The Seaboard Foods Quality Circle begins where it ends....with the end consumer in mind. Check out these 11 quality control points that make the Seaboard Foods Quality Circle.Seaboard Foods Quality Circle

 Top-of-the-Line Genetics
Based on on-going research, Seaboard Foods chooses the optimum genetic traits to produce consistent, high-quality pork color, texture and flavor. With in-depth research and strict control of genetics Seaboard Foods strives to increase pork consistency, leanness and tenderness to meet the ever-changing needs of customers.

Multi-Site Pork Production
The Seaboard Foods system selects strategically located farm sites to optimize management, health and nutrition control, which ultimately leads to higher-quality pork products. Our multi-site locations are customized to the size of the farm, environment and the genetic lines to maximize meat quality. Complete bio-security protects pigs from disease transmission, eliminating the need for wide-spread antibiotic use.

Proprietary Nutrition
With strict control of feed manufacturing facilities, nutritionists develop grain-based proprietary rations designed to maximize nutrition at every stage of animal growth based on Southwest and Upper Midwest environments and genetics. This helps optimize pork color, texture and flavor, while specially formulated vitamin packs improve health, creating nutrient-rich pork for consumers and improving shelf life, moisture-holding capacity, texture and color.

Residue-Free Pork
Unsurpassed documentation and superior traceability combined with limited antibiotic use and withdrawal times exceeding government regulations create antibiotic residue-free pork.

Animal Handling
A two-hour rest period at the plants and humane handling practices reduce stress and PSE. Regular third-party animal welfare audits of farms and plants ensure the most advanced science-based animal handling practices. USDA Process Verified* on-going, daily animal handling plant audits and employee training ensure proper animal treatment.

State-of-the Art Processing
A USDA Process Verified* proprietary quick chill plant process improves meat quality attributes like color, texture and moisture-holding capacity. A dry-cool system dramatically reduces in-plant bacteria for added shelf life. An integrated system of manual and technological processes in the two newest pork processing plants, including laser-guided cutting and shell boning, create product consistency and exact trims. Pork products are traceable from the plant to source farms through a USDA Process Verified* source verification system.

Food Safety
Strict HACCP protocols and practices exceed government standards. Implementation of needle-free vaccination eliminates the risk of needle fragments in pork. Scientifically proven practices, like high pressure wash cabinets, significantly reduce microbial activity. All processed meats are tested for microbials. More than 50 quality assurance inspectors in each plant review product quality control throughout the plant for added food safety from beginning to end.

Packaging
Fresh pork is available in a variety of packaging formats to meet handling and storage needs. Maximum mil strength packaging and crush-resistant boxes preserve product quality.

Employee Training
Employees are trained using the American Meat Institutes guidelines for animal handling. Each line employee is trained and empowered to stop the line to protect product quality and food safety.

Customer Service and Delivery
100% order fill commitment for program customers. A promise of on-time delivery, access to top management and professional sales representatives committed to build your business.

Consumer-Driven Products
Products developed and positioned around what's important to today's retail customers. Fresh new ideas backed by proprietary research and development.

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*Statements apply to both Guymon and St. Joseph plants.