Meyer Natural Angus
More Appeal to More People
Angus
Angus is the most recognized breed with consumers. Angus provides for a great eating
experience that will lend legitimacy to your commitment to quality. Years of national advertising
are in your favor when you serve Angus beef.
Natural
Research has shown there is a growing request for Natural beef, while the growth rate of health
conscious consumers is exploding. The natural consumer typically can only purchase these
products in specialty stores and usually pay much higher prices. No Hormones or steroids used,
ever.
Source Verified
Consumer research shows that 81% of consumers polled said it is very important that beef is
grown in the U.S. With the Canadian border closing and the BSE findings, consumers have
become better informed and realize that source verified information is important.
Age Verified
Research has shown cattle over 30 months of age have the highest risk of developing BSE. Cattle
are disqualified from our program if they are 30 months or older.
Humane Certified
The movement of animal rights continues and has prompted foodservice operators to address
these concerns. There are proven benefits, such as meat color and tenderness, when cattle are
raised in more space, free roaming, and have less stress.
Vegetarian Fed
Product taste and flavor is a direct result of what cattle are fed. All cattle in our program are fed
a vegetarian diet (mostly corn) resulting in a superior taste. No animal by-products are used,
eliminating BSE fears.
Higher Yielding Beef
Because no Steroids or Hormones are administered to our cattle, it takes a longer than average
time to get them to the optimal weight. The cattle do not retain a disproportionate amount of
water, resulting in True Beef Flavor and higher yielding Beef.
Ground Beef
All of our Ground Beef products undergo state-of-the-art Food Safety protocols, including but not
limited to: Steam Vacuums, Organic Acid Washes, Steam Pasteurization Cabinets, Removal of All
Specific Risk Material, SANOVA Antimicrobial Wash Systems and Pre Testing of All Trim for E. Coli
and Salmonella Prior to Grinding.
Dry Aging
Meyer Natural Angus provides Dry Aging with a difference. The Difference is In the Processing,
as we only vacuum pack the sub-primals after they have dry aged, not before. Our Meyer Natural
Beef is Dry Aged in an atmospheric controlled chamber which drastically reduces the harmful
bacteria that are normally found on dry aged beef processed in Dry Aging rooms. This process
also greatly extends shelf life.