E.A. Miller, Inc. processes around 2,000 head of cattle a day. The plant became a USDA
inspected establishment in 1955, but it wasn’t until Kent Morrison
joined the company in 1986 that they
began to develop their line of high-quality beef extracts. In 1990, a $4 million facility to manufacture
extracts of meat or bone was completed. Miller Blue Ribbon Beef flavors and
extracts are produced as salt-stabilized concentrates, shelf-stable pastes, and powders.
The exact details of ingredient quality, handling, time temperature, and care is
what sets the Miller products apart. One example of this is their new beef meat powder, which uses fresh, high quality beef and
immediate processing to produce a dried product with a wonderful cooked flavor and very low fat.
