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National Steak and Poultry launches new center-of-the-plate items
September 7, 2011
National Steak and Poultry introduces a new line of cash-and-carry products under the brand name Steakhouse Certified. The line consists of seven new items including beef, chicken and pork for the center of the plate. Each item is packaged with the consumer in mind; bright, colorful labels including product pictures; convenient dinner portions and see thru packaging. The new Cash & Carry line is targeted for consumers and part of the more-than-a-decade-old Steakhouse Certified brand that is well-established in the foodservice marketplace. The seven new items are a 7-ounce NY Strip Loin Steak with Savory Flavor, Asian BBQ flavor or Steakhouse Peppercorn flavor; a 10-ounce Boneless Beef Ribeye Steak, a 5-ounce Bacon Wrapped Sirloin Filet, a 6-ounce Boneless Beef Sirloin Steak, and a 6-ounce Chipotle Adobo Flavored Pork Loin Chop. Each portion is individually vacuum sealed to maximize shelf life. These consistently sized portions are presented in bright and colorfully labeled boxes which include product pictures and nutritional information.www.nationalsteak.com
With a deep-rooted heritage of research and development, A&B Ingredients is a clean label manufacturer and supplier of unique ingredients that enable food processors to develop new and improved products. A&B Ingredients offers a broad range of natural food ingredients that enable you to create added value food products.
Flavor Dynamics, Inc. Is guided by a commitment to creating innovative products of consistent, superior quality. Our commitment to food safety and quality assurance is reflected by our “AA” BRC Audit grade. Choose from clean label, gluten free, vegan, NON GMO and organic options. Contact us at customercare@flavordynamics.com
Bavaria Corporation has supplied the meat and food industry with technical solutions and exceptional ingredients based on US and European technology for 30 years. Our ingredients range from single item to complex functional marinade blends. Application improvements are realized in such areas as shelf life, pathogen control, final yield, color development, texture, flavor and food safety.
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