Posts Tagged ‘portion control specialists’
Pairing the Boston Strip Steak with your favorite OctoberFest Beer
September 16th, 2014
By donm
Tis the season! Some would say it is the finest of all beer seasons as Octoberfest brings with it the best-tasting beers of the year.
What’s better than an incredible juicy steak? An incredible juicy Boston Strip Steak with a perfect pint of Octoberfest.
Carlo Crocetti, CEO and President of South Shore Meats enjoys his Boston Strip Steak with a Samuel Adams Octoberfest.
Crocetti recommends the Boston Strip as the perfect complement to these seasonal brews.
“Any of your favorite Octoberfest or Pumpkin Beers will pair nicely with a Boston Strip Steak,” he said.
For more information about the Boston Strip Steak, visit bostonstripsteak.com
South Shore Meats hails alternative steak cut
December 28th, 2013
By donm
Specialty cut rivals the much-hyped “Vegas Strip” steak
While the food and beverage media falls all over itself to promote the new “Vegas Strip,” South Shore Meats continues to deliver the higher-end “Boston Strip” to its clients throughout the Northeast.
The “Boston Strip” is a much better cut.
After several years of trial and error and support from the meat researchers at Oklahoma State University, Dr. Tony Mata has a brand new discovery that he calls the Vegas Strip.
It comes from an uninspiring area of the carcass that butchers tended to turn into ground chuck, but Mata insisted there was a jewel in all that fat, cartilage and gristle. For his efforts, Mata has become quite a media darling, appearing on the national news to tout his find.
Mata told CBS News’ Dean Reynolds that if you used “standard butchering procedures, following the seam” on the piece of meat in question, there’s no way to get a good cut. However, if you follow his patented procedure, which he’s trained butchers to perform in as little as 25 seconds, one can actually trim the bad from the good.
With all due respect to the “researchers” at Oklahoma State, simply cutting around fat, gristle, and cartilage doesn’t guarantee a good steak.
At South Shore Meats, we have much larger sample size than the “several years of trial and error,” that now gives us the Vegas Strip.
We have been using the Boston Strip cut for generations.
The Boston Strip comes from the bottom sirloin butt. Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite. It is a prime example of the Old World craftsmanship that has made South Shore the preferred wholesale portion control meat manufacturing facility in New England.
The Boston Strip is perfect for marinating, as this particular cut’s unique attribute is the ability of the muscle to absorb outside flavors.
The Boston Strip is best grilled from rare to medium rare with a pinch of fresh ground black pepper and a healthy dusting of kosher sea salt. Let steak rest for two to three minutes, then slice against the grain and fan around the plate with whatever sides are desired.
South Shore Meats is a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
We won’t be using the Vegas Strip.
All the best –
Carlo Crocetti
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
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
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.
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551