National Steak and Poultry continues to grow its national foodservice brokerage network by adding new representatives in each region. The network is comprised 16 representative partners covering 38 states in six regions.

“These brokers provide a strong market presence in these states and we continue to look towards expanding our market reach in other areas. The addition of six new broker partners in the last 60 days has only strengthened our network and expanded our reach.” said Mike Wilson, National Steak and Poultry senior director of broadline sales.

In the Western region, two brokers were recently added to the NSP roster. Nasser Company is representing NSP in Southern California. It picked up the line in January and has already secured some new authorizations. NSP is now represented in the state of Arizona by Creative Food Service.

In the Midwest region, Excel Foodservice Marketing was added to represent the states of North Dakota and Minnesota. In the Southwest region, two new brokers were added as well. The states of Missouri and Kansas are now covered by the staff at Menu Marketing. Jones-Neitzel of Texas finishes out this region as the new broker for the entire State of Texas.

Down in the Southeast region, National Steak and Poultry is pleased to have foodservice broker representation for the first time in North and South Carolina by Blue Ridge Food Brokers and Consultants.

With its headquarters in Owasso, Okla., National Steak and Poultry markets its protein-based marinated food products under the brands of “Seared and Sealed” and “Steakhouse Certified” to national restaurant chains, food service, military and broadline channels.

Source: National Steak and Poultry


Foster Farms announces second annual Fresh Chicken Cooking Contest

Foster Farms is inviting home, amateur and professional chefs to stir up some cooking creativity with its call for entries for the second annual Foster Farms Fresh Chicken Cooking Contest. The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken.

Foster Farms is encouraging residents of California, Oregon and Washington to submit their favorite, original chicken recipes for consideration. Recipes must feature Foster Farms fresh chicken and should be inspired by fresh ingredients grown on the West Coast as a testament to Foster Farms' commitment to foods that are fresh, locally-grown and always natural.

The deadline to enter is May 31, 2011 at 11:59:59 p.m. PDT and the contest will culminate with finals held on September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif., during National Chicken Month. 

"We hope to build on the success of last year's contest which drew thousands of entries ranging from time-tested multi-generational recipes to brand new creations," said Ira Brill, Director of Marketing and Advertising Services for Foster Farms. "As a longstanding West Coast brand committed to bringing consumers fresh chicken grown close to home and delivered fresh to their store in 48 hours or less, Foster Farms is pleased that this contest inspires so many to find new and creative ways to prepare our locally-grown fresh chicken. Our contest is a celebration of the West Coast bounty and all of the fresh produce and foods we are lucky to have at our fingertips." 

The contest is open to all California, Oregon and Washington residents over the age of 18. Entries will be judged by a panel of leading food media and culinary professionals.  Contestants are encouraged to submit their unique chicken recipes featuring Foster Farms fresh chicken and emphasizing fresh, local ingredients. The scoring structure will be weighted to reward contestants whose recipes highlight truly fresh and local ingredients.

For complete contest rules please visit

Source: Foster Farms


Church’s Chicken completes debt refinancing

Church’s Chicken, one of the world's leading quick-service restaurant chains, announced that it has closed a new asset-backed securitization, comprised of $220 million of Senior Secured Notes, which have a maturity date of February 2018, and $25 million in Senior Secured Revolving Notes. The new credit facility is the first whole-business securitization completed in the restaurant sector since 2007 and attracted significant demand from institutional investors. Proceeds from the securitization were used to repay the outstanding balance of the existing credit facilities, to pay related fees and expenses, and to pay a dividend to shareholders. Church’s Chicken is majority-owned by Friedman Fleischer & Lowe, a private equity firm based in San Francisco.

“This new financing structure provides Church’s Chicken with greater financial flexibility and a significantly lower cost of capital, which better positions us to execute on our strategy and achieve our growth objectives,” said Mel Deane, CEO of Church’s Chicken.

“Church’s Chicken enjoys great brand recognition and promising long-term growth prospects. We are pleased that we have been able to leverage these strengths to put a more efficient capital structure in place,” added Rajat Duggal, managing director at Friedman Fleischer & Lowe.

Source: Church’s Chicken


NAMP Announces COP Course at Texas A&M

The North American Meat Processors Association announced registration is open for its flagship Center of the Plate Training course at Texas A&M University in College Station, Texas, on May 3 - 5, 2011. This in-depth course covers beef, pork, lamb, veal, and poultry.

Steve Olson, NAMP’s Standards and Specification Advisor and former USDA Meat Specialist, will give students invaluable information on meat specifications, quality parameters, and muscle utilization.

The Beef Checkoff, the Pork Checkoff, and the Lamb Checkoff are co-sponsors and will have representatives on hand to present information and resources.

Intervet/Schering-Plough Animal Health is a corporate sponsor. The American Meat Institute Foundation (AMIF), the National Meat Association (NMA), and the Southwest Meat Association (SMA) are co-hosts. Members of these associations qualify for the registration discount. Register three people and send the fourth person for free. Register now at

Source: NAMP


AMI names Public Affairs VP

The American Meat Institute (AMI) today announced that Tom Super has been named vice president of public affairs for the Institute. Super has served AMI as senior director of media outreach since June 2008.

In his new position, Super will handle press relations and media outreach, plan and execute communications strategies around the Institute’s legislative and regulatory priorities and supervise social media efforts. He will continue his role in managing the day-to-day operation of the National Hot Dog & Sausage Council.

Prior to joining AMI, Super spent six years at Greener and Hook LLC, a Washington-based strategic communications consulting firm where his focus was on planning and executing communications strategies and delivering strategic communications and media relations counsel to corporations, trade associations, ad-hoc organizations, non-profits and political candidates at the local, state and federal levels. Super also served three years on Capitol Hill as a legislative aide for United States Senator John W. Warner (R-VA).

“Tom has been an invaluable member of our communications team for nearly three years.  His expanded role will enable him to communicate industry issues more broadly to a wider range of audiences,” said AMI President J. Patrick Boyle.

Source: AMI


Chicken pies recalled for undeclared allergen egg

Piccadilly Fine Foods, a Santa Clara, Calif., establishment, is recalling approximately 775 pounds of chicken and mushroom pie products because they may contain an undeclared allergen, egg, the U.S. Department of Agriculture's Food Safety and Inspection Service announced. Egg is a known allergen, which may have not been declared on the label.

The products subject to recall are 12-pound cases of “Piccadilly Fine Foods Chicken and Mushroom Pastie,” with each case containing 24 individual packages. The individual packages weigh 8 ounces each and say “Keep Frozen” on the label. The label also bears the establishment number “P-9216” inside the mark of inspection. Listed on the cases and individual packages are lot codes 213-10 through 365-10 and 001-11 through 056-11.

The chicken and mushroom pies were produced on various dates between Aug. 1, 2010, and Feb. 25, 2011. Some products subject to recall during this time frame are correctly labeled in that they do include “egg” in the ingredient statement. The “Chicken and Mushroom Pasties” that do not list “egg” are subject to recall. The products were shipped to distributors in California, Colorado, Florida and Texas for further distribution to retail outlets.

The problem was discovered by FSIS personnel during a routine label review. It was determined that while the label was approved with “egg” in the ingredients statement, some of the final product labels did not have it listed. FSIS and the company have received no reports of adverse reactions due to consumption of these products.

Source: FSIS