Many people wonder where restaurants get their meat from. Before the famine, wholesale meat suppliers worked behind the scenes with restaurants to provide them with quality products. Consumers trusted chefs to know what was good for them, and they would buy it from them. However, that trend is changing. More restaurants are focusing on sustainable practices, such as raising their own animals without antibiotics. Some chain stores, such as Aldi, have started selling their own meat to customers.
The rapid growth of LaFrieda has created a murkiness around meat quality, but it's also creating more consumer awareness. For instance, Morfogen says that a customer sometimes asks where they get their meat. Twenty years ago, she would have never thought of asking. Now, though, she has a growing portfolio of restaurant customers. Whether you're looking for a high-quality product or a lower price, you're sure to find it at a restaurant in your neighborhood.
Increasing awareness of sustainable meat practices has increased consumer confidence. In the past few years, food safety and the environment have come into focus. Today, more consumers are aware of where their food comes from and want to know where it was raised. But what about the supply chain? There are many companies that supply meat to restaurants. One of the biggest players in the business is Bostrom Farms, which supplies pork to wholesale customers as well as Palmer's Direct to You Market. And with this increase in consumer awareness, small-scale meat companies like Bostrom Farms are growing more popular.
While some meat producers are focusing on organic and grass-fed beef, others are focusing on more traditional methods. The recent shutdown of the JBS Beef plant in North Carolina is a prime example of how the quality of meat has fallen. While the quality of meat isn't affected, it is still important to know what is going on with the meat in question. This can lead to concerns that consumers may not be able to get their hands on it.
Some restaurants are sourcing their food from large scale farms. In some cases, they order directly from the same farms as consumers. This makes the process easier for them, but the cost of these meats is higher than what consumers used to pay at local grocery stores. A restaurant can't afford to pay for that much for beef, so they have to find other ways to source it for their customers. It's best to check their sourcing practices with the producers to be sure they get the best quality products.
Some of the top meat suppliers have become more transparent with their sources. This transparency has led to increased consumer awareness about where the meat comes from. Because of the widespread contamination, people are increasingly curious about where their meat comes from. Luckily, the WH Group owns Smithfield and Tyson Fresh Meats, which supply more than 80% of the country's food. This means that they're not only sourcing the most delicious meals for their customers, but they're also ensuring that their suppliers are also responsible for preserving the environment.