Centrillium Protein

Centrillium Protein is an Oklahoma-based meat processing company built to give food companies a faster, more flexible partner than the industry’s largest players can offer. Founded by Jimmy Harrison, who spent more than a decade at Cargill Inc. before striking out on his own, Centrillium opened its Midwest City facility in February 2025.

The facility in Midwest City spans more than 100,000 square feet and was designed from the ground up for modern processing. It is USDA inspected (Establishment #3151) and BRC certified, meeting the food-safety standards national retailers and foodservice distributors require. The company employs around 60 Oklahomans as of summer 2026 and is building toward a full workforce of 130.

Centrillium’s product line reflects both its commodity roots and its value-added ambitions. The company produces lean ground beef and a full range of lean-point grinds, edible beef tallow, portioned steaks, and marinated and value-added cuts, including marinated retail items. Alongside its own brands, Centrillium runs co-packing and private-label programs for other companies, giving partners a single Oklahoma home for both production and distribution.

What sets Centrillium apart is the space it occupies in the market. National processors demand large minimums and long lead times. Smaller shops can’t always meet retail and foodservice food-safety requirements. Centrillium sits in between: smaller minimums, faster turnaround, and co-packing plus cold-storage capabilities under one roof, all from a central Oklahoma City-area location that keeps freight short and service close.

Building Centrillium in Oklahoma was intentional. The company sources, hires, and grows locally, and is proud to join the Made in Oklahoma Coalition as it expands across retail and foodservice.