"Building on a rich local legacy, our facility is dedicated to producing high-quality proteins tailored to meet the unique needs of operators nationwide. Our skilled team focuses on precision and reliability to help streamline kitchen operations."
Chuck Lamb, General Manager
GET TO KNOW OUR FACILITY:
- General Manager
Chuck Lamb
Chuck.Lamb@usfoods.com - Location:
17395 Edison Ave.,
Chesterfield, MO 63005 - Established: Originally founded as Savage Foods in 1955; acquired by US Foods in 2006
- Team: A skilled and dedicated team delivering precision and speed at scale
- Coverage: Supporting US Foods divisions locally and across the U.S.
OUR SIGNATURE SKILLS:
- Custom Cuts: Handcrafted to meet your specific prep or portion control needs
- Dry-Aged Beef: Enhanced flavor and tenderness through expert-controlled aging
- Further Processed Proteins: Beef, pork and poultry options that are ideal for labor savings and consistent portioning – including diced, cubed and marinated
- Portioned Proteins: Beef, pork, poultry, lamb and veal cuts tailored for exacting chef standards
- Sausage: Pork and poultry blends crafted for performance and flavor
- Value-Line Proteins: Cost-effective pork options to meet every operational need
- Whole Muscle Subprimals: Beef and pork subprimal sections that offer operators flexibility to cut and portion in-house
A Proud Heritage of Excellence
Explore our history of delivering exceptional meats and service,
from our beginings in 1893 to today's coast-to-coast capabilities.
Stock Yards® was founded by the Pollack family, in the original “stockyards” of Chicago.
What started as a small foodservice distributor in downtown St. Louis, we still run on the same passion for quality, craftsmanship and personalized service that made it a local favorite.
As the first of its kind, this facility was designed for speed, accuracy and minimal waste—fresh, made‑to‑order proteins that
keep operators nimble.
We rebranded as Stock Yards® Collective as part of our commitment to meet the evolving needs of our customers.