sing Rinse and Chill Technology for Buffalo. A new technology, called Rinse and Chill, developed by MPSC, Inc. of St Paul, MN, utilizes the animals' circulatory system to remove blood - a major bacterial growth medium. By using a lower carcass temperature, sterile water and a 2% solution of simple sugars, impurities are removed, all the way to the cellular level. The final result is a much cleaner Buffalo meat product.

In September of 2002, the USDA approved a commercial trial of this new technology at the G&C Packing Co. in Colorado Springs, Colorado. This trial established the Rinse and Chill system as a highly effective process for Buffalo with the G&C plant as the only facility in the U.S. using this new technology. The results have been dramatic, with benefits including cleaner Buffalo meat products; lower bacterial counts; lower cholesterol; longer shelf life; a juicier, lean ground Buffalo meat product; and, increased Buffalo product consistency. This has also proven to be a very innovative step in improving the safety, value and quality of Buffalo meat for consumers.

An added benefit to Buffalo meat is that our Buffalo are not subjected to growth hormones or stimulants. The National Bison Association has adopted a resolution opposing the use of these substances in the production of Buffalo meat.

Poudre Basin Buffalo Co. uses the Rinse and Chill method exclusively for our Windsor, Colorado grown Buffalo. All our meat is processed under USDA inspection at G&C Packing Co. and packaged at Ranch Foods, both of Colorado Springs, Colorado.