Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Wallet-Friendly Fresh Meats for Summer Grilling
For many Americans, firing up the grill is a summer tradition. However, customers who are still recovering from months of high inflation may be seeking less expensive beef and pork cuts this grilling season. That’s where your meat department team can help. Your team...
How Variety Meats, Oxtail and More Can Attract New Shoppers
The United States is becoming more diverse, and so are the appetites of Americans, especially those who belong to the millennial and Gen Z generations. So what food trends are emerging for these and other consumers and what might they mean for your meat case? Here’s...
Case Ready Meat Is Here To Stay. How Can You Use It To Drive Sales?
Once an innovation, then a trend, case ready meats have established themselves as a must-have in retail meat cases. In 2022, 83% of packages in the meat case, or 76% of SKUs, were case ready.1 By protein, case ready ground beef has shown exponential growth. In 2022,...
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...
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