Meat in the To-Go Environment: How to Protect Protein

USMEF Caribbean recently produced a webinar featuring Chef Timothy Murray of RDS Foods on how to best protect center of the plate proteins from the extra time/thermalization in a to-go environment.  The webinar is available as a video where you can learn about serving meat as a to-go option for your customers.

The video is 27 minutes long and will give any manager, chef or cook good insight into presenting your meat and entrees as a to-go option that holds and can be reheated. Below is a matrix of the cuts that he featured in the video,  discussing the pros and cons of the cuts and also a sous vide guideline sheet. Your sales rep can also send you these documents as as PDF by email.

  1. Type of protein, including myoglobin content and thickness
  2. Type of cooking method – sous vide was the overall winner
  3. Packaging – foil is not a winner here) 

Certified Angus Beef® Brand Announces 15th Consecutive Year Of Growth

The CAB® brand of beef denotes quality and consistency suitable for fine restaurants everywhere. Steaks and all cuts of beef labelled Certified Angus Beef® must meet 10 exacting standards, making it more selective than USDA Choice and USDA Prime.  Sysco Bahamas is the exclusive distributor of the CAB brand of beef, ensuring that chefs at top restaurants and hotels in the country serve a great product.

For the 13th year in a row, Certified Angus Beef LLC reported record sales of its signature Certified Angus Beef ® brand. It’s also the 15th consecutive year of sales growth for the original brand of premium Angus beef. A global network of nearly 19,000 licensed processor, foodservice and retail partners marketed 1.25 billion pounds of product in fiscal 2019 (ending Sept. 30), a 3.1% increase—or an additional 38 million pounds—over the previous year.

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