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, …

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 …

DISCOVER The World’s finest Grass-fed angus beef from new zealand’s silver fern farms While 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 best The first …

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 …