On the case

Cobe, Patricia
March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, Special section p2
Trade Publication
The article presents information on the features and specifications of processed meats and offers purchasing tips to food service operators. When premium deli sandwiches and platters are a restaurant's focus, whole muscle meats are usually the choice. Although operators prefer purchasing whole deli meats and slicing them on premise, it is necessary to have skilled labor and good slicing equipment in house. Most food service purchasers will buy the plain deli meats, then modify them with a special sauce or dressing.


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