It's been a classic textbook marketing model. The birth of a burger Wispak Foods, Inc., Butler, Wisconsin, is the nation's largest single-plant burger fabricator. More than 800,000 pounds of beef becomes more than 3.5 million patties there every day. Nearly a third of these burgers go to Burger King. Every lot of incoming beef is tested.
Food safety is our number one objective.
In the last five years, the size of our testing staff and our testing costs have increased nearly fivefold. In the last four months, with cow prices at 15-year lows, we've used virtually no imported beef. When we do, it's usually New Zealand or Australian cow or grass-fed beef. The pendulum has swung back away from ultra-lean burgers. Clients are now interested in adding fat to fill the flavor profile of the product.