef in one facility and then being packaged and shipped somewhere else for further processing into steaks, the beef is cut into individual steaks immediately as it comes off of one of their processing lines.
Minutes after it's cut, the beef is sealed into proprietary TenderAge™ packaging: the packaging vacuum-seals the meat, keeping juices inside and allowing it to continue to age in the customer's fridge for up to 30 days after the date of purchase.
"We guarantee a 30-day fresh shelf life," Davis
"Keep in mind, when I say fresh, this beef is never frozen.
A lot of steaks that you buy online arrive frozen, and that's a different product: like buying canned vegetables as opposed to fresh."
said the company began testing the TenderAge™ packaging two years ago, first with overseas markets.
"We had a tremendous response, to the point it became a big focus of our business," he
"We had so much demand for the fresh product we were shipping all over the world.
Recently, we began to do online steaks to merchandise another avenue for our beef.
For the first 95 years of the company's history, the focus was on business-to-business wholesale sales, and the introduction of the online sales brought the company into the business-to-consumer market.
"When you buy our products, whether prime ribeye, filet, or New York strip, you get a quality you may have experienced only once or twice in the finest restaurants out of hundreds of steaks you've eaten," Davis
takes pride in knowing that throughout the company, the product is processed without adding anything to the animal.
"We never add any ingredients," he
personally enjoys all three cuts offered through Greater Omaha's
"My personal favorite are all the cuts - but I prefer one of our prime ribeyes or New York strips.
But our filets - they are just like butter," he
The rigorous processes Greater Omaha uses throughout the entire process, from procuring livestock through processing, impacts the final product at every level.
"They are so tender.
When you take a prime animal and top of prime and not just prime - the country produces 5 or 6% prime and we produce three times that, and we produce the very top of the prime."
uses private aviation with Jet Linx
to reduce stress on team members traveling for work.
"The food industry is one of the most regulated industries in the country, and consequently there are lots of seminars and meetings around the country we go to," Davis
"Using private aviation, we can go in and out and get a full day's worth of seminars, or go through an educational session with the USDA in regards to regulations coming up or provide our comments to them.
For every one of those, it saves us a minimum of one day, and usually two days, of travel.
It enables us to attend meetings and not miss much time in the office.
Customer service is also at the forefront of Davis's
mind, and private aviation helps Greater Omaha
in that regard, as well.
"We also have a widespread customer base and like to go out and visit our customers to see how they're using our products and answer any questions they might have," he
"We interact with them, and we might take a salesman to see 30 customers in New York or LA in a day or two.
It has a significant impact on our customers.
Most of our beef is sold on the East Coast or the West Coast, so it's a big savings of time for our executives and our sales staff.
It's very valuable for us.
"The reason we like Jet Linx is that we feel very secure knowing they maintain the very high safety standards, which is the most important aspect of travel for us," Davis
"They are always responsive to our needs, they are on time, and we've never had a trip that hasn't started or ended as planned.
noted that the support from Jet Linx
continues on the ground as well as in the sky.
Henry A. Davis, Greater ...
Henry A. Davis, Greater Omaha Packing Company, Inc.
1973 - Upon graduation from the ...
1973 - Upon graduation from the University of Denver, Henry Davis joins Greater Omaha to learn the beef business, under the tutelage of his father, Pennie Z. Davis.
1992 - Henry Davis, President of Greater Omaha, makes a key decision to move the company beyond its' past as a carcass processor, and into the future as a boxed beef and value added processor.
Reformed Living: I Still Hate Sears - Business Ethics
In 1996, the USDA charged Greater Omaha Packing Co. and its president Henry A. Davis with "knowingly weighing livestock carcasses at less than their true and correct weights" and "causing the seller to be paid for the livestock on the basis of false weights.
Achievements - Greater Omaha Packing Co, Inc.
Methodist Children's Hospital - 2010 Specialty Pediatric Center plaza named in honor of Henry Davis, President and CEO of Greater Omaha Packing Co., Inc., for his generous support.
Bellevue University - 2010 dedicates the "Pennie Z Davis Atrium" in new Administration Building in recognition of generous and ongoing support of the late Pennie Davis, long time President and CEO of Greater Omaha Packing Co., Inc.
Conference for Inclusive Communities - Henry Davis - 2009 Humanitarian Award
Institute of Career Advancement Needs - Henry Davis - 2009 Tim Rouse Award
National Safety Council/Wellness Council of America - Greater Omaha Packing Co. - 1996 thru 2011 fifteen consecutive years Platinum level Safety/Wellness Achievement
South Omaha YMCA - 2007 renovation project names "Greater Omaha Packing Gymnasium" in recognition of generous support.
Omaha Chamber of Commerce - Greater Omaha Packing Co. - 2005 Best Place to Work in Omaha Award
Meat Marketing Technology Magazine - Greater Omaha Packing Co. - 2002 Richard L. Knowlton Food Safety Award
Omaha Bar Association - Henry Davis - 2001 Public Service Award
City of Omaha Human Relations Commission - Henry Davis - 2000 Martin Luther King Jr., Living the Dream Award
President and CEO Henry Davis, has served on the Executive Board of the American Meat Institute for over ten years.
He has also served as the Chairman of the American Meat Institute's Beef Group from 2009 thru 2011.