In July 2018, Stampede Meat announced its plans to open a new processing facility in New Mexico, US.

The plant is being built with an estimated investment of $36m and is expected to be opened by the end of the year. It will be Stampede Meat’s first plant outside Illinois, where it already operates four facilities.

The company’s existing plants are already operating over-capacity. The new plant is expected to enable Stampede Meat to expand its capacity and invest in new technologies. It is expected to generate between $300m and $400m in revenue, upon becoming fully-operational.

The project is also expected to generate 1,295 new food processing and manufacturing jobs over the next five years with $28.8m in direct payroll.

New meat processing facility location and construction

Stampede Meat will renovate an existing 285,000ft² food processing facility located on McNutt Road in Sunland Park city of New Mexico, US. The facility was previously occupied by Tyson Foods, which ceased production at the plant in 2015.

The existing facility is planned to be renovated and expanded in three phases, which will double the 285,000ft² built-up area and 190 million pounds (Mlb) production capacity.

The first phase will include the renovation of the roof, walls and floors, in addition to an upgrade of the staff and guest areas. The second phase will begin after the first phase operations commence.

Details of the products manufactured at Stampede Meats’ facility

The new meat processing facility will produce pork, beef, chicken and turkey products. The beef products include steaks, roasts, ribs and prepared cuts, while the chicken, turkey and pork products can be prepared as steaks or tenderloin cuts, and wrapped in ham or bacon.

Other products include minimally processed deli-style proteins, cooked meals and soups. The plant will also produce alternative proteins such as meatless meatballs, falafel, vegetable, and grain-based burgers.

“Stampede Meat will renovate an existing 285,000ft² food processing facility located on McNutt Road in Sunland Park city of New Mexico.”

The facility will be equipped with innovative equipment, which will support Stampede Meat’s Hazard Analysis and Critical Control Point (HACCP) Programme to prevent food safety hazards.

Products made at the facility will be marketed across the US and also exported to Canada and South America.

Process technology

The new meat processing facility will use proprietary sous-vide 360° searing and par-fry cooking technologies to produce meat products.

The sous-vide 360° searing enables whole-surface searing and fire-grilling process for muscle, portioned, pulled and shredded proteins. The process enables the moisture to be locked-in and retains natural flavours.

Financing

The City of Sunland Park, the Governor’s office, and the economic development department worked jointly to draft an economic development package under the Local Economic Development Act (LEDA), Job Training Incentive Program (JTIP) and Industrial Revenue Bonds (IRB).

The New Mexico Economic Development Department provided up to $3m in funding under the LEDA, which was incorporated to attract businesses to establish their operations in the state.

The project is also supported by the Construction Industries Division (CID), the New Mexico State Fire Marshal’s Office and the MVEDA team.

Marketing commentary on Stampede Meat

Stampede Meat is a protein solutions company that develops and processes a range of custom proteins. The company supplies its products to retailers, restaurants, food service providers as well as military channels.

The company currently produces 190Mlbs of meat products a year from its four facilities located in Bridgeview III, Oak Lawn, Bedford Park and Hodgkins in Illinois. The new site is located 1,500 miles (2,414km) away from Stampede Meat’s corporate office in Bridgeview, Illinois.

All the facilities are British Retail Consortium (BRC) certified and are put through annual audits and covered under their Safety Lock Advantage Program, a testing method used to ensure the highest levels of food safety.