Manhattan's Meat Maven: Strassburger Meats and Suzy Sirloin
Don’t tell Suzanne Strassburger that her fifth-generation, family-owned company can’t diversify, expand and help carry the meat industry to new heights — her plan for Strassburger Meats is already in the works.
At presstime, Suzanne Strassburger, president and CEO of Strassburger Meats, relayed to The National Provisioner the company’s latest news: Suzy Sirloin will launch a new line of organic beef grinds, raised and sold locally in the tri-state (New Jersey, New York, Connecticut) area. The new organic program is slated to start in April. Product will be sourced from a few local farms in upstate New York, and offers consumers an option that helps them limit their own carbon footprint by consuming beef grown and processed in New York state. Stores in the tri-state area that already offer Suzy Sirloin’s natural products will carry the new organic product, and Suzanne expects it to be offered in other organic food markets. To start, the grinds will be offered in one-pound brick packs.
“We are producing what consumers want and giving them more choices,” Suzanne says. “Furthermore, it is another way to promote meat and educate the consumer about pasture-raised food. And, finally, it is a way for us to support the New York farmers.”