235	JERK PORK TENDERLOIN WITH BLACK BEANS AND PINEAPPLE & CUCUMBER SALSA

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Saturday, May 16, 2009

David Eaheart, APR
david_eaheart@seaboardfoods.com
913-261-2621

Tender pork for tough times

PrairieFresh Prime® Pork introduces new economical pork cut for food service at NRA Show

CHICAGO (May 16, 2009) —A new portion-sized pork medallion from PrairieFresh Prime® Pork allows tender and delicious pork menu items at an economical price point for food service operators. Seaboard Foods introduced the new PrairieFresh Prime® pork medallions to food service operators at the 2009 NRA Show.

PrairieFresh Prime® Pork Medallions work as delicious and economical center-of-the-plate menu items or as appetizers. Cut from the high-value, fresh ham eye muscle the pork medallions are guaranteed tender and delicious. The single-serving portions and rapid cook times make these ideal for preparing freshly cooked entrees as ordered.

The pork medallions are the latest addition to the PrairieFresh Prime® line of pork products. These unique products are made using the best pork cuts from the Seaboard Foods integrated food system. Then, using a patent-pending process, the pork is infused with intramuscular fat and lean pork protein. This makes the pork highly tolerant to cooking abuse with extended holding times, while creating a delicious eating experience that’s just like the best cuts of beef.

“During these tough economic times, we recognize food service operators need solutions for economical, high-value pork items, without sacrificing taste or tenderness for their guests,” says Tom Blumhardt, Seaboard Foods vice president of marketing and value-added sales. “By harvesting a pork cut not used often in food service and then combining it with our patent-pending process, we’ve created a unique, economical product. With these new pork medallions, operators can create a variety of delicious pork entrees or appetizers for their menus while keeping their plate costs at affordable levels for guests.”

The product offering includes a bacon-wrapped 4-ounce medallion that can easily replace a more expensive bacon-wrapped filet and a 6-ounce portion of three 2-ounce medallion slices, which are ideal for a variety of center-of-the-plate entrees or appetizers, like mini pork sandwiches.

In addition to the pork medallions, Seaboard Food showcased the recently introduced PrairieFresh Prime® Cook-In Bag St. Louis Style Spareribs at the NRA Show. These pork ribs cook in a fraction of the time compared to traditional oven-baking or smoking.

A product line extension to the cook-in pork loin backribs introduced a year ago, the St. Louis Style spareribs allows operators to easily add pork ribs to their menus without hours of preplanning and preparation. The St. Louis Style spareribs will cook in the bag either fresh or frozen in about 1 hour 20 minutes compared to three hours plus for traditional oven baking or smoking. Cook-in bag loin backribs will cook in just one hour fresh or frozen. These ribs also are made using the patent-pending PrairieFresh Prime® process, giving each slab the highest degree of flavor, tenderness and juiciness.

Regardless of the skill level, all kitchen staff can prepare and cook the ribs and no special equipment is needed, allowing operators to maximize their existing oven equipment.

The cooking process only requires a few simple steps. Preheat oven to 400 degrees F. Cut a slit on top of the bag where marked to vent it. Place the rib bag on the center rack of the oven. Place a baking sheet on the lowest rack of the oven just in case any juices drip from the bag while cooking. Cook for 1 hour 20 minutes (1 hour for loin backribs). Carefully remove the rib bag from the oven. Let rest for 10 minutes. Open bag and serve. For operators wanting to add their own culinary flair to the ribs, they can season or sauce the ribs after cooking in the bag, then top off on a grill or in the oven.

In addition to the medallions and St. Louis Style spareribs featured at The NRA Show, the PrairieFresh Prime® product line includes pork chops, pork loin roasts, seasoned pork loin roasts, steamship leg of pork and cook-in bag pork loin backribs. For more information about PrairieFresh Prime® products, including pork medallions and cook-in bag St. Louis Style spareribs, visit www.PrairieFresh.com.

Daily’s Premium Meats, the processed meats division of Seaboard Foods, will also showcase its complete line of food service bacon, precooked bacon, hickory smoked hams and breakfast sausage at the NRA Show. For more information about Daily’s Premium Meats products, visit www.DailysMeats.com.

PrairieFresh® Premium Pork is a product of Seaboard Foods. With headquarters in Shawnee Mission, Kan., Seaboard Foods is a leading integrated food company and a top exporter of pork to Japan and Mexico. Pork products sold internationally bear the Seaboard Farms® brand. In the United States, Seaboard Foods markets fresh products under the PrairieFresh® Premium Pork brand and processed meats under the Daily’s® Premium Meats brand. As part of the company’s sustainability commitment, Seaboard Foods formed High Plains Bioenergy, a subsidiary committed to creating sustainable energy solutions from the Seaboard Foods integrated system. Seaboard Foods has been recognized for its aggressive research and development, and proactive environmental standards, including receiving the 2007 Pork Industry Environmental Steward Award. For more information, visit www.SeaboardFoods.com.

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PrairieFresh Prime Bacon Wrapped Pork Medallions	PrairieFresh Prime Pork Medallions
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