Wholesale seafood supplier The Fish Guys, Inc. launched a land-based protein division last year, and on Friday it announced it’s adding custom processing capabilities with the acquisition of a 16,000-square-foot Northfield plant.
The St. Louis Park-based company’s Market House Meats division will now be able to fulfill specialty orders for its customers at the USDA-inspected facility, breaking down large pieces of meat into the cuts that end up on restaurant plates. That will include dry-aging to restaurants’ individual specifications.
“With this addition, we’ve hit a goal to see this company become a true full-service, center-of-the-plate protein purveyor,” said Mike Higgins, owner and CEO of The Fish Guys, in a statement.
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