{"id":11541,"date":"2017-02-24T06:00:10","date_gmt":"2017-02-24T14:00:10","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11541"},"modified":"2017-02-24T06:00:10","modified_gmt":"2017-02-24T14:00:10","slug":"5-offbeat-pork-and-beef-cuts-diners-crave","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/5-offbeat-pork-and-beef-cuts-diners-crave\/","title":{"rendered":"5 offbeat pork and beef cuts diners crave"},"content":{"rendered":"\n<p>There are five offbeat pork and beet cuts that diners love. The nose to tail dining formula has been praised for a long time by chefs because it saves a lot of cost. About a quarter of consumers are eating beef that they did not a year ago. Younger consumers are the most open group to trying new cuts.<\/p>\n<p><a id=\"source\" href='http:\/\/www.foodservicedirector.com\/menu-development\/menu-strategies\/articles\/5-offbeat-pork-beef-cuts-diners-crave' target='_blank' rel=\"noopener\">5 offbeat pork and beef cuts diners crave<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are five offbeat pork and beet cuts that diners love. The nose to tail dining formula has been praised for a long time by chefs because it saves a lot of cost. About a quarter of consumers are eating beef that they did not a year ago. Younger consumers are the most open group [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8121,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11541"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=11541"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8121"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}