Our name is Standard but our game is custom. We deliver premium beef, pork, and poultry processing, cooking, and packaging solutions for the food service and retail industries.
TECHNOLOGY AND TECHNIQUES
From the latest technology in our facilities to the latest trends in cuisine, we’re always implementing cutting-edge solutions in beef, pork, and poultry processing, packaging, and cooking—to better serve your business needs.
LONE STAR STATE OF THE ART
Our modern facilities in Texas were designed around technology from the Icelandic fishing industry. Just one example of how we’re driven by innovation.
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From Standard Meat to Industry Standard
When designing our plants, we turned to Iceland-based Marel, the global leader in advanced equipment and systems for the fish-processing industry. We were the first to apply this technology to meat processing. Not only does it help reduce costs, save time, minimize giveaway, and increase yields, but it also provides superior ergonomic working conditions for our employees.
But we didn’t stop there. We now have programmable water-jet trimming and portioning that expands our custom-cutting capabilities; advanced inventory technology that provides full traceability from receipt of raw materials to delivery of packaged products; and chef-inspired cooking technology like cast-iron searing and sous vide. For us, searching out and evaluating new technologies is a full time job. Because “innovation” isn’t just a buzzword around here. It’s how we continue to serve you better.
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YOU R&D WHAT YOU EAT
To us, meat is more than just a product; it’s food—and food should always lead to a deeply satisfying eating experience. So we keep a sharp eye on culinary trends like cast-iron searing and cooking sous vide at scale. Working with experienced chefs in our on-site kitchens, we develop new beef, pork, and poultry dishes—then show you exactly how our culinary, processing, and packaging innovations will work for you.
GRADE 'AA' SAFETY AND QUALITY
We are second to none in food safety and quality assurance, thanks to our high-tech facilities and the pioneering efforts of the highly regarded “Dr. Nick.”
Meet Dr. Nick
LEADERSHIP: DR. NICK AND OUR FOOD SAFETY ADVISORY COUNCIL
Ranzell Nickelson II, PhD (“Dr. Nick”), one of the nation’s foremost food safety experts, is largely responsible for making Standard Meat an industry leader in HACCP compliance while ensuring meat quality and safety in our day-to-day operations.
Dr. Nick is a key member of our Food Safety Advisory Council, along with Dr. Jeff Savell [link to bio] of Texas A&M University and Dr. Kerri Gehring of Texas A&M University and the International HACCP Alliance—food safety professionals with long experience in both academia and industry.
Dr. Nick earned degrees in animal science, food technology, and microbiology from Texas A&M University, where he taught and researched food safety for 12 years. He established the food-testing firm Applied Microbiological Services, Inc. (AMSI), has been an executive at several food service companies, and is currently Chairman of the International HACCP Alliance. In 2006, he received the National Science Foundation’s Lifetime Achievement Award for Research in Food Safety.
Have a question about food safety or quality assurance? We know a guy.
Let's TalkFood safety should be a given—an integral part of how we do things every day. Dr. Nick