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The new facility can cook up to 4 million pounds of barbacoa, 9.5 million tamales (or 792,000 dozen) and 1.7 million pounds of smoked brisket a year on just one shift.
Labatt Food Service, San Antonio, Texas, opened a new, 65,000-square-foot, $28 million meat cooking facility, producing barbacoa, brisket and tamales for fast food and restaurant customers.
Frozen bakery products supplier Baker Boy Bake Shop Inc. expects by next summer to complete a 50,000-square-foot expansion to its 85,000-square-foot plant in Dickinson, N.D.
Sadler’s Smokehouse, Ltd.,
Frisco, Texas, says its new Dinner for Two line not only addresses what
people want to eat -- but also the way they want to eat.
Windsor Foods, Inc., Houston, and Beam Global Spirits & Wine,
Deerfield, Ill., are partnering to produce and market a new foodservice
meat product: Jim Beam® Bourbon fully cooked, ready-to-serve, gourmet
chopped barbecue brisket.
Barbecue season is approaching and Lloyd’s Barbecue Co. (Hormel Foods Corp.) is ready with three 17-ounce Restaurant Style offerings. Varieties include Sliced Brisket, Pulled Pork and Boneless Smoked Pork Chops.
