Welcome to
Malcolm Meats
A SYSCO Specialty Meat Company
Malcolm Meats first opened it’s doors in May of 1982.
Over the years we’ve made it our mission to provide the
highest standard of customer service and to present to our
customers the very finest cuts of beef, lamb, pork, and veal
quality unmatched.
In 1999 we became part of the SYSCO family.
Today, under the guidance of our senior staff who have 87
years of combined experience, we continue to expand our
facility, our knowledge, and our level of commitment to our
customers. We never stop striving to be better.
We welcome you to our Ohio or Illinois facility at any time
for a personally guided tour, but until then – here is a quick
look at what we are about……….
Our staff make it their
business to understand every
aspect of the market and they
put that knowledge to work to
ensure our customers get the
best product. We also host
training sessions and conduct
plant tours so our customers
are well informed and can see
first hand how we put it all
together for them.
When a delivery arrives to our
dock or shipments are made
from our dock, both the product
and truck are temperature
checked. If either do not meet
our strict criteria – the delivery is
not accepted. All temperatures
are recorded on our daily log for
further review and compliance
with HACCP’s cold chain
requirements.
We have 35,000 square feet
of production facility, aging
cooler and freezer storage.
We have a well trained Customer Service department who
know what personal service is all about. We know your time
is valuable so when you call us you get to speak to us. You
aren’t left on hold, you aren’t put through a confusing series
of button options and you will never get voice mail. A real
person answers your call the first time, every time.
Our Production Supervisor monitors the flow of orders
going to the cutting floor. He reviews and maintains
control of each order to ensure accuracy and timely
processing of each cut ticket.
Product is brought in to our opening room direct
from the aging cooler. This helps in bleeding out
the product prior to entering the cutting room.
A cut ticket follows each
item processed and
provides every
department with all the
information they need to
carry this order from
telephone to truck.
Cut tickets are color coded to represent each Opco we
work for. It has the SUPC, a complete item description
including special instructions, case count, weight,
processor and order number with shipping date.
An example of our cut ticket, showing the date
and time of the order, delivery date, order
number, customer number, quantity, product
description and any special instructions.
Trained employees work at prepping stations to trim
product and prepare it for the cut tables for further
processing by our top rate cutters.
One of our skilled cutters processing an Export Rib into a
Frenched Rib Steaks (Cowboy). Our experienced cutters
work independently at their stations and take personal
ownership and great pride in every steak they process.
An Export Rib is
being processed
into a Frenched
Rib Steak (Split
Bone Cowboy).
Notice the steak on the scale at his station. Every single
steak hits a scale in our cutting facility. Due to the fact
we are a portion control company every steak must be
precise to our customers specifications.
We use a skinner to
remove silver from
tenderloins and
teres major muscle.
This gives us a better yield, which results in
better pricing. And the meat does not have
grooves or high spots from normal knife work.
We have three Beef Saws managed by very
talented people. We consistently put out
beautifully trimmed product.
Our facility is equipped with high tech slicing machines that
are computer programmed to meet any required specification.
.
We have check
points in place to
guarantee our
customers’
specifications are
met.
We needle tenderize both bone-in and boneless beef
products. This process helps ensure your customer
gets a tender product, every time.
In our vacuum tumblers we create marinated items
for National Accounts as well as stock products for
the Sysco Operating Companies.
In our Pork Room we use only red lugs to easily identify
pork products and to avoid cross contamination with beef.
We provide all
processed pork
items.
Our packaging room has the finest equipment available.
This state of the art packaging equipment ensures a
longer shelf life for the end user.
All product is stamped
with an easy to read
freeze by date. 21 days
from pack date for beef
and 14 days for pork.
The number “11”
indicates which packer
the product came from.
The letter tells us which
packaging machine it
went through.
We have equipment to provide not only individual
vaccuum packaging, but we also offer bulk vaccuum
packaging for those large parties and or catering events. .
After going through the vac machine product passes
through our Metal Detector. Metal detection is a SYSCO
requirement and not a USDA mandate.
Product drops into totes
to be taken to the
boxing area.
In our boxing area
each box is weighed
and labeled on each
end panel. We also
tape all boxes for a
tamper evident
product which is a
SYSCO requirement.
Labeling is a very
important part of our
operation. Each label
will have the SUPC
code, pieces per case,
product identification,
weight and USDA
grade.
We can also tell the pack date, who packed the product and
even who the raw material came from.
You will never see any handwriting on our boxes.
While Malcolm Meats strives to produce the highest quality,
safest product available in the industry, we also realize the
importance of retaining traceability of our products in case
of a problem. We have detailed steps in place for tracing
raw material, work in progress, re-worked product, finished
product and by-products.
And it’s not just instructions in a book. We conduct a
minimum of 2 mock recalls per year to make sure steps are
understood and followed properly by our staff. Time is of
the essence during a recall and part of our testing and
training is in making sure every item is accounted for and
verified in as little time as possible.
All product shipped is logged and files are maintained for
not less than one year. Logs contain truck identification,
route, and fresh and frozen truck temperature with product
identification. In addition a visual inspection of the trailer
must be performed and any deficiencies and corrective
actions noted. This log is reviewed by the QA Mgr.
While all SYSCO Specialty Meat Companies are USDA
inspected, there is also a team of Quality Assurance
professionals at the corporate level who are responsible for
ensuring the SSMC’s meet the SYSCO quality and food safety
standards. SYSCO’s QA department is the largest in the
industry. With over 180 professionals located around the
world, this team is dedicated to only one mission: to deliver
products that meet the most exacting standards in terms of
quality, safety and consistency. They especially focus on
inspection of key product lines that may be subject to greatest
variations, such as fresh and processed meat products. SYSCO
specifications meet or exceed all applicable government
grading standards and inspection requirements.
Following are some of the regulatory and corporate mandated
programs that Malcolm Meats has implemented to ensure their
customers are receiving the safest products available.
Hazard Analysis and Critical Control Point (HACCP)
Sanitation Standard Operating Procedures (SSOP)
ATP and Environmental Testing
Metal Detection
Approved Supplier Program
Blind Cuttings
Food Security
Not only does Malcolm Meats require their suppliers to undergo
third party sanitation and food safety audits, we are also required
to undergo a yearly third party audit. SYSCO requires that all
SSMC’s score at least a 92% (920/1000) a high mark by any
standard. Malcolm Meats has exceeded that score every year.
AIB Food Safety Audit – 2002 – Superior rating of 97.0%
AIB Food Safety Audit – 2003 – Superior rating of 96.0%
AIB Food Safety Audit – 2004 – Superior rating of 94.5%
AIB Food Safety Audit – 2005 – Superior rating of 95.0%
AIB Food Safety Audit - 2006 – Superior rating of 98.9%
There is a new trend developing in the meat industry, and SYSCO
and Malcolm Meats are leading the way in the Foodservice Sector,
not only in quality and food safety, but in all areas of the business,
from finance to ethics. No other foodservice company can compare
to the interactive support and resources provided to the SYSCO
companies by its corporate office and the wide exchange of
knowledge exhibited by the SSMC’s themselves. SYSCO and
Malcolm Meats have achieved superiority through hard work,
dedication, and innovation …..
And that is the SYSCO difference.