Revising Pork Grading Standards

Recently, the USDA’s Agricultural Marketing Service (AMS) notified the National Pork Board that it was in the process of making proposed revisions to its over 30-year-old voluntary pork grading standards. This move, if approved after a public comment period, could provide restaurateurs and retailers with the option of using a new voluntary tool to help […]

Volume 56: Now on Menus

Delicious, versatile, popular, profitable – pork loin has it all. It’s the perfect choice for creative chefs looking to deliver more flavor across the menu. From Yucatán-style barbeque pork tenderloin to prosciutto and fontina-stuffed chops to tangy barbecue pit-smoked spareribs, see who’s showcasing the loin as a premium menu option. Copeland’s of New Orleans is […]

Pork Crawl 2017, New York City

Section 1 Pork Crawl 2017 took a group of trade editors on a culinary journey across New York City on Wednesday, November 8. Our chef host, Matt Abdoo of NYC’s Pig Bleecker and Pig Beach, was joined by Chef Adam Sappington of The Country Cat in Portland, OR, and Chef José Mendín of Pubbelly Noodle […]