Grilled pork, pineapple and red onion skewers served with a creamy dill dip

Menu Ideas,

Restaurant Inspiration

Food for Thought

The latest trends, insights and inspiration from the Tyson Fresh Meats Foodservice Team
Beef Ribs vs. Pork Ribs: Everything You’ve Always Wanted to Know

Beef Ribs vs. Pork Ribs: Everything You’ve Always Wanted to Know

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...

Foodservice Beef? Foodservice Pork? We Have Brands for Both.

Foodservice Beef? Foodservice Pork? We Have Brands for Both.

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...

3 Pork Shoulder Cuts That Are Great Menu Additions

3 Pork Shoulder Cuts That Are Great Menu Additions

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...

3 tips for rethinking ribs this Father’s Day

3 tips for rethinking ribs this Father’s Day

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...

7 Ways Restaurants Can Be More Sustainable in 2023

7 Ways Restaurants Can Be More Sustainable in 2023

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...

Five Reasons to Add Pork Tenderloin to Your Menu

Five Reasons to Add Pork Tenderloin to Your Menu

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...

Five Things to Know About the Flat Iron Steak

Five Things to Know About the Flat Iron Steak

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...

Return of the Pork Chop to Restaurants

Return of the Pork Chop to Restaurants

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...

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