FACILITY UPDATE: STAMPEDE SUNLAND PARK, NM

Sign outside Stampede’s newly renovated facility in Sunland Park, New Mexico

It seems like just yesterday Stampede announced the opening of their newly renovated facility in Sunland Park, NM.  The acquisition project was broken up into three phases.  Both Phase 1 and 2 are completed, and Stampede is well on its way to completing the 3rd and final phase of the facility. Continue reading “FACILITY UPDATE: STAMPEDE SUNLAND PARK, NM”

STAMPEDE CELEBRATES EMPLOYEE ANNIVERSARIES – 5, 10, 15, & 20 YEARS!

Pictures above are 1st shift employees celebrating 5, 10, 15, and 20 years with President & CEO Brock Furlong (left). Departments represented are finance/ operation, human resources, IT, maintenance, production, and quality assurance.

Each year Stampede Meat takes a moment to acknowledge the loyal individuals that contribute to the overall company growth and success.   On January 29th, Stampede acknowledged employees celebrating their 5, 10, 15, and 20 years with the company! 20 employees were celebrated at a luncheon held in their honor.  It was a great opportunity to reflect on their years at Stampede and all the achievements (and challenges) that have occurred along the way. “Stampede has helped me grow not only as an employee, but also by opening my eyes to the many important factors within the food industry all together.  Quality control is our number one priority; to ensure all product is safe and meets all food regulatory standards. I hope to continue to learn and grow with the company,” shared Quality Assurance Assistant Supervisor Milagro Vargas, who celebrated 5 years.

“It takes a great deal of dedication and commitment to meet a milestone anniversary at any company.  We are honored that these individuals have chosen to spend many years as part of the Stampede team,” said Stampede Meat President and CEO Brock Furlong.  More than 70 percent of employees have been with Stampede for longer than 5 years.  “I am grateful for their commitment to teamwork and their commitment to the Stampede Meat family,” Furlong said.

Antioxidants On The Rise

Pictured dish was created by Stampede Meat Corporate Chef Roger Waysok: turmeric chicken, brown rice, herb grilled peppers, cilantro lime pesto

Turmeric seems to be popping up everywhere. In rice sure, on chicken no problem, but in smoothies, juices, or even turmeric ice cream? It seems there is no stopping the reach of this bright yellow spice, but why?

Sure, it gives food a unique exciting color and has a distinct flavor, but what it really comes down to is antioxidants. Looking at other foods high in antioxidants you will notice they’re becoming more common: pomegranate, green tea, acai (ah-sigh-EE), juniper. All these foods, besides being extremely delicious, counteract free radicals. Continue reading “Antioxidants On The Rise”

STAMPEDE CARES FINISHES THE YEAR STRONG WITH THE SALVATION ARMY PACK OFF EVENT

Pictured above are ten Stampede Team members volunteering at The Salvation Army pack off event.

As 2018 comes to an end, Stampede Meat’s community outreach committee, Stampede Cares, finishes their calendar of a events on a strong note.  Commitment to Teamwork is instilled across the organization as one of the core company values, and at The Salvation Army’s pack off event Stampede volunteers exemplified this beyond words. Continue reading “STAMPEDE CARES FINISHES THE YEAR STRONG WITH THE SALVATION ARMY PACK OFF EVENT”