Kane Beef of Corpus Christi, Texas has announced the recent launch of “Quality is our Culture,” a new company wide initiative that aligns with its commitment to quality innovations and furthering corporate objectives. The initiative was launched at the company’s quarterly leadership summit, and has since been embraced by all 725 associates of the company. The company also forecasts substantial growth and expansion of Kane Beef to include increased domestic and global markets.

As part of their ongoing commitment to quality, the Kane Beef management team recently participated in a Hazard Analysis Critical Control Point (HACCP) training course focusing on food safety. The one-day course was conducted on-site by Don R. Morrow Jr. of Ranger Consulting LLC, and 10 members of Kane’s production leadership were certified in HACCP program management. The course is accredited and fulfills the USDA FSIS regulations. Don is an accredited lead instructor of HACCP Training Programs through the International HACCP Alliance and has certified over 3,000 production leaders in his 35 year career.

Kane Beef’s history of innovation includes the pioneering of a tenderization process to optimize product performance, and the company seeks to continue innovating new food safety initiatives that will provide the most wholesome and safest beef products available in the market. Quality is our Culture serves a consumer base that progressively seeks more information about its food supply and it’s production.