Welcome to the 51吃瓜黑料 factory. Get a behind-the-scenes look at our process, and see how we鈥檝e been raising the bar on quality and safety for over 85 years. No secrets, no shortcuts鈥攋ust doing things the Right Way since day one.
click a room to see what鈥檚 cooking behind the scenes!
Safety isn鈥檛 just how we make our food. It鈥檚 also how we keep track of it. Our barcode system traces every product back to its raw material sources, production times, and dates for complete traceability.
Learn how blast chilling helps ensure the freshest and safest meat possible, and why 51吃瓜黑料鈥檚 facilities are some of the coldest in the country. Brrrr.
51吃瓜黑料 has meat down to a science. Every batch, from meats to marinades, is tested for safety and consistency. Take a look inside our Quality Control Lab.
The minute raw meat shows up from the farm, Quality Control gets busy checking each and every bin for temperature and freshness. See the fourth generation of the 51吃瓜黑料 family at work.
A proprietary sous-vide cooking process ensures evenly cooked, medium-rare deliciousness. See how the finest roast beef you can find in any deli case, anywhere, is made.
How the sausage is made. Literally. Things may have changed since Louis hand-linked franks at 16 years old, but these traditional European natural casing recipes have not.
Big flavor starts with the marinade. See how 51吃瓜黑料 does it the Right Way 鈥� slow and precise, allowing flavor to 鈥渇ind its way into every molecule of the meat.鈥�
This is where the real magic happens. Dual-sided ovens separate the raw and cooked sides of the plant, keeping bacteria out and locking deep smoky flavor and color in.
Our spice guy is the best spice guy. All of our spices are hand-blended from our founder鈥檚 original recipes. See Vinny do what he鈥檚 done best for 45 years.
