A $20 million investment now underway in Omaha is reinforcing the region’s reputation as a hub for advanced food production and long-term business growth.
Omaha Steaks recently broke ground on a 40,000-square-foot cold pasteurization facility that will bring a critical food safety process closer to the company’s core operations. Once complete, the project will be the first palletized cold pasteurization operation of its kind in the United States, positioning Omaha at the forefront of food safety innovation.
“This investment represents a major step forward in food safety, sustainability, and long-term growth for our company,” said Nate Rempe, President and CEO of Omaha Steaks. “By bringing this advanced process closer to our operations, we’re improving efficiency while reducing our environmental footprint.”
Cold pasteurization, also known as high-pressure processing, enhances food safety without heat, preserving product quality while extending shelf life. Locating the facility adjacent to Omaha Steaks’ existing Central Fulfillment Center creates immediate operational efficiencies, reduces reliance on long-haul trucking and is expected to cut millions of gallons of fuel use over time.
The Omaha Steaks project will also create new jobs and support the company’s growing demand across its various channels.
Omaha may be the company’s namesake and longtime home, but Omaha was chosen for the expansion due to its central U.S. location, strong infrastructure, skilled workforce and a collaborative business environment.
“Omaha has been home to Omaha Steaks for more than a century, and expanding here allows us to build on that legacy while meeting rapidly growing demand,” Rempe said, noting that demand for ground beef alone has increased 74% over the past four years. “Keeping this investment local strengthens our operations and drives additional economic activity for the city.”
Designed with scalability in mind, the facility will have excess capacity to serve as a centralized cold pasteurization hub for third-party partners across the Midwest. Rempe said the long-term vision extends beyond food products to include applications such as spices, pet treats and medical supplies, broadening Omaha’s role in advanced processing and logistics.
Local partnerships were instrumental in moving the project forward.
“Omaha’s collaborative, community-oriented business culture played a significant role in supporting this expansion,” Rempe said. He pointed to strong relationships with local suppliers, logistics providers and technology firms, as well as long-standing engagement with the Greater Omaha Chamber, which helped connect the company with workforce resources and public-sector leaders.
That coordination has been especially important for a complex, first-of-its-kind facility. Construction began in September 2025 and operations are expected to be online in 2027.
“Clear communication and alignment around timelines and goals are critical for a project like this,” Rempe said. “That clarity reinforces why Omaha continues to be a great place to invest and grow.”
Workforce considerations also favored Omaha. Rempe cited the city’s skilled talent pool in operations, logistics, food production and technology, along with Nebraska’s deep roots in the beef industry.
“The combination of skilled people, industry heritage and quality of life helps us attract and retain top-tier talent,” he said.
Omaha’s central location and infrastructure further strengthen the business case. Access to major highways, rail networks, and Eppley Airfield allows Omaha Steaks to efficiently serve customers nationwide while maintaining quality and controlling costs.
“Together, these factors give us confidence to scale, innovate and serve customers efficiently from Omaha,” Rempe said.
For site selectors and executives evaluating the region, the project offers a clear signal.
“Omaha isn’t just a smart place to do business,” Rempe said. “It’s a place where companies, employees and communities can grow together for the long term.”