September 22, 2016 NEWSLETTER

Woody Breasts
 
CEO BLOG
 
As I have mentioned in previous blogs----the average weight of chickens has soared in the past 50 years.  In 1955 the average weight of a chicken was 3.07# while today it is 6.24#!!!!!  More than double.  And that is just the average.  Many growers are raising birds close to 10#.  (like the size of a small turkey).  In other words-to meet global demand, the growers are growing them as fast as they can and as big as they can.  Well, that growing mentality has finally "come home to roost."  No pun intended.
 
Because of this mentality--a big industry problem has arisen.   They have found a muscle disorder in these bigger breasts that causes the meat to be laced with hard fibers resulting in toughness and limited pliability.  They have been aptly named "woody breasts".  I kid you not.  The good news is--they are only being found in the "large bird" breasts.  Now, granted it is only being found in 10-20% of that meat----but that's millions of pounds of tough chicken meat out there.  Now, let me be clear-- there is absolutely no threat to consumers' health but it does...  Learn More






Customer Spotlight 
  
Bluewater Grill
 
It's not often you find a restaurant so completely dedicated to the quality of what they serve that they commission their own swordfish harpoon boat to ensure they can personally source the finest quality seafood. Such is the case with the Bluewater Grill restaurants. The Bluewater Grill has its own fishing vessel called the Pilikia with the sole purpose of ensuring the restaurant can offer its customers the finest and freshest seafood available. I call that dedication!
 
With that kind of passion and commitment, it's no surprise that the Bluewater Grill is celebrating its 20th year in business. Established in Newport Beach, California in 1996, by partners and still current owners Rick Staunton and Jim Ulcickas, Bluewater Grill has grown into a family of seafood restaurants committed to serving pristine quality seafood, sustainably caught and classically prepared with a modern twist. And, if they're not catching the fish themselves....  Read More
 
 
*Interested in being featured in our customer spotlight? Contact your sales rep!
 
 
McDonald's Bold Decision to go Cage Free
 
Steve Easterbrook doesn't seem like the sloganeering type. He's cool, a rational technocrat rather than a fiery head coach. Yet Easterbrook has two slogans he regularly employs. The phrases-"Act first, talk later" and "Progress over perfection"-hint that beneath his reserved exterior he's aiming for real change.

Easterbrook, 49, has been McDonald's ( Change the World list, No. 25) CEO since March 2015, and he has clearly delivered on the first of his maxims. In a year and a half at the helm he has begun paring costs and decided to move McDonald's  MCD 0.83% headquarters from the suburbs back to Chicago. More important, in the U.S. market he launched McDonald's successful All Day Breakfast, removed high-fructose corn syrup from the company's buns, ended the use of key antibiotics in the company's chickens, and embarked on a 10-year plan to liberate the birds that lay its eggs from the cages in which they have long been confined. The latter two changes are potentially transformative not only for McDonald's-where chickens and eggs now account for 50% of the items on the menu-but for the entire American food industry.

It's perhaps a surprise that... Read More



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