Meaty Fare

Meaty Fare

If your customers crave hearty menu items such as steaks and chops — and most restaurant patrons do — check out this month's recipe section. According to The U.S. Department of Agriculture, per capita meat consumption (beef, chicken, pork, turkey and veal) rose from 144 pounds in 1950 to 211 pounds in 2000, and was proje

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TAGS: Archive