For a menu differentiator that’s cost-efficient, versatile and underutilized, stick with ribs. And whether you’re considering adding beef or pork ribs to your menus, you’ll be choosing cuts that help you stand out from competitors. Here’s why.According to research...

Whether you’re a restaurant protein buyer or a restaurant chef, you likely have limited time to research the attributes of different foodservice beef and foodservice pork brands. You know what you want – quality and consistent products, timely delivery and dependable...

The pork shoulder primal is a staple of barbecue restaurants from coast to coast. And while they might debate which style of barbecue is best, most foodservice professionals would agree that this primal offers delicious flavor, ample intramuscular fat, outstanding...

Give Him a Reason Not to Cook on Father’s Day Ribs – they’re meaty, messy and the perfect feature for your Father’s Day menu. We have our own favorite ways to make ribs but asked one of our foodservice partners as well. In collaboration with Chef Guy Meikle, Executive...

The movement toward a more sustainable way of living has permeated nearly every industry, and foodservice is no exception. With sustainability top of mind for restaurants and consumers going into next year, we looked at the data and spoke with Chef Jean-Christophe...

Pork tenderloin is seeing growth in popularity, the kind that puts it in the running as a marquee menu item. So what’s driving the growth for the tried-and-true cut? Let’s break down five reasons:#1 THE LEAN, CLEAN, HEALTH-CONSCIOUS CUSTOMER-PLEASING MACHINE The...

The Flat Iron is an up-and-coming cut in the foodservice world and one chefs need to pay close attention to. What is a Flat Iron steak? Why is it primed to transform your menu? Take a look below.#1. It’s a College-Educated Cut. For many years, the shoulder area of the...

Often overlooked on the menu in favor of more modern cuts, the pork chop has become neglected. But this classic cut is ready for a makeover.The Problem With Pork Chops (and What To Do About It) Overcooked chops and underwhelming eating experiences can be conquered. To...

When colder months set in, so does the demand for hardier cuts of beef on the menu. Tried and true, well-marbled and juicy, it’s no surprise that Prime Rib reigns supreme at buffets and carving stations. But with high demand comes limited supply. Because of this,...

A workhorse cut of beef, Shoulder Clod’s amazing flavor and versatility are often overlooked. Until now. There are superstars in the world of beef: the Ribeye, the New York Strip and of course, the beloved T-Bone. And then there’s the Shoulder Clod. A hefty cut of...