Walmart opens new beef supply chain facility

By Aidan Fortune

- Last updated on GMT

Walmart opens new beef supply chain facility
US retailer Walmart has commenced production at its new Angus beef supply chain case-ready site in Georgia.

Work on the 201,000 sq foot facility began in August 2018 and, now fully operational, it has created more than 200 jobs in the area. The site is operated by FPL Foods.

The new facility will distribute a selection of Angus beef cuts, such as steaks and roasts from the new supply chain to 500 Walmart stores in the southeast, including Georgia, Alabama, and Florida.

Part of creating an end-to-end Angus beef supply chain, in addition to FPL Foods, Walmart is working with best-in-class suppliers on its Angus Beef supply chain including Texas rancher Bob McClaren of Prime Pursuits, who is helping source cattle from raised on family farms and ranches, Mc6 Cattle Feeders on feed and Creekstone Farms on processing.

Walmart’s senior vice president of meat Scott Neal said: “Our new Angus beef supply chain is a perfect example of Walmart’s dedication to bringing customers high-quality food at a great price.

“By enlisting a number of top companies to take part in our Angus beef supply chain, including FLP foods, which operates the facility we’re proud to open today we’ll be able to provide customers with unprecedented transparency throughout the supply chain and leverage the learning we gain across our business.”

We celebrate 200 new jobs for talented Georgians,”​ said Governor Brian Kemp, who was present at the site’s opening. “Walmart has a long history in Georgia, I am thrilled that the company selected Thomasville as the location for this facility. It’s a vote of confidence in our state, in the South Georgia region and the Thomasville community, and great news for those employees and their families”

Walmart began work on the end-to-end beef supply chain in April 2019​, initially launching in Kansas at its Creekstone Farms’ beef processing facility which created more than 250 jobs.

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