Chef's Requested Foods

At Chefs Requested Foods the company offers a broad selection of beef, poultry, and pork products so you can give your customers satisfying choices with consistent quality and great taste. The company has decades of experience and the company is passionate about restaurant and non-commercial foodservice as well offering great retail products to loc... al grocery stores. The company collaborates on solutions that work best for the goals of the company's clients, from K-12 cafeteria services, colleges & universities, hospitals & nursing homes, to casual and fine dining establishments. The company helps the company's foodservice and retail customers develop solutions that support their growth. The company listen and understand, stay flexible, and are open-minded and will work together to discover solutions that have real impact. The company consistently invest in innovation which yields exciting new products. The company invite you to explore all the great products that can help you create winning foodservice menus and offer tasty retail products your customers will love. The company's production facility is designed to efficiently process primal and sub-primal cuts of beef into expertly cut and packaged steaks with consistent quality and great taste. The company's facilities are versatile and can accommodate value-added beef, pork and poultry processing to your specifications. Chefs Requested Foods also has the flexibility to produce a wide array of seasoned specialty items that can meet just about any taste profile. Partnering with Chefs Requested Foods means complete support. Culinary Support from the company's Corporate Chef Research & Development capability Sales Support & Customer Service Distribution & Transportation USDA Federally inspected facility, Inspector on-site Chefs Requested Foods offers steaks that are carefully hand trimmed, mechanically tenderized for texture, and marinated with a seasoned solution for juiciness and flavor, then accurately portioned for consistent cook times and portion cost control.Read More