Fresh Bloom

  • Fresh Bloom
  • Close-up of Fresh Bloom
Availability: Currently Backordered
Shipping Weight:
5.50 LBS
Ship Dims:
10.00 x 2.75 x 15.00 (in)
Citric Acid, Sodium Citrate, Sodium Erythorbate, Ascorbic Acid.
Use 8 ounces per gallon of cold water. Spray beef carcasses from top to bottom, then from bottom to top.
Frequently bought together:


Fresh Bloom

Excalibur Seasoning

A mixture of citric acid, ascorbic acid, and erythorbic acid designed by Excalibur Seasoning to be an effective antimicrobial intervention. This stops the growth of bacteria and should only be used on fresh meat carcasses. Specifically designed to reduce bacteria counts and especially E. coli O157:H7.


  • 5.0 lb package
  • Use 8 oz. to 1 gallon of water as a carcass wash (temperature should be between normal tap water and 130° F)
  • Use 2 oz. to 1 gallon of water as a dip for primal cuts (temperature should be between normal tap water and 130° F)
  • One gallon will treat 2-3 beef carcass
  • Spray beef carcass in two passes from top to bottom, then repeat from bottom to top
  • Read more about Supporting Documentation for Critical Limits in Fresh Bloom Spraying of Beef Carcasses

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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