Krystal, one of the country’s first hamburger chains established in the South, is re-inventing tradition with a brand new menu of Country-Fried items, available for a limited time. The core of the line is the Country-Fried Steak Krystal, an item that came about as a result of a partnership with the beef checkoff. The Country-Fried Steak Krystal and other menu items debuted Feb. 22, 2016.
“Once we came up with the Country-Fried Steak Krystal, the ideas just kept coming,” said Alice Crowder, vice president of marketing for Krystal. “The deep Southern heritage and history of the Krystal brand lends itself perfectly to hearty, country-fried tastes, and so we’ve developed a whole menu around the concept.”
Available at participating locations through April 24 (or while supplies last) the Country-Fried menu provides an innovative twist on Krystal classics. The Country-Fried Steak Krystal is a tender all-beef steak coated in a special blend of country spices, cooked to a delicious golden brown, topped with country gravy and served on a soft steamy Krystal bun. The Krystal Chik patty is topped with country gravy to create the Country Chik. During breakfast hours, the option of a biscuit will be available instead of a bun. For side orders, guests will be able to choose country fries, crispy fries topped with country gravy, and crumbled bacon.
All the featured items, especially the Country-Fried Steak offerings, are generating a lot of excitement. The checkoff’s Beef Innovations Group worked side-by-side with Krystal to develop this new signature taste. “Krystal and the checkoff have an established relationship of culinary creativity and cooperation,” said Steve Wald, executive director of innovation and culinary initiatives for the beef checkoff. “From idea generation, through product and package design, to launch, the Country-Fried Steak Krystal and Country-Fried Steak Biscuit were both the result of a truly collaborative journey.”
For more information about your beef checkoff investment, visit MyBeefCheckoff.com.
Source: Cattlemen's Beef Board