"IT EATS BETTER THAN CHOICE "

Chef Chris Poplin, CEC, CFBE
Executive Chef
IP Casino, Resort and Spa

"I received a call form our Halperns' rep stating that he wanted me to try some new product from BPI Certified Tender and I must be honest - I was very skeptical about even trying it. They came in with a taste test and it tasted very good verses the choice we currently use. After we tried the product on our buffet line we received many compliments on the product. The BPI Certified Tender was tender, juicy and full of flavor. The product far exceeded our expectation. We serve a great deal of people daily at our buffet and receive many compliments on our rib eyes. BPI out-performed our choice rib eyes and we SAVED $$$ at the same time."

"THEY OUTSCORE HIGHER GRADE CUTS "

Ferdinand Metz
Certified Master Chef

Over the past several years the Master Chefs’ Institute has tested about 80 foodservice products, of which only nine earned the Master Chefs’ Seal of Excellence. BPI Certified Tender Rib Eye, Pork Loin, Top Round and Strip Steak earned this distinction by outscoring higher grade competitive cuts in almost every important category in our independent testing. They outperformed their competition on the basis of performance and quality. BPI products deliver what they promise. The foodservice operator can rely on the consistent performance and quality of the BPI Certified Tender line every time.

"THE BPI PRODUCT HAS A GREAT YIELD AND TERRIFIC TASTE"

Chef Steve Pairolero CEC
Harrah's Entertainment

We use the BPI Certified Tender Rib Eye and believe it's a great product. We serve a large number of people and like the fact that the BPI Certified Tender Rib Eye is consistent, cooks extremely well, has no discoloration and it's yields are terrific. We cook our rib eyes in an Alto Sham and a Rotisserie - the BPI product has a much better yield and people really enjoy the taste. We serve our products medium rare and medium and get tremendous, positive feedback from our customers. The flavor profile of the ribeyes is great. We do all this with the BPI ribeye and save money as well.

"BETTER TASTE, LOWER COST"

Chef Jason Carlisle
Grand Casino

We use 3 BPI Certified Tender products at the Grand Casino (Pork Loin, Top Round and Export Ribeye) and can't believe the cost effectiveness in switching to the BPI product. BPI takes a lower cut of meat and makes it taste better (from no roll to choice). We have a big buffet here and the pork loin is unbelievably good.

When BPI first came in to demonstrate the products, they cooked the pork loin and cut it when it came out of the oven. I thought the it would dry out, but the the pork loin maintained it's moisture phenomenally. Even under the heat lamp, the BPI Certified Tender Pork Loin still maintains it's moist taste and terrific flavor. In fact, serving as many people as we do in the buffet line, the BPI Certified Tender products retain their moist taste extremely well. And, of course, the savings are incredible - that's huge.

"BPI PASTURE RAISED SHEEP GETS RAVE REVIEWS EVERY TIME"

Chef Cynthia Keller
Restaurant du Village, Chester CT

I am always on the lookout for fresh great-tasting natural ingredients. BPI Pasture Raised Sheep fits the bill perfectly. With a mild flavor and consistent high quality, it adapts perfectly to my menu. From succulent braised shanks, and fragrant curry spiced ragouts to elegant roast rib racks, this product gets rave reviews every time.