To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.



Be well,

Jamie Schweid

How To Make Jalapeño Beef Poppers by Chef Michael Ollier — Recipe

Sometimes, the best food is the kind that you can eat with your hands. Burgers fall under that category, obviously, but there’s also something to be said about a snack that you can easily pop into your mouth without the burden of utensils. Maybe that’s where jalapeño poppers got their name, and why they can be so addicting to those of us who love a little heat.

Today’s recipe comes from our friend Chef Michael Ollier, the corporate chef at Certified Angus Beef® who has been featured on this blog before. These crunchy, spicy little flavor bombs take the average jalapeño popper to the next level by throwing 100{ac6e72b93aea1d4d9fc638073263449a51587c3353b2bb23f0a1180fb3daf6fc} Certified Angus Beef® into the mix. Yes, that’s right—it’s like a popper and a Burger have formed their own food Voltron.

Are you drooling yet? Learn how to make them below!

Jalapeño Beef Poppers by Chef Michael Ollier


  • 2 pounds 100{ac6e72b93aea1d4d9fc638073263449a51587c3353b2bb23f0a1180fb3daf6fc} CAB® All American
  • 12 ounces Shredded Cheddar Cheese
  • 6 Jalapeños, seeded and minced
  • 1 tablespoon Salt
  • 1 tablespoon Fresh Ground Black Pepper
  • 1 teaspoon Whole Mustard Seeds
  • 12 Eggs
  • 1 cup Plain Bread Crumbs
  • 1 cup Panko Bread Crumbs
  • Frying Oil as needed


  1. Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1-ounce each.
  2. Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.
  3. Prepare a pot with frying oil; heat to 325° F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.

Chef Michael OllierAbout Chef Ollier

Michael Ollier is corporate chef for the Certified Angus Beef® brand. Founded in 1978 by real Angus cattlemen and made up of a collection of family ranchers, the original Angus brand was created with a shared belief that still drives it today: that its customers can taste the pride that goes into every cut. The Certified Angus Beef® brand is known for its exceptional quality and generous marbling, and strictly adheres to 10 exacting quality standards that give it incredible juiciness, unparalleled tenderness and exceptional flavor.

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