Smoke Signals

From classic barbecue pits to refined dishes at upscale restaurants, smoke is more than a cooking method – and Chef Matt Abdoo showcases it all across his menus.
 

Revising Pork Grade Standards

High-quality pork offers better flavor, texture and value for operators and consumers. That’s why the National Pork Board is excited about the USDA revising pork grade standards to reflect new goals in tenderness, marbling and color.

Volume 55: Now on Menus

Creative chefs and savvy operators are pushing flavor boundaries with pork, showcasing its amazing taste and versatility in dishes that deliver across the menu.

UNCUT with Matt Abdoo

Watch Chef Abdoo brine, rub, smoke and stack pork leg pastrami into crispy, melty layers of flavor.

Pork Profit Maximizer, September 18, 2017

Food Service Edition Pork export demand will be key for Q4 as hog supplies surpass record 2016 levels. Pork export volumes were somewhat disappointing in July but the decline was understandable given the sharp increase in pork prices during the month. Global buyers likely recognized that the price increase in the US would be short‐lived, […]

Pork Profit Maximizer, Sept. 18, 2017

Retail Edition Pork export demand will be key for Q4 as hog supplies surpass record 2016 levels Pork export volumes were somewhat disappointing in July but the decline was understandable given the sharp increase in pork prices during the month. Global buyers likely recognized that the price increase in the US would be shortlived, with […]