Dickey's Launches New Line of Retail Products

    Industry News | September 4, 2020

    Dickey’s Barbecue Pit is giving fans unfettered access to restaurant-quality cuts of meat, premium pre-cooked sides and desserts with the launch of their newest line of retail products.

    This week, the barbecue joint with nearly 80 years of restaurant experience unveiled an entire new line-up of retail products on their At Home site including ready-to-heat sides and dips such as queso blanco, buffalo chicken dip, scalloped potatoes and broccoli casserole.

    The product line extension consists of hand-selected cuts of beef, poultry, pork and fish including wild caught mahi mahi, Atlantic salmon, filet mignon, boneless ribeye and a variety of other hand-trimmed, premium-grade proteins available for delivery exclusively on athome.dickeys.com.

    “As a 79-year-old family restaurant we’ve taken our industry knowledge and curated a selection of proteins, southern-style dips and sides to give folks direct access to premium restaurant-grade products. When grocery shopping, it can be overwhelming trying to decide on the right cut of meat or if you’re getting a quality product at a fair price, but our selection is hand-picked to eliminate that stress by bringing only the finest cuts of proteins directly to one’s doorstep,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

    Dickey’s selection of fine meats offer peace of mind to consumers at home as every product is 100% natural, USDA inspected and must pass the brand’s rigorous test of quality, which means all products must be sustainably raised and include no added hormones, antibiotics or preservatives. Each cut is hand-trimmed by master butchers and is immediately sealed and flash frozen to ensure every product is delivered at its peak freshness.

    Backyard Pit Masters or novice cooks can find detailed guidance on how to prepare each product and view unique recipes to spice up all their family meals on athome.dickeys.com.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.