Our Journey to Stampede Culinary Partners

Watch and read below to learn more about our journey to Stampede Culinary Partners.

At Stampede Culinary Partners, we have a rich history of butchery that goes back decades, generation over generation. Meat continues to be our trade, and butchery is a fundamental part of our core skill set and workmanship.

Our team of certified butchers have a mastery over the disassembly process, creating efficiency in expertly prepared meat products from form to portion size to bulk, and available in a wide variety of pack sizes. Simultaneously, our chefs are an integral part of our strategy to create solutions and custom products for our customers. They are deeply ingrained in our partnerships, so we are ready and able to execute whenever a need arises for a limited-time item, a change in the marination system, or a healthier ingredient statement.

 Together, over the years, we have expanded to work on innovative culinary solutions and detailed specifications for projects that focus on more than meat –like braised brussel sprouts with bacon, sous vide soups, vegetable-based proteins, smoked meats, and more.

We have also grown in terms of product types, reach and geography, with our latest oven expansion projects in Georgia, New Mexico and Ontario, Canada leading us to building the largest capacity in commercial sous vide manufacturing in North America. When we discovered a wide gap in the available data and resources in commercial sous vide, our answer was to conduct a thorough research study on the State of Sous Vide. The goal is to ensure the industry effectively serves this rapidly expanding cooking methodology.

While we are actively leveraging new technologies to equip ourselves with culinary techniques to serve consistently prepared, great tasting foods, we remain diligent about standardization so we can offer the same level of robust food safety and high quality at every Stampede Culinary Partners location. Our commitment to food safety is at the forefront of everything we serve, and we have held the BRCGS Global Food Safety Standard certification for over a decade and counting.

Ultimately, we view our role as contributing meaningfully to the meal experience for the end consumer, wherever our products are served. From butchering meats with quality cuts to preparing food solutions with new technologies, we will always be focused on high levels of execution. As our journey continues, we are building on our foundation of butchery with new culinary methods to meet the diverse food needs of tomorrow.