Quality Control

Lone Star Beef has an inhouse lab which has the capabilities of testing for APC, coliform and general E.coli. Carcasses, finished product (trimmings), and some variety meats (head meat, cheek meat, hearts, and weasand) are tested daily by a third-party lab. Environmental samples and employee equipment swabs are tested multiple times a week.

The Quality Control Departments duties include, but are not limited to the following: Pre-operations sanitation, Pre/Post intervention carcass swabs, CCP monitoring, carcass AQL, finished product AQL, GMP/SSOP monitoring, x-ray and lean content monitoring, plant and trailer temperature monitoring, SRM monitoring, animal handling, SRM/GMP/SSOP/Animal Handling training.

Our Quality Control Department is comprised of:

Chad Collier – V.P. Food Safety
Savanah Jost – HACCP Coordinator
Blake Taylor – BRC Cordinator
Robert Rodriquez – QC Tech Supervisor
Lab Tech
14 QC Techs