{"version":"1.0","provider_name":"Service alimentaire Gordon","provider_url":"https:\/\/gfs.ca\/fr-ca","title":"The Value of Alternative Cuts of Beef","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"B0GC5fvv94\"><a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/the-value-of-alternative-cuts-of-beef\/\">La valeur des coupes secondaires<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gfs.ca\/fr-ca\/ideas\/the-value-of-alternative-cuts-of-beef\/embed\/#?secret=B0GC5fvv94\" width=\"600\" height=\"338\" title=\"\u00ab L&#039;int\u00e9r\u00eat des morceaux de b\u0153uf moins courants \u00bb \u2014 Gordon Food Service\" data-secret=\"B0GC5fvv94\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/gfs.ca\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/KindestCuts_FallNC16_CA_StoryHeader_695x375_0.png","thumbnail_width":695,"thumbnail_height":375,"description":"There\u2019s more variety and more opportunity to expand your menu using these underutilized cuts. The challenge of satisfying customers in the face of rising beef costs has operators stewing. And braising. And using secondary cuts in creative bistronomic approaches that are as satisfying to the bottom line as they are to customers.&nbsp; \u201cSecondary, or bistronomic [&hellip;]"}