CRAFTED QUALITY FROM THE HEART OF CHICAGO
Founded in 1893 in Chicago’s famed Union Stockyards, Stock Yards was among the first to tailor custom cuts to each customer’s needs. The Pollack family built the business on hand‑cut precision, unwavering consistency and deep respect for the craft. In 2000, Stock Yards joined US Foods® and became the flagship protein‑cutting facility, helping cement one of the nation’s most respected premium suppliers. Today, as part of Stock Yards Collective, that tradition isn’t just alive. It’s thriving.
"With roots tracing back to Chicago’s historic Union Stockyards, our team honors a long-standing tradition of precision and respect for the craft. We’re dedicated to delivering tailored protein solutions that meet the evolving needs of chefs and operators across the country."
Chris Ross, General Manager
THIS FACILITY – BY THE NUMBERS:
- General Manager:
Chris Ross; Christopher.Ross@usfoods.com - Location:
2600 Church Road,
Aurora, IL 60503 - Phone: 630-947-8400
- Established: Founded in 1893; acquired by US Foods in 2000
- Team: Dedicated expert meat cutters, Master butchers, experienced staff
- Coverage: Serving US Foods divisions locally as well as across the U.S.
OUR SIGNATURE SKILLS:
- Custom Cuts: Hand-crafted to meet your specific prep or portion control needs
- Dry-Aged Beef: Enhanced flavor and tenderness through expert-controlled aging
- Further Processed Proteins: Beef and pork options that are ideal for labor savings and consistent portioning – including diced, cubed and marinated
- Grinds: Beef blends designed for consistency and versatility
- Organic Offerings: Beef, pork, lamb and veal options available for conscious menus
- Portioned Proteins: Beef, pork, lamb and veal cuts tailored for exacting chef standards
- Refresh Primals: Whole loins with locked-in freshness and competitive pricing year-round
- Tender by Design®: Our proprietary process delivers beef with consistent quality, reliable availability and less variability in price – year-round
- Whole Muscle Subprimals: Beef and pork subprimal sections that offer operators flexibility to cut and portion in-house