The COVID-19 pandemic has many families across the globe feeling uneasy; some individuals have had their work hours cut, some are finding limited groceries, and a majority are spending more time safe inside their homes. Stampede has launched a new initiative to help alleviate some of the stress on families in the Chicagoland area.
“In an effort to help communities in the Chicagoland area feel more at ease while purchasing their beef and poultry proteins, Stampede has partnered with Chef Inside, to launch Chef Inside Cares,” said President & CEO Brock Furlong. “Chef Inside Cares is a program that allows families to practice social distancing while purchasing protein products and helps feed healthcare workers and first responders.” The order process is simple – consumers place their orders online at www.chefinsidecares.com and they’re available for curbside pickup the following Saturday at Stampede’s facility in Bridgeview, Illinois. The website offers a variety of beef and poultry proteins.
For every $50 purchase made through Chef Inside Cares, Stampede will donate four additional meals to healthcare workers and first responders in the Chicagoland area. These delicious meals are prepared the same day of delivery by Stampede’s team of chefs. “We’re proud to be able to help our surrounding communities; whether it’s by offering safe access to proteins or by donating warm meals to those keeping everyone safe,” shared Corporate Executive Chef Ron Jolicoeur.
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.
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.
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.