Meat and protein co-packer in Minnesota
Makes meat and poultry and jerky and meat snacks. Runs smoking, slicing portioning and milling grinding, packing into trays clamshells. Holds USDA inspection and SQF. Offers formulation, cold storage and pilot and small runs. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
1format stated
Minimum order
PublishedFurther processing sample runs should be about 200 lb; regular run minimums depend on the product.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- MinnesotaBy state only. We introduce you to the plant by email.
- Process
- SmokingSlicing and portioningMilling and grinding
- Packaging
- Trays and clamshells
- Products
- Meat and poultryJerky and meat snacks
- Minimum order
- Further processing sample runs should be about 200 lb; regular run minimums depend on the product.Close paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- Temple Grandin designed chute system
- Smokehouses
- Sausage equipment for curing and cooking
- Batch size or capacity
- 30,000 sq ft facility; over 140 employees
- Services
- Formulation and R&DCold storagePilot and small runsTolling (you supply materials)
- Works with
- Startups and first runsEmerging brandsRegional and national brands
- Type of company
- Co-packerCo-manufacturer
How we checked
Verified 2026-10-02 from the plant's published information (7 pages checked).
Their own published information states these capabilities clearly.
We list what this plant runs, not who it is, and we do not publish its contact details. Request an introduction and we contact the plant for you.
Listed under
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Before you call
- FDA or USDA: when meat or poultry changes the rulesThe 3 percent and 2 percent thresholds, with examples.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson