Epstein Meat Processing Industry by epsteinglobal

Global Design, Engineering & Construction Expertise

MEAT PROCESSING

FACILITIES

Daily’s Premium Meats, St. Joseph, Missouri

Triumph Foods, St. Joseph, Missouri

Prestage Farms of Iowa, Eagle Grove, Iowa

WholeStone Foods, Fremont, Nebraska

Seaboard Triumph Foods, Sioux City, Iowa

Prestage

Foods of Iowa

EAGLE GROVE, IOWA

DesignBuild services of the most technically advanced fresh pork processing plant in North America. The plant is 650,000 square feet and was designed to process 1,400 head per hour on one shift at a cost of $320M. The design included state-of-the-art odor control, unique animal handling details, and a full suite of robotic automation, rendering and wastewater treatment.

The Innovative Investment Hub 4.0

WILCOX, ARIZONA

DesignBuild services for a greenfield beef plant. The new plant will initially process 2,000 head per day on a single shift and a second shift of equal capacity will be added in the future. The plant produces primals, sub-primal case ready products and ground beef. The scope includes rendering and storage and land application of treated wastewater.

JBS USA

OTTUMWA, IOWA

DesignBuild services for a new CO2 stunning system at an existing JBS plant. The project required careful coordination with the existing operation and utility systems to assure a seamless transition and zero downtime of the exiting line.

Coastal Plains Meat Co.

VERMILLION PARISH, LOUISIANA

DesignBuild services for a greenfield beef plant. The new plant will process up to 200 head per day on a single shift and produces primals, sub-primal case ready and ground beef.

Wholestone Foods

FREMONT, NEBRASKA

Acquisition Due Diligence, Master Planning and DesignBuild services for the conversion of a former Hormel processing plant into a 1,500 head per hour state-of-the-art, cost competitive and high quality pork processing facility. Individual projects include to date; CO2 Stunning, Office and Employee Areas, Carcass Deep Chill, Carcass Cooling Improvement, Carcass Cooler Expansion, Trim Blending, Wastewater Treatment, Equilibration, New Cut Floor and Packaging, and Rendering Facility.

Smithfield MULTIPLE LOCATIONS

Epstein has worked with Smithfield and their subsidiaries for several years and has completed dozens of projects that include:

• Design of their “Bacon Plant of the Future” that employed the best in-class-technology to deliver premium quality and yield, while reducing total staffing and labor cost.

• Design of a new 1,106 head per hour fresh meat plant in Sioux City, IA

• Design of a new 120 head per hour sow processing plant and sausage operation in Godwin, NC

• Design of a new livestock barn at their Sioux Falls, SD plant

• Design of a new spice blending plant in Eastvale, CA

• Design of three expansions (sliced bacon, dry sausage and ham) for their Patrick Cudahy operation in Wisconsin

• Construction of a new CO2 stunning system and new cut floor at the Farmer John’s facility in Vernon, CA

Cherkizovo Group

TULA, RUSSIA

Preliminary Design for a 1,500 head per hour, state of the art pork processing facility. The project scope includes a full suite of robotic automation, rendering, and wastewater treatment. In addition to fresh processing, the project includes a separate further process operation that will produce bacon, ham and sausage.

Seaboard Triumph Foods

ST. JOSEPH, MISSOURI

DesignBuild services for a new 750,000 square foot, $270M pork processing facility. The plant was designed to process 1,400 head per hour on one shift and prior to completion a 200,000 square foot addition was added to support a second shift of production.

Daily’s Premium Meats

ST. JOSEPH, MISSOURI

DesignBuild services for a 143,000 square feet greenfield bacon plant at a cost of $41.5M. The design included state of the art features including automated material handling systems, unique and highly efficient process flows, flexible packaging systems and automated box handling. The plant was designed to expand to double the output with no impact on existing operations.

and construction

Our expertise encompasses livestock handling, slaughter, processing operations, ready-to-eat, and box handling. We are a full-service organization and are able to offer our clients a single source for their project requirements. We have supported meat industry clients throughout the United States and in many international locations, including Mexico, Canada, Central America, Poland, Russia, France and Spain.