Heinen's

What happens here is on a daily basis we receive loads of raw materials and ingredients. We try to buy the best ingredients as we possibly can because we believe that buying the best ingredients results in the best finished products as possible. We have three areas of the plant. We have a raw production and processing area. We have a large hot kitchen. We have a large processing area for ready-to-eat prepared foods. But every day we pull them into the production areas to be processed on four production lines. So the first production line is we take the large subprimal parts of beef and pork and we cut that down into flat cut steaks on what we call line one which is a vacu From there we also have a line that produces large and small format roasts and then the fourth line that we have is our grinding operation where we receive trim packs that are specified to the right lean points and we use those trim packs in our grinding operation every day. A lot of our meat products flow over to the kitchen so we do a variety of different product lines that flow through the hot kitchen and then they flow over to the ready-to-eat packing area. We believe our products are different because we maintain our recipes and our product specifications the way that we define them. So we have full control over all the recipes and the finished product specs that we produce in our plant on a daily basis. We strategically try to adapt to those changing needs of the customers and it allows us to create new different products that meet those new customer needs.