CRAFTED QUALITY FROM THE HEART OF BUFFALO
What began in 1984 as a humble seafood shop in Orchard Park has grown into a modern protein processing facility, serving chefs and operators throughout the Northeast and beyond. As part of the US Foods® family, our Stock Yards® Buffalo operation carries forward a proud tradition of quality, craftsmanship and trusted service. From its roots in seafood to expanded meat processing capabilities, this facility blends decades of expertise with modern operations to deliver expertly prepared proteins with precision and a commitment to excellence.
"Our roots in the Buffalo community run deep, and it’s the passion of our dedicated team that drives us every day. We take pride in honoring our heritage by delivering proteins crafted with care, helping operators serve quality meals their guests can savor. "
Cameron Perry, General Manager
THIS FACILITY – BY THE NUMBERS:
- General Manager:
Cameron Perry; Cameron.Perry@usfoods.com - Location:
4900 Lake Ave.,
Buffalo, NY 14219 - Established: Founded as Southtowns Seafood in 1984; acquired by US Foods in 2000
- Team: Highly-skilled team members, many with decades of experience
- Coverage: Supporting US Foods divisions across the Northeast, Central and Southeast 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, sliced and marinated
- Grinds & Patties: Beef blends designed for consistency and versatility
- Portioned Proteins: Beef, pork, poultry, lamb, veal and seafood cuts tailored for exacting chef standards
- Seafood Offerings: Refrigerated and frozen options available to round out your full center-of-the-plate protein needs
- Value-line Beef: Cost-effective options to meet every operational need
- Whole Muscle Subprimals: Beef and pork subprimal sections that offer operators flexibility to cut and portion in-house