Speaking to producers at the recent NCBA Cattle Industry Convention, Liliana Esposito, chief communications officer at Wendy’s, reiterated the company’s views on fresh, never frozen beef, and asked producers to join Wendy’s in their journey in reaching consumers.

Progressive Cattleman asked Esposito if she would share some remarks based on Wendy’s commitment to beef quality and what she presented at the convention.

• Liliana Esposito

• Chief Communications Officer
• Wendy’s

Q. What is Wendy’s doing in its commitment to beef quality?

We truly believe we have one of the best supply chains in the country that produces 100 percent fresh beef for Wendy’s. Quality starts with selecting the right suppliers and having a great supply chain relationship that is aligned with us around three fundamental areas: sourcing fresh beef, delivering fresh beef multiple times a week to our restaurants and partnering with us on our industry-leading animal welfare and auditing process.

Q. What is different about its commitment today than in 1969 when Wendy’s began?

Dave Thomas started Wendy’s with a commitment to serving fresh food made with quality ingredients and care – like you would make for your family at home. That commitment to quality and never cutting corners has not changed since 1969, and it never will. What has changed is the scale of our brand as we’ve grown over the years. Today, we’re serving customers in nearly 5,800 U.S. restaurants every day, but the principles for fresh, never frozen beef are the same as they’ve always been.

Q. How is Wendy’s different from other fast food franchises when it comes to beef quality?

Our fresh food supply chain was born based on Dave’s belief that quality and taste should come first, and the best-tasting hamburgers come from fresh beef. We pride ourselves on the fact that our beef is raised so close to restaurants that it never has to be frozen, and our patties are crafted with 100 percent pure North American beef. As we’ve grown, we’ve remained committed to these ideals and the supply chain evolved to allow us to deliver fresh beef and produce to our nearly 5,800 restaurants in the U.S. multiple times a week.

Q. What are Wendy’s beef specifications (age, grain fed, etc.)?

Our fresh beef specifications require 100 percent steer raised for steaks, 42 months of age or younger, and all-grain fed. Our raw materials are no more than six days old with a shelf life that does not exceed 13 days.

Q. What is Wendy’s stance on treating cattle with antibiotics?

This important discussion requires a focus on both public health and animal welfare. We believe that responsible animal care grounded in sound veterinary practices are essential to producing high-quality, safe and affordable food, while also enhancing consumers’ trust and confidence in the food we all share. Quite simply, we believe that the best beef comes from healthy, well-cared-for animals.

Our goal is to work with our supply partners to refine, reduce and replace antibiotic therapy through their judicious use and by exploring animal management practices that do not rely on medically important antibiotics to increase production yields.

We also recognize the realities of animal agriculture and the important role that antibiotics play. We believe a sick animal needs to be treated, and we’re committed to working with beef producers to promote high-quality beef to consumers. What we ask in return is for beef producers to come with us on our journey to be transparent, respond to consumers’ concerns, and make our practices as great as they can be.

Q. You mentioned that quality starts with the people who supply your beef. What kind of practices do they use, and what are you doing to ensure they meet your standards?

It starts by partnering with suppliers that share our passion and philosophy built around quality. We have built relationships with more than 25 beef suppliers to have an open and honest auditing process that ensures their facilities and systems meet or exceed Wendy’s standards. We also have an additional third party audit that follows the guidelines from the Professional Animal Auditor Certification Organization (PAACO). Since 2001, many aspects of our standards and auditing process have been shared and adopted industry-wide.

Q. What would you like to say to today’s beef producers?

We are so proud to serve your beef in our restaurants. We value our partnership and put our trust in you to help us bring our customers fresh and quality beef every day.  

PHOTO: Photo provided by Wendy’s.