Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 19 of 91

www.blendwithps.com l www.psseasoning.com Custom Blending, Product Development Commercial Quantities or Small Batches Private Label, Custom Packaging Offering Gluten-Free, Heart-Healthy, Natural Products and More TM CONSUMERS DRY AGE BEEF AT HOME Dry-aging beef has been gaining inter- est among consumers for the past two decades, primarily driven by restaurateurs and retailers looking for new and interest- ing ways to market their product, accord- ing to Texas A&M University professor Jeff Savell, reports Meat + Poultry. The result has been a number of websites with tips appearing, as well as small refrigerators being marketed as places to allow con- sumers to age their own meat by providing controls for temperature, relative humidity, and ultra-violet light. Interest in long-age, dry-aged beef is continuing to increase, with some restau- rants advertising 100- to 200-day-old cuts, and a select few holding events for meat that has been aged for over a year. Savell notes there is still much to be learned about the process, which is currently more of an art than a science, and expects the small but loyal following for dry-aged beef to stay strong, according to the report. #metoo and Food The powerful #metoo movement has inspired the James Beard Foundation to take a look at its own practices. This year the foundation has encour- aged judges for the coveted James Beard Awards to consider conduct when weighing the attributes of the nominees. A letter to the members of the Restaurant and Chef Awards Committee that was published in Eater said it's time to take "meaning- ful steps forward to end a culture of silence and complicity that has allowed this behavior to proliferate." Winners receive their awards in New York City on May 7.—D.S. SPRING 2018 17

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