Food safety is our highest priority at Rancher’s Legacy

Rancher’s Legacy has maintained a Safe Quality Food (SQF) Level 3 Certification, the most rigorous and highest level given by the World Standard for Safety Initiative, since 2012. Our Quality Assurance Managers and Production Managers are HACCP (Hazard Analysis and Critical Control Point) and SQF Certified and receive ongoing training.

Our daily testing procedures ensure that we exceed the highest safety standards. Rancher’s only receives meat which is pre-tested with negative results for E.coli O157:H7 on a certificate of analysis from our approved meat suppliers. These raw ingredients are reviewed by our quality control managers before we allow the product into our facility. Daily, our HACCP Certified Internal Quality Assurance teams perform “pre-op” testing and bacterial analysis with oversight from USDA Inspectors before any operations can begin. Once production begins, product samples are pulled periodically throughout the day for on-site evaluation and sensory testing.

Beyond these internal procedures and tests, we send samples to outside certified labs for validation to ensure accuracy.

Each evening, a certified external sanitation company fully cleans and sanitizes our facility, including disassembling all grinding and packaging machinery. Each piece of equipment is cleaned and sanitized before being reassembled.


Rancher’s Legacy maintains current specialty certifications in the processing of:

Halal Beef
and Lamb


Certified Humane

Rancher’s Legacy Statement on the Company’s Commitment to Food Safety and Quality

Rancher’s Legacy is committed to maintaining the highest food and safety quality standards. Through this commitment, the Company has been named a Safe Quality Food (SQF) 2000 Level 3 Certified Supplier, as certified by the SQF Institute; this certification represents an external commitment to food safety and quality. The Company’s standards are maintained through, among other things, on-going training programs and continuously exploring ways to improve operating processes and procedures, as appropriate.

These training programs are part of an on-going process to ensure current and future employees, including temporary production and other workers, have a continuing commitment to safety and quality. Each individual plays an important role in maintaining good manufacturing practices and in following a Hazard Analysis Critical Control Points (HACCP) Program.

Food Safety and food quality are vital to the long-term success of the Company and cannot be compromised at any time.