Tyson Foods has announced that it will sell five hog farms and send 20,000 sows to slaughter, reducing its hog herd by 28 percent. It will sell the farms, located in Arlansas, Missouri and Oklahoma, and cut 76 jobs.

"The sale of feeder and weaned pigs has slowed because of unfavorable economic conditions such as high grain costs, lack of available capital and a reduction in pork demand," Tyson spokesman Gary Mickelson said in the email, Reuters reports. When the changes are completed, Tyson will have about 50,000 sows.

Source: Reuters

Simmons, John Morrell among TGI Friday's top suppliers

T.G.I. Friday's USA recently honored its top supplier partners at its annual Supplier Recognition Dinner during the company's business meeting at the Swan and Dolphin resort in Orlando, Florida on June 28, 2009.

"We are pleased to honor these exceptional supplier partners, all of whom excel in their respective roles for T.G.I. Friday's USA," said John Neitzel, president and chief operating officer of T.G.I. Friday's USA. "Their unique contributions to our business make T.G.I. Friday's restaurants a leader in the competitive marketplace of casual dining."

The awards and honorees included the following:

Vendor of the Year: Protein Solutions
Quality Excellence: T. Marzetti Company
Best New Vendor: John Morrell & Company
Dedication: Cargill Foodservice, Dressings, Sauces and Oils
Innovation: Sunrise Foods
Outstanding Service: Foodsource
Non-Food Vendor: Ecolab Pest Elimination
Jump Through Hoops: Ventura Foods
VP Strategic Sourcing Recognition Award: Simmons Prepared Foods
Maniacal Execution of Outstanding Service: The Boston Beer Company
Purposeful Innovation: Bacardi USA
Outstanding Cost Control: Beam Global
"Be The Brand": Derek Farley, DFPR

Source: TGI Friday's

Fleming's Prime Steakhouse adds burger to menu

Fleming's Prime Steakhouse & Wine Bar has expanded the restaurant's "5 for 6 'til 7" bar menu to include the Fleming's Prime Burger. It starts with eight-ounces of ground Prime beef, a relative rarity in the world of burgers. "Prime beef is what we're known for," says Russell Skall, national executive chef for Fleming's, "and it's simply the best of the best. It's only natural that any burger we would serve our guests would be of the same high grade and quality as our Prime steaks."

After hand-shaping the burger, the burger is simply seasoned with kosher salt and coarse black pepper, seared on a flat top to lock in the juices and create a slight crust, then finished off in Fleming's 1600 broiler. The burger is then topped with sharp Cheddar cheese and two slices of thick cut, brown sugar glazed bacon. Crisp iceburg lettuce, a thick slice of tomato and chipotle mayo are served alongside so guests can build their burger. The Prime Burger is then served open face on a custom baked, knotted challah bun and accented with two Fleming's signature colossal onion rings.

Source: Fleming's Prime Steakhouse & Wine Bar