Meat and protein pilot plant in Montana
Makes meat and poultry, sauces and marinades, soups and broths and jams and preserves. Runs smoking, kettle cooking, slicing portioning and baking, packing into bulk and foodservice packs. Holds FDA registration, USDA inspection, USDA Organic and SQF. Offers formulation, pilot and small runs, recipe scale-up and label and regulatory help. Takes first-time brands. A small operation.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 6 processes stated in all.
Packaging
1format stated
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- MontanaBy state only. We introduce you to the plant by email.
- Process
- SmokingKettle cookingSlicing and portioningBakingDehydrationBottling
- Packaging
- Bulk and foodservice
- Products
- Meat and poultrySauces and marinadesSoups and brothsJams and preservesDried fruit and vegetablesDry mixesSeasonings and rubs
- Minimum order
- Not published
- Size
- Small operation
- Seven specialized production areas (dry fill, meat processing, kettles and other activity areas); no line count stated
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- USDA Organic
- Regulatory scope
- FDA food facility registration. The plant says it is registered with FDA as a food facility. Registration is required of most plants and is not an FDA approval.
- USDA FSIS inspected. The plant says it operates under USDA FSIS inspection, which products with meat or poultry above the FSIS thresholds need.
- Equipment
- two smokers
- Vemag stuffing equipment
- small and large steam kettles
- double piston filler
- convection ovens
- choppers and dicers
- cherry pitting equipment
- automated labeling and packing equipment
- Batch size or capacity
- 13,000 sq ft with seven production areas; large steam kettles with double piston filler for high-volume runs
- Services
- Formulation and R&DPilot and small runsRecipe scale-upLabeling and regulatoryFood safety consultingCold storageWarehousing
- Works with
- Startups and first runsEmerging brands
- Type of company
- Shared kitchen or incubatorCommercial kitchenCo-packer
How we checked
Verified 2026-10-02 from the plant's published information (5 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.
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Before you call
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- 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