Poarch Creek Indians will create $10.5 million meat processing facility

The processing facility will process cattle from Perdido River Farms and other customers.

Cattle being rounded up at Perdido River Farms, owned by the Poarch Band of Creek Indians.
Cattle being rounded up at Perdido River Farms, owned by the Poarch Band of Creek Indians.

The Poarch Band of Creek Indians plans to build a meat processing facility, an investment of $10.5 million, that will process up to 125 cattle per week. The Tribe plans to hire 15 people during the first phase of operation.

The Tribe has owned and operated Perdido River Farms, one of the largest cattle farms in the state, since 1992. A 3,300-acre property in Poarch in Atmore, PRF is a commercial cow/calf operation, with approximately 700 head of cows and 35 bulls. About 650 acres of the property is used for summer and winter crops for cattle grazing, with another 450 acres planted in hay, according to the PRF’s website. The Tribe plans to expand their production at PRF.

“I am excited about the opportunities this project creates for our region’s farmers and the agriculture industry,” said Stephanie Bryan, chairwoman and CEO of the Poarch Band of Creek Indians. “Like so many other local meat producers, we have had no other option than to send the cattle we raised right here at Perdido River Falls out of state for processing. This new facility will provide us and other farmers the opportunity to process locally-raised beef and pork right here in Alabama.”

Cattle grazing at Perdido River Farms.
Cattle grazing at Perdido River Farms.

According to the Tribe’s release, current processing facilities across the Southeast have limited capacity for new business. The Poarch Creek Indians’ facility, located off Exit 54 on Interstate 65 near Poarch, can help meet that demand, creating a larger capacity for meat processing in Alabama in the future.

“Not only will that make bringing a wonderful product to market easier and more cost-effective, it will also give Alabama producers an opportunity to be part of the ‘farm-to-table’ movement that is so important to both consumers and local agriculture,” Bryan said.

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The processing facility is expected to be complete by the end of 2023.

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