Philly’s Best Steak Co., which prepares meats for restaurants to use in their cheesesteaks, opened a new facility in Yeadon, writes Emma Dooling for Philadelphia Business Journal.
The new $25 to $35 million facility has been in development for three years. It will allow Philly’s Best to double the size of its production space and capacity as the company focuses on national expansion.
Total square footage in Yeadon will increase to between 110,000 square feet and 120,000 square feet across four buildings, and its total production capacity will increase to 75 million pounds of meat annually.
“It’s going to allow us to solicit larger customers, which in the past we probably couldn’t do so because of the capacity constraints,” said Zafeiris Akranis, a second-generation owner who stepped into the role of company president four years ago and runs it with Georgia and Niko Akranis.
Some existing employees will be moved to the Yeadon facility, and 20 to 30 new employees will be hired.
Philly’s Best Steak was founded in 1995 by Akranis’ father, Odysseas Akranis, and his brother-in-law, Stathis Rafailidis.
It is now the preferred Philly steak of the Philadelphia Phillies.
Read more about the new Philly’s Best Steak facility opening in Yeadon in the Philadelphia Business Journal.
Editor’s Note: This post was initially published on DELCO.Today in December 2025.
