The Project by this fourth-generation meat company will expand its business with a move to Hammond and a new 120,000-square-foot-facility. The project will support the company’s expansion of production capabilities to meet the growing demand for their products. The new facility will consist of approximately 100,000 square feet of operational space and a 20,000 square foot dry-aging room. The expansion will include offices and a state-of-the-art test kitchen making it one of the most modern meat-cutting facilities in the United States.
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