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New data from Omaha Steaks shows while 40% of Americans have cut back on purchases, more people plan to grill out this summer — especially on Father's Day.
The CEO of Marx Foods Justin Marx says he’s starting to notice restaurants buying chef-ready and pre-fabricated cuts of meat instead of paying for labor to cut USDA steaks. He says meatpackers are more efficient with knife strokes and can help restaurants reach better yield. Austin Keating, Multimedia Specialist for BNP Media and the National Provisioner magazine, interviews Justin Marx to learn more.
For years, buying a steak to prepare at home involved the same step: go to the supermarket, rifle through the wrapped foam trays to find the best cut, and take it to the cashier. Even if you were lucky enough to live by a meat market or a butcher and could get custom cuts, you still were able to see the product before bringing it home.
Omaha Steaks pioneered the direct-to-consumer food channel, and it continues to drive process, product and distribution innovation across all channels it serves today.
When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.