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Chicago, IL

by Travis Latta | Aug 30, 2021

Chicago, IL

Portion Cutting

With a 68K square foot facility (complete with a 14K square foot aging warehouse), we create efficiencies in cutting, fabrication and portion control for foodservice and retail operations.

DISCOVER MORE:
• The full offering of our portion cutting capabilities
• Explore the latest happenings in the industry

Recent Posts

  • Chairman’s Reserve® Meats – You Be the Judge
  • More Than Meat: Supporting Our Case Ready Communities and Team Members
  • How Production Facilities Work to Conserve Resources and Be Responsible Neighbors
  • A Lone Star Leader: Learn About Tyson Foods’ Production Facility in Sherman, Texas
  • 4 Ways Consumers Are Trying To Solve for Food Price Inflation

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    Tuffy Stone

    Tuffy Stone

    Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”

    Sterling Ball

    Sterling “Big Poppa” Ball

    As the head cook of the Big Poppa Smokers BBQ Team, Sterling has racked up more than 140 first place trophies, getting inducted into the California BBQ Hall of Fame along the way.
    Fred Robles

    Fred Robles

    A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion.

    Justin McGlaun BBQ Pitmaster

    Justin McGlaun

    Justin’s team, Lucky’s Q, has competed in nearly 200 events, with notable wins in the Sam’s Club National Championship and King of the Smoker competitions.