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WHAT'S NEW AT PREFERRED:  
 


       Coturnix Quail

 

Jumbo Coturnix quail is just right for something different at the dinner table. This Japanese variety of quail offers many options for your cooking experience. With breast and rib bones removed for easier stuffing and for a quick grilling, the jumbo 5oz size is perfect all occasions and preparation styles.

Raised in Vermont and fed only all natural whole grains and whole grain derived mash, these birds mature at an early age. With breast and rib bones removed for easier stuffing and for a quick grilling. The boneless Quail is also an excellent choice to introduce customers to game birds as they are delicate and flavorful!

Contact your sales rep now for prices and availability.

 

Preferred's Wagyu Beef
 

  
Japan has tracked genetic lines of Wagyu cattle for more than 30 years and have developed a grading system that's much more precise where eating quality is concerned; that system includes evaluation for meat color, fat color, marbling scores from 1-12, and meat texture. In the United States, all fed beef is graded by the USDA into 3 categories... Select, Choice, and Prime.

Most USDA Prime grades at between 4 to 6 on the Japanese marbling scale while this is where Preferred's Wagyu beef programs begin and move into Kobe grade levels. The Wagyu beef experience is now available from Preferred Meats for your restaurant menu in all major cuts. Contact your sales representative today.

Guinea Fowl

Guinea Fowl is a great unique bird to introduce variety on the dinner table rather than always having chicken. Guinea fowl meat is white, much like chicken, but the taste is similar to pheasant, without the excessive game flavor. There are no steroid use, antibiotics or growth hormones while raising our Guinea Fowl. The Guinea fowl comes from the highest grade of French breeding stock to ensure a top quality bird time after time.

Raised in California and fed only all natural whole grains and whole grain derived mash, these birds mature at an early age, and are extremely delicate and flavorful. Firm and plump, the Guinea Fowl is easy to prepare and does not require defatting. The Guinea Fowl is just right for today's special menu plans. (2 to 2.5# each)

Artisan Duck

 The Moulard breast are large and meaty since they come from a bird that has produced foie gras, they are best grilled or seared and served medium rare like beef.

 The legs are the perfect choice for confit and if you are producing the confit the sous vide method then you will not need to add any fat since they have just the right amount!    


        
 
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