Volume 53: Now on Menus

When savvy chefs want to push the boundaries of creativity and flavor, they choose pork. From huevos rancheros breakfast burritos to thick-cut wood-fired porterhouse chops, take a look at our menu innovation report to see who’s doing more with their menu. Outback Steakhouse is bringing the Pork Porterhouse back to the menu – it’s grilled over […]

Volumetric Assessment of Pork in Foodservice

Did you know that over the past six years, pork has been the fastest-growing protein in foodservice? It’s up over 1.14 billion pounds since 2011, according to Technomic, Inc.’s 2017 Volumetric Assessment of Pork in Foodservice, more than double the next fastest growing protein (chicken added 515 million pounds). This biannual study found on a […]

Boneless Loin is the Next Big Thing

Now’s the time to explore what the boneless loin can do across the menu. This quick-cooking, versatile cut is perfect for everything from savory Japanese curry and herb-crusted roasts to tender, juicy chops. And new chop names align with well-known steakhouse cuts, so chefs can menu boneless loin chops as a premium, center-of-plate protein for […]