While living in Southern California, I stopped eating steaks at Outback Steakhouse mainly because they began putting seasoning on every steak and meat product. And generally when there was any seasoning like that that overwhelms a palate and buries the flavor of the meat, I got to figure there's something about in the meat that they're knowingly trying to cover up. Maybe it's the age of the meat. I don't know but I got to Denver I ordered a burger from the Outback up here and had a strange effect. I had pain in my ankle, had pain in my chest, so something about the meat ain't right. So I went online and I checked, okay who owns Outback and where do they source their meat from? Their brand says it's a an Australian company, but that doesn't mean that their meat comes from Australia. Anyway, I found out that they source their meat from a company called brass Bruss Meat Company which happens to be a Chicago subsidiary of Tyson Foods.
MeatPoultry explains,
Chicago-based subsidiary of Tyson Foods, Bruss manufactures portion-controlled steaks and chops to the foodservice industry. It supplies national restaurant chains located throughout the US, as well as regional chains and major cruise lines.
Bruss needs to expand because its Chicago plant is reaching capacity. Based on customer demand and operational efficiency, the company has identified the Southeastern US as the preferred region for expansion. The Bruss Company became part of Tyson in 2001. Today, it operates a 52,000 sq. ft. meat processing facility in Chicago and employs 300 people.
The rest of the article goes on to talk about opening up a a meat Warehouse in Jacksonville Florida
Tyson Foods wants to fire lifelong loyal workers who have religious or medical accommodations. They decided to play games w/ their employees & engaged in bad faith with my firm about it. Hence, I am now looking at taking cases against Tyson Foods pro bono. https://t.co/rQy5iiw7Le
— Robert Barnes (@barnes_law) October 16, 2021
