We do not use HPP. Our first step in ensuring bacteria is at a minimum is using 100% human grade USDA certified ingredients, pathogen tests are actually done before the meat gets to our facility. The meat also stays frozen through the whole manufacturing process to minimize the chance of bacterial growth. Additionally, we use bacteriophage for log reduction and then finally we hold and test each batch until lab results are confirmed negative.
We also produce in 1800lb batches which is very small. And the meat is harvested and quickly processed after slaughter, as per our strict food safety standards, to prevent the growth of bacteria.
