Look Who We Have Partnered With!!!!
	Certified Hereford Beef We are pleased to announce our partnership  with the Hereford Association and National Beef by offering Certified Hereford Beef in sub primals, portion control and bulk ground beef.   More than 150 years ago, pioneers fell in love with the hardy and adaptable Hereford cattle that were long-admired for tender, succulent steaks. From Montana to Mexico, the red steer with the white-face put great-tasting beef on the American table and became a legend in his own time.  Hereford cattle became an icon by producing a national treasure of taste in every T-bone and sirloin. By the 1950s and 60s, Hereford beef was the steak du jour on every grill from Boston to Beverly Hills. Farmers in the heartland would lovingly feed Hereford steers a rich diet of home-grown corn and "fatten" them for the Omaha market. These were the days we still remember, when beef was king and so were Hereford cattle. However, some things have changed since that time. Profit-minded beef barons started to select bigger and brawnier cattle of less reputable quality. Thankfully, Hereford ranchers have held firm to the principle that great taste is still the key to great beef. That's why they feed and breed Hereford cattle for the best quality. In 1995, the American Hereford Association, guardian of the Hereford breed since 1881, established the Certified Hereford Beef® program to return to the time-honored traditions of raising great quality beef. Since then, we have been providing consumers with consistently great taste and tenderness for an economical cost. To go to the Certified Hereford Beef Website, Click Here

	Featured Recipe
	Ole Mole Short Ribs Ingredients     2-1/2 pounds Certified Hereford Beef® short ribs 1 large onion, finely chopped 1 small red bell pepper, seeded and finely chopped 3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 1 cup freshly brewed coffee 1 tablespoon "hot" mole (from an 8 1/4-ounce jar) 1 tablespoon light brown sugar 1 cup chopped tomatoes, canned or fresh Salt and pepper to taste Chopped fresh cilantro to garnish Preparation 1. Preheat the oven to 350 degrees. 2. Brown the short ribs on both sides in a heavy pot over medium-high heat. Transfer the ribs to a plate, pour off some of the fat, and add the onion, bell pepper, garlic, and herbs to the pan. Saute for 2 to 3 minutes or until the vegetables have softened. In a bowl, stir together the hot coffee with the mole and brown sugar, until dissolved, and stir into the vegetables. Stir in the tomatoes. Transfer the ribs back to the pot and spoon some of the vegetable mixture over them. 3. Cover and bake for 1 hour and 45 minutes, or until fork tender. Season to taste with salt and pepper and remove some of the fat. Serve on a platter, garnished with chopped cilantro. 4. Variation: To slow smoke, place the ribs and vegetable mixture in a disposable aluminum pan. Place on the smoker rack and smoke at 225 to 250 degrees for 2-1/2 to 3 hours, or until fork tender. Don't Forget To Check Out Sysco Table Top Keep your business instincts as sharp as your knives with  Sysco Table Top. A no cost, easy to use, value-driven website that delivers the tools, recipes, consumer trends and information you need to build and protect your restaurant business. All you have to do is register and you'll have the collective knowledge and practical expertise of Sysco's resources at your fingertips. Register today and discover how the Sysco Table Top can help you stay sharp, stay competitive and stay ahead. www.syscotabletop.com

	Any Way You Slice It: 50+ Pizza Ideas
	Courtesy of Restaurant & Institutions Despite its Italian roots, pizza is a quintessential American favorite. According to R&I's most recent Menu Census, 50% of noncommercial operators and 31% of commercial operators menu thin-crust pizza, and 18% of all operators have a pan or deep-dish pie on the menu. Moreover, pizza is a go-to meal for varied groups of diners-from young children to college students to fine-dining fans. Whether offered as an entrée or as a shareable appetizer at the bar, pizza can provide a price point for every budget. And there is inspiration to be found across every foodservice segment, as is evident by this collection of distinct pizzas from a range of operations across the country To view all the different pizza ideas, Click Here.