93% Lean Frozen Ground Beef Patties

Welcome to
Jensen Meat

Where Keen Taste Meats Integrity™

Nosotros provide the all-time looking …

Best cooking …

Best tasting basis beef products.

Learn More

ABOUT US

History

Jensen Meat Company, founded in 1958 by Reggie Jensen, is a leading processor of quality ground beef products for the Food Service Distribution, Restaurant, Retail and School markets. Our commitment is to provide the all-time looking, best cooking, and best-tasting ground beef products to our customers and consumers.

Philosophy

Jensen Meat Company does not cut steaks nor generate any fabricated trimmings from our operations. Our products are just made from raw materials that nosotros choose to use and non from leftover scraps in our plant.

Motivation

Our raw materials are sourced out daily, ensuring quality and cost competitive­ness. Our suppliers make available to usa raw materials that are processed to Jensen Meat Company specifications. Production that does not encounter our strict quality control standards is non accepted nor sold to our competitors.

Founded In 1958

Best-Tasting Ground Beef Products

Loftier-Quality Ground Beef Products

Where Great Sense of taste Meats Integrity™

Meet Us

Abel Olivera

C.E.O.

Abel Olivera

C.E.O.

Abel has been with the company since 2005 serving various positions from Operations Director to Vice President of Operations, before being promoted to his current position.

He's brought aplenty knowledge and subject in planning, forecasting, streamlining and making the company more efficient. In his electric current position he manages all aspects of the business organization including planning, purchasing, logistics, inventory control and costing, pricing, production, quality balls, customer service, sanitation and maintenance.

Olivera is a fellow member of the North American Meat Association and serves in various industry committees.

Patricia Lavigne

5.P. of Executive Accounts

Patricia Lavigne

V.P. of Executive_Accounts

Patricia has worked at Jensen Meat for over xv years. She handles all executive accounts and manages our customer service team.

"Customer service can exist a challenge in any industry, which is why it is of import to be up to date and fully aware of everything going on in your manufacture." She points out the attending to particular her staff exercises when dealing with customers. "Everyone is answerable. This is one of the virtually intelligent, steadfast group of individuals we have had hither at Jensen. I am very excited to be working with such an astonishing group of people."

Patricia was born and raised in southern California and is married with three beautiful children.

Sam Acuña

C.F.O.

Sam Acuña

C.F.O.

Sam is a native of San Diego with over 25 years of combined feel in the food & beverage (Cantare Foods), pharmaceutical (Merck KGaA) and electronic (HP & Curtiss-Wright) industries; all in the manufacturing and food processing sector.

"What I learned in the manufacturing and processing surroundings is that it is essential to implement and maintain a reliable real-time system (ERP) in order to manage and project the business, particularly when working with bolt where it reveals toll efficiencies within your production surroundings".

Sam holds a Bachelor of Science in Concern Assistants from SDSU.

Jeff M. Duran

V.P. Logistics

Jeff Thou. Duran

V.P. Logistics

Jeff has been employed with Jensen Meat Co. for 18 years and in the food manufacturing industry with companies such as Michael Angelo's Gourmet Foods for a combined full of 26 years. Born and raised in Southern CA. Jeff attended and graduated from San Marcos Loftier School.

Married for 25 years with one son. Relocated to Round Stone, TX (outside of Austin) for ii years with previous employer, and moved back to Escondido CA. Job duties consist of overseeing all aspects of shipping and receiving, and logistics at Jensen Meat.

"In working in the food manufacturing industry I have learned that planning and grooming is essential in the overall efficiency and success of any visitor."

He enjoys spending time with family, exercising, outdoor activities and staying physically active. Jeff is an avid sports fan and enjoys watching his San Diego Chargers.

Anthony Crivello

V.P. of Production

Anthony Crivello

V.P. of Production

Anthony has been with Jensen Meat Company since 1987 (27 years). He was born and raised in San Diego and attended the University of San Diego.

"Since college the meat business organisation is all I accept e'er known; from driving a truck, working in the warehouse, in product, every bit product supervisor, equally production manager, in operations and finally as VP of production."

His duties at Jensen include nutrient safety, planning, scheduling, research and development, and thinking of ways to increase quality and efficiency. The goal of his section is to efficiently produce a safe and high quality product, while keeping the employees happy, and most of all prophylactic.

Edmundo Garcia

Production Manager

Edmundo Garcia

Production Managing director

"I beginning started working with Jensen Meat as a meat packer in 1977, when the company mainly supplied local restaurants. I have served as a supervisor and at present as production Manager."

"Both Jensen Meat and the industry have changed a great bargain since my first introduction; for example, our production capacity has gone from 500 pounds a day to virtually 300,000 pounds a twenty-four hours with modern techniques and engineering. But our commitment to quality and our clients has been the foundation of our success."

"In my free fourth dimension I enjoy spending fourth dimension with my grandkids and enjoying a practiced game."

Javier J. Casanova

Heir-apparent Planner Managing director

Javier J. Casanova

Buyer Planner Manager

Javier has been in the industry for over 15 years with combined experience in nutrient & beverage, and manufacturing. His journey started in the restaurant industry as a cook and subsequently as a waiter. He moved to warehouse and inventory management in the gaming industry, semiconductor industry, and nursery. Subsequently a few years an opportunity arose to work in purchasing, and with this he got involved in planning (with Jensen) in food manufacturing.

Javier has always had a passion for food and, after being in dissimilar industries, has learned that the food manufacture is very stable and here to stay; since everybody needs food. All his experience was gained easily-on. He is a loving, proud married man and father of four (3 teenage girls and a 6 year one-time boy).

Jose C. Valencia Sr.

Director of Man Resources

Jose C. Valencia Sr.

Director of Human_Resources

"I have been in HR close to 27 years. I grew up in Tijuana, Mexico where I received my B.A. in Business Management."

"In 1987 I moved to San Diego to pursue my MBA with emphasis in Finance. I have been in seven different industries (mostly manufacturing) from Aerospace to Shoes, to Golf and lately, for the past twelve years, in food manufacturing at Jensen Meat."

"I have had the opportunity to see the growth and changes within the company. The last v years have been the best years hither and also the near fun to be in a visitor and manufacture that challenges the economic system; while the country was suffering, here at Jensen things were booming."

"The values of the human resources department are very simple: Treat people with nobility and respect and brand sure we value inclusion. My goal is to become the employer of choice here in Otay and maybe one of the all-time in San Diego."

Alex Hamlin

Director of Food Service Sales
and Business Development

Alex Hamlin

Director of Nutrient Service Sales
and Business Evolution

Alex has been successful in protein sales and service for more than than 20 years. Before finding a home at Jensen he worked for renowned beef packers, manufacturers, importers, and distributors.

His customers have included some of the W's finest restaurants, hotels, resorts and clubs. Originally from the Due east Coast, where he was a chef in NYC and met his married woman of many years, he now resides in SoCal.

He has two wonderful teenage children and ii terrific dogs. The entire family unit is active in sports, continuing pedagogy, and charity work.

Debbie Dardon

Quality Assurance Manager

Debbie Dardon

Quality Balls Manager

Debbie is approaching 35 years of feel in the food manufacture and holds a Available of Science caste in Food Science & Nutrition from California State Polytechnic University, Pomona.

Equally an SQF Practitioner, Debbie was able to reach SQF certification for Jensen Meat in 2009. She has diverse knowledge in several USDA/FDA food categories.

Food Safety, Regulatory, and Quality are Debbie's passion and she embraces its challenges while working towards continuous improvement.

WHAT We Practise

Individually Quick-Frozen (IQF) and Fresh patties

Nosotros make really tasty patties – made from the best RAW materials. We brand them in several sizes, but some of the well-nigh common are: 1.five, 2, 3.ii, 4, 5.iii, half dozen, 8 and 16oz.

Did we say they are actually tasty?
They are!

Shapes

Our patties come in the following shapes:

Fat %

The following are the fat to lean ratios nosotros use:

THE Establish

Newest, Virtually Modern Plant West of the Mississippi.

Our new plant manufactures over 250 SKUs of retail and nutrient-service products. It processes individually quick-frozen (IQF) and fresh patties in unlike shapes, lean/fat ratios and value-added products for both Jensen and individual-characterization brands.

Production/Distribution

Currently, 80 percent of products produced are frozen and twenty percentage are fresh/refrigerated. All products are distributed westward of the Mississippi and consist of 65% retail products, 20% food distribution products and 15% eatery products.

The Jensen Label

50 percent of our retail products are under the Jensen characterization. The company plans to increase the Jensen branded business during the adjacent twelvemonth. The establish also processes a small percentage of turkey and pork sausage nether the Jensen label.

New Products

The newest Jensen brand patties include:
Bacon and Cheddar, Swiss and Mushroom, Chipotle and Monterey, and Jalapeño.

QUALITY & Rubber

No Scraps

No Scraps

Why eat burgers from left over steak scraps? Information technology's non condom, it'due south not quality, then we don't use them, menstruum.

No Head/Cheek Meat

No Head/Cheek Meat

We besides don't have head or cheek meat in our burgers. It's not safe at all. We go on it condom.

SQF three Certified

SQF iii Certified

Non merely are we compliant with USDA, but we go higher up their requirements with superior Certification Standards.

Sanova Usage

Sanova Usage

We use a lemon juice and salt solution to kill 99.99% of all pathogens. Upshot: A prophylactic, make clean and delicious patty.

JENSEN is a C.A.B. Make

The Certified Angus Beef  ^® brand is the best Angus beef available. The brand relies on a ready of 10 strict quality specifications — developed by leading scientists, researchers and academics — to consistently deliver a superior beef-eating experience.

NEWS

Here is a collection of interviews, reviews, and general news nearly u.s.a..

[ 2021 ]

• Jensen Meat and Partners Donate 2 Meg Establish-Based Patties to Nonprofit  Printing Release (PDF)
• Jensen Meat Announces Firsthand Visitor-Wide Pay Raises to Fight Inflation  Printing Release (PDF)
• Jensen Meat Officially Opens Plant-Based Partition  Press Release (PDF)
• Jensen Meat Adds Plant-Based Partition  Press Release (PDF)
• Good Business San Diego: Feeding San Diego and Jensen Meat (Video)

  

[ 2020 ]

• Jensen Meat Expands Production and Creates New Jobs  Press Release (PDF)

[ 2019 ]

• Jensen Meat Continues Commitment to Environment and Renewable Energy  Press Release (PDF)
• Jensen Meat Unveils SOLOS™ Individually-Wrapped Hamburger Patty Brand  Press Release (PDF)
• Jensen Meat's Latest Advertizement on the Padres Radio Network:

[ 2018 ]

• Bo Jackson & Jensen Sustainability
  QUALITY Assurance & FOOD SAFETY MagArticle (PDF)

  

  
  
• Slater'southward 50/50 Bacon Burgers™ At present at Sam'due south Club  Press Release (PDF)

  

  
  
• Best In Town
  Food & Drink INTERNATIONAL MAGAZINECommodity (PDF)

  

[ 2017 ]

• Jensen Meat Partners with Slater'southward fifty/50 Restaurants  Press Release (PDF)
• Jensen Meat Makes a Name for Itself
  Dominate Magazine
• Irresolute the Way the Public Views Meat Production
  United states Concern EXECUTIVE NEWSCover Story (PDF)

  

[ 2016 ]

[ 2015 ]

• Jensen Meat Commodity
  Nutrient & Beverage International Mag
• Perfecting Product
  MEAT & POULTRY DIGITAL Mag

  

• Jensen Meat Names Abel Olivera New CEO  Press Release (PDF)

[ 2014 ]

• Jensen Meat Names Patricia Lavigne VP of Executive Accounts  Press Release (PDF)
• Jensen Meat Partners with American Prairie Reserve  Printing Release (PDF)
• Jensen Meat Sponsors a Burgers and Brew Tour
  PRWeb Press Release
• The Missing Link In the Ground Beef Industry
  U.S. Concern Executive
• Slideshow: California Dreaming
  Meat & Poultry Digital Magazine
• Hereafter Looks Bright for Jensen Meat
  MEAT & POULTRY DIGITAL Mag

  

• Top 150 Frozen Foods Processors
  Refrigerated & Frozen Foods

RECIPES

Here are a few recipes to go y'all started using succulent Jensen ground beef.

Send us your favorite recipes and nosotros'll post them here.

Ingredients

• 1 (8 oz) package Refrigerated Crescent Rolls
• 1 lb Jensen^® Ground Beef
• ½ Yellow Onion, chopped
• i (1 oz) package Taco Seasoning Mix
• 1 (16 oz) container Sour Cream
• 8 ounces Shredded Mexican-mode Cheese Blend
• 1 (xiv oz) purse Tortilla Chips, crushed

Directions

1. Preheat oven to 350°F (175°C)
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to parcel directions.
3. Meanwhile, dark-brown the ground beefiness in a large skillet over medium loftier heat. Add chopped onion and cook until softened.
4. Add the taco seasoning and stir together well.
5. When dough is done, remove from oven and place meat and onion mixture on pinnacle, so layer with sour cream and cheese, and top off with the crushed nacho chips.
6. Return to oven and bake at 350°F (175°C) for 10 minutes, or until cheese has melted.

Ingredients

• 2 Tbsp Butter
• two Onions, finely chopped
• i cup chopped Green Pepper
• two Carrots, finely chopped or shredded
• viii oz Lean Jensen^® Basis Beef
• 8 oz Ground Pork
• half dozen big ripe Tomatoes, chopped
  or 1 can (28 oz) chopped Tomatoes, tuckered
• 1 tsp dried Oregano
• ½ tsp dried Rosemary
• ½ tsp dried Tarragon
• Salt and Pepper to taste
• 1 Bay Leaf
• 8 oz Fresh Mushrooms, sliced

Directions

1. In a large skillet over medium heat, sauté the finely chopped onions, carrot, and green peppers with the ii tablespoons of butter. Add the beef and pork, and melt until brown. Add chopped tomatoes, dried oregano, tarragon, rosemary, and bay leaf. Add salt and pepper to taste. Simmer for an hour.
2. 10 minutes before serving, add in mushrooms and simmer until softened (about 10 minutes).

Ingredients

• 1 (8 oz) package Egg Noodles
• 1 lb Jensen^® Ground Beef
• 1 Xanthous Onion chopped
• 1 (10.75 oz) tin can Condensed Cream of Mushroom Soup
• 1 tsp Garlic Powder
• ½ cup Sour Cream
• Salt and Pepper to gustation

Directions

1. Fix the egg noodles according to parcel directions and set bated.
2. In a separate, large skillet, sauté the ground beef and chopped onion over medium estrus for 5–10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
3. Remove from heat and combine the meat mixture with the egg noodles. Add together the sour cream, stirring well, and flavour with salt and pepper to gustation.

Ingredients

• 1 lb Sweet Italian Sausage
• ¾ lb Lean Ground Beefiness
• ½ cup Minced Onion
• 2 cloves Garlic, crushed
• 1 (28 oz) can Crushed Tomatoes
• one (6 oz) cans Tomato Paste
• ½ cup H2o
• two (6.v oz) cans Love apple Sauce
• 1 Tbsp Salt
• i½ tsp dried Basil
• ¼ tsp basis Black Pepper
• 4 Tbsp chopped Fresh parsley
• 12 Lasagne Noodles
• 16 oz Ricotta Cheese
• i Egg
• ½ tsp Table salt
• ¾ lb Mozzarella Cheese, sliced
• ¾ cup grated Parmesan Cheese

Directions

1. In a Dutch oven, cook sausage, ground beefiness, onion and garlic, over medium heat until well browned. Stir in crushed tomatoes, tomato paste, lycopersicon esculentum sauce, and water. Flavor with saccharide, basil, one tablespoon salt, pepper, and ii tablespoons parsley. Simmer covered for about 1½ hours, stirring occasionally
2. Bring a big pot of lightly salted h2o to a boil. Cook lasagna noodles in boiling water for 8–x minutes. Bleed noodles, rinse with common cold h2o, and sprinkle with olive oil to go on noodles from sticking to each other.
3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
4. Preheat oven to 375°F (190°C)
5. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Suit three noodles lengthwise over meat sauce. Spread with one one-half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and summit with remaining mozzarella and Parmesan cheese. Cover with foil – to prevent sticking: spray foil with cooking spray, or brand a foil tent to make sure it does non touch the cheese.
6. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Absurd for 15 minutes before serving.

CONTACT The states

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Source: https://jensenmeat.com/

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