Labatt Food Service has just opened its new, 65,000-square-foot, $28 million meat cooking facility, in San Antonio, Texas, and the barbacoa, brisket and tamales are already heading to customers by the truckload.
“We’re cooking,” said Fred Silva, general manager of Direct Source Meats, owned and operated by Labatt. “It’s taken less than a year to build the plant, but the idea has been simmering for more than three years.”