Try to find a USDA inspected possessing plant that can process your cattle, not just a state inspected plant. The plant must be USDA if you want your product to cross state lines after its processed.

Ensure that the plant can offer you measurable yields on your cutout without losing any of your beef. One rancher I worked with was missing nearly 5% of his cutout each time he had his beef processed because he wasn’t in the processing business and he had no idea what normal yields were.

Ideally the USDA plant should offer state-of-the-art, roll stock vacuum packaging. Cheap pouches and oversized sloppy bags won’t impress your customers or aid your shelf life. Stay clear away from freezer paper-wrapped beef. Ask your plant where they buy their bags.  Sealed Air manufactured bags are the industry leader in quality bags.

Ask to see their Letter of Guarantee and latest food safety audit. If the plant doesn’t have a food safety audit, that’s a red flag. If you can’t find a plant that has a third-party food safety audit, at least get a copy of the plant’s HACCP plan to review.

Carefully go over the cut sheet with the plant to ensure it’s understandable for your customers buying your beef and that it’s not missing anything. One cut sheet I reviewed recently for a consumer was missing all the sirloin cuts entirely. Some cut sheets have dated nomenclature that’s hard for consumers to understand.

Ensure the meat cutters are skilled and know what they’re doing. Ideally, they should be able to seam out the flat irons and make ranch steaks from the shoulder clod. Most consumers prefer more steaks and less roasts, so it’s important the meat cutters in the plant have the skills to do this.

Visit the plant, put on a frock and hair net and watch them for a spell. Ask yourself if your customers would be comfortable with the animal handling, cleanliness, interventions and overall feeling of the plant and its employees.