Certified Angus Beef
Licensed Exporter
MacDonald Meat Company is a full service exporter to the world.  We offer a full range of meat products including Certified Angus Beef, USDA Prime Beef, and Colorado Lamb. All of these products and more are available in Primal, Sub-primal and portion controlled cuts. All orders are produced to customer specifications.  We also offer the option of consolidating other items with our meat products in order to fill your export container, therefore maximizing the efficiency of your export shipping dollar.

Colorado Lamb

Beef Export Verification Program

MacDonald Meat Company is committed to service. We have many years of experience in the exportation of food products. Some of our customers are in countries such as Russia, Vietnam, Hong Kong, the Philippines and Singapore to name a few. In order to service our customers overseas we not only comply with USDA Export Requirements for each country, we are also approved as an eligible supplier of meat and meat products through the USDA’s Audit, Review and Compliance (ARC) Branch under their Export Verification (EV) Programs. These EV Programs outline the specified product requirements for individual countries in addition to the USDA Export Requirements. We keep extensive records of each shipment in order to track and trace each shipment accurately. In order to maintain our eligible supplier status, we undergo an in-depth on site audit twice each year conducted by the ARC Branch.

  • Wet and Dry Aging
  • Custom Portion Control
  • Custom Sizing and Packaging

National Association of Meat Purveyors
MacDonald Meat Company is committed to quality. We are a USDA (United States Department of Agriculture) FSIS (Food Safety Inspection Service) inspected facility, Establishment Number 1557. As such, we are regulated by CFR (Code of Federal Regulations) Title 9 (Animal and Animal Products). As a USDA Inspected facility we have inspectors here in our plant daily, monitoring our receiving, production, storage and shipping activities. Our food safety procedures/programs are as follows:
    1. SSOP = Sanitation Standards of Operation, covering equipment and product sanitation and sanitary food handling
    2. HACCP = Hazard Analysis and Critical Control Points, covering critical food safety issues such as control of food borne pathogens
    3. TQC = Total Quality Control, covering non food safety areas such as product net weights, ground meat procedures and fat percentages, facility maintenance, etc.
    4. Food Defense Plan, assuring a safer and more secure food supply, protecting public health as well as our employees

U.S. Meat Export Federation