COMPANY NEWS, INDUSTRY INFORMATION & RESTAURANT INSIGHTS
Primals from the pig we use are the leg, for hams and pork shanks; the loin, for tenderloins & chops; the spareribs & belly, picnic shoulder and shoulder butt.
Customers who enjoy the turf side of the menu often peruse the surf side of the menu for a tasty pairing. Learn more about shrimp, scallops, lobster & calamari.
For menu makers who want to dress up their beef offerings with some economical but flavorful items, the round primal has just what you need.
Beef carcasses in the United States break down into seven primal cuts: chuck, rib, loin, round, brisket, plate and flank. Here's 13 different cuts of beef.
There was a time when pork was the most frequent item at the center of America’s dinner plate. Today, that designation goes to poultry.