Meat quality doesn’t start at the plant

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Cobb Chicken Sandwich

Premium meat quality and texture doesn’t happen by chance. If you want better uniformity, less trim and more saleable yield, you’ve got to start at the beginning. Cobb's 360° customer evaluation can help you do just that.

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Processing tips for more yield and profit

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Cobb Processor

David Beavers and Mike Casto, Processing Specialists on the World Technical Support team, explain how small tweaks during processing can reduce yield loss at the plant.

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Could better technical service improve your results? 

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Clean out house steps

At Cobb, we believe that providing our customers with the most up-to-date recommendations in all aspects of poultry production and processing is key to being a good partner.

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Breed decisions fundamental to meat quality & texture 

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Broiler flock

Saleable yield is the ultimate goal of broiler production in fully integrated production systems. Breed decisions play a fundamental role in the financial outcome of broiler companies and could make the difference between healthy profits or a struggling operation. Cobb’s customers will achieve success when provided with products that enable them to satisfy the needs of their customers and the ultimate consumer. 

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Can you deliver the meat quality and texture today’s customers want? 

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Flock data chart

Meat quality in chickens is a topic of concern that gained attention in the broader poultry industry around 2011. Five years later the media began reporting on the issue of wooden breast and earlier this year another meat texture issue – spaghetti breast - received national attention after a media article brought it to the forefront of meat quality discussions. The first reports of “tough meat” and “meat with unusual texture” were coming from the field, mostly from concerned (and disappointed) consumers.

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