Articles Tagged with ''Pork''

From chef-inspired meal starters and sous vide short ribs to hot honey bacon and regenerative hot dogs, processors are blending indulgence with integrity. Across beef, pork and poultry, heat-and-eat formats and bold flavors are keeping the perimeter’s biggest department on the move.

Cuisine Solutions introduced Sear & Serve, a premium line of ready-to-heat sous vide proteins finished with a quick stovetop or grill sear for steakhouse-level results. Available online and in select Costco regions, the range features seven signature cuts crafted with precise time-and-temperature techniques for exceptional flavor and tenderness.

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

Although convenience is key—taste-tempting flavor is the way to draw attention. Last year saw innovation ideas trickle down to the basics including hot dogs, lunch meat and yes—even SPAM.

"Weekday mornings are busy – not just for parents, but kids, too, and trying to think of nutritious and delicious meals can put a damper on mealtimes," said Joseph O'Connor, Applegate president. "With this launch we hope to give families back some of that time; while starting the day off right."

In addition to an already robust portfolio of cuts and flavors, including the recently added Nashville Hot pork loin filet, the new Hatch Chile tenderloin underscores Prairie Fresh’s commitment to quality, innovation and providing consumers with the best taste and flavor profiles possible.  

The inspiration for the recipe came courtesy of team member Feng Walkup, an international account manager of the fresh meat category at Hormel Foods and a 24-year veteran of the company. Walkup has been preparing and enjoying sweet garlic ginger pork for years, as the recipe has long been a family staple. 

Prepared Foods showcases new prepared meat, poultry and seafood items for commercial and non-commercial foodservice operators.

Although consumers are not eating more animal proteins for dinner, they increasingly are eating them at more surprising dayparts, including breakfast, lunch and snacks.