The Bruss Company is a manufacturer of portion-controlled steaks and chops. We serve a wide variety of customers, from large, single-location restaurants to regional and national restaurant chains to national and international food service distributors. Whatever the arena, Bruss brings a strong dedication to quality, service, and value.
Since October 2001, Bruss has been a part of the Tyson Foods family, but its history goes back much farther. In 1937, Sam and Selma Bruss founded the company in the South Water Market area in Chicago. Don Heymann and Bob Leopold purchased Bruss in 1956, retaining the company’s name. Ten years later, Butch Pfaelzer joined as a third partner. Bruss continued to be a leading purveyor to hotel, restaurant, and institutional food service customers. In 1973, Bruss moved its operations to the northwest side of Chicago, where the company is still located.
Bruss operates a 52,000-square-foot facility in Chicago. The facility is USDA inspected and certified and is staffed with skilled, experienced Team Members employing state-of-the-art production equipment.
Bruss procures beef from selected packing plants, aging and skillfully portioning steaks to our customers’ exact specifications. We also produce a variety of portion-controlled pork, lamb, and veal, in addition to premier ground-beef products.
Tyson Foods and the Bruss Company are proud of our more than 60 years of service to customers locally, nationally, and internationally. Our dedication to quality, service, and value is the foundation of our future success.
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