Toggle navigation
About
Sign In | Sign Out
Search
  • Our Commitments
    • Our Commitments
    • Customers
    • Animal Care
    • Food Safety & Quality
    • Employees
    • Environment
    • Community
  • Products & Brands
    • Prairie Fresh®
    • Daily's® Premium Meats
    • 67th Street BBQ™
    • Quick Fire™ Premium Meats
    • International Seaboard Farms & St. Joe Pork
    • High Plains Bioenergy
  • Recipes
    • Recipes
    • Recipe Club Newsletter
  • Kitchen
    • In the Kitchen
    • Benefits of Pork
    • Buying, Handling and Storing
    • Cooking Pork
    • FAQ
    • Resources
    • Allergens
  • About
    • About Us
    • Our Mission
    • Facts & Figures
    • History
    • Quality Circle
    • From Pigs to Pork
    • USDA Process Verified
    • Scholarship
    • News
  • Careers
    • Career Center
    • Apply Now
    • Teams & Roles
    • Benefits
    • Locations
    • Working at Seaboard Foods
  • Resources
    • Producer Center
    • Customer Care Center/Order Center
    • Seaboard Corporation
    • Seaboard Transport
    • High Plains Bioenergy
    • Seaboard Triumph Foods
  • Contact Us
  • Sales Center
Page Image
Skip Navigation LinksSeaboard Foods > About
History-2000's
Page Content

​

 

​


Seaboard Foods implements state-of-the-art-needle-free injection system to its stringent food safety regimen, becoming the first pork producer to use needle-free technology.

 

​ 



Seaboard Foods breaks ground in the area of animal well-being and handling with unannounced third-party animal welfare audits conducted by Farm Animal Care ​Training and Auditing, LCC (FACTA).

    

​


Daily’s Premium Meats and its two bacon processing plants located in Salt Lake City and Missoula, Mont., joined the Seaboard Foods’ connected food system. The two plants produce more than 100 million pounds of raw and precooked bacon products each year.  With the addition of this further processed pork division, Seaboard Farms changes its name to Seaboard Foods.

  

​



Seaboard Foods begins to market and sell fresh pork products produced at a new pork processing plant located in St. Joseph, Mo. The plant is owned and operated by Triumph Foods. The producer-owners of the Triumph Foods plant have aligned with Seaboard Foods and follow a controlled, connected pork production model similar to the Guymon, Okla., food system to ensure product consistency between the two plants. Both the Guymon and St. Joseph pork processing plants supply Daily's with raw materials to produce premium center cut bacon.

 

 

​


The National Pork Board and The National Hog Farmer magazine named Seaboard Foods' Wakefield Farm as the 2007 Pork Industry Environmental Steward. The farm uses a seven-stage system to manage manure, with a composting site that produces environmentally friendly potting soil used for gardens. The farm plants grass and wheat around the perimeter, providing cover and forage for wildlife.

 

​


Seaboard Foods celebrated the Grand Opening of High Plains Bioenergy, an alternative energy plant creating biodiesel using pork fat from the Seaboard Foods system. Today, High Plains Bioenergy produces nearly 35 million gallons of biodiesel.

 

 


Seaboard Foods de Mexico opened a fresh ham plant in Reynosa, Tamp., Mexico. The plant has a capacity to produce 50 to 60 million pounds of fresh boneless hams annually.

 

 ​​


< Previous Page | ​​Next Page >