Beef Cuts
& Pork Cuts:
Find What’s Right For Your Menu
This is the place to explore everything we offer – and to learn about the difference in cuts and their
attributes so you can select exactly what you want for your menus and guests.
Beef
Tyson Fresh Meats Foodservice delivers an extensive lineup of high-quality beef cuts that redefine dining and drive value.
Pork
Use pork’s versatility to your advantage with our comprehensive range of quality cuts.
Brands
Whatever your needs, we have a brand that will exceed your expectations, backed by exceptional service
and marketing support from the Tyson Fresh Meats Foodservice Team.
Connect With Us
Get Inspired With These Menu Ideas
Inspiring Protein Bowl Ideas for Foodservice
Protein bowls are surging in popularity with their combination of grains, veggies and quality beef and pork. We’ve put together some mouth-watering menu ideas that highlight trending flavors. Check out our twist on a Korean beef bowl, spicy quinoa bowl with skirt steak, and more.
Menu Inspiration: Pork Handhelds
From a pork belly sandwich to bahn mi, pork’s versatility and value are driving sandwich trends across menus. Check out some of the latest pork handhelds we can’t get enough of.
Inspiration for the Modern Mexican Menu
Whether you’re looking to elevate a torta al pastor dish or make your Mexican street tacos the best on the block, there’s no limit to where a Mexican-inspired menu can go. Here are a few Mexican restaurant ideas from our kitchen.
Food for Thought
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.
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
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
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
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
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
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
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...
Solving the Prime Rib Problem
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,...
Shoulder Clod: Don’t Call It a Comeback
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...