The Beef

The Beef

I've written before about the challenges that come with tackling large-scale projects for Bailey's Restaurants. Our Commissary staff produces massive quantities of food to be portioned and finished at each of our 7 restaurants. We butcher 3-6 whole pigs weekly for making pulled pork, sausages and other goodies. We cook at least 1,000 pounds of bacon a week. We produce a hundred-plus recipes for use all over the company. In the last few months we have brought Whole Steers into our wheelhouse.