The Rantoul Foods focused processing advantage uses state of the art European technology to create the best yields, the best meat color, longer shelf

The Rantoul Foods advantages: - Barn and pen designed by Temple Grandin, providing the inbound pigs a stress free and humane environment. This special design has no right angle corners. - To achieve the very best meat quality while promoting animal welfare, we installed a best of class side loading CO2 stunner designed in Europe. - Cleanliness - what does it mean to Rantoul Foods? We keep a close eye on cleanliness throughout every step of the harvesting and fabricating process. The carcass is ...

The Rantoul Foods advantages: - Barn and pen designed by Temple Grandin, providing the inbound pigs a stress free and humane environment. This special design has no right angle corners. - To achieve the very best meat quality while promoting animal welfare, we installed a best of class side loading CO2 stunner designed in Europe. - Cleanliness - what does it mean to Rantoul Foods? We keep a close eye on cleanliness throughout every step of the harvesting and fabricating process. The carcass is exposed to no less than 17 cleaning points prior to USDA inspections. This ‘green’ system uses less water and energy while eliminating cross contamination. - We have taken automation to a new level on the harvesting side resulting in consistent yields, elimination of operator errors, increased hygiene, and worker safety by the use of robots handling the most difficult jobs. - After evisceration, inspection, grading and further sanitization the carcass is moved into a quick chill tunnel. This process protects the meat quality as it seals the carcass for moisture retention, optimum PH level and meat color. The stun to chill time is 30 minutes. - Additional ‘green’ refrigeration capacity has been installed at Rantoul Foods using less power. - Further Rantoul Foods advantages include; an automatic loin puller for consistent specifications, Leblanc cut floor design - for increased efficiencies and throughput, slower line speed for reduced operator error and fatigue—netting high meat quality for our partners.