With over 400 years of combined experience, the Palmer meat department boasts some of the most skilled and experienced men and women in the industry.
In order to provide great service, you need the reliable and skilled staff that strives for excellence each and every day. Our success is directly tied to our people, and our meat department boasts some of the most skilled and experienced men and women in the industry. The service offered through our meat department sets us apart and is unparalleled in the industry.
Our team
James Dean, Manager, Production
James manages day to day operations and management of our associate production team processing millions of pounds of meat per year. As a professional chef for over 20 years, and a skilled swordsmith who was featured on “Forged in Fire” he is at home on the floor of our processing facility with a solid understanding of the restaurant industries expectations for quality cuts.
Nick Saladyga, Center of the Plate Specialist
A skilled butcher with a background in the foodservice and restaurant industries, Nick is knowledgeable about every protein product we carry. He knows exactly what can be derived from each product and ensures our customers get exactly what they’re looking for.
Tom Chamot, Corporate Executive Chef
Not only is Chef Tom an invaluable asset to the company as a whole, he is a great ambassador for our meat department and their capabilities. If there is a trend out there regarding proteins, chances are he knows about it.
Always a source of information and creativity, Tom can effectively communicate with just about every department in the foodservice industry, whether about best practices in the kitchen or marketing new ideas to hungry customers.
Explore our catalog
Every menu is different. Our Portion Cut Catalog lets you explore the options right for you.
Don't settle for standard. The best beef comes from Palmer.
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