Rastelli Foods Doubles the Size of its Meat Processing Plant
Rastelli Foods Group breaks ground on an expansion that will nearly double the size of the current meat processing and manufacturing plant. The Swedesboro, N.J.-based company, which specializes in USDA-certified Pureland black angus cattle, premium pork, artisan-raised poultry, all-natural veal and lamb and several game products, is expanding its current facility to accommodate growth.
“It is incredibly exciting and refreshing to build and expand given the current economy and the state of the food industry as a whole. We have been fortunate enough to grow at a strong and steady pace. The renovations and expansion to our building are a direct reflection of that,” says Tony Rastelli, co-founder and owner.
The building currently holds executive and sales team offices as well as a research and development test kitchen, wet aging and dry aging houses and several production rooms, including one solely dedicated to the production of Rastelli’s signature burgers and ground beef products, and trimming, inspection, packaging and loading/distribution capabilities. The expansion will feature additional production rooms, including space for a new line of organic products, grass-fed beef, value-added product lines for retail and foodservice as well as shipping docks and offices for the online retail division.
“In its current state, this building represents a very important part of our company history,” adds Ray Rastelli, co-founder and president. “There was a point where I couldn’t have imagined filling 50,000 square feet, and today we find ourselves in need of a facility twice that size. It’s a tribute to the dedication of our employees and their commitment to quality and service.”
“Our focus is on quality and innovation. We have remained true to the principles that help us deliver a consistent and high-quality product to restaurants, casinos, hotels and retail locations around the world,” adds Ray Rastelli. “When you focus on those key ideals, growth happens organically.”