The sister restaurant chains, known for their innovative, premium-quality breakfast offerings, are taking seasoned, marinated grilled steak, eggs and melted cheese and are offering it all in two delicious ways: on a signature Made from Scratch™ Biscuit or rolled up in a warm flour tortilla with salsa.
BURGER KING restaurants have decided to roll out the menu item nationwide for a limited time while supplies last after it was met with widespread media attention and social media requests.
“We are delighted to become part of the BJ’s Wholesale Club family. I believe once their customers taste our products, they will come back for more,” says Seth Leavitt, CEO, Abeles & Heymann.
The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality and sensory attributes of beef loin steaks from grain-finished cattle.
Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.