RYC FOODS

Where wholesome meat is our business

WHO WE ARE

With more than 45 years of experience in agribusiness, we are a family-founded and operated business.

MISSION

To build a successful organization that is strongly committed to society—a place where the presence of God is felt.

Note: We view success as building value in these areas:
• Utilities
• Human development and growth
• The environment
• Our community

RYC’S VISION

To be an organization that boasts of excellence, innovation and sustained growth, while offering the most prestigious meat products and other proteins, with an aim for international growth.

SHARED VALUES

A commitment to the fellow individuals:

It refers to a respect for dignity.

A search for excellence:

It’s who we are and what we do.

A sense of integrity:

Doing things with integrity, honesty, truth and justice.

A commitment to productivity:

Maximizing our resources, always focused on adding value.

A knack for simplicity:

Through being open and having great interpersonal skills.

A young and innovative spirit:

Creativity towards improving and staying open to change.

PROCESSES

Advanced technologies.

Specialized machinery.

Refrigerated and frozen work areas.

A skilled and specialized workforce.

CERTIFICATIONS

RYC Foods is a
USDA certified company.

RYC Foods is a
SQF certified company.

Continuous improvement.
The highest quality standards.
Guaranteed food safety.

PRINCIPLES OF INTERACTION

We assume the responsibility we are given.
We respect our commitments.
We promote respect
We enjoy our time at the workplace.
We recognize a job well done.
We lead by example.

We optimize resources.
We take initiative to improve.
We support our colleagues.
We focus on solutions, without pointing fingers at missteps.
We show solidarity towards our colleagues.
We foster a hands-on environment.

QUALITY AND SAFETY POLICY

At RYC, we are committed to producing safe food products with the specified quality, while complying with agreements established with customers. We deliver our customers authentic products that comply with the applicable regulations.

PSYCHOSOCIAL RISK PREVENTION AND SAFETY POLICY

At RYC, we work hard to strive for the physical, mental and social integrity of our collaborators— always complying with our organizational values and principles, as well as with legal, regulatory and client requirements. We continuously work towards creating a healthy culture that features safety, fairness and a working environment that favors a sense of belonging, with a risk aversion approach and continuous improvement.

RYC is committed to ensuring favorable practices with a proactive leadership approach that seeks a dignified and decent workplace.

DISTRIBUTION
CHANNELS

BRANDS & PRODUCTS

Benefits of value-added products:

When you consume packaged meat, you are also consuming the added value of a product that is practical and elaborated with a high quality process that guarantees a better taste. Our products can be found in the following categories:

Retail Costco

TASTE&EASY

Foodservice

Our clients

RECIPES

ARRACHERA THAI SALAD

SERVES 4

2 tablespoons canola oil
1 pound ARRACHERA RYC
1 cup coconut milk
1/3 cup soy sauce
2 tablespoons lemon juice
1 lemon grated zest
1/2 teaspoon garlic powder
1 tablespoon grated ginger
1 tablespoon sesame oil
1 bag (10 oz) mixed lettuce leaves
1 small red onion, finely sliced
2 tomatoes, quartered

Heat oil and fry the ARRACHERA RYC on both sides until the desired doneness.
Carve the meat into strips.
Mix coconut milk with soy sauce, lemon juice and zest.
Add garlic powder, ginger and sesame oil. Mix and set aside.
Arrange the lettuce on 4 plates. Add the onion, tomatoes and ARRACHERA. Sprinkle with the dressing. Serve cold.

ARRACHERA SALAD WITH NEW POTATOES AND ROSEMARY

SERVES 4

1/2 cup olive oil
1 pound ARRACHERA RYC
1 pound new potatoes, cooked and halved
1/4 cup wine vinegar
3 springs fresh rosemary, chopped
Salt and ground black pepper
1 Boston lettuce, clean
2 cups rocket (arugula) leaves
1 box (300 g) cherry tomatoes, quartered
1.4 oz Parmesan cheese, flaked

Heat 2 tablespoons oil and fry the ARRACHERA RYC on both sides until you get the desired doneness. Cut into squares. Set aside.
On the same pan, heat two tablespoons oil and fry the potatoes until golden brown.
Mix the remaining olive oil with the vinegar, rosemary, salt and pepper to taste.
In a salad bowl, arrange the lettuce, arugula, tomatoes, potatoes and the ARRACHERA. Drizzle with the dressing and garnish with cheese. Serve cold.

FAJITAS WITH CHEESE AU GRATIN

SERVES 4

4 tablespoons canola oil
1.8 pounds ARRACHERA RYC
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
2 tablespoons Worcestershire sauce
Salt and pepper to taste
9 oz Monterrey cheese, grated

Heat the oil and fry the ARRACHERA RYC on both sides until the desired doneness. Cut into strips and set aside.

In the same pan, fry the peppers and onions. Season with Worcestershire sauce, salt and pepper. Add the ARRACHERA strips and cover with the cheese. Let it melt and serve with tortillas and a Mexican sauce.

ARRACHERA KEBABS IN PEANUT SAUCE

SERVES 4

1 cup peanut butter
1/2 cup coconut milk
1/2 teaspoon cardamom powder
Salt and ground black pepper
1.8 pound ARRACHERA RYC, roughly chopped
8 cherry tomatoes
8 bamboo sticks, soaked in water for 10 minutes
2 tablespoons canola oil
1 tablespoon sesame seeds
1/4 cup peanuts, to decorate

Chop the spring onions and cut each green stalk in four pieces.
Mix peanut butter with coconut milk, cardamom, salt and pepper.
Spread half of this mixture over the ARRACHERAS and thread them unto the bamboo sticks, alternating with the green stalks and the tomatoes.
Heat 2 tablespoons canola oil and fry the skewers on both sides. Serve with the remaining sauce and decorate with the sesame seeds and the peanuts. Serve with steamed rice.

ARRACHERAS WITH PESTO TAGLIATELLE

SERVES 4

1/4 cup olive oil
1 pound ARRACHERAS RYC, cubed
2 garlic cloves
1/2 cup pecans
1 cup loosely packed fresh basil leaves
3 tablespoons grated Parmesan cheese
Salt and ground black pepper, to taste
1 pound tagliatelle

Heat 2 tablespoons oil over high heat and add the ARRACHERAS RYC. Cook until nicely browned on both sides, about 5 minutes.
For the sauce, blend the remaining oil, garlic, pecans, basil, Parmesan cheese, salt and pepper.
Cook the pasta until al dente. Drain and return to the same pan. Add the sauce. Toss to combine the ingredients. Stir in the ARRACHERA. Adjust the seasoning and serve immediately.

ARRACHERA ROLLS FILLED WITH MIXED VEGETABLES

SERVES 4

2 cooked carrots, peeled and julienned
2 zucchini, julienned
1 red pepper, julienned
2 tablespoons butter
1 cup cream
1 can (12 oz) sweet roasted pepper

Salt and ground black pepper to taste.
Cut the ARRACHERA RYC in 4 pieces and cover each piece with the vegetables. Season with salt and pepper and roll over. Secure with a toothpick.
Heat the butter and fry the rolls on both sides.
Meanwhile, blend the cream with the pepper. Season with salt and pepper. Serve over the rolls and garnish with mashed potatoes.

ARRACHERA STIR FRY

SERVES 4

4 tablespoons canola oil
1 pound ARRACHERA RYC
2 cups soybean sprouts
1 cup snowpeas
4 spring onions, sliced including the green part
2.2 pounds broccoli cut in florets
1/2 cup orange juice
1 orange, the zest
1/4 cup soy sauce
3 tablespoons dry sherry
2 tablespoons grated ginger

Heat the oil in a pan. Fry the ARRACHERA RYC. Remove from the stove and cut in strips.
Heat the remaining oil in another pan and sauté the sprouts, peas, onions and broccoli.
Mix the orange juice and zest with the soy sauce, sherry and ginger in a bowl. Add the vegetables and the ARRACHERA. Let boil for two minutes and serve hot garnishing with rice.

ARRACHERA WITH TAPENADE

SERVES 4

1/2 cup black olives, chopped
2 tablespoons capers, chopped
2 garlic cloves, chopped
1/4 cup olive oil
2 anchovies fillets, chopped
2 tablespoons olive oil
1 pound ARRACHERA RYC
2 cups wild rice

Mix the olives, capers, garlic, oil and anchovies in a mortar until the mixture resembles a slightly chunky paste. Heat the olive oil. Fry the ARRACHERA RYC on both sides until you get the desired term.
Serve with tapenade sauce and wild rice.
Heat the oil in a pan. Fry the ARRACHERA RYC. Remove from the stove and cut in strips.
Heat the remaining oil in another pan and sauté the sprouts, peas, onions and broccoli.
Mix the orange juice and zest with the soy sauce, sherry and ginger in a bowl. Add the vegetables and the ARRACHERA. Let boil for two minutes and serve hot garnishing with rice.

ARRACHERA IN CHEESE SAUCE

SERVES 4

1 cup milk
5.2 oz cream cheese
1 teaspoon dill
Salt and ground black pepper, to taste
2 teaspoons butter
1 pound ARRACHERA RYC
3.5 oz grated Parmesan cheese

Blend the milk with the cream and Parmesan cheeses, dill, salt and pepper.
Heat two teaspoons butter, in a pan. Fry the ARRACHERA RYC on both sides. Add the sauce and serve, garnishing with steamed vegetables.

NACHOS WITH ARRACHERA AND CHEDDAR CHEESE

SERVES 4

1 can (340 ml) evaporated milk
5.2 oz cheddar cheese, chopped or grated
1 medium bag (13 oz) nachos
17 oz ARRACHERA RYC, previously cooked and minced
1 small can jalapeños nachos

Heat the milk with the cheese until it melts.
Spread the nachos, ARRACHERA RYC and the jalapeños on a flat serving dish. Cover with the cheese and serve.

POTATO SKINS FILLED WITH ARRACHERA CUBES

SERVES 4

2 tablespoons olive oil
1 pound ARRACHERA RYC
4 russet potatoes, cooked in the oven
2 cups plain yogurt
4 tablespoons chives, chopped
5.2 oz Camembert cheese, cubed
2 tablespoons olive oil

Heat the oil in a pan and fry the ARRACHERA RYC on both sides until your desired doneness. Remove and cut into small squares.
Halve the potatoes and scoop out the pulp.
Mix the yogurt with some of the mashed potatoes, chives and cheese cubes.
Fill the potato skins with this mixture and the ARRACHERA. Bake at 350ºF for 10 minutes and serve.

ARRACHERA TOSTADAS WITH BALSAMIC VINEGAR

SERVES 4

2 tablespoons canola oil
1 pound ARRACHERA RYC
8 Mexican tostadas
2 avocados, pureed
1 big tomato, sliced
Salt and ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons Tabasco sauce
1 iceberg lettuce, clean

Heat the oil in a pan and fry the ARRACHERA RYC on both sides until you get the desired term. Cut into cubes and set aside.
Spread the tostadas with the avocado puree. Cover with 1 tomato slice. Season with salt, pepper, vinegar, and Tabasco sauce. Arrange the ARRACHERA cubes over them and top with lettuce leaves.

PINCHOS DE ARRACHERA WITH AVOCADO

SERVES 4

2 tablespoons canola oil
1 pound ARRACHERA RYC
8 Mexican tostadas
2 avocados, pureed
1 big tomato, sliced
Salt and ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons Tabasco sauce
1 iceberg lettuce, clean

ARRACHERA PIZZA

SERVES 4

2 tablespoons canola oil
1 pound ARRACHERA RYC
1 pizza crust
1/2 cup pizza sauce
7 oz mozzarella cheese, grated
6 cherry tomatoes, halved
1/2 cup arugula
2 tablespoons Tabasco sauce
1/2 cup basil leaves

Heat the oil in a pan and seal the ARRACHERA RYC on both sides. Cut into strips and set aside.
Place the pizza crust on a baking sheet. Spread it with the sauce and cover with cheese. Decorate with the tomatoes, arugula, basil and the ARRACHERA. Preheat oven to 350ºF and bake for 20 minutes or until the crust is crispy.

CHICKEN AND RICE

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
1/4 cup vegetable oil
2 cups rice
2 tablespoons onion, chopped
2 red bell peppers, sliced
4 cups water
Salt and ground black pepper

Heat the oil and brown the chicken breast on both sides. Remove the chicken and set aside. In the same pan, fry the rice and the onion until fragrant. Add the peppers, until soft. Drain to remove the excess oil.
Return the chicken to the pan. Add the water. Season with salt and pepper. Let it simmer, covered, over low heat until the rice and chicken are cooked through. Serve warm.

Chicken burrito

SERVES 6

1 package (1 pound) Chicken Thighs for Fajitas
2 tablespoons vegetable oil
4 flour tortillas, burrito size
8 lettuce leaves, chopped
1 cup cooked beans
1 cup cooked rice (red or other seasoned rice)

Heat the oil and cook the chicken thighs on both sides. Cut into strips.
Heat the tortillas and distribute the lettuce, beans, rice and chicken breast on top.
Fold and heat on the grill right before serving.
Garnish with guacamole.

CHICKEN CAESAR SALAD

SERVES 6

1 package (1 pound) Chicken Breast for Fajitas
2 anchovy fillets packed in oil, drained
2 cloves garlic
1/2 cup olive oil
2 lemons, juice only
2 tbsp. Worcestershire sauce
1/4 tsp. ground pepper
1 romaine lettuce, leaves separated
4 tbsp. grated Parmesan cheese
1 cup croutons

In a mortar, prepare the dressing by grinding the anchovies and garlic. Add half the oil, lemon juice, Worcestershire sauce and pepper. Mix well.
Heat the remaining oil and cook the chicken breast on both sides, until cooked through. Let the chicken rest for 5 minutes and slice into strips.
Distribute the lettuce leaves over 4 plates. Add the chicken strips. Drizzle the Caesar dressing, sprinkle the cheese on top and decorate with croutons.

CHICKEN BREAST WITH BEET CARPACCIO

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
4 tbsp. olive oil
2 2 beets, cooked, peeled and thinly sliced
8 mint leaves
3.5 oz. goat cheese
1 tsp. sea salt
2 tsp. fresh tarragon or 1 tsp. dry tarragon

Heat half the olive oil in a pan and fry the chicken breast on both sides. Lower the heat and let it cook through. Set aside.
Place the beets, mint leaves and sliced or crumbled goat cheese on a platter. Cut the cooked breast into thin strips and distribute over the platter.
Season with salt and tarragon, and drizzle the rest of the olive oil on top. Serve immediately.

CHICKEN WITH FINE HERBS

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
1 cup fresh thyme, rosemary and parsley (1/3 cup each)
2 tbsp. vegetable oil
4 medium potatoes, cooked, peeled and sliced
2 tbsp. butter
1 cup white wine
1 cup cream (heavy cream or light cream)
Salt and ground black pepper, to taste

Wash and then finely chop the thyme, tarragon and parsley.
Heat the oil in a pan and fry the potatoes until golden brown. Add ¾ cup of fine herbs. Season with salt and pepper, and set aside.
In a pan, heat the butter and cook the chicken breast. Add the wine. Continue cooking over low heat until the liquid has been consumed. Place the chicken breasts over the potatoes, add the cream and let it simmer for two more minutes. Top with the remaining herbs. Serve with salad.

CHICKEN BREAST WITH ROASTED FIGS

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
3 tbsp. olive oil
12 fresh figs, halved
2 tbsp. cane or dark brown sugar
1/2 cup balsamic vinegar
4 sprigs rosemary, chopped

Heat the oil and sauté the chicken breast on both sides. Lower the heat and let it cook through. Set aside. Roast the figs.
Heat the sugar with the balsamic vinegar on low until reduced by half. Drizzle on the figs and chicken breast. Finish by sprinkling the rosemary on top. Season with salt and pepper. Serve over pasta.

LINGUINI WITH CHICKEN IN PESTO SAUCE

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
4 cloves garlic
1 cup fresh basil leaves
1/2 cup olive oil
1/4 cup Parmesan cheese, grated
2 tbsp. peanuts or pine nuts
2 tbsp. vegetable oil
10 oz. linguini, cooked al dente, drained
Salt and pepper

To make the pesto: add the garlic, basil, olive oil, Parmesan cheese, peanuts or pine nuts and half a cup water into a food processor or blender. Blend until it forms a smooth paste. Season with salt and pepper to taste and set aside.
Heat 2 tbsp. of vegetable oil and fry the chicken breast on both sides, until cooked through. To serve, mix the linguini with the pesto until well combined. Place the chicken on top. Serve warm.

CHICKEN EN PAPILLOTE

SERVES 4

1 package (1 pound) Chicken Thighs for Fajitas
4 pieces of aluminum foil
4 tsp. butter
2 tbsp. Dijon mustard
tbsp. fresh coriander (cilantro), chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 white onion, finely sliced

Preheat oven at 350°F (180°C).
Place a piece of chicken thighs on a piece of foil (big enough so you can fill it and fold it later, without its contents spilling over). Spread the butter, mustard, coriander, peppers and onions over the chicken. Repeat the process with each chicken breast.
Fold the foil into packets and make sure they are sealed completely. Add a cup of water to a baking sheet and place the packets on the baking sheet. Bake for 40 minutes. Serve hot with a side of steamed vegetables.

ARUGULA AND CHEESE-STUFFED CHICKEN BREASTS

SERVES 4

1 package (1 pound) Chicken Breast for Fajitas
2 cups arugula
7 oz. Fontina cheese
2 eggs
1 cup breadcrumbs
1 tsp. dry oregano
Vegetable oil

Cut a slit through the chicken breast and fill it with arugula and cheese. Seal both ends by inserting a toothpick.
Whisk the two eggs and set aside.
Mix the breadcrumbs with the oregano.
Dip the stuffed chicken into the egg mixture and then toss into the breadcrumb mixture, until well coated.
Heat the oil over low heat and fry on both sides until completely cooked.
Serve warm with cucumber and dill salad.

CHICKEN CURRY

SERVES 4

1 package (1 pound) Chicken Thighs for Fajitas
4 tbsp. curry powder
2 tbsp. vegetable oil
3 tbsp. chopped onion
1 tomato, finely chopped
1 small potato, peeled and finely chopped
2 cups water
Salt and ground black pepper

Cover the chicken thighs with the curry. Cut into cubes and set aside.
Heat the oil and fry the onion, tomato and potato. When the potato is soft, add the chicken cubes.
Add the water, salt and pepper. Cover and let it simmer until cooked through.
Serve over steamed rice.

CHICKEN IN BOURBON SAUCE

SERVES 4

1 package (1 pound) Chicken Thighs for Fajitas
3 tbsp. vegetable oil
1 cup ketchup
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. vinegar
1/2 cup bourbon whiskey
1 orange, zest only
Salt and ground black pepper

Heat the oil and brown the chicken thighs on both sides.
Mix the ketchup, garlic and onion powders, vinegar and whiskey. Pour over the chicken and simmer on low heat for 5 minutes or until cooked through. Season with salt and pepper.
Sprinkle the orange zest on top. Garnish with vegetable chips.

MANDARIN AND STAR ANISE CHICKEN

SERVES 4

1 package (1 pound) Chicken Thighs for Fajitas
2 tbsp. vegetable oil
2 tbsp. sesame oil
2 tsp. fresh ginger, grated
1 lemon, juice only
4 tbsp. soy sauce
1/2 cup water
2 pieces of star anise
1-11 oz. can of mandarin oranges, drained
2 tbsp. black and/or white sesame seeds

Heat the oil and cook the chicken thighs on both sides.
Mix the sesame oil, ginger, lemon juice, soy sauce, water and anise. Pour over the chicken.
Let it simmer on how heat for 3 minutes or until completely cooked. Garnish with the mandarins and sesame seeds.
Serve with avocado and grapefruit salad.

CHICKEN FRICASSEE

SERVES 4

1 package (1 pound) Chicken Thighs for Fajitas
2 tbsp. flour
3 tbsp. olive oil
2 tsp. fresh thyme, chopped
1 cup white wine
1 cup water
5 scallion sprigs, chopped
Salt and ground black pepper

Place the flour on a plate. Dip each chicken thigh into the flour and shake off the excess.
Heat the olive oil. Cook the chicken on both sides. Add the mushrooms and thyme. Season with salt and pepper.
Add the wine, water and scallions. Let it all simmer on low heat until the liquid is reduced by half.
Serve with mashed potatoes.

CHICKEN BREAST IN HONEY MUSTARD SAUCE

SERVES 4

package (1 pound) Chicken Thighs for Fajitas
3 tbsp. avocado oil
1/4 cup mustard
1/4 cup honey
1/2 tsp. garlic powder
1 cup apple juice
Salt and pepper

Heat the avocado oil and brown the chicken thighs on both sides.
Mix the mustard, honey, garlic powder and apple juice. Season with salt and pepper, to taste. Pour over the chicken breast and let the chicken simmer over low heat until completely cooked.
Serve with buttered baby carrots.

CONTACT US

Get In Touch

Office:9342 SE Loop 410 Acc Rd San Antonio TX 78223.
Phone: 210 731 8854

Our team

Alejandro Lozano | CEO
alejandro.lozano@rycfoods.com
Gustavo Leal | Key Account Retail Manager
gustavo.leal@rycfoods.com
Arnie Pérez | National Food Service Business Development
arnie.perez@rycfoods.com
Ernesto Quiroz | Plant and Operations Manager
ernesto.quiroz@rycfoods.com
Anakaren Santillan | Quality and Food Safety
anakaren.santillan@rycfoods.com
José Carlos Romero | Chief Financial Officer
jc.romero@rycfoods.com

RYC FOODS

Where wholesome meat is our business

MISSION

RYC’S VISION

A commitment to the fellow individuals:

A search for excellence:

A sense of integrity:

A commitment to productivity:

A knack for simplicity:

A young and innovative spirit:

RYC Foods is a USDA certified company.

RYC Foods is a SQF certified company.

QUALITY AND SAFETY POLICY

PSYCHOSOCIAL RISK PREVENTION AND SAFETY POLICY

Benefits of value-added products:

Retail Costco

RYC Arrachera

TASTE&EASY

TASTE&EASY: Chicken breast por fajitas

TASTE&EASY: Chiken thingh for fajitas

TASTE&EASY: Seasoned beef for fajitas

TASTE&EASY: Seasoned carne asada

TASTE&EASY: Seasoned pork taco al pastor

TASTE&EASY: Seasoned taco beef

Foodservice

Foodservice: "Arrachera Choice" Inside Skirt Beef Steak

Foodservice: Beef for Fajitas

Foodservice: Fajita Choice

Foodservice: Chicken Thigh for Fajitas

Foodservice: Chicken Breast for Fajitas

Foodservice: Beef Taco Steak

Foodservice: Seasoned Taco Pastor

ARRACHERA THAI SALAD

ARRACHERA SALAD WITH NEW POTATOES AND ROSEMARY

FAJITAS WITH CHEESE AU GRATIN

ARRACHERA KEBABS IN PEANUT SAUCE

ARRACHERAS WITH PESTO TAGLIATELLE

ARRACHERA ROLLS FILLED WITH MIXED VEGETABLES

ARRACHERA STIR FRY

ARRACHERA WITH TAPENADE

ARRACHERA IN CHEESE SAUCE

NACHOS WITH ARRACHERA AND CHEDDAR CHEESE

POTATO SKINS FILLED WITH ARRACHERA CUBES

ARRACHERA TOSTADAS WITH BALSAMIC VINEGAR

PINCHOS DE ARRACHERA WITH AVOCADO

ARRACHERA PIZZA

CHICKEN AND RICE

Chicken burrito

CHICKEN CAESAR SALAD

CHICKEN BREAST WITH BEET CARPACCIO

CHICKEN WITH FINE HERBS

CHICKEN BREAST WITH ROASTED FIGS

LINGUINI WITH CHICKEN IN PESTO SAUCE

CHICKEN EN PAPILLOTE

ARUGULA AND CHEESE-STUFFED CHICKEN BREASTS

CHICKEN CURRY

CHICKEN IN BOURBON SAUCE

MANDARIN AND STAR ANISE CHICKEN

CHICKEN FRICASSEE

CHICKEN BREAST IN HONEY MUSTARD SAUCE

Other delicious recipes

Get In Touch

Our team

RYC Foods is a
USDA certified company.

RYC Foods is a
SQF certified company.