August 2009
FoodService Director;8/15/2009, Vol. 22 Issue 8, pFSB5
Trade Publication
The article presents updates on the U.S. meat industry in 2009. The industry has been reportedly exploring value opportunities through muscle profiling studies. Many chefs increased their experimentation and use of lamb value cuts during the economic downturn. Chef Nancy Longo has demonstrated four pork dishes at the National Pork Board's annual Taste of Elegance competition. The use of a variety of fresh American Lamb cuts to spark creativity in the menus at Insalata's Restaurant is also cited.


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