What Kind of Pork Should a Restaurant Buy?

When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or specialty.  When cooking with commodities, the difference between a cheaper and more expensive quality will be minimal in the taste of the final product.  There is no need to spend money on the highest quality commodities when doing so makes no change to the final product.  Pork is an example of a commodity where moving from mid-to-high grade pork will have little impact on the taste of your final dish.  Restaurant owners should be hunting for the lowest price, mid-grade pork they can find and do not fall into the trap of buying the highest quality pork with expectations it’s going to elevate your dishes. 

For more on this, check out our blog about Why the Cheese Melt You Buy Doesn’t Matter