- GAME BIRDS
- LAMB & GOAT
- GAME MEATS
- GLACE & DEMI-GLACE
- SMOKED/CURED MEATS
Storm Hill Angus Beef
Our Storm Hill brand is a USDA Certified Angus Program that is supplied by numerous ranching families who share the same set of values, namely to raise really exceptional beef, who care about being better than ‘good enough’. In addition to making sure the quality of the beef is excellent, our dedicated farmer network has been raising livestock in a sustainable and responsible manner for generations.
All of our Storm Hill brand beef comes from cattle with traced genetics, from well-known, independent ranchers within a 120-mile radius of Sigourney, Iowa. The cattle for our Storm Hill Angus program are free range after weaning, maturing naturally as nature intended, and grain finished. This allows us to deliver a consistently pure, quality beef year round.
The key Storm Hill facts:
- Verified heritage Angus breed genetics from smaller sized farms
- Cattle raised without the use of growth hormones or antibiotics
- Cattle Raised in a humane and sustainable manner for generations
- Cattle never fed animal by-products
The beef steak from the rib section, our Storm Hill ribeye offers the perfect combination of tenderness, marbling and intense flavor.
The strip steak from the short loin, our New York cuts are a triple threat: Lean, juicy and flavorsome.
A steak cut from the sirloin which is perfectly versatile. Expect intense flavor.
Cut with the grain from the shoulder, Storm Hill flat iron steak can forgo the cut’s characteristic toughness and turn out tender and juicy.
A triangular cut from the sirloin, our tri-tip steak offers excellent marbling and tenderness.
Preferred Meats’ Wagyu Beef
Our programs for Wagyu beef rely on exceptional breeding and finishing techniques. Starting with full blood Wagyu bull genetics, our program crosses with Angus cows to produce what is known as F1 cattle with at least 50% Wagyu genetics. The F1 cattle can then be crossed again with full blood Wagyu, giving a higher percentage of Wagyu on the subsequent cattle.
These high-end cattle start on grazing pastures before being finished for over a year on special grain-based programs that focus on the health of the animal while it's finishing. All of our Wagyu cattle are raised on farms that are committed to sustainability and exceptional animal husbandry.
The end result is a set of really unique products, famous for their distinct marbling and tenderness qualities.
From the rib section of our Wagyu cattle, the ribeye cut is packed with flavor and beautifully marbled.
Our sirloin cuts exhibit all the characteristics you’d expect from premium Wagyu: Intense marbling and deep flavor.
Coming from the least-worked area of the cattle, our premium Wagyu tenderloin is an exquisite cut offering superior tenderness and perfect marbling.
Beeler Farm Duroc Pork
Tim Beeler has worked tirelessly to get a special Duroc sire that is crossed with Danish Landrace sows. His family farm, which has roots stretching all the way back to 1846 has a strong focus on proper husbandry and the ‘right’ way to raise pigs.
Those years of experience have helped Beeler Farm combine the best of the old and the new, raising pigs without any antibiotics or growth hormones whatsoever. Additionally, all of the livestock on Beeler Farm is reared on all vegetarian ingredients: Corn, soybean meal, vitamins and minerals.
Beeler Farm also gives their livestock a lot of room to breath, with the operation focused on offering open pens for all pigs.
All of this care and tradition is channeled into the end product delivered by Preferred Meats which we consider to be some of the best pork anywhere on the west coast of the U.S.
Sakura Duroc Pork
Our Heritage program has provided us with our 100% Berkshire pork for a number of years with great success. Berkshire pigs are popular in Japan, where they are widely-known as Korubuta.
With success secured for one line of products having a crossover with Japan, our same Heritage program now brings us the pork breed they call Sakura in Far East Asia.
Sakura is a type of Japanese cherry blossom, known for being delicate and pale pink in color. That pureness and delicacy reflect in the breed.
Heritage’s Sakura pork comes from specially raised red Duroc hogs, with an end product renowned for its flavor and ability to marble well. Sakura has a very rich red color which results in better flavor and moisture retention, alongside that excellent marbling.
Our Heritage Sakura pork comes from farms of the highest standards, all of which have a focus on high humane standards and minimal processing.
The pigs are giving no growth stimulants and are reared on a diet containing no animal byproducts. The proof is in the end result, a set of premium pork products we’re proud to offer, with some of the richest and deepest flavors available.
100% Grass-Fed Beef
We are proud to work with Richards Grassfed Beef ranches.
Unlike beef finished on the feedlot, quality grass-fed beef is a breed and terroir-driven product. That can lead to local grass-fed beef being problematic, at least here in the USA. The climate mix of grasses and rainfall all play an important role in a finished product that is not only healthy but also ready for the plate.
At Preferred Meats, we’ve negated the quality and consistency problems many grass-fed beef programs face. Working with small family ranches here in California, these cattle are fed fresh grass from weaning to slaughter and aren’t finished on the feedlots.
100% grass-feeding not only ensures healthier, leaner more flavorsome cattle, but no feedlots equate to less of an impact on the environment. Cattle grazed on pastures are higher in antioxidants and heart-healthy Omega-3 fats.
We have an extensive network of ranchers meaning you can get access to and be confident in the consistency of prime grass-fed beef all year around. We've been working with the Richards Grassfed Beef family since 2015 and they are our number one choice.
Our Heritage Berkshire pork has built a reputation for extreme tenderness in every cut. This has been achieved by a double focus on the right farms and how they raise their pigs.
Except for special projects where they may be fed with barley or acorns, all our Berkshire pigs are fed a regular corn and soybean meal ration. Why this ration? Corn has 9 of 10 essential amino acids for a hog’s dietary needs.
Some breeders like to feed barley so they can have a harder, whiter fat. This comes naturally to Berkshire hogs as the breed offers hard, white fat due its genetics and a higher natural presence of Omega-3s.
There is a very important difference between our 100% Berkshire pigs and those from other providers. Some companies use ractopamine or repartitioning agents that act as hormones. This makes the pig's constitution leaner and heavier muscled. When these additives aren’t used and the focus is on being 100% purebred you can unlock consistently great flavor every time.
Our producers understand their responsibility to the consumer by raising hogs in the best way possible. The end result is pork with exceptional consistency and sweet, clean flavor.
Julie Ann Heritage Pork Sausage
We pride ourselves on the quality of our pork. In fact, our sources for Heritage breeds like Duroc and Berkshire are among the finest in America and we’re proud that they often go onto grace the tables of some of the country’s premiere restaurants.
Looking at all the commodity product out there, we take this very same premium pork and produce sausage in-house with a distinct focus on the quality, characteristics and taste of the pork itself.
Our Julie Ann brand of Heritage Pork Sausage is produced locally, in small batches, with no compromises on quality.
Our sausages are created fresh without the use of any preservatives whatsoever, then frozen on the spot to ensure integrity and flavor is locked into the product.
Our product line includes Breakfast Sausage, Italian Sausage, Mexican-Style Chorizo Sausage and Brats Sausage.
From California’s Central Valley we source fresh Muscovy ducks. These birds are perfect for roasting whole or breaking down and preparing the parts separately. Famous for having very little fat, Muscovy duck offers rich flavor from superior breast and liver.
Moulard Duck Legs
If you don’t have access to a fattened goose then there is no finer medium for confit than Moulard duck legs.
Moulard duck legs are well developed with a depth and richness of flavor that other duck varieties struggle to compete with. There is also enough fat on these legs that - if using the sous-vide method - you can create confit without any extra added fat. Moulard duck legs are also great for braising and can form the centerpiece of any dish.
Moulard Magret Duck Breast
As good as Muscovy duck breast can be, there is no substitute for the richness and depth of flavor from Moulard Magret duck breast.
These amazing breasts, that we source specifically from farms rearing Moulards, are large and meaty with an incredible depth of flavor which is reminiscent of a really good beef steak with a duck finish. Moulard Magret duck breasts are excellent smoked, and can even be used to make outstanding prosciutto.
These specially bred quail produce light meat with a well-rounded, slightly sweet flavor, making them a very versatile choice for chefs.
Sometimes called Pharaoh’s quail, the Coturnix is supposedly the same breed of quail eaten during Biblical times. The delicate meat of Coturnix Quail pairs well with an abundance of flavors, making them the perfect choice for a varied menu.
Coturnix Quail are plump little birds at around 5 oz. each. We perfectly tunnel bone our quail, delivering them ready-made for grilling or stuffing.
Squab, or young pigeon, have been bred as food for centuries dating back to early Asian and Arabic cultures. In fact, the chronicles of history place Squab high on the list of delicacies enjoyed by ancient Emperors, Kings and Pharaohs.
Our squabs are characterized by broad, full breasts. Careful breeding, and a specially formulated diet of natural high proteins and whole grains produces meatier birds.
Parent birds - or ‘breeders’ - mate for life and share the responsibilities of raising their young. Dressed for market four weeks after hatching, the meat of squab is truly unique when compared with other domestic poultry or wild game birds.
Dark, moist and flavorful, squab meat naturally retains more moisture during the cooking process than other poultry meaning it's a very versatile and easy bird to fit into any menu.
Guinea Fowl - also known as Pintade in French and Faraona in Italian - is the African pheasant which used to be a wild bird. Today, it is mostly farm-raised. We source our Guinea Fowl from farms using the highest grade French breeding stock to ensure a consistently top quality bird. Our sources don’t use steroids, antibiotics or growth hormones. Feed is also carefully selected to meet the specific requirements of this breed.
Guinea Fowl is a great unique option to sit on any menu as an alternative to chicken. Guinea Fowl meat is white, but the taste is similar to pheasant, with subtle game flavor. The hard work our farms put into their Guinea Fowl, and their high grade of French breeding stock, guarantees a top quality, versatile bird meat time after time.
Our Guinea Fowl are raised in California and fed only all natural whole grains and whole grain derived mash. Firm and plump, the Guinea Fowl is easy to prepare, does not require defatting and is the perfect choice for a diverse menu.
Pacific Regional Lamb
Our sources for regional lamb occupy some of the best pastures anywhere in the U.S.
That includes California’s grasslands through to the great San Joaquin Valley, the lush Oregon grasslands, and the high range plateaus of Idaho and Colorado.
We work with farms who have a strong focus on sustainability and the best animal husbandry. Our regional lamb is never given added hormones, while special attention is focused on the health and stress-levels of each animal.
Our lamb is grazed on grass the vast majority of the time and only given all-vegetarian feed outside of that. We are constantly looking to offer the best sustainable proteins, and our Pacific regional lamb is no exception.
There are myths and rumors surrounding goat that assume its meat will be tough and bland. However, that description is only suitable for old dairy animals with poor preparation.
The goat ‘stereotype’ isn’t relevant in this day and age, with young goat meats from our specialist sources proving to be some of the leanest and most tender available. The farms that rear our goats focus on quality and thoroughly research the best time to harvest, typically when a goat reaches nine months of age.
The two varieties of goat that are best for eating are the Spanish goat and the African Boer goat. Both of these breeds have great eating characteristics, just like Angus and Hereford when it comes to beef.
The front section of our goat can be broken down to yield various cuts comparable to lamb. There is also breast meat, as well as spare ribs, a hotel rack and fore-shanks. The hind section of goat yields the strip loin, tenderloins, sirloin and hind-shanks.
When raised and prepared correctly - as our goats are - the meat offers a tender, rich flavor which offers versatility across varied recipes.
We are blessed with so many great chicken producers throughout California that we can pick from the cream of the crop to supply the best meat available.
We partner with farmers who have sustainability baked into what they do, raising their poultry in low-stress environments. Our all-natural, free-range chicken programs mean that the end product is consistently tasty and versatile.
In many of the beautiful counties of Northern California and beyond, we find farms that raise and produce some of the best chickens in the world. An example comes from the town of Petaluma which was known as the ‘egg and chicken capital of the world’ in the 40s and 50s. Allen Shainsky, founder of our friends at Petaluma Poultry, even introduced the first commercially available free range chicken in the U.S in 1986. We also source some excellent local birds from the San Joaquin Valley.
Chicken is a staple on many menus, and we’re proud to say that we can offer some of the most tender, flavorsome and robust chicken anywhere across wider California.
We are proud to offer the finest New Zealand venison which has the Cervena stamp of approval. This certification is much like approved beef programs in the U.S.
There are defined high standards that the industry has set and venison farmers have to meet them to gain the accreditation. When you see the Cervena stamp you know you’re looking at top quality venison!
Cervena natural venison is a consistent, premium quality product fresh from the open pastures of New Zealand. The certification gets its name from the Latin word for deer, Cervidae and ‘A’ for premium grade.
More than half of New Zealand’s 4,300 deer farms are located in its South Island, set among stunning scenery and a very clean environment. The venison we source has been raised without the addition of any hormones or steroids whatsoever.
Our venison meat is 100% natural, offering impressive tenderness while naturally being lower in fat and higher in protein and iron. Additionally, we’ve worked hard with our farms to be able to offer supreme venison all year round.
Our Fryer rabbit is naturally raised and yields meat which is exceptionally lean and packed with flavor.
All Fryer rabbits are less than 10 weeks of age, coming from farms that place sustainability as the priority. We offer both the New Zealand White and Californian breeds, with neither given any antibiotics or growth hormones whatsoever.
Our Fryer rabbits offer mild, light-colored meat which is the perfect fit for any menu looking to add that something special.
CulinArte Bonewerks Glace & Demi-Glace
The CulinArte sauciers have done fine work in roasting fresh bones, adding choice mirepoix vegetables and herbs, before simmering clarifying and finishing their stock. The result is that we are proud to offer these excellent foundation sauces, which we consider to be some of the best on the market.
Our CulinArte glace is a straight 90% reduction of true stock, while the demi-glace is a 35% reduction finished with a stable starch liaison. We also offer a unique veal demi-glace which is a 75% straight reduction, seasoned and finished without starch.
If you’re looking to save time without sacrificing quality, our CulinArte glace and demi-glaces are the perfect solution.
Duroc Bacon & Artisan Ham
Our applewood smoked bacon and artisan hams are made from Duroc sired hogs, specially bred for their flavor and juiciness.
Naturally raised, cured then smoked over specially chosen applewood, these bellies and hams are produced with quality and taste in mind.
Once smoked, our bacon is offered sliced or as a slab, while artisan hams are available whole, boneless or half boneless.
Storm Hill Organic Beef
Our Storm Hill Organic beef is sourced from Amish Farmers located around Sigourney, IA. These Amish farmers are our main source of organic cattle. The history of every animal that comes into our USDA Certified Storm Hill Organic Program is well-known and traceable.
Storm Hill Organic cattle are never administered antibiotics, growth hormones, and are only fed organic grains and grasses throughout their lifetime. Available in limited quantities, get in touch with our team to find out more.