Three new commercial sous vide ovens bring Stampede's overall sous vide food production capacity to over 170 million pounds annually.

Stampede Culinary Partners releases its first benchmark study on the state of commercial sous vide, conducted by private research firm Schaefer.

Texas-based Standard Meat Co. begins construction on a new plant dedicated to sous vide.

The move highlights Stampede's culinary leadership, strategic approach to partnerships and sous vide expansion.

Colorado-based protein processor announces the opening of its third processing facility.

He discusses Innovative business practices and what customers can look forward to from the company.

Fully cooked product comes frozen for convenience and can be served pan seared or deep fried to heat and crisp the skin before serving.

The Canadian family-owned protein processor is expanding its head office and main production facility in Ontario.

The International Dairy Deli Bakery Association trade show is set for June 4–6 in Anaheim, Calif.

Stampede Meat Inc. announces a 10-million-pound oven expansion at its DL Lee & Sons Inc. facility.