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Source-verification. Vertical integration. Premium protein. One
company. It all began with one man's idea of how to transform the
branded beef industry and continued to take shape through several
strategic acquisitions, partnerships and hires. The one constant
through it all has been the original vision: To offer source-verified,
high-quality beef, pork and poultry products through a 100%
vertically-integrated system, while committing to family farms and
ranches, sustainable agriculture and the humane treatment of animals. Mystery meat? Not on our watch.
With our proprietary technology-based system called TrackedRight and
our highly-efficient, vertically-integrated structure, we really can
follow every head of cattle from moo to mu shu, every hog
from oink to... well, you get the idea. It's a source-verification
system that offers complete control and a higher degree of security and
confidence. A product line as long as your imagination.
Another advantage of controlling the entire system is the ability to
create and deliver a wide variety of products and packaging. To that
end, we own 3 state-of-the-art processing plants with the flexibility
to meet any customer's needs, from cutting to cooking. If
knowing what your lunch had for lunch sounds good to you, then give us
a holler. We're the only protein source you really need, specializing
in beef but also ready with pork and poultry. It's all source-verified,
and it's all available in a variety of offerings such as natural,
organic, fresh, frozen and cooked, to cover a wider range of price
points and help you drive sales. |
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PPP produces what Americans prefer |
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According to PARADE magazine's biennial "What America Eats" survey, 21 percent of Americans would choose a hamburger as their only food on a deserted island.
Respondents to the survey of 2001 Americans over 18 years of age were
given a choice of seven foods. Pizza was the top choice at 37 percent,
followed by hamburger (21 percent), fruit (17 percent), veggies (12
percent), chocolate (8 percent), apple pie (3 percent) and French fries
(2 percent).
The survey also found that 82 percent of Americans use convenience
foods (pre-made fresh, frozen, refrigerated, canned or packaged) and 22
percent are using more of such foods than a year ago. While 46 percent
believe these foods are more expensive, 71 percent said the cost is
worth it for the time saved.
Local, natural and green
The movement towards eating foods grown locally is "one of the hottest
culinary trends to come along in years," according to the survey, which
cited recent E. coli scares and tainted food from China as factors
driving Americans to think about where their food comes from and how it
is grown.
When shopping for groceries, 38 percent of respondents said that
all-natural claims are important, while 34 percent said recyclable
packaging is a big factor and 32 percent said "environmentally
friendly" labels are an important purchasing consideration. And 70
percent said they are at least somewhat likely to buy products that
won't harm the environment, even if they cost more.
Where we eat
* 87 percent said they eat home-cooked food for dinner, 5 percent
chose restaurant take-out and only 1 percent eat supermarket-prepared
meals
* 81 percent said they eat breakfast at home, but 59 percent admit they skip it and 4 percent eat it in a restaurant
* 60 percent eat lunch at home, with 36 percent skipping it and 10 percent in a restaurant
* 25 percent of family dinners are at a restaurant and only 5 percent don't eat dinner
More men in the kitchen
Men are doing more grocery shopping and cooking more meals than 20
years ago. The survey said 71 percent of women now do the grocery
shopping versus 93 percent 20 years ago, and 68 percent of women said
they prep and cook food for their household versus 94 percent two
decades ago.
Fantasy meals
If a TV family could join them for dinner, 29 percent of respondents
picked the cast of "Friends", while 24 percent preferred "The Brady
Bunch" and 15 percent want to eat with "The Simpsons." Only 7 percent
want to eat with The Costanzas from "Seinfeld".
Rachael Ray was the pick (38 percent) for the chef Americans want to cook their dinner, followed by (30 percent) Emeril Lagasse.
And if calories and nutrition were no object, 26 percent of Americans
would most often eat pizza, 20 percent Chinese food, 14 percent fried
chicken, 10 percent fast-food hamburgers and 9 percent deli sandwiches
or wraps. A hot dog with the works was the choice of 3 percent of those
polled.
The survey was sponsored in part by Sara Lee Food and Beverage and conducted by Mark Clements Research Inc.
By Janie Gabbett on Thursday, November 08, 2007
Source: MeatingPlace.com
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Tuesday, 18 November 2008 |
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