Group Photo of 2015 Stampede Anniversary Attendees

The leadership team at Stampede has always believed that employee milestone anniversaries should be recognized and celebrated. It’s important take a moment to acknowledge the loyalty of their employees and say thank you for their commitment. In previous years, the organization always did something special to recognize 5, 10, and 15-year milestones and continue to do so today. But in 2015, for the first time in company history, the 20th Anniversary milestone was reached and by over 10 employees! The leadership team gathered to brainstorm the best way to celebrate these individuals for such a great achievement. Continue reading “STAMPEDE’S EMPLOYEE 20TH ANNIVERSARY TRIP”


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”


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”