Pork belly
is all the rage and why shouldn't it be? It's
economical, and ridiculously tasty! From bistro to fine
dining pork belly finds its place. Well, it's what bacon
is made of and who does not like bacon, right? We draw
from heritage breeds like Duroc and
Berkshire, all sustainably raised from
smaller family farms. Cure and smoke, braise, sous-vide-
you just can't go wrong! Why not order some
today?
Contact your sales
rep now for prices and
availability.
Preferred's
Wagyu Beef
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!
Beeler's Duroc Pork
In
Native American Heluka means 'full of sun' and
that is why Tim
Beeler calls the way he raises his
Duroc sired hogs the Heluka method- because they
have 24/7 access to the outdoors. Raised without
the use of added hormones or antibiotics this
Duroc pork comes from a single sustainable source
in NE Iowa. These pigs are raised on an all
vegetarian diet. Exceptioanl eating, this pork is
the way pork used to be- rich, succulent, and
raised
right!
Storm Hill Angus Rib
Eyes
Although the tenderloin
is the most tender cut, many a chef and steak
lover will say a rib eye is their hands down
favorite! These sustainably ranched Angus cattle
from our Storm
Hill ranchers and they have produced
some of the best Angus rib eyes we've ever eaten
and its our pleasure to provide them for your
table!
