Farmland Foodservice, a subsidiary of Smithfield Foods, announced that the pork provider is introducing three new quality pork cuts for today's on-trend menus. 

The underutilized cuts, which include Flat Iron Pork, Pork Medallions, and Cheek Meat, provide chefs and operators versatile options that can be prepared a number of ways and work with an assembly of flavor profiles.

“These cuts of pork can be utilized with virtually any cuisine, which is ideal for chefs and operators looking to pair trends with their existing techniques,” says Chip Morgan, Farmland Foodservice brand manager. “The cuts are underutilized on menus today, so there is an opportunity for chefs and operators to become trendsetters by adding their own unique flavors to these tasty new cuts.”

The Flat Iron cut’s versatility allows the pork product to be prepared a variety of ways, including brining, braising, sous vide, and slow cooked, among other traditional techniques. The moist cuts work with multiple flavor profiles including barbecue, Asian, Italian, and farm to table, while eating like a steak. The affordably priced cuts are pre-portioned and pan-ready.

The Pork Medallions can be stir-fried, sautéed, grilled, pan-seared, or pan-fried and work with flavor profiles such as barbecue, Asian, Latin, and Italian. The lean cuts absorb flavor and have good texture and muscle structure. They come in pan-ready, 4-ounce cuts and prepare quickly.

The Cheek Meat cuts can be braised, dry rubbed, seared, marinated, or cured and work with flavors including barbecue, Italian, and Southwestern. These cuts have a rich flavor and premium marbling. They come in portions of 3–5 ounces and are well priced.