What we do
Four services, from drying trays you prepped yourself to handing over the whole thing and getting finished cases back. Raw protein only.
Contract freeze drying
You do the prep, we do the drying. Bring product in fresh or frozen and already cut the way you want it, and we run it through the chambers, test it and hand it back. Cycles finish in 20 to 24 hours, so a run that would tie up a wall of countertop units for two days clears here in one.
This is the fastest way to add capacity. No equipment to buy, no maintenance, no electricity bill that makes you wince.
Suits you if you have outgrown home units but still want control over how the product looks.
Co-packing and private label
Everything from raw material to sealed bag. We source the protein, slice it, dry it, nitrogen flush and heat seal it into your packaging, and you collect finished cases ready for a shelf.
Prep is charged as labour on top of drying, which is worth knowing when you compare quotes — a lot of makers keep prep in-house precisely to control that cost.
Suits you if you would rather spend your time selling than standing over a slicer.
Raw protein handling
Hearts, livers, necks, feet, whole fish. High-risk ingredients are most of what moves through this facility, and it is built for them: sanitation between every cycle, dedicated runs for strong proteins, and water activity checked on every batch before it leaves.
There is no plant material on site at all. That is not a limitation, it is the reason we can promise your chicken hearts come back tasting like chicken hearts.
Suits you if you are making raw or single-ingredient treats and cross-contamination is a real risk to your brand.
Labels and launch support
Making the product is half the job. We do compliant label design for pet food, build Shopify stores, and run Amazon FBA launches for brands that want the thing on a shelf rather than sitting in a bucket in a garage.
Suits you if the product is ready but the business around it is not yet.
How a run works
Standard turnaround is three to five business days. Weekly scheduled slots and rush jobs can come back inside 48 hours.
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Drop off
Fresh or frozen at Cushman Road. Frozen in cooler bins holds quality best.
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Load and freeze
Trays loaded and brought down to temperature before the vacuum starts.
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Dry
20 to 24 hours under vacuum. Strong proteins run on their own dedicated cycle.
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Test and pack
Water activity measured, then bulk into buckets or sealed into Mylar.
Get a quote
Rates depend on the protein, the water content and how much prep is involved, so there is no standard price list. Tell us the product, the volume and whether you want drying only or the full job.