WHO WE ARE

In 1978 we announced a tremendous breakthrough in the technology of the meat industry. Our company, in conjunction with Texas A&M University and LaFiell Company had begun electro-stimulation of all beef produced. Sam Kane's was the first to utilize this process on a high volume assembly line. We remain the only company that uses the original scientific application, that was proven over 4 years of study to be effective in the enhancement of beef.

It is a totally natural process that aids the chilling and aging of beef, and improves tremendously the flavor and palatability in a much shorter span of time. This means that you can be marketing beef which is assuredly tender and flavorful.

The process involves applying electrical stimulation to the beef 20 minutes after slaughter, thereby dropping muscle PH and allowing the animal to chill down more rapidly. Concurrently, the enzymes which cause aging and enhance beef are released immediately and begin the muscle tenderization at a much accelerated rate. This also allows for more accurate grading of the beef the day after the slaughter, and assures you that the full quality of the beef will be indicated.

The most significant aspect of this technological breakthrough is that by a thoroughly natural process which is merely accelerated, all beef coming from our plant has reached its fullest potential in those indicators that are most important to the consumer: (a) quality, (b) flavor, (c) tenderness and palatability, and (d) value.

We have received national recognition for this proven process and will be happy to answer any questions you might have concerning our product.