Featured Articles
All the heavy lifting is done so you can get right to cooking.
Yields & Butchery
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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...
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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...
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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...
Read Article →Food Cost Analysis
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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...
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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,...
Read Article →Product Comparisons
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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...
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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...
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Looks Like A Duck, Quacks Like A Duck, But Is It Pekin Or Moulard? Let’s Comapre.
Pekin vs. Mouldard Duck: Which One Belongs on Your Menu? Pekin duck is North America’s most common duck. Often called Long Island...
Read Article →Cut Profiles
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Ovation Weight-ranged Lamb Shanks Are a 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...
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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...
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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,...
Read Article →Programs
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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...
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Ocean Beef: Setting the Global Standard for Grain-Fed Angus
Chefs in the U.S. looking for grain-fed beef with both consistency and character are increasingly turning to New Zealand’s Ocean Beef program....
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Iberico Pork: A Culinary Treasure
With a lineage that can be traced back over 12,000 years, Iberico pork’s story is inextricably entwined with the history and culture...
Read Article →Supplier Spotlight
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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...
Read Article →All Articles
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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,...
Read Article →
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...
Read Article →
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,...
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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...
Read Article →
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...
Read Article →