Adding Value to Meat

Producers looking to add value to their meat simply need to be more open about their processes and story according to Brad Morgan of Performance Food Service who said, “We don’t add value to these programs by just taking the fat off a certain way or cutting it a certain way. Myself and my boss, we are trying to create a story.”

Options like traceability and DNA sampling would provide examples of quality control. Also understanding the importance of animal handling and independent, 3^rd-Party auditing provides transparency.

Morgan says the openness adds value to the final product.