Retail Merchandiser - March/April 2018 - 60

Jensen Meat Co.

always analyzing the trends and the crossover of products
from one segment to the other. "We see a significant increase
in the trend of bacon on the foodservice side," Olivera adds.
"Customers want bacon on everything they can consume.
When you go into a bar, there's a Bloody Mary with bacon. We started a conversation with Slater's 50/50 on how its
burger could fit into retail and that's how this plan was born."
The company is always looking at new product developments and will be launching a couple of Angus beef products this year - a chuck item and a brisket blend burger. Jensen Meat continues to look at ways to improve the quality
of its products while keeping abreast of market trends.
Jensen Meat remains mindful of the demand for grassfed, natural beef products. The company last year reached an
agreement with Montana-based nonprofit, American Prairie Reserve that helps support the group's wildlife-friendly
ranching and conservation efforts.
The pact gives the company access to domestic, naturally
raised and grass-fed beef. In fact, Jensen Natural brand was
created using this beef.

Safely Processed
All of Jensen Meat's products are manufactured with high
food safety and quality standards in mind. The company has
been SQF Level 3 certified for seven years. It was the first
meat processing company in the United States to use Sanova; an antimicrobial solution made up of lemon juice and
salt. The solution is effective in killing 99.99 percent of all
pathogens, Olivera explains.
All raw materials are tested before entering Jensen Meat's
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Volume 58, Issue 2

facility for pathogenic E. coli. The company developed a robust "test-and-hold" program to broaden its E. coli testing.
"The test-and-hold programs out there focused on E. coli,
and it's like finding a needle in a haystack," Olivera explains.
"By telling the customer you have a test-and-hold program
and the way it was developed back then was giving a false
sense of security. When you are only testing 300 pounds out
of a 10,000-pound batch, you can't be 100 percent sure the
product is rid of E. coli. We asked, how can we make this
process better?"
Today, Jensen Meat tests for E. coli but has broadened
its scope to test for all of its "cousins" to determine whether
there is potential for the contaminant in the batch.
"We feel we have a better chance of finding E. coli
through our robust test-and-hold program," Olivera notes.
"The ideal thing also is to educate consumers to cook the
product to 165 degrees, which on a patty is medium well.
That's the only silver bullet for E. coli."
Moving forward, Jensen Meat plans to continue to make
a name for itself in the raw, fresh and frozen ground beef
and patty category. "Prior to four years ago, Jensen wasn't
recognized on a national level or even in our own town,"
Olivera admits. "The local community didn't know they had
a meat company in their backyard that manufactures burgers. People now know who Jensen is and they are asking for
our burgers, which makes us and our staff proud. It's really
the people behind the brand that make it special. They are
so passionate about producing the best quality, best-tasting
burger out there and are proud to say they work at Jensen." O
Jensen Meat is always looking at new product
developments and is mindful of market
demands.


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Table of Contents for the Digital Edition of Retail Merchandiser - March/April 2018

Contents
Retail Merchandiser - March/April 2018 - Cover1
Retail Merchandiser - March/April 2018 - Cover2
Retail Merchandiser - March/April 2018 - 1
Retail Merchandiser - March/April 2018 - Contents
Retail Merchandiser - March/April 2018 - 3
Retail Merchandiser - March/April 2018 - 4
Retail Merchandiser - March/April 2018 - 5
Retail Merchandiser - March/April 2018 - 6
Retail Merchandiser - March/April 2018 - 7
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Retail Merchandiser - March/April 2018 - Cover3
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