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.
Phase 1 included completing a full renovation of the production plant from top to bottom before opening its doors in December 2018. Shortly after, installation of the 360 seared and sous vide equipment began as part of Phase 2 on the Ready to Eat (RTE) side of the plant. Now in Phase 3, all construction efforts are focused towards implementing a clean room for post-cook lethality processing.
During Phase 3, Stampede was published in the January edition of The National Provisioner showcasing the new facility. They also hosted several customers for facility audit reviews. Stampede has completed and surpassed all audits to date. “We were privileged to showcase our state-of-the-art facility to some of our valued customers. We look forward to welcoming many more over the next few months,” said Stampede Vice President of Food Safety and Quality Assurance Adam Miller.
Currently Stampede’s Sunland Park facility is producing both raw and seared sous vide items producing approximately 400,000 lbs. a week, and is in the midst of starting second shift production.