Rabbit Hind Legs Add Excitement & Sophistication To Your Menu Lean, tender rabbit is an approachable game meat that will appeal to diners looking for something new and different—and yet not too different.Our wholesale rabbit from Spain has a mild flavor, like chicken but richer tasting. Rabbit is also a healthier protein choice. It’s even lower in calories, fat, and …
Teifi Valley Boneless Lamb Leg Offers 100% Yields Nothing goes to waste when you start with mild, tender, boneless lamb legs from Wales.A whole lamb leg includes the meat that hugs the bone and the plumper sirloin butt end. Once you banish the bone from a leg of Teifi Valley Lamb, you are left with butterflied meat that can be grilled …
More Steaks & Less Waste With Silver Fern Farms Grass-fed Beef Tenderloin Better butchering at the plant reduces time & labor in the kitchen and increases your yields on center cut filets by 14%.We pitted Silver Fern Farms grass-fed wholesale beef tenderloin against standard grade USDA beef tenderloin to determine which produced the better yields. We trimmed and portioned both …
The Split Hanger Reduces Waste by 75% Cleaner and easier to portion, our split hanger steak is designed to save you timeand labor in the kitchen, yielding much more bang for the buck.If you’ve worked with whole hanging tenders before, chances are you spent a lot of time trimming and ended up with a lot of waste. Up to now, …
These Short Ribs Play A Long Game With Winning Results Meat served on the bone has held undeniable allure for humans since the Stone Age. With their extra-long bones and ultra-tender meat, these Irish Nature Beef short ribs for foodservice are sure to stimulate a chef’s imagination, not to mention arouse a diner’s primal instincts. Whether you braise them traditionally, …
The ABC’s of Foie Gras Learn the difference between the three quality grades of foie gras Foie gras has been called the world’s most decadent and flavorful butter when served cold. Apply a little heat, and foie gras becomes sublime. Luxuriously soft and richly flavored, foie gras literally translates as fatty liver, an accurate name for the fattened liver of …
The Benefits of Clean Butchery How inconsistent cuts quietly drain margins, waste labor, and undermine your plates — and what chefs can do about it.In today’s kitchens, yield isn’t a detail — it’s the difference between guessing and knowing your numbers. Across multiple cuts and programs, professionally butchered products from meat wholesaler Marx Foodservice consistently deliver: 10–25% higher usable yield …
What’s Your Lamb Jam? Four Distinct Lamb Programs. One Standard of Excellence.Great lamb isn’t just an ingredient. It signals an ambitious menu, invites thoughtful cookery, and gives chefs room to express style, heritage, and technique.Lamb is far less common on America’s dinner tables than beef, chicken or pork, and at least part of the reason why goes back to the …
Supplier Spotlight: H.W. Greenham & Sons Australian Grass-Fed, Wagyu & Mature Beef with a Commitment to Eating QualityAt Marx Foodservice, the quality of what we deliver to chefs begins long before a cut reaches the butcher’s table. Our Supplier Spotlight series is designed to introduce the producers behind the programs we represent — offering transparency into their values, practices, and …
Pasture-Raised Beef Top-quality beef begins in the pasture—but what *exactly* does “pasture-raised” mean? The claim isn’t strictly regulated, so the reality varies widely. This article dives into what pasture-raised truly looks like when it’s done at the highest level, through three standout programs: New Zealand’s Silver Fern Farms, Australia’s Vintage Beef Company, and Ireland’s Irish Nature Beef.How Life on Pasture …
