Our Capabilities

Stampede Meat Equipment

Our facilities were designed to offer utmost flexibility. Please, challenge us with your tough projects!

 

Cutting

 

Intelligent auto-portion control
High-speed saws

Precision band saws
High-speed 2- or 3-dimensional dicer

   

Full Commercial Kitchen

 

On-staff culinary and food scientists
Product development

Unique flavor profiles

Quality control and monitoring

   

Mechanical

 

Jaccard tenderizing
Cubing
Flattening

  • Even thickness
  • Tenderization

Forming

  • Standard or tender-form
  • Shapes

Molding
Bisecting

   

Exterior applications

 

Dry rub
Batter & breading

  • American or J crumb or flour
  • Uniform or random appearance

Cornstarch coating
Paste coating
Bacon wrapping
Glazing
Sauces

   

Marinades

 

Injection
Vacuum tumbling
Massage

Spray
Static

   

Cooking

 

In-bag, sous-vide cooking system
Long cycle time to maximize tenderness and minimize moisture loss

Sorted by piece size to minimize overcooking
Shrink wrapped for convenience and safety

   

Packaging

 

Individual portion vacuum
Multiple portion vacuum
Tray — cavity or flat

Layer
Individually quick frozen
Retail