Seaboard Triumph Foods

Our Culture

Our Culture

A Year in Review: Seaboard Triumph Looks Back at 2017

A Year in Review: Seaboard Triumph Looks Back at 2017

Looking back, it’s easy to see how Sioux City’s meat processing industry goes back over 150 years. The river access, fertile farmland and entrepreneurial spirit of its people have powered its historic stockyards, its economy and its reputation for generations. It seems our corner of the country was meant to feed the world.

While those 150 years have shaped Siouxland, the year 2017 alone has been quite formative to Seaboard Triumph Foods. After announcing the joint venture between Seaboard Foods and Triumph Foods in May 2015, every moment since has lead to September 5, 2017, when we unveiled our 925,000-square foot facility filled with state-of-the-art technology, safety-minded trainers and enthusiastic employees.

 

Spring 2017: Employee Recruitment Ramps Up

With construction nearing completion, we hosted and attended career fairs all over the state. We knew we were going up against an unprecedented low unemployment rate, but that didn’t slow us down. We took the “if you build it, they will come” mentality--and have attracted people from all over the country to live, work and enjoy Siouxland. We weren’t just looking to fill positions; we offered quality candidates a chance to join a community, engage in an innovative company culture and secure a career, not just a job.

Seaboard Triumph Foods currently employs 1,100 people--that’s 1% of Siouxland’s entire population. Going forward, 2018 will mark a monumental moment for us as we take applications for our second shift and grow our employee family to 2,000.

 

Summer 2017: Construction Finalizes

As our facility took shape over the summer, we knew we were building more than just a state-of-the-art pork processing plant; we were building a culture, a team and a positive economic force in Siouxland. We began commercial operations on September 5, 2017, thanks to the combined efforts of Dr. Temple Grandin, our construction and engineering crews  our parent companies, and the diligent efforts of our employees.

Our company is growing, and so is our facility. In 2018, we will have additional freezer space and four more equilibrium bays (EQ Bays) to accommodate our second shift operations.

 

Fall 2017: Processing Begins

All of us at STF had September 5 circled on our calendars, and when opening day exceeded all of our expectations, no one was prouder than CEO Mark Porter. “I couldn’t be more proud,” he told the Sioux City Journal. “The product quality looks great. The speed is better than I expected on day one. The workforce couldn’t be more engaged or enthusiastic.” We processed nearly 1,000 hogs on that first day and  continues ramping up to  10,500 hogs with our growing workforce.

Iowa currently heads the nation in pork production - with STF helping fill the world-wide demand for pork. STF aims to lead and feed the way.  

 

Making time to give.

Days after we opened our doors on September 5, we had the opportunity to assist Operation BBQ Relief in a hurricane relief project for those impacted by Hurricane Harvey in Texas and Hurricane Irma in Florida. One trailer full of pork went on to serve more than 100,000 hot meals to those without homes, grocery storesand restaurants. We were able to feed warm, comforting barbecue meals to those who lost everything who were working to put their communities back together.

STF is also a proud supporter of several local organizations and charities, including the Siouxland Habitat for Humanity’s Bacon Fest, Sioux City Community Schools, the United Way of Siouxland, the NAIA DII Women’s Basketball Championship, the Jefferson Awards and Boy Scouts of America.

We are passionate about bringing high-quality pork products from the farms of our parent companies to the world’s tables. We know where our food comes from, and we are proud to say it’s processed here.

From the Seaboard Triumph Foods family to yours, we wish you all the best in 2018, and we look forward to updating you in the months to come.