Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

Formulation Strategies | Barbecue Trends

A new spin on barbecue

Classic preparation method expands reach in non-traditional areas and flavors.

Elizabeth Fuhrman

March 15, 2019

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Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.

Independent Processor's Prime Cuts

Verde expands its grass-fed product offerings.

Sam Gazdziak

March 13, 2019

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Company unveils a new line of organic, grass-fed beef products at the 2019 Annual Meat Conference.

June 2019

Check out the June 2019 issue of The National Provisioner, featuring our 2019 Processor of the Year, Carl Buddig and Company, and much more!

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Independent Processor

June 2019

Check out the June 2019 issue of Independent Processor, featuring our cover story on Ralph's Packing, the growing importance of the role of the butcher, and much more.

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