According to the Food and Agriculture Organization, about one-third of food produced for human consumption worldwide is wasted, and of that, over 20% is meat (FAO, 2012). A large portion of the discarded beef is due to its discoloration. 

The Coronavirus pandemic has hurt many businesses and affected many ways of life. Restaurants have been hit particularly hard, and the industry is still reeling from reduced capacity, closed dining rooms and the lingering uncertainty about how to avoid the virus.

Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog. 

Bush Brothers Provision Co. has been adept at reacting to changes, whether it be a change in the weather or in the marketplace. For years, the company has been known as a purveyor of steaks, chops and other higher-end meats for the top of the line hotels and restaurants in Florida.

Since their establishment, New York City steakhouses have played a significant role in the meat industry.