Valley Natural Meats

Overall Project Size: 
4,400 Square Feet plus 4,000 Square Feet holding area

Client: 
Valley Natural Meats

Architect: 
D.J. Medin

Loeffler Role: 
Design Builder

Project Spec Sheet: 

Valley Natural Meats (317 KB)

Burnsville based Valley Natural Meats, a subsidiary of Valley Natural Foods, chose Loeffler to Design and Renovate a 4,400 SF MDA- and organic-certified meat processing plant and 4,000 SF holding barn on a 16 acre parcel in Northfield MN. The plant will manufacture specialty and smoked and cured meats, jerky, hams and sausages for wholesale and retail customers. The demand for sustainable farming, and humanely raised, grass and organic grain fed, locally produced meats that are USDA certified is growing rapidly.