Why the Marbling in Ocean Beef Matters Eating quality is the sum of several parts—juiciness, tenderness, texture, and flavor—and it mostly comes down to marbling.Marbling refers to those white veins of intramuscular fat visible in red meat. The fat melts during cooking, enhancing the meat’s texture and taste. Marbling is a key factor in beef grading systems worldwide. Higher marbling …
Looks Like a Duck, Quacks Like a Duck, But Is It Pekin or Moulard? Let’s Compare. Pekin duck is North America’s most common duck. Often called Long Island duckling, it’s the duck most often used in foodservice, especially on mid-priced restaurant menus. Moulard duck is more commonly served in fine dining venues. Beloved by the French, Moulard is the duck …
Irish Nature Beef: A Grand Eating Experience from the Emerald Isle The most sustainably produced, humanely treated, tender and delicious grain-enhanced beef you can buy comes from Ireland.Irish Nature Beef is pasture raised on about 28,000 mostly small farms across Ireland. The country’s mild climate allows for cattle to graze on pasture in all but the soggiest months. Year round, …
Irish Nature Beef Tenderloin: Superb Taste, Minimal Waste All the heavy lifting is done so you can get right to cooking.Expert butchering sets Irish Nature Beef Tenderloin apart from other beef tenderloin for foodservice. Chefs love Irish Nature Beef Tenderloins because they require minimal labor. They are clean and ready to cut into steaks right out of the bag. Waste …
Ovation Weight-ranged Lamb Shanks Area Game Changer for Chefs When lamb shanks are weighed by the piece, not by the pack, every portion is equal.Not every lamb is created equal, which means not every lamb shank is either. Many meat producers focus on box weight, not piece weight. A box of lamb shanks that vary randomly in size and weight …
Wielding Thor’s Hammer This showstopping beef shank deserves a starring role on your menu.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 of Irish Nature Beef can weigh anywhere from 5 to 7.5 lbs. Though we have spent decades as a wholesale meat …
Discover the Benefits of Whole Rabbit Fryers Fryers are young rabbits with tender meat and a mild, clean flavor. As with whole chickens, whole rabbits can be more economical, and they offer versatility for chefs as well. Using different techniques and different parts of the animal, you can create multiple menu items or showcase rabbit prepared two ways on a …
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 …
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 Size Check out the size of this eye! The …
Discover Teifi Valley Lamb Remarkably 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 Processing …
