HISTORY

Our roots run deep, first taking hold in Chicago’s fabled meatpacking district in 1860.  We have invested heavily in our processes with a growing investment in Sous Vide cooking of the finest quality ingredients, ensuring a safe and stable source of supply.

IMPACT

Labor costs are rising.  Safety concerns are growing.  Our line-up of chef quality Sous Vide cooked proteins provide time savings and increased safety with the consistency required to grow profits.

CUSTOMERS

We work with household brands, chefs and restaurants including national and global restaurant chains, major broadline distributors, nationally distributed brands and private label for both major retail and foodservice.