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 …
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. Distributed by Marx Foodservice, a specialty meat distributor and premium meat wholesaler, Ocean Beef is carving out a reputation as the most distinctive grain-fed Angus available—and for good reason.Built …
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 of the Iberian Peninsula. The breed’s origins are tied to wild boars that roamed what is now Spain and Portugal. The Phoenicians, Celts, and Romans refined Iberico pig breeding over time. The oak-shaded …
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 …
