Edition 26Fired up About Beef

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Fired up About Beef

Beef Up Your Menu

Use value cuts and global inspiration to add a profitable new twist to your beef offerings.

Pick a Side

Sophisticated vegetable sides take their place in the spotlight.

The Warm Promise of Fall Produce

Brighten your menu with the radiant colors and comforting flavors of autumn.
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Recipes in This Issue

Vaca Frita With Yuca Poutine and Black Beans

Recipe by Chef Juan Rosado

Roasted Beets With Bacon, Sage and Brown Butter

Recipe by Chef Nate Luce

Roasted Broccolini With Lemon and Garlic

Recipe by Chef Michael Staie

Bulgogi Nachos

Recipe by Chef Jason Knapp

Sliced Picanha With Cornmeal Fries

Recipe by Chef Luigino Tripodi

Pumpkin Tostadas With Kale Slaw

Recipe by Chef Graham Mullett

Articles in This Issue

Brand Spotlight

Butcher’s Block: Flavor and Flexibility

With high-quality products that fit any menu, Sysco’s Butcher’s Block specialty meat brand is distinguished by its consistency and flexibility.

S&D Coffee & Tea

Quality, consistency and market savvy are all hallmarks of this Sysco supplier.

Silver Spring House

Since 1988, Silver Spring House has been serving classic American fare to an ever-growing crowd.

Street Food Mashups Flip the Familiar

Sit-down restaurants find success with global street food–style mashups.

Beef Up Your Menu

Use value cuts and global inspiration to add a profitable new twist to your beef offerings.

A Happier, Healthier Kitchen

A new program is bringing positive change to restaurant kitchen culture.

Value Cuts Make a Comeback

We surveyed Sysco chefs across the country to learn about their favorite value cuts and how to use them in trending global applications.