For more than two decades, Adam has been on a mission to make Stampede Meat the leader in food safety and quality assurance in the further processing and portion control meat industry. Before joining the team in 1997, Adam received his degree in meteorology at Northern Illinois University. He soon shifted paths, developing and implementing the. mandatory USDA HACCP programs for Stampede’s raw and cook processing facilities. He also played an instrumental role to ensure Stampede was the first portion control steak operation to implement an antimicrobial intervention system to pretreat all beef subprimals prior to further processing in 2003.
