Through the Line Podcast: Stampede Culinary Partners Transforms from Bare Bones to an Advanced Facility

Editors Derrick Teal and Casey Flanagan sit down to discuss a recent visit to Stampede's New Mexico plant. Teal talks about how the facility was engineered for both food safety and operational efficiency. The team began by dividing the plant into separate raw and cooked zones with the ovens placed in the middle, serving as the dividing line.