date:Jan 05, 2016
s for the Certified Angus Beef brand. He further points out that such culinary developers also are using a wider selection of fresh beef cuts. Our culinary team has been incorporating Asian spices, Jamaican jerk and tamarind into our dishes.
Erickson, too, recognizes the quickening pace toward heat. Consumers are embracing more hot and spicy foods, he explains. Sriracha, chipotle, jalapeo and habanero are now mainstream flavors in grocery aisles and on restaurant menus, and have applications fo