ABRH 2014 Business Partner of the Year!

Pictured (left to right): 99 Restaurants VP of Research and Development George Tagarelis, ABRH Chief Supply Chain Officer Mark Hampton, Stampede Meat Senior VP of Sales Ray McKiernan, ABRH President and CEO Hazem Ouf.

Stampede Meat was awarded 2014 Business Partner of the Year by Ninety Nine Restaurants & Pubs and 2014 Supplier of the Year by its parent company, American Blue Ribbon Holdings (ABRH).

Founded in 1952, Ninety Nine Restaurants is a New England-based family dining chain that is now part of ABRH’s nationwide group of fine dining, family dining, and casual dining restaurants. Continue reading “ABRH 2014 Business Partner of the Year!”

Stampede Meat, Inc. Celebrates 20 Years of Value and Commitment

Pictured (left to right): John Harbut, Casey Cikowski, John Cikowski, and Krys Harbut celebrate 20 years of service at Stampede Meat with Brock Furlong and Bill Asleson.

January marked a significant milestone for Stampede Meat, Inc. as we celebrated our 20th anniversary. What began in 1995 as a family business has grown into a leader in the industry. Continue reading “Stampede Meat, Inc. Celebrates 20 Years of Value and Commitment”

Custom Meat Processing, Sous Vide Style: Part Three

Packaged Protein Solutions Allow Creativity in Corporate Kitchens

According to the Food Network and the Cooking Channel, it seems that the hottest trend in dining is just about anything “taken to the next level.”

Creative twists on everything from ethnic cuisine to American classics appear to keep the foodies coming in droves. And why not? Putting a unique spin on a familiar recipe appeals to the desire for both comfort and adventure, all on one plate. Continue reading “Custom Meat Processing, Sous Vide Style: Part Three”

Custom Meat Processing, Sous Vide Style: Part Two

For Casual Dining Segments, Consistency Keeps Customers Coming Back

 
Recently my parents — world travelers and foodies — celebrated their 44th wedding anniversary at a popular national steakhouse chain. No strangers to fine dining, they have eaten their way through the California wine country and Provence, France. What made them decide to go casual on their big day? Lower prices, quality, and consistency, Mom said. Continue reading “Custom Meat Processing, Sous Vide Style: Part Two”