Posts Tagged ‘portion control’
South Shore Meats partners with major regional foodservice broker
October 29th, 2013
By donm
Brockton-based portion control specialist strengthens regional distribution reach with new agreement
South Shore Meats, New England’s leader in the wholesale portion control meat manufacturing industry, has announced a partnership with A.J. Letizio Sales and Marketing. The company will begin representing South Shore Meats in the foodservice marketplace for center-of-the-plate cuts and other meat products.
A.J. Letizio is a fourth-generation family business thriving as expert marketers in fresh foods, namely meat, deli, in-store bakery, seafood and in-store foodservice.
A.J. Letizio Sales and Marketing represents products for major chains, independent retailers, wholesalers, distributors, convenience stores and club stores, following a century-long family tradition for specialization in the area of fresh foods.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
This commitment to excellence has allowed South Shore Meats to create a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
“I am very excited to be working with A.J. Letizio Sales and Marketing again,” said Carlo Crocetti of South Shore Meats. “Both companies have similar backgrounds and generational legacies, with an unparalleled commitment to customer service. It really makes for a perfect fit.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
Google “steak-out” reveals Mickey D’s meaty ingredients
September 24th, 2013
By donm
Is the new steak option really an upgrade?
Let me start out by saying I am not anti-McDonald’s.
I am not exactly the poster child for healthy eating and have indulged myself quite a few times on McMuffins on the way to work. Sometimes eating crappy food can be a guilty-pleasure.
However, as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast, my radar goes up when fast-food types start talking about steak.
McDonald’s recently announced it was launching “a new thick, juicy steak” as an option on all of the company’s available breakfast sandwiches.
Okay. Fast-food restaurants don’t typically don’t go all out when it comes to meat, chicken, and fish. We’ve all seen the chicken nuggets-beached-with-ammonia video circulating on social media.
So what exactly are the ingredients of this “new thick, juicy steak?”
Now you might think that as a fourth generation center-of-the-plate meat cutter, I would have inside information on what McDonald’s is using for beef.
Nope. I went to Google.
Here is what I found.
Previously, this “steak” option was only available on the bagel breakfast sandwich.
The main ingredient is “beef.” That piece of beef has over 1150 grams of sodium. 255 milligrams of cholesterol and 230 of its 550 calories coming from fat. That’s before you put it on a muffin with American cheese, onions, and liquid margarine.
The article states says “on the positive side it raises the menu quality.”
Really?
As portion control specialists, we at South Shore Meats would suggest leaving 1150 grams of sodium out of your breakfast options.
Don’t forget steaks when planning Labor Day ‘13
August 29th, 2013
By donm
Steaks on the grill.
Labor Day weekend is one of the big “grilling” holidays, along with the Fourth of July and Memorial Day. For many people, that means burgers and dogs, and maybe some barbecued chicken finding its way to the grill.
For me, it means steaks.
If you’re going to fill the gas tank, clean the grates, and invite people over to usher out the Summer of ’13 in style, you need to throw on some steaks; ribeyes, skirts, strips…sirloin tips, you get the picture.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing and we are use to working with and perfecting the finest cuts of beef, pork, lamb, and veal for white-tablecloth establishments throughout the Northeast.
I’m actually the fourth generation of this family-run enterprise and have learned how to combine our state-of-the-art portion control concepts with the Old World craftsmanship that has been passed down through the ages.
At South Shore Meats, we know steaks. So here’s an insider’s recipe for making the perfect grilling entrée for your Labor Day guests.
When it comes to grilling, my go to steak is the ribeye. For simple seasoning, brush it with olive oil before dousing with a generous portion of Kosher Sea Salt and freshly-ground black pepper. Season to taste.
The key to searing a ribeye is to get the grill as hot as possible. We’re talking 550-700 degrees hot. While the steaks are still in the fridge, put the grill on “high” and walk away.
When you hit that target temperature, place the steaks at angles of 10 and 2 o’Clock for proper grill marks
The objective here is to sear the steaks. Closing the lid of the grill here is not necessary. We are looking for surface heat. Closing the grill will bake the steak. Do not do this. Searing the steaks will lock in and trap a lot of the fat and juices. The salt and pepper will create a crust-like surface also.
I prefer my steaks to be rare or medium rare. When the steaks are done, place them on a surface to cool down for a couple of minutes before serving. Do not cut immediately after cooking or all the juices will escape. If taking this to the next level fits your taste, sometimes I like to add a nice compound garlic butter on top of the steak to enhance certain flavors.
Enjoy your Labor Day and thank you for visiting southshoremeatsonline.com.
Sincerely,
Carlo Crocetti
South Shore Meats enters into distribution agreement with U.S. Foods
July 24th, 2013
By donm
Leading foodservice distributor will make South Shore Meats products available in the Greater Cleveland area.
South Shore Meats has announced a partnership with U.S. Foods to distribute South Shore Meats specialty products in Cleveland, OH.
U.S. Foods, one of the country’s leading foodservice distributors, has signed on to make South Shore’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips available to restaurants and other dining outlets in the Cleveland area.
“Our partnership with US Foods and Stockyards has been an amazing one,” said Carlo Crocetti of South Shore Meats. “US Foods has the logistic capability to enable us to service our customers nationwide. They can take our product and get it into the hands of small restaurants, sports bars and pubs in the region.”
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.
South Shore Meat’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips are part of the company’s extensive line of marinated products.
“With the Cleveland branch of US Foods offering our Bourbon Beef and Turkey Tips to their customers, South Shore Meats has the opportunity to expand into other parts of the country,” Crocetti said. “This is something we could not do on our own.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
Portion control has health and profit benefits for food industry
June 27th, 2013
By donm
Changes in consumer preferences toward health and wellness are impacting the bottom line in the food industry. Companies that are including all natural and organic ingredients in their products are seeing greater volume.
A recent analyst’s report showed that restaurant chains like Chipotle are seeing consistent traffic growth as customers endorse its naturally raised pork, chicken, and beef. Tyson Foods is also seeing an uptick in business as some consumers are opting for chicken instead of red meat because of perceived health benefits.
How does “portion control” fit in as a factor in this new food industry paradigm?
Portion control is a buzz word within the health and diet industries and South Shore Meats has touted its state-of-the-art portion control systems as a way for the restaurateur to maximize profits. The cut and quality of a center-of-the-plate cut from South Shore Meats can greatly impact the bottom line.
There is also an associated health benefit to portion control; the smaller, leaner the portion, the greater the health benefit. In fact, portion control may be the easiest way to measure the health benefit or risk of your center-of-the-plate cut.
There are many beef producers that are providing “all natural” products. However, that label may be a little misleading. You can have beef from cattle that has never consumed antibiotics or hormones that is truly natural. You can also have “all natural” beef product from cattle that has been antibiotic/hormone free for the last 120 days of its life.
Did you know that “all natural” had varying levels? Were you aware that “all natural” doesn’t always mean “all the time?”
There are no such variances with portion control.
South Shore Meats is setting the industry standard for portion control meat manufacturing, providing the absolute finest cuts of Beef, Pork, Lamb, and Veal for white-tablecloth establishments throughout the Northeast. Our portion control cuts have proven to impact the restaurateur’s bottom line, and may prove to be the industry answer for a trend toward healthier food options.
Smithfield’s sale to Chinese firm could impact prices
May 30th, 2013
By donm
Here is some breaking news out of the industry. China’s Shuanghui International has made a $4.7bn bid to takeover Smithfield Foods, the world’s largest pork producer, in what would be the biggest takeover of a US company by a Chinese firm to date – if it passes regulatory hurdles. What will happen to pork prices if this sale goes through? Opening up the Chinese market could send pork prices soaring.
Archives
- April 2016
- March 2016
- February 2016
- October 2014
- September 2014
- July 2014
- June 2014
- April 2014
- March 2014
- February 2014
- December 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- May 2012
- February 2012
Categories
SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551