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.

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

Three of Stampede's plants receive AA+ ratings from BRCGS.

The expanded certification program leverages New Mexico State University's state-of-the-art facilities and educators to offer an unprecedented scale of training opportunities to every Stampede employee, regardless of role or experience.

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

This collaboration will allow for Stampede to expand its geographic production footprint into the Southeast.