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    Cargill’s TNT Burger Captures ChefsBest Award

    Stalwart burger brand rates high among independent professional chefs.

    The TNT burger beef patty, produced at the Cargill Value Added Meats Foodservice Butler, Wis., beef facility has again captured the ChefsBest award in the foodservice category, an honor bestowed by the San Francisco-based independent judging organization.

    Having received the award each year since 2007, the TNT burger beef patty is a 17-year-old Cargill brand that includes beef, Angus beef and Honeysuckle White turkey patties. As part of the company’s Wichita, Kan.-based North American meat business, the signature burger  rated highest overall by professional chefs who judge for ChefsBest, the TNT burger beef patty uses a proprietary recipe and is produced in sizes ranging from 2-ounce to 16-ounce.

    “We strive to produce the highest-quality, most flavorful and juiciest burger patties available to foodservice customers and their consumers, and it is extremely gratifying to once again be selected as the best in the nation in this category,” noted Brian Sikes, president of the Cargill Value Added Meats Foodservice business. “Our primary focus is on providing our foodservice clients with products and services that help their business grow and prosper, which requires extensive consumer research, product development and production coordination, as well as a high degree of customer collaboration to achieve our mutual goals.  TNT beef patties are the culmination of a considerable amount of hard work focused on consumer and customer satisfaction.”

    TNT burger beef patties are sold to all segments within the foodservice industry, including restaurants, universities and colleges, healthcare facilities, lodging and entertainment venues and food distributors, in addition to retail club stores.

    At the ChefsBest Center for Taste, a panel of chefs use their sensory expertise and an advanced analytical tool called Sensory Attribute Quality Analysis (SAQA) to evaluate products vying for recognition.  The goal is to provide food and beverage producers with both qualitative and quantitative evaluation to ensure product success with customers and consumers.  The ChefsBest Award for Foodservice is awarded to the brand rated highest overall, among selected brands, by independent professional chefs.

    “We’re honored to be able to offer customers a product that has been rated superior to its peers,” said Sikes, who added, “But we will not rest on our accomplishments and will continue our endeavors to continuously improve for our customers.”

    For more information, visit www.cargill.com.
     

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