Items Tagged with 'Stampede Culinary Partners'

SQF facility produces 85 million pounds annually, with a focus on brisket, burnt ends, bulgogi and refrigerated pet food.

Developed to enhance pasteurization outcomes, the LTP process mirrors the pathogen reduction efficacy of HPP, while addressing the limitations that challenge traditional approaches.

The nationwide study of over 6,200 U.S. consumers sheds light on how food safety is shaping consumer behavior and brand trust.

The new test kitchens are built to replicate customer processes and environments.

As the Illinois-based company prepares to turn 30 next year, its name changed from Stampede Meat to Stampede Culinary Partners to better reflect its capabilities.

Of those surveyed for the benchmark, over 70% said they have significantly increased their purchasing of sous vide products since 2020.

Today, Stampede manufactures both ready-to-eat and ready-to-cook poultry, pork, and beef products.

In the refrigerated and frozen space, the new line includes Yellowstone Breakfast Meats, which will be available at Walmart this October.