OSI has realized similar advantages regarding CL. “With the scanning and reporting capabilities of the Trim Inspection System, we now can analyze every ounce of a 2000-pound combo to determine the fat/lean point,” explains Bryan Dedrickson, Plant Manager for OSI in West Jordan, Utah.
“There are no more so-called ‘representative’ samples. We know from the outset whether or not a given shipment of beef measures up to the standards that we specified. If we specify 90 percent lean beef, plus or minus 2 percent, and the incoming raw material is only 85 percent lean, we can file a fat claim with the supplier.”
Consistency Means Happy Customers
OSI recipes often blend several different kinds of meat in order to create the product characteristics that clients expect. With precise lean points provided by the Trim Inspection System, the operators know exactly what they are introducing into the mix, which enables them to produce higher quality products more consistently than they could without the system. The accuracy of the system also reduces the downtime required to make corrections to the recipe.