At the 2023 Annual Oklahoma Cattlemen’s Association’s Convention and Trade Show, Associate Farm Editor, Reagan Calk had the chance to visit with the Vice President of Quality Assurance at Greater Omaha Packing, Dr. Kirby Childs.
“We are U.S. inspected, and 2450 head that we will process daily needs to be inspected by the United States Department of Ag Food Safety and Inspection Service,” Childs said.
While it is critical to meet USDA inspection criteria, Childs said it is also incredibly important to meet consumer expectations.
“We want to guarantee that no pathogenic bacteria or foreign objects would be available to get into that product,” Childs said.
As the value of the animal is driven by the quality of the carcass, Childs talked about how producers can help expand on that quality.
“The amount of red meat that we can get to that scale is paramount in how much profitability that animal is worth for the producer, feedlot guy, and the packer,” Childs said. “The less we have to trim off, the more that is available to be sold as a safe and wholesome product.”
There are many different circumstances that would cause trimming, Childs said, including contamination from muddy carcasses, foreign objects, bruising, and more.
“I think reducing stress is a very key factor, whether that animal is loading into a transport truck to going to the feedlot to going to the packing house,” Childs said. “Making sure that you have calm drivers or drivers that can maintain that transportation responsibly- not a lot of stopping and starting. I know some of that can happen, but the less, the better.”
Childs said another way to maximize carcass quality to avoid damage to that beef is to make sure chutes, alleyways, and fences are kept in good condition.
“If we see the bruise on the harvest floor, that has to come off,” Childs said.
Proper shot placement is also important, Childs said, as giving a shot improperly could result in more trimming.
“We provide product to the world, and we are very proud to work with producers and feedlot operators to provide the safest and most wholesome product to the world that tastes good and keeps people coming back,” Childs said.
