MEAT & POULTRY FACILITY SOLUTIONS YOUR TRUSTED PARTNER
A LEGACY OF EXCELLENCE AND INNOVATION
Austin has delivered comprehensive project solutions including master planning, site selection, design, engineering, and construction to the Meat and Poultry production community for decades. Our long-standing commitment to this sector is built on deep industry knowledge and a record of successful projects.
AUSTIN DELIVERS
UNCOMPROMISING SAFETY STANDARDS
Austin is committed to safety, as proven by our EMR of 0.61 and over 8 million hours without a lost-time accident. Our HAACP-certified engineers integrate sanitary design principles into every project and ensure compliance with USDA, and FSMA regulations.
COMPREHENSIVE INDUSTRY KNOWLEDGE
With firsthand knowledge of meat and poultry operations, our subject matter experts (SMEs) design and execute projects that prioritize operational efficiency, ease of maintenance, sanitation, and food safety. This expertise is embedded into every project, ensuring your systems are optimized from day one.
From raw material handling, raw processing, and thermal processing, through packaging, automation, and finished goods handling, Austin understands every step of the process. We leverage this knowledge to create innovative, tailored solutions.
LONG-TERM PARTNERSHIP
We don’t just build facilities—we build relationships. Austin works with you to align the project with your strategic goals. From renovations and expansions to new product introductions, Austin delivers value without compromising on quality or performance. We focus on achieving your capacity and schedule goals while maintaining cost-efficiency—ensuring your investment delivers long-term returns.
STRATEGIC BUSINESS ALIGNMENT
Every project begins with an understanding of your business objectives. We can conduct productivity assessments and bottleneck analyses to identify the most effective path forward are conducted. Combined with our Master Planning services, we help you make informed decisions that support sustainable growth.
YOUR TRUSTED PARTNER IN MEAT AND POULTRY SOLUTIONS
From greenfield developments to brownfield upgrades, expansions, and renovations, Austin delivers tailored design-build expertise for every scale. Our clients range from large-scale processors to family-owned operations, each benefiting from our commitment to quality, efficiency, and innovation. We understand the industry’s unique needs and participate in most organizations, including NAMI, FPSA, PMMI, and FA&M.
• Harvest through 2nd process
• Bacon slab production
PROJECT HIGHLIGHTS
VPGC
HINTON, VA
92,000 SF
Better known as Virginia Poultry Growing Company. Turkey processing facility expansion enabling improved harvest and first production operations through advanced technology, efficient design, and regulatory compliance.
• Bacon slab to retail packaging
• Fully cooked bacon slices and bacon bits
JBS MOBERLY, MO
130,000 SF
Site selection, design, engineering, construction, and process installation for a facility producing fully cooked bacon and bacon bits, incorporating automation, food safety-focused design, and a unique secondary product process that turned operational cost into profit while allowing for future expansion.
SOFINA FOODS
• Raw through sliced and deli luncheon meat
• Batter, breaded, and fried processes
FAIR OAKS FOODS DAVENPORT, IA
150,000 SF
Site selection and design-build services for a family-owned, greenfield bacon production plant significantly enhancing production capabilities. Additionally, the plant will feature a component to refine cooked-off grease for sale, turning disposal cost into a profit.
• Raw and fully cooked sausage and beef patties
• Semi-dry & dry sausage
MONOGRAM FOODS MARTINSVILLE, VA
146,000 SF
Design-Build services for the renovation of a meat snacks manufacturing facility to meet increased customer production demands. The project includes conversion of its pickled sausage processing areas over to snack stick production.
SEAN BARR
VICE PRESIDENT
6095 Parkland Blvd. Cleveland, Ohio 44124
sean.barr@theaustin.com
ED WRIGHT
SUBJECT MATTER EXPERT
Ed has specialized in operational management and the design, implementation, and startup of new meat and poultry processing facilities. His background includes experience in all phases of plant operations, management, and manufacturing coordination. His project experience encompasses the provision of new plants, major plant additions, new process developments, total quality/continuous improvement efforts, installation supervision, and production start-up services.
Ed has worked with Jimmy Dean Foods, Tyson Foods, Kraft Heinz, Sara Lee, West Liberty Foods, Virginia Poultry, Ridgefiled Beef, Hatfield Foods, Rastelli Foods, Carolina Turkey, Farbest Foods, Plumrose USA, Russer Foods, Ruiz Foods, ACME Smoked Fish, Advance protein, Agra Beef, Crider Foods, Farmland Foods, and Meadowbrook Farms.
PROJECT EXPERIENCE
• Ham processing including tenderizing, injection, massaging, stuffing, bagging, smoking and cooking, chilling, and packaging.
• Hotdog and cocktail sausage processing including grinding, blending, emulsifying, stuffing, cooking, and packaging.
• Dry sausage processing and packaging.
• Beef grinding, blending, forming, freezing and packaging. Cryogenic and mechanical linear and spiral freezers, orienting and automated patty loading packaging systems.
• Convenience Food Systems & Stein / JBS spiral and linear ovens, VFFS weighing and packaging systems.
• Sausage patty grinding, blending, forming, cooking, freezing and packaging.
• Cook-in-Bag beef and pork products including massaging, frying, product bagging, cooking, chilling, and final packaging.
• Beefsteak pressing, shaving, blending, freezing, forming, cutting, and packaging.
• Poultry processing, cooking, freezing and packaging.
YEARS IN PROFESSION
40
EDUCATION
Master of Science
Animal Science
Pennsylvania State University
• Bachelor of Science
Animal Industry/Food Science
Pennsylvania State University
•
Post Graduate Studies
Harvest Fruit & Produce Handling
University of Californa, Davis
& POULTRY
YEARS IN PROFESSION
30
EDUCATION
Brown Belt Certified National Meat Processing Management Course
Iowa State University
LICENSES & CERTIFICATIONS
HAACP Certified in FDA-Regulated Hazard Analysis and Critical Control Points Food Safety Management System
CHARLIE CARR SUBJECT MATTER EXPERT
As a Subject Matter Expert, Charlie Carr provides expert leadership and guidance in the food production industry, with a focus on operations management, process improvements, and safety compliance. He works closely with project teams to enhance production processes, boost labor efficiency, and implement continuous improvement initiatives across various projects.
Charlie plays an integral role in advising on the integration of new systems or processes, particularly in the meat and poultry sectors, ensuring that all projects meet industry standards and exceed client expectations. Additionally, he mentors junior team members, fostering a culture of operational excellence within The Austin Company. His deep industry expertise is a critical asset in helping the company achieve its goals and maintain its reputation as a trusted partner in the industry.
His career highlights include leading sales and operations for major companies such as ThurneMiddleby, CV-TEK, Butterball, and Smithfield Packing.
PROJECT EXPERIENCE
• Equipped high-profile beef and pork processors with advanced processing systems, while delivering strategic performance feedback to engineering teams
• Collaborated with client executives, engineers, and managers to assess capital project plans, evaluating existing packaging equipment against company solutions to optimize throughput and ensure strong ROI.
• Partnered with customers to ensure safety training objectives were met and in-house preventative maintenance programs were optimized to enhance equipment performance, minimize downtime, and reduce total cost of ownership.
• Advised R&D teams on optimizing packaging layouts to align with new product requirements.
• Oversaw all aspects of operations at a turkey processing plant including sales coordination, scheduling, labor management, yield optimization, continuous improvement initiatives, GMP compliance, and process verification while implementing a robust system of checks and balances to ensure alignment with company standards and customer expectations.
CHUCK ADAMS, PE
SENIOR PROCESS PLANNER
As a Senior Process Planner, Chuck Adams is responsible for determining process needs for new and additional process lines in industrial facilities. He plays a key role in managing budgets for purchasing and installing new processing equipment, ensuring that all aspects of the process meet both budgetary and operational requirements. Chuck designs plant layouts and coordinates the installation of processing equipment, ensuring seamless integration into existing operations.
Additionally, Chuck develops the utility requirements for process equipment, ensuring that all systems are efficient, compliant, and ready for operation. He leads the development of documentation to support planning, design, estimating, and the implementation of manufacturing and process systems projects. He coordinates interdisciplinary technical communication across all project areas, ensuring that all stakeholders are aligned and that the design and implementation proceed smoothly.
PROJECT EXPERIENCE
• Extensive experience in the management of complex projects in the food, beverage, and manufacturing industries, including multiple bacon manufacturing plants.
• Appling high-quality design standards to all aspects of work to consistently maximize client objectives and enhance plant production capabilities.
• On large capital projects, Chuck has led the planning, design, and construction for food processing and distribution facilities including integrating material handling solutions.
• Responsible for determining process needs for new and additional process lines.
• Development of process systems and layouts for food, industrial, and chemical projects. This includes the development of Flow Diagrams, P&IDs, equipment lists for utility/cost data and equipment layouts in plan and section.
• Leading the development of documentation to support planning, design, estimating, and implementation of manufacturing and process systems projects.
• Daily coordination of interdisciplinary technical communication for all areas of a project.
YEARS IN PROFESSION
31
EDUCATION
Bachelor of Science
Industrial Engineering Technology
Southern College of Technology
LICENSES & CERTIFICATIONS
Professional Engineer (PE)
& POULTRY EXPERTS
& POULTRY
YEARS IN PROFESSION
30
EDUCATION
Bachelor of Mechanical Engineering
Georgia Institute of Technology
MICKEY JACKSON SENIOR PROCESS ENGINEER
As Senior Process Engineer, Mickey Jackson is responsible for developing and implementing process designs for food manufacturing and industrial projects. His role includes planning and coordinating process equipment layouts, ensuring that all equipment loads, utility connections, and infrastructure align with project requirements. He is also actively involved in pricing, bid evaluations, and vendor selection for key processing equipment
Mickey leads the development of process layouts, heat exchanger systems, and piping designs, ensuring that all systems comply with industry standards and operational efficiency requirements. He provides on-site installation support, assisting with utility hookups and troubleshooting equipment integration issues. Additionally, he collaborates with clients to develop tailored solutions that enhance production capabilities while optimizing costs and efficiency. His expertise extends to evaluating and improving existing processes, implementing upgrades, and ensuring compliance with USDA, OSHA, and other regulatory requirements. Clients he has worked with include Virginia Poultry Growers, Simmons Foods, Swift Foods, Sofina Foods, Acme Fish, Nature’s Bounty, and Hill’s Pet Nutrition.
PROJECT EXPERIENCE
• Design and integration of process equipment for a microwave bacon facility, including systems for raw bacon preparation, cooking, packaging, palletizing, and grease recovery. Led the on-site installation, connection, and commissioning of both bacon bits and bacon strips production lines.
• Design and development of a chicken processing plant in collaboration with internal stakeholders and external engineering consultants.
• Coordinated process equipment loads, layout design, and Revit modeling to support building utility planning for a turkey processing facility. Also supervised on-site MEP subcontractors during final equipment hook-up and commissioning.
• Process equipment load planning to support the MEP engineering and building utility design of a smoked salmon plant. Supervised local subcontractors during final equipment hook-up and resolved on-site building system issues during construction.
• Final process design including plant layout, equipment list, and budget estimates for a ham slicing facility. Coordinated with MEP engineers on final equipment hook-up design and supervised local subcontractors during on-site implementation.
SEAN BARR, PMP
VICE PRESIDENT AND MARKET
LEAD
As Vice President and Market Lead, Sean Barr oversees the growth and strategic direction of The Austin Company’s meat and poultry sector. He leads market teams to drive business development and ensures that Austin meets and exceeds client expectations in this industry. Having worked with significant clients such as Swift Prepared Foods, Virginia Poultry Growers Co-op, and JBS, he brings extensive expertise to his role.
Sean is responsible for aligning company strategies with market trends, strengthening Austin’s position as a trusted design-builder. He plays a key role in managing client relationships, ensuring projects are executed with precision and in accordance with client goals. Sean also fosters a culture of innovation and continuous improvement, ensuring Austin stays at the forefront of industry demands. His leadership extends to mentoring and guiding teams, promoting a client-centric approach and collaboration across the company.
PROJECT EXPERIENCE
• Ham processing including tenderizing, injection, massaging, stuffing, bagging, smoking and cooking, chilling, and packaging.
• Hotdog and cocktail sausage processing including grinding, blending, emulsifying, stuffing, cooking, and packaging.
• Dry sausage processing and packaging.
• Ground beef grinding, blending, forming, freezing and packaging. Cryogenic and mechanical linear and spiral freezers, orienting and automated patty loading packaging systems.
• Meatball, grinding, mixing, forming, cooking, freezing, packaging. Convenience Food Systems & Stein / JBS spiral and linear ovens, VFFS weighing and packaging systems.
• Sausage patty grinding, blending, forming, cooking, freezing and packaging.
• Cook-in-Bag beef and pork products including massaging, frying, product bagging, cooking, chilling, and final packaging.
• Beefsteak pressing, shaving, blending, freezing, forming, cutting, and packaging.
• Poultry processing, cooking, freezing and packaging.
YEARS IN PROFESSION
35
EDUCATION
Master of Science
Project Management
Keller Graduate School of Management
• Bachelor of Science Industrial Engineering
Mississippi State University LICENSES & CERTIFICATIONS
