New frontiers in meat-centric pizza builds

Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw

Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche

Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun

A 34-oz bone-in ribeye, dry-aged for intense flavor

Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus

Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun

Suprema de pollo, papas rajas, poblano béchamel

Short Rib Ropa Vieja with roasted red pepper sauce

Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye

Spice-rubbed steak with spinach, roasted potatoes and peppers, corn, feta, mango chutney, spiralized carrots, coleslaw and green onions, served with a mango-chipotle sauce

Beef and pork meatloaf glazed with barbecue sauce

Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce

Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice

Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye

Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll

Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens

Leading-edge ingredients dial up intrigue in meat-centric dishes

A dozen ways to deliver dishes that soothe the soul

Modern ways that chefs are featuring meat, poultry and game

Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb

We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor

Thai Sausage with fried rice, sunny-side quail’s egg, pickled green papaya

Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions

Filet mignon, chimichurri, crispy shallots

Lamb Neck Gravy with whipped ricotta and garlic crostini

Smoked Walnut & Blue Cheese Butter with smoked paprika, fresh parsley, sea salt

Country Ham Tamal with pork carnitas, queso Oaxaca, mole coloradito, roasted squash, Swiss chard, pickled green tomatoes

Ribeye cap, angel hair pasta, hot sauce, hard-boiled egg, mint garnish

Country Pâté with cornichons, frisée, sharp Dijon, rustic bread

Brown sugar and chile-glazed pork, crispy potato cake, two eggs

Slow-cooked prime short ribs, sweet potato mash, green beans

Braised baby-back pork ribs, roasted creamy tomatillo salsa, potatoes, zucchini, white rice

Mushroom and Steak Tartare with smoky chile vinaigrette