Daily’s Premium Meats is launching Steak Cut Bacon this fall.
“The announcement comes just in time to celebrate National Pork Month in October,” the company said in a release. “Daily’s Steak Cut Bacon will be available in select retail locations this fall with plans to expand into additional stores around the country. Bacon lovers can rest assured that they’ll continue to ‘Belly Up to the Best’ and expect the same sought-after quality that Daily’s has delivered for years, now available in a thicker-than-thick cut, making bacon an experience and not just an ingredient.”
Daily’s Premium Meats uses natural applewood hardwood, signature premium sugar and honey cures for an enhanced smoked bacon flavor, the company explained in a release. They are committed to using fresh, never frozen pork bellies sourced from Daily’s connected food system. They believe this ensures quality control and a reliable, raw supply from farm to plants. This collaboration among farmers, three dedicated bacon processing plants and a networked supply chain to control the entire production process from farm to delivery, ensures high-quality product every time, Daily’s said.
“We’ve seen tremendous long-term growth in the thick cut bacon category that is currently outpacing standard cuts,” Josh Carlson, senior director of innovation and insights at Daily’s Premium Meats, said in a release. “Our team has monitored this trend and is excited to bring this new line of Daily’s Steak Cut Bacon to market so that consumers in search of a hearty, satisfying slice of premium bacon can take their meals up a notch.”
Daily’s Steak Cut Bacon will be available to consumers beginning in a 16-oz. pack with an applewood smoked flavor.
“Daily’s Steak Cut Bacon is the bacon that bacon lovers dream about. The thicker-than-thick cut slice is an innovative approach to an established category that we’ve seen consumers consistently demand,” Emma Pierce, brand manager for Daily’s Premium Meats, said in a release. “We couldn’t think of a better time to launch this new product than during National Pork Month.”
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