These personal beef pizzas are a true culnary delight that are perfect for K-12 food programs for all the right reasons.
Indulge in tender braised beef, enhanced with the rich depth of our Elite Major Beef Stock Base, creating a delightful harmony of flavors. Paired alongside an assortment of carrots, leeks, fennel, parsnips, and potatoes in a naturally thickened beefy sauce that ensures a deliciously memorable dining experience.
Toasted sourdough bread with tender shredded corned beef layered between melted Gruyere, white cheddar cheese, and pesto.
Turn up the Yum Factor on a raspberry bread pudding with the iconic chocolate chip cookie.
Adding Major’s Bourbon housemade BBQ sauce to your repertoire will help elevate your barbecue creations to unique new levels. With its easily-customized blend of classic ingredients, this sauce brings a touch of brilliance to your barbecue dishes.
For big flavor in a small package, serve up this slider recipe for the next big (or little) game! Beef Jerky pieces added to a Ground Beef slider patty. Topped with all your classic burger favorites.
There’s a new burger in town! Try our St. Louis burger, featuring Ground Beef, cheese ravioli, marinara sauce and ricotta cheese.
Ground Beef burgers with walnuts, Granny Smith apples, Brie cheese and blackberry preserves.
Beef up your flatbreads with some BBQ brisket and onion petals in this quick and easy recipe.
This week we’ve added hardwood smoked ham, clam cake and crab cake mix, horseradish cheddar cheese, pepper jack cheese slices, strawberry and caramel topping, all beef franks, beef steakburgers, USDA choice angus burger patties, and frozen all claw lobster meat.
New items we added this week include Marinated Steak Tips and Pork Belly Topping.
Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. Watch and see how effortlessly you add Asian-inspired flavors to your menu with this simple recipe.
This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising.
Looking for a new take on Beef Stew? Slightly spicy ancho chilies add a burst of flavor to beef and hearty sweet potatoes.
This week we’ve added all vegetable shortening, bone-in ribeye, and rice wine vinegar.
This week we’ve added beef brisket burnt ends, hot pepper cheese cubes, garden vegetable soup, precooked bacon rounds, and whole grain dinner rolls.
Check out the the new item we added this week: seasoned choice steak.
Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July. If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.
This week we’ve added delicious tortilla wraps, pork carnitas and barbacoa.
This week we’ve added frozen pulled beef, double wall paper cups and powder-free gloves.
This week we’ve added frozen beef chuck rolls, crispy thin french fries, craft beer cheddar cheese spread and more.
When it comes to cost effective and profitable alternatives to beef tenderloin or strip loin; Mock Tender (Teres Major) should be your first choice.
This week we’ve added clam strips, multigrain english muffins, fresh beef ribeye and more.
This week we’ve added tasty margarita purées and mixes, light roast coffee, clear stretch hybrid gloves and much more.
This week we’ve added Maine wild blueberry habanero hot sauce and beef loin ball tips.