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ontario pork news

Does good fortune await Canada’s foodservice industry in 2017?

Chris Elliot, Restaurants Canada

  • 1 January 2017
  • Author: Ontario Pork
  • Number of views: 2175
  • 0 Comments
Does good fortune await Canada’s foodservice industry in 2017?

Chris Elliot, Senior Economist at Restaurants Canada gives a breakdown of 2016 and what you can expect to see coming in 2017 in the world of foodservice. 

7 pork retail cuts you need in your meat counter this winter

  • 6 September 2016
  • Author: Ontario Pork
  • Number of views: 2135
  • 0 Comments
7 pork retail cuts you need in your meat counter this winter

As consumers’ tastes begin moving away from the grill and towards the slow cooker and oven as they seek out those comfort foods, roasts are a consumer favourite. Everyone knows the staple cuts to have in the counter—centre cut pork loin roast, combo chops, and pork tenderloin—these are always in season and no counter should ever be without them. But how about something different this winter? Here are 7 cuts you may not be thinking about:

Pork belly butchery

Jamie Waldron

  • 5 July 2016
  • Author: Admin-Retail
  • Number of views: 3823
  • 0 Comments
Pork belly butchery

The pork belly primal represents about 20% of the hog carcass. See what merchandising opportunities you’ve been missing with this versatile cut!

Canadians to see lower food inflation in 2016

Kevin Grier

  • 3 May 2016
  • Author: Admin-Retail
  • Number of views: 1396
  • 0 Comments
Canadians to see lower food inflation in 2016
Last year ended and this year started off with an exceptionally large amount of media coverage on rising food prices. Speculation was rampant regarding how high inflation would charge in 2016. One of the main catalysts of the concern was the rapidly depreciating Canadian dollar. The highlight (or nadir, depending on your view) of the coverage was the famed $8 cauliflower.

Pork Leg Butchery

Jamie Waldron

  • 3 May 2016
  • Author: Admin-Retail
  • Number of views: 6825
  • 0 Comments
Pork Leg Butchery
The leg primal is the hog’s hind leg. A large cut, it accounts for approximately 24% of the carcass weight. The bone-in leg contains the aitch, or pelvic bone, leg, and hind shank bones. The leg, or fresh ham, contains large muscles with a relatively small amount of fat and connective tissue.

Pork Shoulder Butchery

Jamie Waldron

  • 8 March 2016
  • Author: Admin-Retail
  • Number of views: 8032
  • 0 Comments
Pork Shoulder Butchery

In the previous issue of this newsletter, we focused on the loin section of the hog—home to some of the most popular (and expensive) cuts of pork.

We now move to the shoulder, a cost-effective yet versatile cut—think pulled pork, braised blade roast and marinated pork satays.

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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