Today we’re shining the spotlight on foodservice distributors: the people who get those thousands of different products from the packer or further processor into the hand of chefs across the country.
Whether it’s the next craze or a better way to add value with an old favorite, you can bet the array of partners in the further processing business will keep finding new pathways that bring in more consumers
They are the less-thought-about, the byproducts we use every day without even thinking about how they might have started out on our very ranches and feedlots.
Every year our packing partners across the country open their doors for dozens of tour groups. From Dakota Dunes, S.D., to Amarillo, Texas, from Joslin, Ill., to Dodge City, Kan., chefs, salespeople and culinary educators see beef production up close.
You’ve heard me say it before but just to be sure: Packers are not your enemy. Now that we’ve got that out of the way, let me talk a little about packers and beef quality.
I’ll even admit I’m a busy gal, but the thing that amazes me about cattle feeders is the sheer number of decisions they make on a daily basis.
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