In this video interview, CEO Howard Bender discusses how much Schmacon has grown domestically and internationally as well as what the future holds for beef’s answer to bacon.

Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.

Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.