Employee Meat Cut Favorites
Miguel, Staff Accountant: Pork Butt; Method – Smoked
Scott, VP of Operations: Thick Cut Ribeye, Montreal Seasoning; Method – Reverse Sear, Medium Rare
Ray, Account Manager: Ribeye Steak; Method – Directly on the Grill, Medium Rare
On the Rise
As most know by now (or not) the restaurant segment has seen steady growth for the past several years. However, there’s a new emerging player in the industry, and whether this will affect the restaurant industry specifically is up for debate.
With brick & mortar retail shifting to e-commerce, the food industry is following a similar path. The landscape is changing, and there’s a new segment on the rise which should not be down-played.
Home Delivery/Meal Kit services are projected to become multi-billion dollar industries. Currently over $1 billion at the end of 2015 per data from Technomic; this industry is being flooded with all types of businesses trying to capture market share, start-ups to large established companies. Whether it’s the “best vegan dish” to celebrity chef curated menus to delivering mouth-watering steaks paired with fusion flavors – there’s something out there for everyone. Keep an eye out for massive, steady growth.
CMA has adjusted to the changing tides of the industry, thus developing operational efficiencies for this market. Partner with the authority on quality meats, Chicago Meat Authority.
Did you know?
Chicago Meat Authority is able to provide Antibiotic Free (ABF) products.
Pork Porterhouse Chop with Korean Gochujang Marinade
4 x 12-Ounce Porterhouse (Bone-In Loin) Pork Chops, 1 Inch Thick
1 Scallion, Finely Chopped
3 Tablespoons Gochujang, Also Known As Korean Chili Paste
3 Tablespoons Soy Sauce
2 Tablespoons Asian Sesame Oil
2 Tablespoons Chinese Rice Wine, Or Dry Sherry
1 Tablespoon Rice Vinegar
1 Tablespoon Light Brown Sugar
2 Teaspoons Fresh Ginger Root, Peeled And Minced
2 Cloves Garlic, Minced
Asian Slaw, Optional
Click here for the entire recipe!