Located just outside Salt Lake City, the West Jordan plant is a state-of-the-art, highly automated dry sausage processing facility, and one of the most modern in the industry. The plant, which is located next to OSI’s existing beef and pork processing facility, will produce dry sausage products for both the foodservice and retail channels.
OSI President and Chief Operating Officer David McDonald said, "Our investment in this new facility represents OSI’s commitment to being a trusted partner to our customers, and to serving their needs for these products in the western United States. We have operated our existing West Jordan plant since 1977, and this new world-class operation helps to further position us as a leading food processing company. OSI operates over 45 facilities around the globe, and we provide our customers with a wide range of quality value-added products customized to their specific needs. This new facility gives our customers even more options."
The West Jordan facility is a high-volume and high-efficiency operation that can produce millions of pounds of dry sausage annually, with capabilities for both large and small diameter products, as well as specialty items. The latest processing technology was utilized to deliver the utmost in product consistency and quality, as well as industry-leading food safety.
“The talent we have assembled to staff this new plant is truly top-notch,” said Kevin Scott, OSI executive vice president, North America. “The technical expertise and experience they have is a perfect match for the state-of-the-art equipment contained within this operation.”
Located next to this new plant is OSI West Jordan’s original operation, housed in a 45,000 square-foot building. That plant continues to process beef and pork into frozen hamburgers, steak pieces, carnitas (seasoned pork) and barbacoa (spicy shredded beef), along with other specialty products.
Source: OSI Group LLC