Meat & Poultry

Pat LaFrieda is a perfectionist-purveyor of meats in New York City. He’s a third-generation family business owner and the chief executive officer of LaFrieda Wholesale Meats, a firm with a following that includes some of the finest restaurants, hotels and retail outlets in the Tri-State area and beyond. …

The checkoff-funded Beef Innovations Group (BIG) recently debuted six new cuts from the beef round at the first Innovative Beef Symposium in Denver, part of its effort to help meat processors, manufacturers, retailers, foodservice operators and cattle producers maximize yield, add versatility and increase profitability. We spoke with Jake Nelson, meat processing specialist at the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University, who said he has formed a lasting relationship with the beef checkoffs Beef Innovations Group that has enabled them to share resources to find the new cuts from the round. …

Washingtons beef industry is coming together to help feed beef to the 40-thousand people Second Harvest Inland Northwest serves each week. Patti Brumbach, the administrator of the Washington Beef Commission, says of the people served 40 percent are children and 13 percent are senior citizens. …

Diamond Ranch Foods, Ltd., a meat, poultry and seafood processing and foodservice distribution company, today announced the appointment of Victor Petrone to the Company’s Board of Directors. …

People keep telling me to buy supermarket rotisserie chicken to save time and keep the kitchen cool in the summer. They certainly smell tempting (the chickens, not necessarily the people), and they are only a couple of bucks more expensive than their uncooked brethren. …