OUR History

Ruprecht is a solutions-driven meat processor and food manufacturer serving both domestic and international customers in the foodservice and retail sectors. Established in 1860, Ruprecht is currently the oldest operating beef processor in the Chicago area.

Over the last 10 years, Ruprecht has experienced rapid expansion and growth due to its investment in Research and Development. Ruprecht’s expanded focus within fully cooked sous vide meal solutions, side dishes, and other value-add raw items has led this growth. While many things have changed since 1860, Ruprecht’s mission to providing the highest quality products to our customers remains our steadfast commitment. Today, these customers include well-known independent restaurants, local and national chains, national and international distributors, and retail supermarkets and wholesale clubs.

In 2014 Kilcoy Pastoral Company acquired Ruprecht Company. KPC processes more than 260,000 grain-fed cattle per year and exports beef to more than 20 countries, making it one of Australia's five largest beef processors.

The TIMELINE of Ruprecht and Sous Vide Innovation

Ruprecht Company is Founded

Established in 1860

Ruprecht is currently the oldest operating beef processor in the Chicago area.

Goussalt Pioneers Sous Vide on Flights

Early in the 1970’s

Bruno Goussalt carried out a more scientific basis to the Sous Vide method, and eventually developing guidelines on cooking times and temperatures for various foods and also began providing sous vide prepared meals to first class passengers on Air France flights.

Goussault futher Innovates Sous Vide

1972-1973

Goussault was involved with meat research and became a Sous Vide Pioneer and meat specialist. Goussault discovered that meat cooked at lower temperatures loses less of its juices, develops a better texture, and cooks more evenly.

Pralus takes Sous Vide into Commercial Kitchens

1973-1974

Georges Pralus first incorporated sous vide into a commercial kitchen, at the Restaurant Troisgros, in Roanne, France.

Ruprecht Joins Sous Vide Pioneers

The 1990’s

Ruprecht invested a tremendous amount of research and development in growing the fully cooked sector of its business (Sous Vide) and built a first-class cooking facility designed for scalability, flexibility and quality.

National Chains Face Contaminated Meat and Food Safety Issues

2015-2017

Prominent national chains suffer various food outbreaks due to food safety breakdowns highlighting the importance of quality control and food safety measures that Sous Vide meats bring to the table.

Ruprecht is top Supplier of Sous Vide Meats to Large Restaurant Chains

2018 to Present

Ruprecht partners with a global, dyanmic, and emerging restaurant chain to supply a sous-vide cooked, fryer-ready chicken regarded as the best in the industry.

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