Steaks & chops: never out of style

Foodservice distributors should be aware on several factors in selling steaks and chops to operators. The US Department of Agriculture (USDA) provide grades to the eating quality of various meat products and the most widely used in the foodservice industry is the USDA Choice grade. The most in demand in steak cuts are from the hindquarter that include the rib, short loin and sirloin primals. Pork, on the other hand, has fewer variety of cuts available such as shoulder, belly, fresh ham and the loin.
Vegetarianism may be en vogue, but don't think for a minute that these center-of-the-plate divas are passe: Operations featuring high-quality steaks and chops, be they red meat, white meat or [...]