PCI’s processing facility readies for construction
Published 11:47 am Friday, April 7, 2023
Special to the Advance
After undergoing an arduous, months-long process of design and permitting that included rigorous health safety requirements, the Poarch Creek Indians is beginning construction on its much-needed meat processing facility in Atmore.
Scheduled to open in the spring of 2024, the facility will have the capacity to process up to 125 cattle per week.
The Tribe is investing $15 million in the state-of-the-art facility as part of its long-term goal to create a model for sustainable food production that will serve tribal members as well as Poarch’s neighbors and citizens across the State.
“Alabama cattle producers have expressed the need for additional meat, slaughter and processing facilities for some time,” said Alabama Agriculture and Industries Commissioner Rick Pate. “The opening of the Poarch Band of Creek Indians processing facility will not only help address food supply chain issues but also greatly benefit Alabama cattle producers.”
The Tribe has owned and operated Perdido River Farms (PRF) since 1992. PRF is one of the largest cattle farms in Alabama and has plans to expand their production when this new facility is completed. This project allows The Tribe to efficiently harvest and process cattle and hogs for both livestock- producing customers and for retail and wholesale business.
“Like so many other local meat producers, we have had to send the cattle that we raised at Perdido River Farms out of state for processing, noted said Stephanie A. Bryan, Poarch Band of Creek Indians Chairwoman and CEO. “During the pandemic, we came to see just how unsustainable that model is, and we made a commitment to provide those critical resources close to home. We are excited that our new facility will give us and our neighboring farmers the ability to process locally-raised beef and pork in Atmore. That will make it easier and more cost-effective to bring a wonderful product to market, and it will give Alabama producers an opportunity to be part of the “farm to table” movement that is so important to both consumers and local agriculture,” she added.