Omaha Steaks this week broke ground for a new processing facility utilizing cold pasteurization technology—a non-thermal process also used to treat spices, fruits and vegetables—to enhance the safety of ground beef and other proteins.

The technology allows for the elimination of harmful microorganisms while maintaining food quality. 

Built adjacent to the current fulfillment center, the 40,000-square-foot facility is designed to serve both Omaha Steaks and future third-party needs across the Midwest. 

“This exciting project reflects not only Omaha Steaks’ commitment to food safety, but also our investment in Omaha’s future,” said Nate Rempe, president and CEO at Omaha Steaks. “We’re proud to bring cutting-edge food safety capabilities to our hometown, creating jobs and building infrastructure that will serve our business and the broader community for decades to come.”  

The building is to begin construction this month and be operational by June 2027. It will reduce out-of-state shipping and improve efficiencies, the company said, noting Omaha Steaks’ ground beef business has grown 74% over the past four years.