Portion control has health and profit benefits for food industry

June 27th, 2013

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.

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