Beyond Bacon: Pork Belly is on the Rise

Photograph from Stampede Meat’s recent R&D ideation session.

When one thinks of bacon the common thought is “Well, doesn’t everything taste better with bacon?” And so is the case for the uncured, unsmoked and non-sliced pork belly.

Whether it’s a savory bacon n’ eggs breakfast or a sweet chipotle honey pork belly glazed donut, pork belly and bacon are definitely two of a chef’s favorite ingredients when driving menu innovation and “New News” on their restaurant menus.

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Stampede Meat Sunland Park Facility Opening in November

Photograph from Stampede Meat’s Groundbreaking Ceremony held on July 13, 2018.

Stampede Meat, Inc.’s newest facility in Sunland Park, New Mexico is weeks away from opening for production.  This expansion is driven by the company’s dynamic group of customers and their need for additional capacity and capabilities from their partnership with Stampede Meat.  Stampede Meat operates as an extension of their customers’ strategy, and as their customers continue to grow and have success, so has Stampede’s commitment to proactively seek innovative and cost-efficient supply solutions to fully address their needs.   As Stampede readies for the imminent startup of the facility we must stop and reflect on just how far we have come from where we began with this project just four short months ago.

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Stampede Olympics: “And the winner is…”

Stampede Team members participating in the Stampede Cares First Annual Stampede Cares Olympics.

Congratulations to the Yellow Team! It was not your typical day at the office Wednesday afternoon, when Stampede team members participated in the First Annual Stampede Cares Olympics. One of Stampede Meat’s core values is Commitment to Teamwork, and Wednesday’s event challenged team members on a whole new level.

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