Saturday, March 17, 2007


Chicago’s World Fair of 1893 was an event credited with introducing such culinary innovations as the Hamburger, Hot Dogs on buns, Aunt Jemima syrup, and Juicy Fruit gum.

Just a few miles northwest of the fairgrounds, within view of the vast Union Stockyards that once made Chicago “hog butcher to the world”, the family owned meat packing company Stock Yards Packing Company was opening their doors.

Stock Yards Packing Company was built on commitment to service, savings, satisfaction and selection. More than 119 years later, that commitment still shines- and descendants of the founding Pollack family still manage the Chicago operation.

Here dedication to the customer is rivaled only by the depth of knowledge and experience of the associates, many of whom have been with the company for 20 years or more. From the Butchers to the Sales Managers to the selectors who pack the Angus Certified USDA Prime and USDA Choice aged beef for shipment to customers; everyone shares a meaty passion for excellence.

Today, Stock Yards Meat Packing Company is a unit of U.S. Foodservice Specialty Operations. “The center of the plate is the center of the restaurateur’s world, and of ours,” says Southeast Region Stock Yards President John Bush, part of the sixteen packing plants positioned from coast to coast.

He is referring to the fact that COP offerings represent the restaurant buyer’s single most significant cost. With famous white-cloth customers like Morton’s of Chicago, Gibson’s Steak House, Lawry’s Prime Rib restaurant, and the Westin Bonaventure Hotel in LA- along with scores of other elegant venues across the country.

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