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AVA's 50,000 square-foot facility is as much a witness to changes in the retail meat business as it is a testament to the adaptation of technology. Starting with a couple of pallets of bacon brought in from Canada in 1985, AVA developed a processing plant in Brooklyn to cut and pack pork. For the next 20 years the business and the facility grew steadily. As AVA was changing, so was the meat industry and the technology available. "In 2002, I said, Case-ready is the future, but not in the manner it is in with its current form", recalls Albert Girgenti, AVA's CEO.

The Meat Depot is divided into separate production line rooms for pork and beef operations. The cutting, wrapping and weighing of each protein is done in one room, and wrapped products are boxed for shipping in a separate room so the shipping boxes never come into contact with the production rooms.

In order to bring efficiency to production and distribution, the pork room features two production lines that can be expanded to four when the order volume warrants. The plant usually operates on one shift with an expanded shift. At full capacity the facility can process about 2 million pounds of case-ready pork per week. The beef room has similar capacity features and is consistent with the model. AVA is quickly becoming the adjunct backroom to the supermarket.