Have you ever bitten into a juicy burger or tasty taco and wondered where the beef came from? With food safety and transparency becoming increasingly important to consumers it’s a pertinent question to ask. In this article we’ll explore the beef supply chain of Lopez Foods, one of the major players in the meat processing industry.
A Meat Processing Powerhouse
Many Americans may not be familiar with Lopez Foods by name, but they’ve likely consumed their products. Founded in 1995, Lopez Foods supplies beef, pork, and chicken to some of the biggest restaurants and retailers around the world. They are a major provider for chains like McDonald’s, Taco Bell, Subway, Walmart, and more.
Based in Oklahoma, Lopez Foods operates facilities across the Midwest and southern United States. With over 1000 employees, it has grown into one of the largest Hispanic-owned food companies in America While Lopez Foods produces a diverse range of proteins, beef remains central to their business.
Sources of Beef
So where exactly does Lopez Foods obtain the beef used in its burger patties, deli meats, and other products? The company utilizes a variety of sources:
-
Local farms and ranches – Lopez Foods has established partnerships with cattle farms and ranches across the U.S. This provides a stream of beef sourced locally from small to mid-sized suppliers.
-
Large meatpackers – In addition to local beef, Lopez Foods also purchases meat from some of the major meatpacking companies in the U.S. This includes providers like Tyson Foods, Cargill, National Beef, and JBS.
-
Imported beef – To meet high demand, Lopez supplements with imported beef from countries like Australia, New Zealand, Mexico, and Canada Imports make up a relatively small percentage of their beef supply
By utilizing multiple sources for raw beef, Lopez Foods is able to keep up with the large demand from its customer base. The company has beef processing plants strategically located near cattle farming areas, which allows for efficient transportation of locally sourced beef.
Rigorous Standards
Regardless of origin, all beef that arrives to Lopez Foods must meet their strict quality standards. Their specifications apply to factors like:
- Marbling – The fat distribution which impacts flavor and tenderness
- pH level – An indicator of freshness
- Color – The beef should have a healthy reddish hue
- Maturity – Beef is best between 9 to 30 months old
- Breed – Angus is their preferred cattle breed
Inspectors examine shipments to ensure specs are met before beef enters the facilities. Lopez Foods only works with suppliers upholding humane practices and protocols for cleanliness. Following USDA guidelines, they perform microbial testing to verify safety.
The Processing Journey
Once beef has passed the initial inspections, it embarks on a journey through Lopez Foods’ processing plants:
-
Slaughter – Cattle are humanely harvested at USDA-regulated slaughterhouses. Carcasses are broken down into primal cuts.
-
Fabrication – Primal cuts are further broken down and separated based on specifications of end products.
-
Processing – Beef is turned into finished goods like patties, sausages, and deli meats using specialized equipment.
-
Packaging – Meat products are packaged in consumer and bulk formats. Cold temperatures maintain freshness.
-
Distribution – Packaged orders are shipped from Lopez’s distribution centers to customers around the world.
Automation allows high volumes of beef to move efficiently through various stages until ready for sale and consumption.
Quality Control and Innovation
Two pillars of Lopez Foods’ operations are quality control and innovation. They employ food safety professionals to verify adherence to best practices at all stages. Lopez was an early pioneer in high pressure processing (HPP) – using water pressure to eliminate pathogens.
Lopez Foods continually pilots new technologies to improve food safety and quality. For example, they use 3D modeling of beef cuts to optimize portions and reduce waste. Lopez also collaborates with partners on new packaging solutions to extend shelf life. Customer feedback helps tailor products to evolving tastes and dietary needs.
Commitment to Sustainability
In recent years, Lopez has increased focus on environmental sustainability. They aim to conserve natural resources, reduce emissions, and minimize waste across their beef supply chain.
Initiatives include:
- Recycling programs for cardboard, plastic, wood, and paper
- Energy efficient equipment and lighting
- Water treatment and conservation systems
- Researching alternative energy options and greener transportation
As consumer demand grows for transparency and eco-friendly practices in food production, Lopez Foods is rising to meet the challenge.
The Final Stop: Your Plate
And with that, the long journey from ranch to restaurant is complete! The next stop for Lopez Foods’ beef is households across America and internationally. We can feel good knowing that quality assurance and responsibility is top priority throughout the beef supply chain. Lopez helps ensure the beef we grill, skillet, or throw between buns is not only tasty but safe and sustainable.
Inside the Factory Where McDonalds’ Meat Comes From
FAQ
Who does Lopez Foods supply?
Who supplies McDonald’s with beef?
Where does McDonald’s source their beef?
Does McDonald’s use lab grown meat?
What makes Lopez Foods special?
Meet one of our beef suppliers from Lopez Foods as he shares thoughts on his company and their more than 30-year relationship with McDonald’s. “I think what makes Lopez Foods special is the family atmosphere that we all have in the company.
Is Lopez Foods a meat company?
But we are a meat company first and foremost,” Lopez said. Lopez Foods produces 120 million pounds of product per year, including fully cooked breakfast sausage patties, hamburger patties and Canadian bacon sold at Walmart, McDonald’s, Sam’s Club, Costco, Burger King and Dunkin’ Donuts, among other retailers.
Is Lopez Foods a minority-owned company?
One of the largest minority-owned companies in the U.S., Lopez Foods, marked 20 years in business this summer. In those two decades, the Oklahoma City-based meat-processing company has grown from 300 workers to 1,000 and has expanded its operations to include two additional facilities in Ponca City and Caryville, Tenn.
Where did Campos foods come from?
In 2009, Campos Foods was established in Caryville, Tennessee where the company made a variety of fully cooked pork sausage items and fully cooked hamburgers. This plant was sold in 2017. Two short years later, in 2019, the Lopez-Dorada organization, along with Tyson Foods formed a joint venture in Reidsville, North Carolina.