Food Safety/Quality Assurance

Quality, Safety, and Excellence

Nicholas Meat is committed to the principles of Quality, Safety and Excellence. These tenets are foundational to every aspect of our business -- from animal handling to beef processing, from employee training to customer service, and from sustainability initiatives to regulatory requirements.


Quality meat begins with animal welfare. Nicholas Meat maintains a Robust Systematic Approach to Humane Handling and prides itself in exceeding industry standards. Good animal handling is not only ethical, it significantly reduces common meat quality defects and minimizes product loss. This is good from the grower to the consumer, or from farm to fork. Our goal is to maintain a culture of teamwork where the newest trainee through the most senior employee takes ownership and pride in their assigned task which translates to the best possible product quality outcome in all of our departments. To verify our product quality, inspections are regularly conducted by our quality assurance department throughout the harvest, chilling, fabrication, and shipping processes to ensure our customers receive a final product that meets or exceeds their expectations.


Brcs seal

Food Safety is the foundation on which our business was built and it continues to drive our business today. A USDA federally inspected facility, Nicholas Meat operates under a fully implemented, validated and continually verified food safety system. The food safety system is comprised of HACCP (Hazard Analysis Critical Control Point) programs, prerequisite programs and standard operating procedures that range from receiving live cattle to shipping product, and every detail in between. Our food safety system is monitored by Nicholas Meat’s quality assurance department and verified by a combination of outside third-party auditing agencies and USDA FSIS inspection personnel to ensure all programs meet or exceed industry expectations and regulatory requirements.


Excellence is our goal and continuous improvement is our focus. Nicholas Meat knows that to improve, our employee’s safety and welfare is the best investment we can make. Since we opened the doors at our current location in 2010, the facility has gone through dramatic improvements ranging from a new fabrication department and employee welfare areas, a new state-of-the-art medical screening facility, to external environmental sustainability projects. Industry leading technology and engineering has made it possible to keep our employees safe and our facility efficient while reducing our carbon footprint.


BRC Certificate - 2020
BRC Certificate - 2019

Consumer Information

Primal Cuts

Knowing about steak is key to choosing good cuts. While all types can be delicious and tasty, there are differences based on where they come from within the cow. The cow can be divided up into the primal cuts. Knowing where the steak comes from tells you more about the cow.

image/svg+xml Chuck Brisket Plate Rib Short Loin Flank BottomSirloin Round Sirloin Shank Shank Tenderloin Top Sirloin

Each primal area has its own characteristics with texture and flavor. Choosing the right cut and preparing it correctly will make your food that much better. For more information about the cuts, visit Beef Loving Texans.

Cooking TemperatureRaw Steak

Cooking the steak also has a huge impact of taste and texture. A thermometer is a great way to ensure consistent results. The thermometer should be calibrated first.

Calibrating a Thermometer

Testing the Steak

Insert the thermometer into the steak avoiding any bone or fat. Remove the steak from heat when the desired temperature is 5° lower than the level in the chart. Then let the steak rest for as long as you cooked it or, as a guide, 5-7 minutes. During that time the steak will continue to heat up and reach the desired doneness. For more information and helpful images visit Certified Angus Beef.

Type and Temperature
Rare 125°F
Medium rare 135°F
Medium 145°F
Medium well 150°F
Well done 160°F