Quality Control

Lone Star Beef has a complete in house micro lab which has the capabilities of testing on a regular basis for: APC, Coliform, General E.coli, E.coli 0157:H7, Salmonella, Staphylococcus, and listeria. Carcasses, finished product (trimmings), and some variety meats (head meat, cheek meat, hearts, weasand, and tongue trimmings) are tested daily. Environmental samples and employee equipment swabs are tested several times weekly.

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 – Quality Control Manager
Robby Smith – HACCP Coordinator
Lacey Vinson – Lab Manager
Robert Rodriquez – QC Tech Supervisor
Lab Tech
13 QC Techs