Bones & Brawn:Meet the Mighty OxtailOxtail once literally meant the tail of an ox, but today oxtail generally refers to the tail of beef or veal. It’s not the only animal tails that humans eat: Pig, bull, and kangaroo tails are also edible. What all tail meat has in common is collagen, a protein that acts as a thickener and …
These Eyes Don’t Lie:See How Ovation Lamb Racks Stack Up Against The CompetitionThe best eating experiences come from consistent size, quality & flavor. That’s what you get with chef-ready Ovation lamb racks, made from 100% pasture raised, grass-fed New Zealand lamb and designed with foodservice in mind.The Most Consistent Eye SizeCheck out the size of this eye!The eye size of …
Discover Welsh Hill LambRemarkably Tender with Excellent Eating QualityTucked between England and the Irish Sea, Wales is among the world’s most sustainable places to raise red meat. This small, mountainous member of the United Kingdom has a long coastline and a temperate maritime climate. Eighty percent of Welsh agricultural land is devoted to raising livestock.Progressive Husbandry & Advanced ProcessingWelsh Hill …
Iberico Pork Boneless Spare Ribs:No Trim, No Waste, Just Fantastic TasteIf you’d love to upgrade your pork offerings but think Iberico is too expensive, wholesale Iberico pork boneless spare ribs offer an affordable way to add Spain’s legendary pork to your menus and create approachable dishes that are sure to please your customers. Boneless spare ribs are a familiar cut …
Make the leap to rabbit:A lean, healthy protein, our wholesale rabbit is as versatile as chicken and even tastier.In Europe, you’ll often find rabbit meat in supermarkets and on the family dinner table at home, while in the U.S., rabbit is less widely available and most often consumed in restaurants. Chefs in the American South have a long tradition of …
DISCOVER The World’s finest Grass-fed angus beef from new zealand’s silver fern farmsWhile the American wholesale beef industry shifted to grain-finishing in the 1940s, grass has always been far more economical in New Zealand. It just grows, and on those vast pastures graze the world’s best grass-fed beef for restaurants.Why new zealand grass-fed beef is the bestThe first Angus cattle …
suckling pigs True suckling pigs are rarely available outside of Spain, but now, Cochinillo de Segovia can be an event in your restaurant too.In the asadores of Segovia, cochinillo asado—roast sucking pig—is revered. The dish is almost ceremonial in its pace and its presentation. A whole, small pig roasts for a very long while in a wood-burning oven, then it is …
Save Time & Money with Silver Fern Farms Grass-Fed Angus BeefWould you like to improve your steak yields by 32%?We did a side-by-side comparison in our test kitchen pitting our Silver Fern Farms wholesale grass-fed Angus OXO ribeye roll against a standard USDA grain-fed lip-on ribeye. Here’s what we found.The Silver Fern Farms ribeye roll was very clean and almost …
