Hiring a chef to cut and trim loins of beef and pork is expensive, and becomes more so by the inefficient way these loins are prepared. Portion control eliminated this waste by pre-freezing the loins and cutting them while frozen. This provides for a closer, more efficient trim and an exact cost per portion. This service is now available to the public. And we All American Food Management are happy to offer you the finest quality steak and seafood for one-third to one-fifth what you would have to pay at a restaurant.