International

MacDonald Meat Company is a full service exporter to Asia and Mexico.  We offer a full range of meat products including Certified Angus Beef, USDA Prime Beef, poultry, pork, seafood indigenous to the Pacific Northwest 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.

Beef Export Verification Program

MacDonald Meat Company is committed to service. We have over 30 years of experience in the exportation of food products. 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  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.

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