Meat Processing Department
Reinhart operates three USDA inspected meat processing centers. The La Crosse facility was one of the first meat processing operations nationally to be approved by the USDA for its Total Quality Control Program. Additionally, the Hazard Analysis Critical Control Point (HACCP) system is followed and our own in-house Quality Assurance specialists conduct continual tests and evaluations each day that hold our operations to a higher standard.
Our professionally trained meat cutters provide the size, cut and quality you require for your menu applications. We follow the National Association of Meat Purveyors Institutional Meat Purchase Specifications (IMPS). We also work with our customers to create "signature" steaks.
We cry-o-vac our steaks individually, or with notification, we can bulk cry-o-vac for those large serving requirements. This convenient packaging provides you with extended shelf-life and wholesomeness for your steaks.
Our fresh ground beef program offers a variety of lean-to-fat ratios packed in both bulk and patty form. Our bulk pack is heat sealed, using no metal clips. The patties are gas flushed, providing extended shelf life.
All products from our meat processing centers are produced, packaged, stored, and delivered under appropriate refrigeration guidelines.
Reinhart FoodService, L.L.C. is a proud member of the North American Meat Processors Association (NAMP).