The Nicholas Meat Quarterly Summer edition is now available. In this latest edition, you’ll find information about our new cattle barn, tips about firing up the grill, and an article about the status of the Sustainable Resource Facility.

Nicholas Meat Cattle Barn Completed

Nicholas Meat is pleased to announce that the cattle barn is now officially in use! After breaking ground in 2022, Nicholas Meat has been working tirelessly to complete the cattle barn, which is focused on animal husbandry, food safety, sustainability and improving efficiencies. The completed barn can house up to 1,000 head of cattle and allows delivery of animals 24 hours a day.

“We’re very excited to be utilizing the new cattle barn,” said Duane Eichenlaub, Nicholas Meat Regulatory and Sustainability Manager. “The new barn expands our holding capability exponentially, which benefits farmers, cattle and Nicholas Meat alike. We have faster, more efficient unloading times, which means animals spend less time on the trailer. We also have a great amount of pen space within the facility to ensure animals remain calm and uncrowded.”

A big thank you for the positive comments we have heard from truck haulers and farmers alike who have had the opportunity to deliver to the new facility. “This is awesome and greatly appreciated by those who deliver cattle,” said one hauler.

Read the latest edition to learn more about the new cattle barn. Other stories in the Summer Nicholas Meat Quarterly include:

• Meat our People: Omar Diaz
• Grilling Basics: It’s Time to Fire Up the Grill!
• Barbecue Chipotle Burgers

Read the Nicholas Meat Quarterly.