Since its inception in 1979, National Steak and Poultry has been dedicated to innovation and fueled by challenges. When El Torito restaurants, under the leadership of Dave Albright, first introduced fajitas to American casual diners in 1983, NSP pioneered pre-marination of steak. A few years later, we were creating unique and sometimes exotic marinades for several types of meat items. With the increasing focus on labor shortages and food safety issues in the mid '90s, NSP developed and implemented a process for fully cooking product - a process so unique we trademarked it "Seared N' Sealed."

Although the company has averaged double digit growth since 1990, our focus has remained the same - to work together to produce innovative, signature meat items. When the decision is made to work with National Steak and Poultry, you'll find you get more than just a sample. You get to challenge anyone on our team - from our master cutter to our commodities purchasing expert and even our former-restaurateur CEO.