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Eating quality is the sum of several parts—juiciness, tenderness, texture,
and flavor—and it mostly comes down to marbling.
If you’re thinking of adding duck to your menu and wondered what the differences...
The most sustainably produced, humanely treated, tender and delicious...
All the heavy lifting is done so you can get right to cooking.
Yields & Food costs
The best eating experiences come from consistent size, quality & flavor. That’s what you get with chef-ready Ovation lamb rack...
We did a side-by-side comparison in our test kitchen pitting our Silver Fern Farms wholesale grass-fed Angus OXO ribeye roll against...
Butchery & Specific Cuts
All the heavy lifting is done so you can get right to cooking.
When lamb shanks are weighed by the piece, not by the pack, every portion is equal.
If ever there was dish guaranteed to turn heads in a restaurant dining room, it’s the hefty beef shank we call “Thor’s Hammer.” This showstopper cut...
Meat Programs
In the asadores of Segovia, cochinillo asado—roast sucking pig—is revered. The dish is almost ceremonial in its pace...