Healthy meat brand ends antibiotics use

By Oscar Rousseau contact

- Last updated on GMT

Chris Bailey, chief executive: we will continue to 'raise the bar' in clean meat production
Chris Bailey, chief executive: we will continue to 'raise the bar' in clean meat production
US healthy meat producer Vermont Smoke & Cure has completed the elimination of antibiotics from its protein supply chain, the company has announced.

With the launch of Vermont Smoke & Cure’s new product – Uncured Smoked Pepperoni – the business has now moved to a completely antibiotic-free system of meat production.
 
This marks the culmination of many years of work helping its meat suppliers migrate to an antiobiotic-free production system.

The announcemnent comes amid mounting pressure on meat companies to radically cut antibiotic use as health officials warn that growing antimicrobial resistance could lead to a public health crisis.

‘Improve the meat’

In the last month alone, US poultry giants Tyson Foods​ and Cargill​ both revealed plans to cut the reliance on antibiotics in their respective supply chains.

Our purpose as a company is to improve the meats we eat – how they’re raised, how they’re processed, how nutritious they are, how they fit into your life, and how great they taste,​” said Chris Bailey, Vermont Smoke & Cure’s chief executive.

From our certified humane meats, through 60% of our electricity coming from solar and 100% of our employees having stock-ownership options, to our award-winning flavour, we work hard to raise the bar every day. Reaching 100% meats raised without antibiotics is a happy milestone for this 64-year old company,​” he added.

Vermont Smoke & Cure makes a range of high-protein health snacks
Vermont Smoke & Cure makes a range of high-protein health snacks

The US-based firm produces a range of smoked meat snacks, bacon and sausages all of which are free from growth-enhancing steroids, genetically-modified organisms and antibiotics.

Developing a culture of continuous improvement has been central to the completion of Vermont Smoke & Cure’s mission​ – dubbed ‘Better Meat for All’ – to cut antibiotic use.

In addition to this, the business wanted to produce better-tasting meat that satisfies consumer demand for sustainability and clean meat, it said.

Related news

Show more

Related product

From trust grows success

From trust grows success

K+G Wetter | 09-Oct-2017 | Data Sheet

The award winning company Wünsch’s Fleischspezialitäten sets new quality standards for meat products – using machines made by K+G Wetter.

Related suppliers