Category: food

Take Pork Chops to the Gourmet Level at Your Restaurant

Posted on May 9, 2020

For some restaurant diners, there is nothing better than a thick juicy steak. But when you want to order something different, an equally thick and juicy well-grilled pork chop is a whole new level of delicious.

We think that in general, restaurants put more effort into creating delicious steak entrees, but when it comes to the humble pork chop, there isn’t always that same commitment to creativity. Is that why steaks are more popular than pork chops? Because they tend to come with more interesting side-dishes, au jus, and other options?

We would like to share a little homage to quality pork. There are many ways to create really delicious menu items for your customers that center around a premium cut of pork meat. So, we got to work and decided to research some trendy and delicious ideas for our foodservice customers, to help you create some new and tasty pork dishes for your menu.

The Cadillac of Pork Meat Comes from England: Why Berkshire Pork is the Pinnacle of Excellence

When you ask the average consumer about different types of pork meat, they generally think of the pork chop or pork shoulder roast, ribs (bone-in) on the grill, and of course sausage and breakfast links or patties. But there is one type of pork meat that few people have tasted. And boy, are you missing out, if you have never tried the ultra-premium authentic Berkshire Pork.

You may be thinking that if you have tried one portion of pork, you have tried them all. Berkshire Pork is recognized throughout the world as the most premium type of pork meat. Bred exclusively and raised since the early 1800s, the Berkshire pig was raised in England. In fact, the breed was originally raised and popularized by Queen Victoria, who owned the first boar to be recorded in the breed registry; a male by the name of Ace of Spades.

The unique coloration of the Berkshire pig denotes the authenticity of the bloodline, with an almost completely black coat, with 3-4 white socks, and a white underbelly. The origin of the breed goes back to a cross between the Chinese and Siamese pigs, introduced by British colonialists. The Japanese bred an exclusive line of pigs called the Kurobuta, which much like the Kobe and Wagyu premium beef, featured tender well-marbled meat. In fact, Berkshire meat is often referred to as the ‘Wagyu of Pork’.

Berkshire pigs by traditional agricultural method, are permitted to be free-range, and they are provided with a natural fat-rich diet of corn, nuts, clover, apples, and milk. The breed is still selectively produced, and in the United States, stock of Berkshire pigs are still in the direct lineage of the original breed developed by Japan and Britain.

Miami Beef® is pleased to offer premium, authentic Berkshire pork for our commercial customers. Contact us for more information about the luxury cut, and delicious pork patties that can be served as an alternative to beef or poultry burgers.

Proper Restaurant Marinade and Grilling Methods for Fresh Pork

How your marinade your pork before oven or grilling, makes a big difference. Pork meat has a higher level of fat compared to poultry or many cuts of beef, and that soluble fat is also able to absorb and retain flavors very well. That means with a little creativity, your pork chops can take on some incredibly creative and internationally inspired flavors.

Speaking of international flavors, here are some creative ways you can experiment with amazing flavors for grilled pork chops in your establishment.

Sweet and savory pineapple and fresh ginger
Maple Dijon marinade
Balsamic vinegar and red pepper marinade
Curried yogurt Mediterranean marinade
Adobo pork marinade
Beer and mustard pork marinade
Chuquibambino style grilling marinade for pork

Plan to create about ½ cup of marinade per 1 lb. of prepared pork meat. The best method of margination is an airtight seal or container. Oxidation of meat can impact freshness, and open-air can dilute the margination process. Plan to marinate your pork for up to 24 hours in the refrigerator, for best results.

You can also prepare bulk marinade packages of pork for the freezer, for up to a three-month period. Tip: make sure you thoroughly disperse the marinade in the refrigerator first for 24 hours before freezing, to allow the marinade to saturate the meat.

What Kind of Sauces and Side Dishes Deliciously Pair With Quality Pork?

In Britain and Canada, it is common for pork chops that are grilled or baked, to be served with hot apple sauce. You can’t go wrong when you pair the moist and somewhat salty flavor of pork with fresh fruit compotes, jellies, grilled fruits or sauces. And you’ll also notice that a large number of retail barbeque sauces for pork also include a sweet fruit composition.

Some of the best and most delicious fruits that enhance the flavor of pork include:

Raspberry sauce
Grilled apples or apple sauce
Blackberry sage sauce
Peach sauce
Fresh rosemary and balsamic strawberry sauce

Get creative with your menu and combine your delicious pork chops with some uncommon side dishes that are also perennial favorites. Like this recipe for Brussel Sprouts Au Gratin from The Food Network, or this amazingly rich Butternut Squash with Onions and Pecan healthy side dish. Polenta is the perfect side for a spicy pork portion; try this recipe for Oven Polenta with Mushrooms and Thyme.

We hope we have provided you with some fresh and delicious new ideas to innovate new pork menu items for your foodservice establishment. Stuck for some economical ideas regarding healthy proteins to add to your menu? Contact our team at Miami Beef® for some expert advice. We serve the global foodservice industry.

Creative Marketing to Stimulate Curbside Pick-Up

Posted on March 11, 2020

Restaurants and foodservice establishments that want to increase their takeout or curbside pick up revenue have to research new strategies to stimulate non-dining room orders. Did you know that your profitability per order increases when it is takeout, delivery, or curbside pick-up? That is part of the reason why the foodservice sector has seen so many successful ghost kitchens emerge in urban areas. No dining room means lower manpower and overall operational costs and a higher profit margin.

Create a Dedicated Take Out Area to Expedite In-Out Customer Traffic

Intelligent foot traffic design should be your top priority. Put yourself in the shoes of your takeout customer. They have called ahead and placed their order, and they have found a parking spot convenient enough to run into your establishment, process payment (if they haven’t done so already) and then leave with their food.

Now imagine that the dining room seating line or reception area is crowded with people waiting for a table. And that crowd just happens to be standing in the exact same area as pick up orders are processed (at the cash register/reception desk). So now, your takeout order isn’t so convenient, and it involves a waiting time that is comparable to the time they would have spent being seated to dine inside the restaurant. That doesn’t work for customers in a rush.

Many restaurants have chosen to reconfigure their layout to provide an express pick up window or line for their takeout customers. Not only is this express line fast, but you want to make sure you have experienced staff serving customers there, to double-check orders, deal with missing items or any other service issues promptly (without holding up the takeout processing time).

For restaurants that are smaller in terms of square footage and floor space, having a portable heated food warmer and storage cart is valuable. If orders are clearly marked, the cart with prepared takeout meals can be situated near the front door, where your staff can quickly retrieve and then process the orders for your customers.

Provide Alternative Payment Options

Customers that want to call ahead for a takeout order want prompt and easy service. If they wanted to spend a great deal of time in the restaurant, they would opt to eat in the dining room instead. It is important to offer the kind of expedited alternative payment options that your customers want.

Some customers prefer PayPal because they don’t use a traditional bank and can make a digital transaction easily from their smartphone. Some may use other popular mobile payment methods like Apple Pay, Google Pay, and Samsung Pay (which are becoming increasingly more popular due to low transaction fees compared to traditional debit cards).

Many consumers are becoming increasingly sensitive to the cost of digital monetary transactions. A dollar or two every time they use their debit card definitely starts to add up on a monthly basis, if they prefer to use a card versus cash. Give them another affordable and fast processing alternative to pay for their order conveniently, and you’ll find those takeout or curbside pick-up customers returning more often.

Time Your Orders Perfectly to Keep Food Fresh and Hot

All it takes is one bad experience with takeout to ensure that the customer will never order curbside pick up or takeout from your establishment again. The top complaint from consumers about takeout is the temperature of the food. When the customer picks up the order, it should be as fresh as it would be if it was served tableside to the diner.

While meats and vegetables tend to retain heat well, other types of food such as bread and salads can suffer some integrity loss, if they are prepared too quickly or queued in heated storage. A warm salad is probably not the side dish that most customers would like with their meal, nor do they want soggy appetizers or entrees.

There are a variety of food scheduling tools, computer displays, and applications that can help prep teams ensure that they are timing the production of orders correctly to optimize quality and customer satisfaction at the time of pick up. No one wins if a customer cancels an order.

Dedicate Two Parking Spaces for Curbside Pick-Up Convenience

If you have a dining room and parking lot, it may be time to designate a couple spots by the front door to facilitate quick curbside pick-up for your customers. How much of a difference can these designated spots make for a restaurant?

Consider your customer experience if they have to drive around for several minutes before they can find a parking spot, allowing them to run in and pick up their food order. Not particularly convenient right? And if they are in a rush, the whole benefit of calling ahead to promptly pick up food and head home may be lost.

While legal requirements for designated spots for special needs customers near the building must be accommodated, sometimes finding 1-2 extra parking spaces for food pick up orders can be a challenge. But protecting that valuable space for pick up orders can be one of the best investments you make to bolster your restaurant takeout revenue.

Other successful marketing tactics target increased takeout or curbside food pick up orders on non-peak times and days of the week. For example, if your restaurant has slower than normal traffic on Monday and Tuesday evenings, that is the perfect time to add a loyalty incentive for your customers. Something like a free appetizer with every order over a specified dollar value, which is valid for takeout orders only. Some restaurants have even developed their own loyalty app, that tracks the number of takeout orders the customer receives, and then rewards them with a discount, or a coupon for a free beverage or dessert.

Restaurant owners that consider their takeout or curbside pick up to be a unique and almost separate revenue source, are able to optimize that workflow that is required to have a successful order, production, and pick up methodology. It’s a science; but if you are able to figure it out and master it, the result is increased profitability and sales for your restaurant. And positive word of mouth (WOM) advertising from happy takeout customers.

The Growth of High Profit Ghost Kitchens in Food Service

Posted on June 24, 2019

When American consumers started investing more in the recreational aspects of their own home, an important shift began in the food service industry. Before, consumers wanted to get out of the house and enjoy the ambiance of a new restaurant. It was part of the culture and dining experience.

Today, most people prefer to dine at home for a variety of reasons. It’s less crowded, more comfortable, or to be frank, thanks to demanding careers, commuting and other obligations, we all spend less time at home than we’d like to. Enter the Ghost Kitchen food service revolution, that caters to the need for quality fast-casual food, delivered right to the customers door.

What Is A Ghost Kitchen?

You may have heard of this restaurant business model by a number of different names including virtual or dark kitchen. If you haven’t heard of this style of culinary food service you will soon, because it is definitely a high-growth style that is sweeping across the globe, particularly in metropolitan areas.

What started out at first as something that was viewed possibly shady in the restaurant industry, has exploded into a tremendous and profitable business venture, that eliminates the overhead cost of table food service and traditional takeout.

A ghost kitchen establishment does not require a front store or walk in customer area. The business is set up as an exclusive online food delivery provider. The typical establishment has a full commercial kitchen with all the facilities to process and prepare menu items, an administrative managerial office and a break room for staff.

Marketing of the foods offered by the ghost kitchen is done online through the business’ website and online ordering software. A full menu is provided for customers, who can add the items to their cart for payment and delivery. Some ghost kitchens provide an automated text service to let their customers know when the order is out for delivery, and expected delivery time.

The Cost Saving Benefits of a Ghost Kitchen Restaurant Business

There are many aspects and costs associated with operating a restaurant that offers full dining facilities. When starting a new restaurant business, the investment includes purchasing many supplies and assets that are necessary for the operation of a food service dining area.

A ghost kitchen eliminates the need for:

Customer furnishings including booths, tables and chairs.
Linens including tablecloths and napkins.
Flatware, beverage glasses and tableware.
Waitstaff and tableside food service assistance.
Large and expensive commercial retail space and rent.
Cost savings for utilities.

Because restaurants are required to comply with health and safety ordinances, by eliminating the dining room and tableside services, they are able to cut the costs and labor needs. This also makes it easier for new restauranteurs to keep the focus on the quality of their food and profit margin, without stretching resources to provide full dining services.

There are other economies of scale that benefit food service entrepreneurs with this unique business model. For instance, customer service issues and prompt preparation and delivery of the orders can be expedited more easily.

There are also fewer concerns or problems to deal with in terms of workflow; many restaurants struggle with rush service windows during peak periods. This can be managed effectively by software that helps organize each order and notify the customer if the order will be delayed when they confirm their order.

Imagine the profitability margins possible, when you can still prepare and sell the same entrees, appetizers and beverages conveniently online, while removing the need for traditional table service to your customers? And while it’s true that some restaurants may experience some traffic loss from customers who want to dine-in, according to many industry reports, the shift in consumer preference leans heavily to order-in and delivery.

Your business will be catering (particularly in large metropolitan areas) to customers who want hot, delicious and fresh food ordered online, and delivered conveniently right to their home.

Expansion Using the Cost Saving Ghost Kitchen Business Model

Next generation food service entrepreneurs are rapidly expanding with ghost kitchen business models into major cities, and it appears to be an effective way to grow a food service chain. Without the significant investments required to operate a traditional dine-in restaurant business.

Some successful restauranteurs who may have one flag-ship location, are using ghost kitchens to expand their brand economically into new markets, through exclusive online ordering. Customers who have been patrons of the flag-ship restaurant location trust the quality and value of the restaurant and can enjoy prompt delivery of their favorite menu items.

Streamlining Delivery of Food Orders

Delivery remains one of the most expensive and arduous areas for restaurants to navigate. In a traditional business model, the restaurant must cope not only with expediting every food order, but serving customers in the dining room, while responding to online or phone orders.

Some of the most successful restaurants struggle with balancing dine-in customers, walk-in takeout orders and deliveries. And we know how quickly consumers can become disenfranchised with their favorite restaurant when a delivery order is delayed, or incorrect.

The most successful Ghost Kitchen businesses outsource their food delivery to apps, like Door Dash or GrubHub and other independent service providers. Not only does that remove the responsibility of hiring and managing delivery drivers, but it helps subsidize the cost of delivery while keeping it affordable for the restaurant.

When outsourcing delivery, Ghost Kitchen businesses also benefit from being featured (in some cases) on the delivery providers website. This reciprocal marketing allows them to capitalize on the large online audience that popular food delivery apps draw, to recruit new customers who are eager to try different food delivery options.

In a large city, you could be driving by many Ghost Kitchens in commercial areas without even knowing it. Often there is little to no signage to indicate the location of the restaurant, in an effort to discourage customers from self-pickup.

Ghost Kitchens are an innovative new way for restauranteurs to affordably expand into new markets, and for budding entrepreneurs to launch into the food service industry, without being held back by the tremendous capital investment usually required for a traditional model. In the future, many industry experts anticipate that we’ll see far fewer dine-in restaurants, as operational costs continue to increase and business owners find new ways to deliver great food and service, while retaining more robust profit margins.

Balancing Healthy Restaurant Portions While Keeping Customers Happy

Posted on May 18, 2019

Portion control is an exact science. One of the reasons that fast-food franchises are so successful, is that they have mastered the art of portion control. They can reduce waste by being precise about the execution of preparation, how long it takes to cook each snack or entrée, and you can count on the same portion size in fast-food chains, no matter which location you visit.

Portion control is the most important aspect (beyond promotion) to your profit margin as a restaurant owner. Not only do consumers care about the value they are receiving for the price they are paying for your food (and expect consistency), but it impacts inventory costs as well.

Miami Beef® has earned a reputation for quality, food safety and excellent customer service as a family owned meat processor, for almost 100 years. Our long-term relationships with food service providers (from fast-food franchises to fast-casual restaurants and independent dining establishments) has allowed us to develop state-of-the-art portion control.

We’d like to share some tips and considerations for restaurant owners, hotel and hospitality, and institutional food providers such as educational organizations, to demonstrate how costs can be controlled (without reducing quality) with food portion control.

Quality vs. Quantity: An Important Shift is Happening Again in Food Service

Portion sizes in the United States are starting to undergo another revolution, that is being led by consumers who want to prioritize their health. To demonstrate how much portion sizes have changed in the United States in the past 60 years, you have to take a look back to what a reasonable portion size was a home, and at restaurants for American consumers.

Every aspect of food service and manufacturing has been super-sized in the last few decades. To illustrate what those changes look like, and how they have contributed to unhealthy eating habits and obesity, check out some of these interesting examples:

Hamburgers are now 23% larger
American dinnerware plates used to be 6” in diameter. Today, they average between 10” to an oversized 12” plate.
Mexican food servings are 27% larger per entrée
Soft drink serving sizes at restaurants are now 52% bigger
Dried snack servings (chips, popcorn, pretzels) are 60% larger
Bagels used to be 3” in diameter and about 140 calories. Today, they have doubled to an average of 6” in diameter and 360 calories per serving.

In fact, according to researchers at University of North Carolina at Chapel Hill, the only food type that hasn’t grown significantly in serving size is the pizza. But if you have every had a Chicago or authentic New York slice, you might beg to differ.

As the food service industry began charging more for fast-food or dine-in meals, they felt pressure to add value for the customer, by increasing the quantity of food that was being provided. This is where consumers first began to expect large portions of food, for a reasonable price, and measure their satisfaction with the restaurant based on portion sizes.

The most important conversation left out in that shift in consumer preference, was quality. For instance, if the proteins on the plate (which are healthier but less cost effective for the restaurant) are small in terms of portion size, restaurants learned to compensate by adding economical side dishes. That’s how we ended up at a junction where up to 50% of a plate in a fast-food or fast-casual diner or restaurant can be French fries. They are low cost, fast to prepare, and visually appealing to the customer because they fill a bulk area on the plate to increase perceived value.

The complicated relationship with ‘portion distortion’ followed, and large portions became almost competitively necessary for restaurants to survive. It inadvertently created an unintended impact on consumers; it increased both portion expectation and the amount of food that Americans began to consume daily.

Because we are all more aware today than ever before, about the health consequences and risks of obesity and high-carbohydrate diets, there is an important shift starting that returns to our moderate portion habits of the 60’s and 70’s. Health conscious consumers value quality, instead of quantity. They are nutritionally focused at home and make the same choices when they dine out. They can actually be deterred by huge portion sizes (particularly of low nutritional value foods like potatoes, rice or bread).

How Restaurants Can Make the Switch to Quality Ingredients and Healthy Portion Sizes

Every profitable and successful restaurant kitchen we know, has a quality food scale right in the middle of the preparation area. Portion control during ingredient preparation is critical to ensure the same consistent presentation for customers by menu item. It also means consistent preparation and cooking time, and quality control that helps protect the profit margin for every entrée or appetizer served.

If you are planning a menu, consider that moderation is actually a marketable benefit for these health minded customers. Provide the nutritional information on the menu or on-table kiosk, to help your customers make informed decisions. Remind them of recommended portion sizes and which menu items adhere to healthy serving size guidelines.

Your wholesale meat supplier is an important part of your portion control and profitability strategy as a food service provider or restaurant owner. Learn more about the steps we take at Miami Beef® to ensure the quality and consistency of the wholesale meat we provide our commercial customers, and contact us to learn more about national and international supply services we offer.

Understanding The Psychology Behind Private Label Food Brands

Posted on February 17, 2019

For grocery retailers, the competition for sales has increased dramatically within the past ten years, with dollar stores and convenience retailers increasing the amount of every day food products that they provide consumers. The ‘pop in’ shopping experience is often viewed as easier for common food items, and American grocers are starting to feel the impact of this increased competition on their sales revenues.

There has never been a better time to invest in the development of unique, price conscious and trending fresh meat and frozen products, and as an international meat processor with extensive experience in private label branding, we’d like to share some industry insight and food for thought, about developing a new revenue stream with quality meat products.

The Appeal and Demand for Private Label Brands

The average American spends more than 6% of their net income on groceries, or about $300 per month according to some studies. Does that sound like less than you spend per month on groceries? The data reflects that most low- and middle-income households are trying to stretch their grocery dollars as far as possible, and that means hunting for better bargains when they shop for food.

The caveat is that American consumers are more aware today, than ever before, about nutritional value and quality. While on a limited grocery budget, they do not expect to purchase the highest level of quality, without paying a premium price. However, they also (on average) do not want to purchase food that may be low in nutritional value, or items that do not taste as good as some of the brand leading products that they have grown up on.

Private label brands assure the consumer that they are getting quality, without paying a premium price. If they have a favorable opinion about their favorite grocer, they trust that quality has not been compromised while manufacturing a private label food product. And they appreciate the price break that helps them stretch their grocery budgets further.

Millennial’s Love Private Label Brands

The next up and coming influential shopping segment, millennials are selective about the foods they purchase and the brands they choose. One of the most interesting things about millennials in terms of their purchasing trends, is that they are educated about branding, promotional advertising and online marketing.

That means that your average millennial shopper is more likely to not “believe the hype” when it comes to glossy big brand marketing. They are economically stable, but frugal and discerning about their budgets overall. And that means finding value and reducing costs wherever they are able to; and that includes trimming the fat from their monthly grocery budgets.

Some interesting new research supports the preference that millennial shoppers have for private label brands. One study conducted in 2018 “The Branding of Private Label” published by the Cadent Consulting Group, discussed that private label brands would hit a record high of over 18% of products purchased in American grocery stores that year. The average shopping cart is comprised of 25% private label brands, but for millennials, the number actually averages over 32%.

In addition to that increased number of private label brands that millennial grocery shoppers are choosing, they also indicated in the survey that they intend to purchase more, stating faith in the quality of products that carried the same name as the grocer they chose to frequent. There is a level of trust and appreciation for quality and understanding of price consciousness and value.

Food retailers are responding quickly to this purchase preference and opportunity. One of the most successful tactics used by private label grocery brands, is to visually improve the appearance of the packaging to closely mimic major brands. It is not to mislead the consumer, but rather to provide the same emotional experience that they enjoy when purchasing a major national brand.

Millennials want to experience the same satisfaction of putting a high-end brand leader in their cart or basket, without paying the price. But for these shoppers, the appearance of the packaging enhances their satisfaction and purchase experience.

While brands have focused on the Baby Boomer population segment for decades, as the consumer base with the most spending power, there are currently 83 million millennials (according to the last U.S. Census data) in America, compared to 75 million Baby Boomers. But as parents of young families, the millennial segment has increased grocery spending in the past five years, and that trend is expected to continue. Your sales growth as a grocer will depend on the ability to appeal to millennial food shoppers, and their growing family needs, and price and budget sensitivity.

Creating a New Private Label Brand of Meat

At Miami Beef® we have been the silent industry partner and resource for grocery chains across the United States, and internationally since 1973. We provide an in-house research and design team that helps grocers innovate trending and high-demand products, that can be added to the fresh or frozen meat section.

We begin by identifying gaps and opportunities for the grocer and provide a list of products such as turkey burgers, beef burgers, or exceptional premium American Style Kobe or Wagyu products, that appeal to different consumer segments.

We work with our retail customers to innovate delicious frozen meatballs, premium fresh grass-fed ground beef (in 1 lb. packages), steaks, chops, beef water and fajita sliced beef and more. We can customize the seasonings to help grocers create a product that is differentiated from major brand offerings, and our branding team can also assist with package design and more.

If you have considered creating a private label brand for your grocery store or chain, studies show that it is a lucrative business opportunity with high sales potential for grocers. It is also a good way to expand your brand awareness as a food distributor or retailer, by developing family-friendly and budget conscious foods that your customers will enjoy.

For more information on our private label branding services, visit our website and contact us to schedule a meeting with our research and development team. Miami Beef® can help you innovate delicious flavors, profitable meat products and a new line of private label fresh or frozen meats that your customers will love.

Miami Beef Company, Inc. Launches New and Improved Website

Posted on May 12, 2017

Miami, FL 33014

USA

https://miamibeef.com/

Miami, FL— With a new and improved site, Miami Beef, a wholesale meat processor and distributor in Miami, continues to deliver the best quality fresh and frozen meat to retail industries and food services throughout the US, Central America, South America, and the Caribbean. This custom burger, steak, and ground meat manufacturer has been serving as an industry leader since 1972, with ties in the meat world going back for more than a century. Their ongoing success can be attributed to a long-standing client base, superior customer service, product quality, and their world renowned custom (you name it, we make it) products and processing methods.

So how custom are we talking here? Well… looking for a burger? What kind — Beef, Turkey, Bison, or Chicken? How about a size — 4oz, 6oz? What about shape? Grass-Fed or All Natural? Or maybe you just want an 8oz American Kobe and Angus blend that’s shaped in the state of Texas, is 15% fat and has a specific amount of an adult’s daily recommended sodium intake. Yeah. Don’t even get them started on steaks. Miami Beef can literally create any meat product that meets your technical and nutritional specifications. It’s what they do best!

With all this customization and hard work, it’s important your products’ are made in a safe, USDA regulated environment. That’s why food safety is Miami Beef’s number one priority. On the newly published website, you can learn more, but everything in their facility was built from the ground up with food safety in mind — from the processing floor layout to the shipping and receiving docks, and from dry storage rooms to product freezers and so much more. “You can rest assured, with Miami Beef, you’re protected!” says the company spokesperson. “After a century of trial and error, we know meat.”

Introducing their updated website, the family meat processors based in Miami are inviting all clients and future customers to check out their new digital hub. Here clients can find information on the company, how they started, products they carry, current industries served, capabilities, and so much more.

Contact: Robert Young
sales@miamibeef.com

Where to Buy Wholesale Steak for Your Restaurant

Posted on May 12, 2017

When you own or manage a restaurant or food service, you have to be an expert multitasker to meet all of the various demands that you’ll almost certainly face. In the restaurant business, you need to be able to put your greatest focus on creating an exciting menu, cooking tasty meals, and serving your customers. The last thing you need to be distracted by is an endless and failing search for the right, trustworthy, quality food provider. You need to be in the business of making tasty meals with wholesale steak and not having to continuously look for where to buy the materials to make them.

So when you are starting or running a restaurant, you need to find your suppliers quickly so that you can move onto more important concerns. Because of all the risks that accompany meat production and packaging, it’s particularly important to find and develop a steady relationship with a quality meat supplier who focuses on both the quality of the meat, as well as the safety of the handling and packaging processes.

When looking for where to buy choice, select, or prime steaks and ground beef, some restaurant owners will turn to big distributors to make their purchases. However, this just means they’re working with another middle man. A better option would be to go direct to the meat processors and suppliers of these distributors – the wholesale local meat companies who have specialized in working with their clients to create products needed for any unique context and menu.
When purchasing meat from a store, buyers are limited to what cuts and types of meat the distributor has chosen to carry — and when purchasing directly from the manufacturers, however, buyers have much more variety to choose from, and can often even work with the manufacturer to develop a cut or product specifically for their restaurant or business. These meat processors and manufacturers usually have far-reaching distribution abilities and impressive production capabilities, meaning that cost can be kept relatively low, even for high-quality custom products.

Here at Miami Beef, meat distributors Miami, we are such a manufacturer. Because of our location in South Florida and access to ports, we distribute globally with quick turnaround. We serve a vast array of industries including: restaurants, cruise lines, schools, healthcare facilities, military, and more. We have large scale production capabilities at up to 100,000 lbs. per every 8-hour shift, enabling us to produce customized bulk orders.

Furthermore, we put food safety at the top of our priority list so that our customers do not have to stress over it. We consistently submit to 3rd party regulatory audits, and our facility is a USDA Regulated Headquarter Plant. Family owned and operated since 1972 and so deeply committed to safety and process, few know meat production and packaging like Miami Beef, meat distributors Miami.

So, if you are starting a restaurant or already own one and you need to know where to buy prime steaks or chops, remember – skip the distributors menu and go straight to the manufacturer. Remember, too, that you don’t have to be in the geographic locale. Miami Beef ships worldwide. Contact us to learn more about how we can work with you to produce the unique cuts and meat products you need to make your menu and restaurant unique and successful. Do not settle for the boring and generic options that you will find in a store. With Miami Beef, you will have a research and development team assigned to you to ensure you get the customized products you want to grow your restaurant’s brand.

Don’t settle for any average manufacturer – be sure to seek out the highest quality. Go with a long-standing, trusted manufacturer, like Miami Beef, who has been family owned and operated since 1972, and who has been in the meat business for nearly a century. We submit to the highest standard of safety practices and testing, and excellent customer service is their goal. You really can’t go wrong working with this Miami meat distributor. Let us help you make your restaurant excellent and unique. Contact us today to learn how.