The Safe Quality Foods Program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution and agent/broker management certification. Schweid and Sons has achieved Level 3 status (the highest attainable SQF level).
HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The USDA defines products claimed as “natural” to not contain any artificial flavor or flavoring, coloring, ingredients, or chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed.
Schweid & Sons is an official licensed Certified Angus Beef® brand partner and offers a full selection of Certified Angus Beef® brand ground beef. Certified Angus Beef® brand provides one of the best tasting products on the market by adhering to ten quality specifications—standards more selective than USDA Choice and Prime. Certified Angus Beef® brand guarantees modest or high marbling, consistent sizing, appearance, tenderness, quality, and superior taste. Only 3 in 10 Angus cattle meet the brand’s high standards.
Since 1817, generations of American families have been raising Hereford cattle. In 1881, the American Hereford Association was formed to unite these local families in an effort to raise the highest quality cattle, producing the highest quality beef. Since 1995, Certified Hereford Beef® has been marketing this beef to American families from American families. Certified Hereford Beef® is a premium, differentiated beef brand that provides an eating experience only the Hereford breed can produce.
In the United States, Japanese Wagyu cattle are bred with Angus cattle. The American Wagyu Association promotes and upholds the standards for Wagyu beef, the finest quality of beef available in the United States. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.
The United States Department of Agriculture (USDA) meticulously grades beef at the request of a meat packer. Only beef that is USDA inspected may carry the USDA shield of authenticity. The grading system determines the quality rating of beef based upon a very complicated inspection system which measures the amount of marbling (fat specs) in the ribeye muscle (lean) portion and combines the maturity (age) of the beef carcass to determine the inspected grade. USDA Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef.