Omaha Steaks held a groundbreaking ceremony on Sept. 22 for its new 40,000-square-foot product safety facility, which will utilize cold pasteurization technology to enhance food safety.
This non-thermal process, already applied to spices, fruits and vegetables, eliminates harmful microorganisms while preserving quality. Construction began at the end of September, with operations set for June 2027, adjacent to the company’s fulfillment center. CEO Nate Rempe said the project reflects Omaha Steaks’ commitment to both food safety and the community’s future.
The facility also supports growth, as Omaha Steaks’ ground beef business has increased by 74% over the past four years.
