National Beef Packing Company LLC

During National Ag Week, we acknowledge and celebrate the hard work of everyone in the agriculture industry — especially those who do things differently in order to do more — and do it better. That's what we had in mind when we took the helm of National Beef in 1992. Back then, the beef industry seemed to be set in its ways. We wanted to change that — and we did. Through our value-added approach, we’ve worked with ranchers and family farms throughout the Midwest to ensure our beef comes from the best of the best. And by investing in our plants, people and processes, we support the hard-working individuals who bring food to your family's table. As America's Premier Beef Company?, that's something we're proud to celebrate all year long. #NationalAgWeek

Our culture of safety runs strong at National Beef, and caring about the safety of our employees doesn’t end when they leave our facilities. That’s why we launched our safety campaign, Stay Safe this Season. As spring approaches, our safety team will share tips to help employees protect their homes from potential fire hazards like checking their smoke and carbon monoxide alarm batteries, and expiration dates on fire extinguishers. “Safety is our most important tenet,” said Brandon Hatfield, Safety Manager in Dodge City, Kansas. “We want safety practices to be second nature to our employees in their everyday lives as well as at work." #WeAreSafe #Safety

From mid-January through early March, our Kansas City Steak facility produces half a million pounds of high-quality corned beef leading up to St. Patrick’s Day. And it’s not just your ordinary corned beef: Our Black Canyon Corned Beef brand has a proprietary flavor profile, no MSG, and is one of the few Choice Angus brands on the market. It’s the kind of product that makes a real impact to the bottom line of a family-owned supermarket chain like Big Y Foods, Inc. “National Beef has been a great partner,” said Megan Chaloux, Director of Meat and Seafood. “The consistent quality, value and branding have allowed us to differentiate ourselves in a highly competitive market.” Customers like Big Y Foods inspire us to continue to produce and deliver unique, premium products that help their businesses thrive season after season. #BlackAngusCornedBeef #StPatricksDay #BigYFoods

As the first female General Manager in National Beef's history, Bonita Sands starts and ends each day at our Kansas City Steak facility with one goal in mind: Make a positive impact. Bonita has spent her entire career bringing food to tables nationwide, from her days in restaurant management to roles in case-ready plants. Her hard work and hands-on experience have given Bonita the insight and drive to make the plant — and its employees — successful. "I tell anyone wanting to move up that if you work hard, you can be anything at National Beef," she said. #Leadership #PeopleBehindtheBeef

At National Beef, Employee Appreciation Day is more than just one day. We’re committed to recognizing our employees and their hard work all year long. From celebrating employees who go the "extra mile" in Hummels Wharf to recognizing well-deserved promotions in Dodge City, we always look for opportunities to show our appreciation for our people who make it happen every day.

With the help of our safety campaign, Stay Safe this Season, our Safety Managers are sharing winter travel tips with our employees to help them navigate icy roads and freezing temperatures. We’ve encouraged our employees to carry emergency kits in their cars, drive slower in the snow and be aware of areas where black ice may be more common on their commutes. Caring for our employee’s safety doesn’t stop when they clock out — our culture of safety extends to wherever they are.?#WeAreSafe #Safety

At National Beef, “we are family” is not confined to just the facility where you work — you’re supported by a family of 10,000 even when you face a personal crisis. When Anabel Chavez, a nurse at our facility in Liberal, Kansas, had to uproot her life for a year and a half to care for her son, Yadiel, we stepped up to ensure that she didn’t have to sacrifice her job to care for him. Yadi’s rare birth defect required an eight-hour drive to Kansas City, Missouri from their home in Liberal, Kansas to get the care he needed. And because his condition required a long-term stay, Anabel wasn’t sure how she could keep her job. That’s when we gave her the chance to work at our Kansas City Steak facility, a short drive from the hospital where Yadi was receiving his care. Then, when Yadi’s condition worsened, Anabel found a specialist in St. Petersburg, Florida — another location far from work and home. But once again we offered a solution: Anabel would spend weekdays working at our Moultrie, Georgia facility and then drive five hours back to Florida to be with Yadi on the weekends. “I am so grateful for everything National Beef has done for us, and continues to do for us,” said Anabel. Today, mother and son are back home in Liberal, Anabel has resumed her job as a nurse, and Yadi is thriving as a two-year-old.?#WeAreFamily

Our Iowa Premium facility in Tama, Iowa recently celebrated a decade of producing premium, family-farm-raised, corn fed Black Angus beef.? When we establish roots in a community, we commit to making quality products and providing good jobs with opportunities for employees to grow. It’s our goal to be the preferred employer in every one of the communities we serve, whether that’s measured by the number of people employed or the good work we do for the community. We are proud to celebrate this milestone with our Iowa Premium family. Here’s to the next 10 years! #NationalBeef #IowaPremium?

Making a commitment to sustainability is one thing — putting that pledge into practice at every step of production is another. At National Beef, we do just that, right down to the way we process our hides. At the core of our wet blue leather tannery in St. Joseph, Missouri is a proprietary, state-of-the-art chrome recovery process that helps turn our hides into the world-class leather we're known for. But it does something beyond that: it also allows us to recycle and reuse the chrome throughout the process, reducing the need for fresh chrome by twenty-five percent — and lessening the impact on the city's wastewater treatment system. It's just another way we use science, innovation and technology to do good today, and better tomorrow, all while assuring quality and protecting the resources in communities we serve. #Sustainability #Innovation

Check the menu of your favorite barbecue restaurant, and you'll likely see brisket at the top of the list. But what happens to the?operator if brisket happens to be in short supply? We created our Smokehouse SolutionsTM program to answer that very question, by encouraging restaurant operators to think beyond brisket to cost-friendly cuts they might not typically consider, like smoked chuck shoulder clod, sirloin ball tip, back ribs and more. We teamed up with Operation BBQ Relief?, a nonprofit that brings BBQ to communities after disasters, to put the program through its paces. Their pitmasters and chefs smoked, tasted and tested various cuts to discover which would deliver the tender, juicy quality and smoky flavor to rival brisket, while making sure that the yield and profit figures would work for our customers. "The goal is to pique our customers' imaginations and provide information that gives them the confidence to expand into new beef cuts," said Cathy Sturm, National Beef Marketing Manager and Smokehouse Solutions program lead. Ultimately, the program aims to help restaurateurs keep beef at the heart of their menu while setting themselves apart from the competition. And that's a recipe for success.?#OperationBBQRelief #Barbeque #Smokehouse