All of our facilities are state-of-the-art and take pride in maintaining the safest environment possible; the do not just meet USDA standards—they exceed them. Each and every member of our staff is trained according to HACCP guidelines. Both the facility and the processes we employ are annually audited by AIB International. To ensure food safety and quality, each step of the process is controlled by real time temperature monitoring every day of the week, every week of the year. Alerts sound for even the slightest temperature change. Our customized software tracks the meat through every process of its journey—receiving, storage and shipping. In addition, our pristine, advanced processing equipment enables us to deliver both quality and consistency.
The WB Stockyard facility was built entirely according to USDA regulations. A USDA inspector is on-site everyday to insure constant compliance with USDA standards.
Beef is graded as whole carcasses in two ways: quality grades for tenderness, juiciness,
and flavor; and yield grades for the amount of usable lean meat on the carcass. There are eight quality grades for beef, ranging from prime to canner. Quality grades are based on the amount of marbling (flecks of fat within the muscle), color, and maturity.
prime grade is produced from young, well-fed cattle. It has abundant marbling
and is generally sold in white tablecloth restaurants and hotels.
choice grade is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful. They are, like Prime, suited to dry-heat cooking.
select grade is very uniform in quality and normally leaner than the higher grades.
It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.