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Trisha Meade, Manager, Corporate Communications
Performance Food Group
First came organic, then free-range, then local. Now discerning diners with a penchant for spending a premium to know where food comes from are pushing DNA-traceable meat onto restaurant menus. The technology — which allows meat to be traced from the farm to the fridge — has been used in Europe and other countries for decades, but has been slow to catch on in America. Performance Food Group is able to do DNA tracing because it is using smaller suppliers dedicated to producing meat for the company. But challenges to take the technology mainstream in the U.S. include grappling with a much larger and more complex supply chain.