About Us


Jensen Meat Company, founded in 1958 by Reggie Jensen, is a leading processor of quality ground beef products for the Food Service Distribution, Restaurant, Retail and School markets. Our commitment is to provide the best looking, best cooking, and best-tasting ground beef products to our customers and consumers.


Jensen Meat Company does not cut steaks nor generate any fabricated trimmings from our operations. Our products are only made from raw materials that we choose to use and not from leftover scraps in our plant.


Our raw materials are sourced out on a daily basis ensuring quality and price competitiveness. Our suppliers make available to us raw materials that are processed to Jensen Meat Company specifications. Product that does not meet our strict quality control standards is not accepted or sold to our competitors.

Meet Us

Abel Olivera

Abel Olivera

Patricia Lavigne
V.P. of Executive Accounts

Patricia Lavigne

Carl Reichert
Business Development Manager

Carl Reichert

Sam Acuña

Sam Acuña

Jeff M. Duran
V.P. Logistics

Jeff M. Duran

Anthony Crivello
V.P. of Production

Anthony Crivello

Edmundo Garcia
Production Manager

Edmundo Garcia

Javier J. Casanova
Buyer Planner Manager

Javier J. Casanova

Jose C. Valencia Sr.
Director of Human Resources

Jose C. Valencia Sr.

What We Do

(IQF) Individually Quick-Frozen and Fresh patties

We make really tasty patties made from the best RAW materials. We make them in several different sizes, but some of the most common are: 1.5oz, 2oz, 3.2oz, 4oz, 5.3oz, 6oz, 8oz, 16oz.

Did we say they are really tasty? They are!

Learn what consumers think about our products.


Our patties come in the following shapes:

Patty Shapes

Fat %

The following are the fat to lean ratios we use:

Fat Grades

The Plant

Newest, most modern plant west of the Mississippi.

Our new plant manufactures 250 SKUs of retail and foodservice products. It processes individually quick-frozen (IQF) and fresh patties in different shapes, lean/fat ratios and value-added products for both Jensen and private-label brands.

Production / Distribution

Currently, 80 percent of products produced are frozen and 20 percent are fresh/refrigerated. All products are distributed west of the Mississippi and consist of 65% retail products, 20% food distribution products and 15% restaurant products.

The Jensen Label

Fifty percent of our retail products are under the Jensen label. The company plans to increase the Jensen branded business during the next year. The plant also processes a small percentage of turkey and pork sausage under the Jensen label.

New Products

Newer Jensen-brand products include Bacon and Cheddar patties, Jalapeño patties, Swiss and Mushroom patties, Chipotle and Monterey patties.

Quality and Safety


  • Why eat burgers from left over steak scraps? It’s not safe, it’s not quality, so we don’t use them, period.


  • We also don’t have head or cheek meat in our burgers. It’s not safe at all. So we keep it safe.


  • Not only are we compliant with USDA but we go above their requirements with our Certification Standards.


  • We use a lemon juice and salt solution to kill 99.99% of all pathogens. End result: a safe, clean and delicious patty.

News from Jensen Meat


JENSEN is a C.A.B. Brand

  • The Certified Angus Beef® brand is the best Angus beef available. The brand relies on a set of 10 strict quality specifications — developed by leading scientists, researchers and academics to consistently deliver a superior beef-eating experience.


Here are a few recipes to get you started using delicious Jensen ground beef.

Send us your favorite recipes and we’ll post them here —


  • 1 (8 oz) package Refrigerated Crescent Rolls
  • 1 lb Jensen® Ground Beef
  • ½ Yellow Onion, chopped
  • 1 (1 oz) package Taco Seasoning Mix
  • 1 (16 oz) container Sour Cream
  • 8 ounces Shredded Mexican-style Cheese Blend
  • 1 (14 oz) bag Tortilla Chips, crushed


  1. Preheat oven to 350℉ (175℃)
  2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
  3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add chopped onion and cook until softened.
  4. Add the taco seasoning and stir together well.
  5. When dough is done, remove from oven and place meat and onion mixture on top, then layer with sour cream and cheese, and top off with the crushed nacho chips.
  6. Return to oven and bake at 350℉ (175℃) for 10 minutes, or until cheese has melted.


  • 2 Tbsp Butter
  • 2 Onions, finely chopped
  • 1 cup chopped Green Pepper
  • 2 Carrots, finely chopped or shredded
  • 8 oz Lean Jensen® Ground Beef
  • 8 oz Ground Pork
  • 6 large ripe Tomatoes, chopped
    or 1 can (28 oz) chopped Tomatoes, drained
  • 1 tsp dried Oregano
  • ½ tsp dried Rosemary
  • ½ tsp dried Tarragon
  • Salt and Pepper to taste
  • 1 Bay Leaf
  • 8 oz Fresh Mushrooms, sliced


  1. In a large skillet over medium heat, sauté the finely chopped onions, carrot, and green peppers with the 2 tablespoons of butter. Add the beef and pork, and cook until brown. Add chopped tomatoes, dried oregano, tarragon, rosemary, and bay leaf. Add salt and pepper to taste. Simmer for an hour.
  2. 10 minutes before serving, add in mushrooms and simmer until softened (about 10 minutes).


  • 1 (8 oz) package Egg Noodles
  • 1 lb Jensen® Ground Beef
  • 1 Yellow Onion chopped
  • 1 (10.75 oz) can Condensed Cream of Mushroom Soup
  • 1 tsp Garlic Powder
  • ½ cup Sour Cream
  • Salt and Pepper to taste


  1. Prepare the egg noodles according to package directions and set aside.
  2. In a separate, large skillet, sauté the ground beef and chopped onion over medium heat for 5–10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.


  • 1 lb Sweet Italian Sausage
  • ¾ lb Lean Ground Beef
  • ½ cup Minced Onion
  • 2 cloves Garlic, crushed
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (6 oz) cans Tomato Paste
  • ½ cup Water
  • 2 (6.5 oz) cans Tomato Sauce
  • 1 Tbsp Salt
  • 1½ tsp dried Basil
  • ¼ tsp ground Black Pepper
  • 4 Tbsp chopped Fresh parsley
  • 12 Lasagne Noodles
  • 16 oz Ricotta Cheese
  • 1 Egg
  • ½ tsp Salt
  • ¾ lb Mozzarella Cheese, sliced
  • ¾ cup grated Parmesan Cheese


  1. In a Dutch oven, cook sausage, ground beef, onion and garlic, over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer covered for about 1½ hours, stirring occasionally
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8–10 minutes. Drain noodles, rinse with cold water, and sprinkle with olive oil to keep noodles from sticking to each other.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  4. Preheat oven to 375℉ (190℃)
  5. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil — to prevent sticking: spray foil with cooking spray, or make a foil tent to make sure it does not touch the cheese.
  6. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.


Here’s a collection of reviews, interviews and general news about us

[ 2018 ]

[ 2017 ]

[ 2016 ]

[ 2015 ]

[ 2014 ]


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Jensen Meat, Inc. logo

Jensen Meat Company
2550 Britannia Blvd, Suite 101
San Diego, CA 92154
619.754.6400 • fax 619.754.6450