Meat + Poultry - April 2016 - 124

THE INSIDER

CHAMPIONING CHAPLAINS

After a tour of Tyson Foods' recently renovated tray-pack plant in
Vienna, Georgia, M+P Editor Joel Crews and Tyson's team of managers
and supervisors sat in a meeting room at the plant to discuss details of
the impressive tour and sample some of the food produced at the plant,
just in time for lunch. Signaled either by the delicious aroma wafting
from the room or perhaps it was divine intervention, Chaplain Raymond
Andrews joined the group just long enough to offer a blessing of the food
and some words of encouragement. Well aware of Tyson's Chaplaincy
Program, this was a pleasant surprise and affirmation the company,
indeed, isn't just talking the talk.

HOME OF THE HAMBURGER

OVER herd
"Trump Steaks:
We sell the steaks
through my clubs;
I have many clubs
and hotels."
Republican presidential wannabe, Donald
Trump, on the steaks he claimed as his own
brand despite them being labeled with
a Bush Brothers Provisions Co. logo at a
March 8 news conference.

New Haven, Connecticut-based Louis'
Lunch has been officially named
the birthplace of the hamburger by
the Library of Congress. The first
hamburger and steak sandwich was
served at the establishment in 1900.
According to the restaurant's
website, the burger was born after a
gentleman told owner Louis Lassen
he needed something for lunch he
could eat on the go. Lassen cooked
up some steak trimmings and placed
them between two slices of toast and
the hamburger was born.
Although the hamburgers have
changed a bit from those originally
served in 1900, the Lassen family tries
to keep the burgers as authentic as
possible - cheese, tomato and onion
are the only acceptable garnish the
restaurant allows.

Seattle start-up, CrowdCow.com,
gives users the ability to purchase
shares of a cow that doesn't get
slaughtered until all the shares are
spoken for, ensuring that none of the
beef goes to waste. Users choose the
specific cuts they want from specific
cows raised on specific ranches.
The company's founders say the
system offers a solution to people
who want high-quality fresh meat, but

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MEAT+ POULTRY | 04.16 | www.meatpoultry.com

don't want to make purchases in the
quantities that cattle ranchers usually
require. Cows get divided into about
50 or 60 shares that usually sell in a
couple of hours on the website.

East meets West in Greenwood
Village, Colorado-based Red Robin
Gourmet Burgers and Brews' latest
innovation in the premium hamburger
category: the Red Ramen Burger. The
burger will be available as a limitedtime offering through June 5.
The burger features Chiu Chow
aioli, chili-infused shredded cabbage,
carrot and onion served on a
seasoned ramen bun.
"We closely follow emerging
trends, and when the ramen burger
first debuted, our culinary team
worked to develop Red Robin's take
on the foodie favorite, enabling us
to be the first to offer it nationally,"
said Jonathan Muhtar, senior vice
president and CMO.
m e a t p o u l t r y @ s o s l a n d.c o m

Graphicroyalty - Fotolia / Adobe Stock

CROWDSOURCING COWS

RED ROBIN RAMEN
http://www.CrowdCow.com http://www.meatpoultry.com
Meat + Poultry - April 2016

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