When it comes to talking about our products, we prefer to let them speak for themselves. We love to make foods that surprise, delight and, most importantly, satisfy-foods that are enjoyed with family and friends. In short, we love making great food easy for our customers. We consider it a privilege to be invited to America's dinner tables.
Our state-of-the-art USDA facility was built in 2002. We process Fully Cooked retail and specialized portion-control products. A unique weight control system allows for greater portion accuracy at efficiency levels designed for single packed proteins. Our plant features a pre-cast concrete structure, separate raw and cooked areas and interstitial process utility runs. In addition, we have a state-of-the-art test kitchen adjacent to our conference room, used for client presentations and cuttings. Our 15-acre site provides room for future expansion to allow us to continue to meet our customers' changing needs well into the future. Located in America's Heartland we are well positioned to reach both coasts and any shipping points in between.
Our Cooking Technology
Our primary method of cooking is "Sous Vide" or "Cook-in-Bag". Our products are cooked in their natural juices, allowing for reduced sodium with little or no preservatives; enhancing the natural flavors and aromas, while retaining more nutrients. The Sous Vide method of cooking also adapts to a wide variety of preparation techniques to fit desired customer objectives, including dry rubbed, braised, branded and stuffed. Our products are cooked in the bag and never opened until it reaches the customer's kitchen; therefore, the product is protected from harmful bacteria, and has an extended refrigerated shelf life. The Sous Vide method provides for safe and long refrigerated shelf life applications as well as highly protected frozen applications.