Foodservice, a subsidiary of Smithfield Foods, announced that the pork provider is introducing three new quality pork cuts for today’s on-trend menus. The underutilized cuts, which include Flat Iron Pork, Pork Medallions, and Cheek Meat, provide chefs and operators tasty and versatile options that can be prepared a number of ways and work with an assembly of flavor profiles.
“These cuts of pork can be utilized with virtually any cuisine, which is ideal for chefs and operators looking to pair trends with their existing techniques,” says Chip Morgan, Farmland Foodservice Brand manager. “The cuts are underutilized on menus today so there is an opportunity for chefs and operators to become trendsetters by adding their own unique flavors to these tasty new cuts.”
The Flat Iron cut’s versatility allows the pork product to be prepared a variety of ways including brining, braising, sous vide and slow cooked, among other traditional techniques. The tasty, moist cuts work with multiple flavor profiles including BBQ, Asian, Italian, and Farm to Table, while producing great texture, eating like a steak. The affordably priced cuts are pre-portioned and pan-ready.
The Pork Medallions can be stir-fried, sautéed, grilled, pan seared, or pan fried and work with flavor profiles such as BBQ, Asian, Latin, and Italian. The lean cuts absorb lots of flavor, and have great texture and excellent muscle structure. They come in pan-ready four-ounce cuts and prepare quickly.
The Cheek Meat cuts can be braised, dry rubbed, seared, marinated, or cured, and work with flavors including BBQ, Italian and Southwestern. These cuts have a rich flavor and premium marbling. They come in portions of 3-5 ounces and are attractively priced.
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