Our Story
CAMPFIRE MEATS
From Our Family, To Yours
WELCOME TO CAMPFIRE MEATS
A Dream Carried Across the Atlantic
Born, raised and schooled in England, Thomas Mathias moved to California in 1997 following a dream of living the western lifestyle. What started as a hired hand on a cattle ranch in the Central Valley became a lifelong love affair with the land — and with feeding people well.
"Nearly Twenty Years Later, The Name Still Follows Me."
COWBOY TOM
For the first few years of his fairytale American start, Tom worked on a large cattle operation in the Central Valley. His horsemanship skills were that of a young Englishman with no riding experience — and to the sheer entertainment of his fellow ranch hands, he was affectionately called "Cowboy Tom."
Over the years, his passions grew from cattle into pigs, and finally to chicken. Today, Campfire Meats cuts and packs portion-control chicken for food service customers in Northern and Central California, sourcing locally from family farmers just like Tom himself.
FIRST GENERATION EVERYTHING
"I am proud to be a first generation American, a first generation rancher, and a first generation business owner."
— COWBOY TOM, FOUNDER
THE TEAM
126 Years of Combined Experience
Real stories from the team that built — and runs — Compass Foods every day.
THE TEAM
More than a century of combined experience
Tom is joined in business by his life partner — the backbone of their family, and mother of their three children who all participate in their small cattle operation raising the finest grass-fed beef on the family ranch.
Surrounded by great industry professionals, the Campfire team shares common goals of Quality, Service, and Customer Satisfaction. Their management team alone brings 126 years of combined food manufacturing experience.
They employ new, state-of-the-art processes, but still deliver that old fashioned quality and taste.
From Our Family, To Yours
OUR FACILITY
Our Plant
Campfire Meats operates a 65,000 sq. ft. organically certified SQF USDA facility in Modesto, CA — the heart of the Central Valley, located just off HWY 99 by the Tuolumne River.
We Grind, Cut and Cook — priding ourselves in providing quality meats including Poultry, Beef and Pork locally sourced from family farms. Our team of 141 associates are highly skilled craftsmen specializing in precision cuts and further processing.
Our cooking room provides both industrial and food service customers with fully cooked meat products. We utilize a Sous Vide method of cooking to ensure the highest food safety standards, backed up by our state-of-the-art on-site Food Lab.
USDA CERTIFIED ORGANIC SQF CERTIFIED HACCP CERTIFIED OREGON TILTH ORGANIC DAILY USDA INSPECTION USDA CERTIFIED ORGANIC SQF CERTIFIED HACCP CERTIFIED OREGON TILTH ORGANIC DAILY USDA INSPECTION USDA CERTIFIED ORGANIC
