By industry standards, G&C Packing is a small slaughterer capable of processing 10 animals per hour and approximately 250 to 350 head per week. They custom slaughter beef and bison, and supply many local restaurants in the surrounding area.

Like a lot of business owners, Grindinger is always looking for ways to improve his business. In the mid-80s he learned about the rinse-and-chill technology and followed it through its development. "MPSC (the St. Paul, Minn.-based developers and owners of the technology) were doing a pilot program in Wisconsin," he says. "I bought some meat from the program and was impressed with its shelf-life so I stayed close to the program."

The R.C. concept involves replacing an animalÍs blood. Shortly after an animal is stunned, a cooled solution of water, sugar and salt is injected into the arterial system. The solution replaces arterial blood as it circulates throughout the carcass. By lowering muscle tissue pH, the solution keeps the meat a desirable red color. The acidity that develops in the carcass also helps tenderize the meat.

According to Grindinger, removing blood quickly reduces the risk of contamination, especially in the hide removal process. Research has shown a 99 percent reduction in coliform bacteria on the carcass surface when using the R.C. technique.

Initially, Grindinger didnÍt think heÍd get an opportunity to be one of the first packers to try the R.C. technology in a real-world environment. "They were initially looking for a plant killing 400 to 700 head per day, but there arenÍt too many of those left," he says. "When they suggested trying the technology here I jumped on the opportunity."

The entire R.C. system is computerized. Interlocks measure temperature throughout the process and will not allow solution delivery until all segments of the process are done in the proper sequence for the proper amount of time. In addition, ultraviolet light guarantees sterility of the solution itself. Within G&CÍs plant there is a separate room that houses the mixing system. On the kill floor is a computer that the operator interfaces with. Grindinger says that the process adds approximately five minutes of processing time per head.

"The first part of the process goes on in all plants and requires stunning the animal and putting it on the bleeding rail," says Grindinger. "At that point the process diverges from traditional slaughtering. Instead of doing a heart stick, the carcass first stops at a scale. Getting the equivalent live weight of the animal just prior to the bleeding area is important. The recorded weight is fed to a computer in the rinse room.

"The carcass then enters the bleeding area. Rather than do a heart stick, we open up the neck by cutting the jugular. The animal bleeds for two minutes and we donÍt touch the fore-shanks or the head, because we want to keep the system intact as much as possible until we apply the technology."

Radio frequency identification is used to track the carcass through the process to ensure all segments of the sequence are done properly. "The computer will not unlock the solution until the nozzle and the operatorÍs arms have been sterilized for a set amount of time," says Grindinger. "For example, the delivery systemÍs nozzle has to be sterilized in a bath where the waterÍs temperature is 185ÁF before the operator will be allowed to sterilize his arms. When the nozzle is sterilized the operator will get a solid green light signal and then he can sanitize his arms. He has to depress two switches at the bottom of the arm bath for a set amount of time before the system will allow solution delivery. Everything has to happen in sequence for the system to operate."

The nozzle is then attached and solution delivery takes approximately three minutes. "What weÍre doing is chilling the carcass from the inside out," says Grindinger.

G&CÍs owner says the R.C. process makes carcass dressing much easier and more sanitary. "It is unbelievable the difference it makes on the kill floor," he says. "It is evident from the first time you see it. Everything is so much cleaner and cooler. WeÍre showing 6ÁF to 10ÁF temperature drop and showing a 20ÁF reduction in the viscera."

De-hiding is also much cleaner. "Every time we make a cut we break capillaries and spread the solution all over the carcass," says Grindinger. "Because there is no blood, the carcass is slippery rather than tacky and the opportunity for bacteria to adhere is reduced."

Because the R.C. system delivers a natural solution, G&C is allowed to apply the process to "naturally" raised beef without any additional labeling. Hearts and livers do have to be labeled, because they absorb some of the solution and end up being larger than normal. Grindinger disposes of the blood in the traditional manner.

The end results are steaks that are guaranteed to be tender and juicy. "ThatÍs where the real benefit comes in," says Grindinger. "IÍve got customers wanting more product so that tells me the technology is adding value to the end product. Now I have to figure out how IÍm going to be able to get more product to them."