What Chefs Want, founded and headquartered in Kentucky is proud to support Derby traditions for over 27 years! The Kentucky Derby is near and dear to us, but we believe the traditions and tastes of the Derby expand well beyond just the Kentucky borders. This year, whether you are jockeying for position among best Derby menu features or just want to celebrate from afar, our handpicked selections and ingredients are sure to impress your guests with a taste of true Kentucky spirit.
As Louisville gears up for the Kentucky Derby, the city comes alive with excitement and anticipation. Known not only for its fast horses but also for its distinctive culinary culture, the Kentucky Derby offers a perfect opportunity to showcase flavors and traditions. At What Chefs Want, headquartered right in the heart of Derby activities, we’re dedicated to providing chefs with high-quality, ingredients that reflect the rich heritage of this historic event.
Keep your eyes peeled for our BOLD RED ingredients. These are ingredients from Kentucky producers and vendors to showcase even more Kentucky tradition.
And They’re Off – Starters
Bourbon-Glazed Shrimp Skewers
Kick off the Derby festivities with these sweet and smoky skewers. The bourbon smoked sugar gives the shrimp a unique Kentucky twist, perfect for setting the culinary mood.
Shrimp – Mariblu 13/15 PDT/ON 5/2LB – 33189
Sugar – Bourbon Smoked 13oz Jar – 97222
Skewers – bamboo pick paddle 7″ – 98114
Kentucky Hot Brown Sliders
This miniature version of the classic Kentucky Hot Brown is a must for any Derby menu. These sliders feature juicy turkey and crispy bacon topped with a rich Swiss cheese sauce, all nestled in a soft brioche bun.
Offer your guests a taste of Kentucky’s pastoral heritage with these savory lamb sliders, enhanced by a fresh mint sauce that complements the rich flavors of the meat.
Lamb – 20z Freedom Run 64/2oz – 49980
Slider Buns – brioche 160/1.4 oz – 90720
Paprika – Bourbon Smoked 4.5lb tub – 97156
Yogurt – plain 4% greek 32 oz – 97999
Mint – fresh by the lb – 40018
Arugula – baby cleaned 1.5 lb bag – 20225
Main Courses that Win, Place or Show
Scallop and Corn Salad
This light and refreshing salad features plump scallops and sweet corn as the stars, with a tangy lime dressing that brightens the entire dish.
Scallops – u/8 dry domestic – 32713
Corn – fresh kernel 4/5 lb cs – 17043
Bell Pepper – red/grn dice 3/8″ 10lb – 17430
Jalapeno – diced 2/5 lb cs – 99933
Red Onion – diced 2/5 lb cs – 70015
Lime juice – Natalie’s 6/32oz cs – 99203
Pecan-Crusted Salmon with Sweet Tea Glaze
Nothing says “southern cooking” like sweet tea and pecans. This dish combines them with luxurious Ora King salmon for a main course that’s both innovative and deeply rooted in southern tradition.
Ora King salmon – Fillet S-On 3-4lb – 48083
Pecans – pieces raw 2 lb bag – 95322
Bread crumbs – panko fine 20 lb cs – 13002
Paprika – bourbon smoked 7 oz – 97082
Worcestershire – Bourbon Barrel aged 1 gal – 96121
Tea – Luzianne bag w/filt 32/3 oz cs – 02570
Kentucky Wagyu Smash Burger
A juicy Wagyu burger that captures the essence of high-quality Kentucky beef, served with a tangy dill pickle ketchup that adds an unexpected twist to each bite.
Enhance your Derby menu with this luxurious take on a southern classic. The creamy grits and rich lobster are complemented by a delicate scallop sauce.
Lobster tail – 5/6oz Cold Water – 48421
Lobster stock – Stock Shop 10/2 lb – 24073
Grits – White Weisenberger 25 lb bag – 92206
Heavy cream – 36% 12/1qt cs – 26967
Beef Tenderloin with Henry Bain’s Sauce
This robust entrée features tender beef tenderloin paired with a unique, locally cherished Henry Bain’s sauce, delivering a taste of Kentucky history in every bite.
Beef Tenderloin – choice 5 & up case – 00089
Henry Bain’s Sauce – Bourbon Barrel Foods – 1 gal each – 21786
Parsley – micro 6 oz pk – 02937
Bits and Pieces: Side Dishes to Impress
Collard Greens
A staple in southern cooking, these collard greens are slow-cooked with smoked ham hocks and a hint of apple cider vinegar for a touch of sweetness.
Collard Greens – chopped 4/2.5lb cs – 20121
Ham Hock – smoked, frzn 10 lb avg – 00451
Chicken Broth – Stock Shop 4 lb tub – 31674
Apple Cider Vinegar – Madhouse – 18694
Bourbon Black Pepper – Bourbon smoked – 7.5oz – 97093
Fried Okra
Crispy and golden, this fried okra is a crowd-pleaser. It’s dusted with a blend of cornmeal and flour seasoned with bourbon smoked paprika for a distinct flavor.
Okra – fresh, case – 20918
Buttermilk – whole fat 1/2 gal ea – 02550
Cornmeal – Weisenberger 25 lb bag – 92220
Flour – a/p Weisenberger 25 lb bag – 93311
Paprika – Bourbon smoked 4.5lb tub – 97156
Cheese Grits
Creamy and comforting, these cheese grits are made with rich butter and Emmenthal cheese, providing a perfect side dish that’s simple yet satisfying.
Grits – yellow Weisenberger 25 lb – 92219
Chicken Stock – Stock Shop 4/4 lb – 27262
Cheese – Emmenthal shredded 5-6lb – 91349
Butter – Beurremont 83% 36/1 lb cs – 93072
The Finish Line: Desserts
Derby Pie
A decadent dessert with a nutty, chocolatey filling, this pie is a beloved Kentucky tradition. It’s the perfect sweet treat to conclude your Derby celebration.
Pie Shell – 9″ deep frozen 20 ct cs – 90473
Pecans – pecans halves raw 2 lb bag – 95321
Chocolate chips – semisweet 2lb bag – 92130
Sugar – bourbon smoked 6x13oz jar – 97236
Vanilla Extract – pure, quart – 93209
Ready to Eat Derby Pie 9” (Item #16632) OR Derby Pie Sheets 8”x12” (Item #02921)
Bourbon Bread Pudding
Rich and custardy, with a hint of bourbon and tart cherries, this bread pudding is an ode to Kentucky’s favorite spirit and a fitting finale to your Derby menu.
Brioche Bread – Ghyslain 8 x 20 oz – 90479
Whole Milk – Chaneys whole 4/gal – 23275
Heavy Cream – 36% 12/1qt cs – 26967
Sugar – Bourbon smoked – 6x13oz jar – 97236
Brown Sugar – dark 24/1 lb cs – 22808
Dried Fruit – tart cherries 5lb bag – 93105
And we’re off to the races! With these menu ideas and premium ingredients from What Chefs Want, you’re all set to create a Kentucky Derby dining experience that’s as exciting as the races themselves. Celebrate this cherished tradition with flavors and producers that speak to the heart of Kentucky.
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
Mother’s Day is that special time of year when we get to celebrate the incredible women in our lives. For chefs, it presents a unique opportunity to craft a menu that’s as memorable as the day itself. This Mother’s Day, why not refresh your brunch offerings with some inspired menu ideas that feature some favorite ingredients from What Chefs Want? We’ve gathered some brunch ideas that not only taste incredible but also pay homage to the love and care all mothers give.
Seafood: Brunch Edition
Elegant Bagel & Lox Tray:
Create a stunning bagel and lox tray featuring everything bagels & smoked salmon. Accompany with whipped cream cheese, capers, thinly sliced red onion, and a sprinkle of fresh dill. Allow guests to build their dream bagel, combining the smoky richness of salmon with the tangy bite of capers.
Upgrade the classic Benedict with pasteurized Blue Lump Crab served on top of a toasted, artisanal baguette topped with a silky hollandaise sauce. It’s a luxurious twist on a brunch staple.
Blue Lump Crab (item #48206)
Ghyslain Baguette (18 Ct – item #90447)
Liquid Whole Eggs (15/2 LB item #80006)
Saffron Shrimp Over Lemon-Herb Grits:
Wow with a luxurious version of the Southern classic: Saffron Shrimp Over Lemon-Herb Grits. Begin by sautéing Mariblu Shrimp with a pinch of saffron and garlic, to highlight the shrimp’s natural sweetness while adding an aromatic flair. Serve these golden, flavorful shrimp atop creamy grits infused with lemon zest and a medley of fresh herbs like dill and parsley. This combination brings a fresh, zesty twist to the rich, comforting grits.
Mariblu Shrimp (21/25 PDT/ON – item #33191)
100% Pure Spanish Saffron (item #97113)
Grits (item #92205)
Land Meets Luxury
Crispy Airline Chicken with Spring Vegetables and Lemon-Herb Butter:
Roasted Airline Chicken Breast, seasoned and roasted until the skin is wonderfully crispy. Serve alongside sautéed spring veggies like baby turnips and carrots. Finish with a lemon-herb butter sauce, combining melted butter, lemon juice, fresh dill, and capers for a burst of bright flavor.
Airline Chicken Breast (7-9 oz breast – item #72001)
baby turnips (24 Ct Case – item #20541)
baby carrots (24 Ct Case – item #20482)
Lamb Lollipop Chops with Mint Pesto:
Go ahead, mom might want to indulge. Offer Lamb Lolly Pop Chops adorned with a fresh mint pesto. The rich flavor of lamb paired with the zesty mint is a combination that will win over any heart.
Lamb Lolly Pop Chops (frozen – item #98661)
Fresh mint (item #40018)
Filet Benedict with Horseradish Hollandaise:
Try this refined take on Eggs Benedict, featuring seared Beef Filet on toasted artisanal bread. Top with a poached egg and drizzle with a zesty horseradish hollandaise sauce for a perfect blend of flavors.
Beef Filet (C/C CHOICE 2 PACK – item #00628)
Horseradish – (item #03960)
Pork Lomo Hash with Sweet Potatoes and Apples:
This dish is both hearty and refined. Pan-sear slices of Iberico Pork Lomo until they’re perfectly caramelized, then chop them into bite-sized pieces. Combine with roasted sweet potatoes and sautéed apples for a sweet and savory hash. Season with a touch of cinnamon and fresh thyme to tie all the flavors together.
Iberico Pork Lomo (8/2.25 LB – item #10345)
Sweet potatoes (item #99848)
Thyme (item #40031)
Refreshing Sips and Sweet Treats
Peach Bellini Bar:
Let your guests customize their drinks with a Bellini bar, featuring Island Oasis Peach Mix and Prosecco. It’s a fun, interactive way to toast to the amazing moms.
Main Ingredients: Peach mix, Prosecco, raspberries, peaches, edible flowers
Island Oasis Peach Mix (12/32 oz – item #14427)
Raspberries (item #10413)
Edible Flowers (item #40412)
Grapefruit Hibiscus Mimosa:
Mix grapefruit juice with Raspberry Hibiscus Sparkling Water for a floral twist on the classic mimosa. Serve in flutes with a thin slice of grapefruit as garnish.
Natalies’s Grapefruit Juice (Quart – item #96570)
Raspberry Hibiscus Sparkling Collagen Water (12/12 oz – item #22710)
Grapefruit (item #99835)
Chocolate Truffle & Macaron Assortment:
Offer a decadent array of Ghyslain Chocolate Truffles and Ghyslain Macarons Vive. Arrange on a cheese board with fruit & nuts (for an elegant presentation that invites guests to indulge in a sweet finale. Don’t forget to let mom take first pick!
End on a sweet note with slices of Libby’s Cheesecake topped with a tart lemon-rhubarb compote. It’s the perfect balance of sweet and tangy, and Libby’s Cheesecake is the perfect canvas to show off amazing compote and topping combinations.
Organic Rhubarb (Oregon – 15 Lb case – item #19280)
Mother’s Day brunch is more than just a meal; it’s a celebration of love, care, and gratitude. By incorporating some of these menu ideas featuring What Chefs Want’s premium ingredients, you can offer a brunch experience that mothers will remember fondly. Each dish has been thoughtfully designed to be fresh and full of flavor, ensuring that your guests leave with full hearts and satisfied appetites.
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
Have you ever found yourself in a beef slump? Consistently using the same cut and wondered which other cuts might take your dish from good to unforgettable? Selecting the right cut of beef is not just about taste; it’s about understanding the unique characteristics of each cut and how to use them to your advantage in the kitchen. This guide is tailored for chefs who are looking to deepen their knowledge of beef cuts, discover some lesser-known cuts, and pick up practical tips for cooking each type.
Make sure to jump down to the bottom for our FAQ and glossary!
Chuck
Location: At the steer’s forefront, encompassing the shoulder and neck. Its versatility and affordability make it a staple in many kitchens.
Sub-primal Cuts: This includes neck, shoulders, top blade, bottom blade, ground beef, chuck steak, and chuck filet.
Chef’s Tips:
Slow and Low: Shoulder and neck thrive in a low-temp conventional oven.
Blade Cuts: Direct grilling brings out their best.
Flat Iron
Cut from the shoulder area, specifically the top blade of the chuck.
Pros: Versatility in cooking methods. Value cut with high-quality eating experience
Cons: Grain Awareness – Be mindful of the grain when slicing this steak to ensure maximum tenderness. Availability – Not always readily available as more traditional cuts
Best Uses: Flat Iron takes well to marinades. Its tenderness and flavor profile make it a fantastic option for slicing thinly against the grain for sandwiches.
Teres Major
Located in the shoulder area. One of the most tender cuts of beef after the tenderloin.
Pros: Extremely tender. Comparable to more expensive cuts like the tenderloin, making it a great value. Rich tenderloin-like flavor.
Cons: Availability – Not as widely know or available. Preparation – Requires careful trimming for optimal tenderness.
Best Uses: Great grilled or pan-seared. Can be cut into medallions and cooked quickly.
Rib
Location: The rib primal includes meat from the cow’s ribs and backbone, renowned for its fatty marbling and tenderness.
Sub-primal Cuts: Look for rib steak, ribeye, prime rib, short rib, and back ribs.
Chef’s Tips:
Prime Rib Excellence: High temp, short time in an oven or direct heat smoker.
Ribeye: Charcoal-grilled to enhance flavor.
Back Ribs: Low and slow in an offset smoker for tender results.
Short Ribs: Ideal for braising and Korean BBQ styles; a hit when grilled.
The Ribeye
Cut from the rib section. High in marbling and fat.
Pros: Rich, beefy flavor. Tender and juicy texture.
Cons: Higher fat content may not suit all dietary preferences. Requires careful cooking to avoid flare-ups.
Best Uses: Perfect for grilling and broiling. Minimal seasoning needed to showcase its natural flavor.
Short Rib
Cut from the rib area. Contains a portion of the rib bone.
Pros: Rich and full of flavor. Tender when slow-cooked.
Cons: Requires long cooking time. Can be fatty.
Best Uses: Perfect for braising and barbecue. Great in stews and Korean dishes.
The Prime Rib Roast
Cut from the rib section of the cow, encompassing from the 6th to the 12th rib.
Pros: Naturally tender cut. The marbling and fat contribute to a deep, beefy flavor.
Cons: Requires a longer cooking time, needing careful attention to achieve the perfect doneness. Prime Rib can be one of the more expensive beef cuts.
Best Uses: Slow-roasting allows the fat to render and the meat to cook evenly, resulting in a juicy, flavorful roast. Traditionally served with au jus (a light beef gravy) and horseradish sauce to complement its rich flavors.
Loin
Location: Located behind the ribs, the loin offers the most tender cuts, such as sirloin and short loin.
Sub-primal Cuts: Includes T-bone, club steak, filet mignon (tenderloin), New York strip, and more.
Chef’s Tips:
High-Value Steaks: Medium-rare via open flame or direct heat grill.
Everyday Elegance: Sirloin and New York strip offer versatile options for daily menus.
The Tenderloin
Located along the spine. Least fatty cut.
Pros: Extremely tender. Low in fat.
Cons: Less flavor due to low fat content. Higher cost.
Best Uses: Perfect for filet mignon. Quick cooking methods like searing or grilling are ideal.
The Porterhouse
A large portion of tenderloin on one side of the T-shaped bone and a generous portion of strip steak on the other.
Pros: Dual experience of tender and flavorful meat. Generous size – ideal for sharing.
Cons: Requires attention while cooking to ensure both the tenderloin and strip are cooked to perfection. Higher price point.
Best Uses: Best grilled or broiled. Excellent for a premium steak experience.
The Strip
Pros: Versatility in cooking methods: grilling, broiling, pan-searing. Rich beefy taste, enhanced by marbling.
Cons: Marbling and tenderness can vary depending on the grade of meat. Can be pricier than some other cuts due to its popularity and demand.
Best Uses: High heat cooking methods bring out its flavor and create a delicious crust. Can be sliced thinly against the grain for use in salads or sandwiches, offering a tender bite.
The Sirloin
Located between the loin and the round. Lean yet tender.
Pros: Versatility in cooking methods: grilling, broiling, pan-frying. Balanced flavor suitable for a range of dishes.
Cons: Less marbling compared to other cuts. Can become tough if overcooked.
Best Uses: Ideal for steaks, stir-fries, and kebabs. Marinating can enhance flavor and tenderness.
The Coulotte
Also known as the top sirloin cap, rump cap, or picanha. Features a moderate to high degree of marbling.
Pros: Value – A high-quality eating experience often at a lower cost. Flavorful – The marbling and fat cap contribute to a rich beefy flavor
Cons: Preparation – Proper trimming and scoring of the fat cap are necessary for optimal cooking and presentation. Variability in Thickness
Best Uses: Roasting whole with the fat cap scored can create a beautifully crispy exterior while keeping the inside juicy. Particularly popular in Brazilian cuisine for churrasco, it’s ideal for grilling
Round
Location: Near the cow’s hind legs, the round is lean and tougher, making it a budget-friendly option.
Sub-primal Cuts: Explore top round, eye of round, sirloin tip and others.
Chef’s Tips:
Oven Mastery: Embrace low and slow techniques for tender outcomes.
Eye of Round
It is one of the leanest beef cuts, with minimal fat and marbling.
Pros: Lower in fat. More affordable compared to premium cuts
Cons: Requires careful cooking to avoid toughness. Less flavorful than fattier cuts.
Best Uses: Great for roasting, slow cooking. Ideal for deli meats especially when cooked medium rare and chilled.
Sirloin Tip
Cut from the muscle group that helps support the hip and leg, making it leaner.
Pros: More affordable than prime cuts, offering good value. Can be used in a variety of dishes, from roasts to stews.
Cons: Requires careful cooking to avoid toughness. Benefits from marinating or slow cooking methods to enhance tenderness.
Best Uses: Ideal for kabobs or steak tips when marinated. Perfect for stews and slow-cooked dishes where it can become tender over time.
Flank
Location: Below the loin, flank is flavorful yet tough, rising in popularity and price with the lean meat trend. It’s all about the marinade.
Sub-primal Cuts: Flank steak (also called London broil, or plank steak)
Chef’s Tips:
Marinate, Then Grill: Overnight soaking followed by a sear on an open flame or direct heat grill for optimal flavor.
Flank Steak
Cut from the abdomen muscles. Long and flat.
Pros: Rich in beef flavor. Absorbs marinades well.
Cons: Can be tough and chewy. Requires specific cutting technique.
Best Uses: Best when marinated and grilled. Ideal for fajitas, stir-fries.
Short Plate
Location: Below the ribs, a haven for hanger and skirt steaks.
Sub-primal Cuts: Hanger steak, skirt steak, plate short ribs
Chef’s Tips:
Hanger Steak: Medium-rare on a grill for tenderness.
Hanger Steak
Also known as “butcher’s steak” or “onglet” in French cuisine. Located between the rib and the loin, attached to the diaphragm.
Pros: Flavorful. Tender when cooked properly.
Cons: Requires careful preparation to remove inedible membrane and silver skin for optimal enjoyment. Each animal yields only one Hanger Steak, making it less available than other cuts.
Best Uses: Often featured in French bistro cuisine, it’s ideal for dishes like steak frites, showcasing its robust flavor. Its texture and flavor profile make it an excellent candidate for marinating.
Brisket
Location: Cow’s breast or lower chest, demanding patience and slow cooking.
Sub-primal Cuts: Brisket point and plate.
Chef’s Tips:
Indirect Heat Smoker: Ideal for achieving tender and flavorful brisket.
Pro Insight: Always monitor meat temperature to ensure perfection, especially for those long cooks like brisket.
Brisket
High connective tissue content.
Pros: Deep, rich flavor. Ideal for slow cooking methods.
Cons: Requires long cooking time. Can be tough if rushed.
Best Uses: Excellent for smoking, braising, and slow roasting. Perfect for barbecue and corned beef.
Shank
Location: Located at the cow’s forearm, shank is the toughest cut but offers deep flavor for stocks and stews.
Sub-primal Cuts: Fore shank, hind shank. Ideal for Osso Buco.
Chef’s Tips:
Patience Pays Off: Long, low-temperature cooking in crockpots or ovens brings out the best.
Fore Shank
Cut from the leg portion. High in connective tissue.
Pros: Flavorful and rich. Ideal for slow cooking.
Cons: Can be very tough if not cooked properly. Limited cooking method suitability.
Best Uses: Excellent for osso buco, stews. Slow cooking enhances flavor and tenderness.
Choosing the right cut of beef can transform your dish into a memorable experience for your diners. Remember, each cut has its unique properties and optimal cooking methods. If you’re looking for advice on selecting and preparing these cuts, our team of beef experts is here to assist you. Don’t hesitate to reach out with your questions and let us help you make the most of every cut.
Why is my meat not red in the package?
When beef is packaged, particularly in vacuum-sealed packaging, it might not appear red until it is opened due to the lack of oxygen inside the package. Beef muscle contains a protein called myoglobin, which is responsible for transporting oxygen within the muscle tissues. The color of myoglobin changes depending on its exposure to oxygen.
In vacuum-sealed packages, there’s a significant reduction in oxygen. Inside these packages, myoglobin takes on a darker color, ranging from purple to brown, because it’s in a deoxygenated state known as deoxymyoglobin. This is why beef might not look red when it’s still sealed in its packaging.
Once the package is opened, the myoglobin in the beef is exposed to oxygen again. This exposure converts the deoxymyoglobin to oxymyoglobin, which has a bright red color commonly associated with fresh beef. This process is known as “blooming” and can take a few minutes after the package is opened.
It’s important to note that the initial darker color of vacuum-sealed beef does not indicate spoilage or poor quality; it’s a natural result of the packaging process designed to preserve the freshness and extend the shelf life of the beef by reducing its exposure to oxygen.
What is the difference between a porterhouse and a T-bone?
The difference between a Porterhouse and a T-bone steak boils down to the size of the tenderloin portion and where they are cut from the short loin.
Tenderloin Size: Porterhouse steaks have a larger tenderloin section (at least 1.25 inches wide) compared to T-bones, which have a smaller tenderloin (at least 0.5 inches but less than 1.25 inches wide).
Location on the Short Loin: Porterhouses are cut from the rear end, yielding more tenderloin, while T-bones come from the middle, with less tenderloin.
Steak Experience: Porterhouses offer a more premium experience with more tenderloin, appealing to those who prefer this cut. T-bones provide a balanced taste of both the strip and tenderloin but with less emphasis on the tenderloin.
What is the difference between a bone-in, split bone & frenched ribeye?
The difference between bone-in, split bone, and frenched ribeye steaks mainly lies in the treatment and presentation of the bone within each cut:
Bone-In Ribeye: This is the traditional ribeye steak that includes a portion of the rib bone. The bone is left intact, contributing to the steak’s flavor and moisture during cooking. It’s known for its rich marbling and deep flavor.
Split Bone Ribeye: In this variation, the rib bone is partially split or cut through at intervals. This can help the steak cook more evenly and makes it easier to carve or serve, while still retaining the flavor benefits of cooking with the bone.
Frenched Ribeye: For a frenched ribeye, the meat is cut away from the end of the rib bone, exposing it and giving the steak a more elegant presentation. This style doesn’t significantly affect the flavor but is often preferred for its sophisticated appearance, especially in fine dining settings.
Each style offers a different experience, primarily in terms of presentation and ease of eating, with the bone-in and split bone options also contributing slightly to the flavor and juiciness of the meat due to their bone content.
So then what is a tomahawk ribeye?
A Tomahawk Ribeye is a distinctive cut of beef ribeye that includes a long, frenched rib bone extending from the meat. Its appearance resembles a tomahawk axe, which is where the cut gets its name. This cut is essentially a bone-in ribeye steak with the entire rib bone left intact and extended, often measuring up to 12 inches or more in length. The meat itself is the same richly marbled, tender ribeye that is prized for its depth of flavor and tenderness.
What is a 107 rib?
A 107 rib, often referred to in the meat industry, is a specific cut of beef rib that includes the rib primal with the ribeye muscle, a portion of the backstrap, and the entire rib bone. It’s a traditional, wholesale cut that hasn’t been trimmed down to the more retail-friendly or consumer-recognized ribeye steaks or roasts yet. The “107” designation is a numerical code used by the meat industry to identify this particular cut’s specifications and preparation style.
This cut includes the first five to seven ribs of the animal, extending from the chuck to the loin section. The 107 rib is particularly valued for its marbling and flavor, making it a favorite starting point for producing high-quality ribeye steaks or prime rib roasts after further processing and trimming. The bone-in nature of this cut contributes to the meat’s flavor during cooking, making it a sought-after choice for roasting whole as a standing rib roast, where it can serve as a dramatic and flavorful centerpiece for special occasions.
Why is it beneficial to keep the cap on ribeye for dry-aging?
The outer layer of meat and fat, including the cap, acts as a barrier during the dry-aging process. It helps protect the inner, more valuable part of the ribeye from overexposure to air, which can lead to excessive drying or spoilage. As the beef dry ages, moisture evaporates from the muscle, concentrating its flavors and improving texture. The cap helps ensure that this process happens slowly and evenly, enhancing the steak’s taste and tenderness without losing too much volume to desiccation.
Aging: The process of letting beef rest under controlled conditions to enhance its tenderness and flavor. There are two types: dry-aging and wet-aging.
Dry-Aging: A process of aging beef in a controlled, open-air environment to intensify its flavor and tenderize the meat.
Wet-Aging: Aging beef in a vacuum-sealed bag to retain moisture, making the meat more tender over time.
Marbling: Intramuscular fat that appears as white flecks within the muscle. Higher marbling usually indicates more flavorful and tender meat.
Grain-Fed: Cattle that have been fed primarily with grains like corn, leading to beef with higher fat content and marbling.
Grass-Fed: Beef from cattle that have been raised on grass diets. This meat is typically leaner and has a different flavor profile compared to grain-fed beef.
Prime Cut: The highest grade of beef with abundant marbling, indicating top-quality tenderness, juiciness, and flavor.
Choice Cut: High-quality beef with less marbling than prime cuts. Choice cuts are still tender and flavorful.
Select Cut: A grade of beef that is generally leaner with less marbling. Select cuts can be less tender and flavorful compared to higher grades.
Are you ready for it?!? As the excitement builds for the clash between the Chiefs and the 49ers, we’ve crafted a culinary playbook that’s set to score big points for your big game day menu. Whether your patrons are die-hard fans or just in it for the snacks, we’ve got the winning bar bites that will make your patrons want to do a touchdown dance. The best part? Regardless of who wins the game, these menu items are big winners all year round. March Madness is right around the corner, so save these crowd-pleasing ingredients for the next major sports event!
Sideline Sliders
Sliders are the MVPs of any menu, offering a playbook of versatility that can please even the most seasoned chef. These mini marvels are like the quarterbacks of the culinary world, ready to run any play with diverse flavor combinations, making them the perfect players for a winning game day spread. From classic to unexpected, sliders bring a culinary touchdown to every palate. It’s a love story between sliders and sports fans!
Black Hawk Beef Sliders (item #30224): Kick off your menu with these Black Hawk beef sliders. 100% local Kentucky Proud F1 American Wagyu beef from Black Hawk Farms is grass-fed and grain-finished, hormone-free, and antibiotic-free.
Creekstone Natural Chuck Beef Sliders (item #23104): Score big with the rich and savory taste of Creekstone Natural Chuck beef sliders – natural angus beef with no antibiotics, hormones, or artificial ingredients.
Freedom Run Farms Lamb Sliders (item #49980): Breakaway from the ordinary and create your perfect slider with Freedom Run Farms Lamb Sliders, adding a touch of gourmet flair that’s a game-changer. Greek lamb sliders anyone?
Brioche-Style Slider Buns (item #90720): These brioche-style slider buns are fully baked & sliced, ready for your slider creations!
No-Huddle Nachos
Nachos are the ultimate game day grub, bringing a winning combination of crunch, zest, and gooey goodness to your menu. Create a classic nacho lineup or a fearless masterpiece, nachos always score big with patrons. Whether it is nachos, tots (totchos) or even fries as your base, you’ll have a blank space to create fun new flavor combinations. What Chefs Want is here to provide you with the ingredients to make it easy!
Raw Yellow Tortilla Chip (item #14766): Tackle your nacho creation with raw yellow tortilla chips, pre-cut and ready to fry.
Raw White Tortilla Chips (item #06131): These raw white corn tortilla chips, produced by Mija Tortilla Company in Louisville, KY, will be the perfect base layer to your nacho masterpiece.
Fresh Pico de Gallo (item #10016): This What Chefs Want Prep Kitchen pico de gallo is the quarterback of freshness, made in house with fresh cut roma tomatoes, yellow onions, jalapenos and cilantro.
Southwest Salsa (item #21353): Turn up the heat with southwest salsa, bringing a bold and spicy flavor that’ll leave your taste buds cheering.
Guacamole Extra Supreme (item #07724): High quality avocado that is ready to use for guacamole or other recipes. Add diced onion, garlic, tomato, and cilantro for an authentic looking and tasting guacamole.
Queso Fresco (item #91221): The firm-textured fresh white cheese is slightly salty, with a mild, tangy taste similar to farmer’s cheese. It’s easily crumbled to sprinkle on dishes like nachos or beans.
Boneless Chicken Wing Blitz
Spicy, tangy or garlicky, boneless wings are a game-changer on any menu. Boneless wings give chefs the perfect palate to show off their sauces and bring the heat to their menu.
Boneless Chicken Fritters (item #04117): Juicy, boneless chicken is a crowd-pleasing appetizer, side dish, entree or children’s meal. Available in whole-muscle larger breast meat chunks that we like to call “boneless wings”
Frank’s Buffalo Hot Sauce (item #21795): Spice up your game with Frank’s Buffalo Hot Sauce – Franks RedHot Buffalo Wings Sauce blends rich, buttery flavor with the signature surge of Franks RedHot Original Cayenne Pepper Sauce. Simply toss and serve for authentic Buffalo wings.
Celery Sticks (item #20043): Keep things crisp with celery sticks, the refreshing sidekick that brings balance to the richness of boneless chicken wings. These pre-cut sticks will save you time!
Blue Cheese Dressing (item #21648): Ken’s Deluxe Bleu Cheese Dressing is a creamy and delicious way to cut through the spice of those wings! Dip in your carrots, celery or the whole wing. We aren’t judging.
Special Teams Sides
When it comes to football food, the sides are more than just the end game. Restaurant patrons are looking for a wide variety of finger foods to enjoy and chefs are looking for easy, gourmet menu additions to wow their guests.
Beer Battered Onions Rings (item #07741): Beer battered thick cut onion rings, double dipped in beer batter for extra crunch. Ready to be fried for the best big game side!
Mac N Cheese Fritters – (item #90638): A blend of sharp and white cheddar cheese, accented with pimentos, garlic and a hint of hot sauce, dusted in panko bread crumbs!
Franks in a Blanket – (item #90662): A classic crowd-pleaser, these are miniature beef frankfurters wrapped in a blanket of puff pasty.
Tater Keg – Bacon Cheddar Chive (item #32424) – Buffalo Chicken (item #32425) or Cheese Bomb (item #32423) : Three times the size of the average tot, these tater kegs are filled with your favorite flavors.
Cheers to you and your big game menus. As for who wins and who loses, we don’t want any bad blood, we just hope everyone has fun and eats some great food.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.
This Valentine’s Day, let your restaurant become the stage for a culinary love affair. As the festive season ends, it’s time to shift our focus to the upcoming celebration of love. We recognize the importance of crafting an exceptional dining experience for patrons seeking to impress that special someone with an amazing dining experience or patrons who want to treat themselves! What Chefs Want has curated a selection of premium ingredients to help chefs craft menus that enchant patrons celebrating their love. Let’s explore the possibilities:
Amorous Appetizers
Oysters on the Half Shell
Begin your romantic evening with the briny essence of fresh oysters, known for their aphrodisiac qualities. Shuck and serve these delicacies chilled, enhancing the experience with a squeeze of lemon. We have a large variety of fresh oysters on hand week to week in each region, so make sure to check our app for options and availability. A couple of our recent favorites include:
Connecticut Blue Point – from Norwalk Island, CT – these oysters are 3.5 inches in size with a medium salinity, springy meats and light mineral finish
Miyagi – from Hood Canal, WA – these oysters are 3 inches in size with substantial meats, a savory brine and a tangly cucumber finish.
Artichoke Heart Bruschetta
Artichoke Heart Bruschetta is a luscious appetizer featuring a blend of chopped artichoke hearts (item #90600), diced cherry tomatoes, fresh basil, and minced garlic atop golden toasted baguette slices, all drizzled with olive oil and truffle balsamic glaze (item #29853) for a flavorful and aphrodisiac-rich culinary delight.
Truffle-Infused Deviled Eggs
Level up the classic deviled eggs with a touch of luxury. Drizzle them with Regalis Black Truffle Oil (item #95402) and top with canned Truffle Peelings (item #90536) for an irresistibly earthy flavor.
While both oysters and artichokes are commonly touted to have aphrodisiac properties, there isn’t much evidence backing either. Other popular (but not scientifically proven) aphrodisiacs include chocolate, honey, hot chilies, figs and strawberries.
Seafood Sensations
Lobster Tails
Need we say more? Help your guests impress their special someone with succulent Canadian Lobster Tails (item #48421). Grill or steam these 5-6 oz treasures to perfection, creating a dish that captures the sweet and distinctive flavors of the cold waters of eastern Canada.
Pan-Seared Halibut Fillet
Show off the deep, rich flavors of wild Halibut (item #48052). These skin-on fillets promise a delicate sweetness and firm, flaky texture. Pan-sear and serve with a light citrus drizzle for an exquisite main course.
Scallops
Consider featuring U-10 Dry Domestic Scallops (item #32502), a delicacy renowned for their large, succulent profile. Perfect for a romantic menu, these scallops can be expertly seared and served with a velvety truffle risotto or nestled atop a bed of creamy cauliflower puree, adding an elegant touch to your menu.
Protein Packed Passion
Porterhouse for Two
Share the love with a perfectly cooked Porterhouse Beef (item #1089) for two. This cut combines the tenderness of the filet mignon with the rich, flavorful strip steak. Fire up the grill and savor the best of both worlds. For a decadent touch consider adding a Red Wine Reduction Sauce. This rich and velvety sauce not only adds depth of flavor but also brings a luxurious and romantic element to the dish.
Lamb Lollipops Duo
Embrace the “two of ewe” with individual lamb rib chops (item #98661) from New Zealand. These 2 oz lollipops are a delightful balance of tenderness and robust flavor. Season with herbs and pan-sear for an elegant touch. Or drizzle them with a balsamic rosemary reduction. The sweet and tangy notes of balsamic, combined with the earthy aroma of rosemary, will complement the succulence of the lamb
Poulet Rouge Fermier
Consider featuring Poulet Rouge Fermier (item #847) as the star of a shared platter for two. Roast it with aromatic herbs and serve alongside decadent sides like truffle-infused mashed potatoes or roasted vegetables. The act of sharing a beautifully prepared bird adds an intimate touch to the dining experience. The exquisite Poulet Rouge Fermier from Joyce Farms is not just a chicken; it’s a symbol of culinary excellence, renowned for its exceptional flavor, succulence, and heritage breeding.
Decadent Desserts
Chocolate-Dipped Stem Strawberries
A Valentines Day classic! Create a sensual experience with stem strawberries (item #10404) perfect for chocolate-dipping. Melt the finest dark chocolate and dip each berry, adding a touch of sweetness to your romantic evening. Consider using the gorgeous and tasty pink ruby chocolate to up the Valentines aesthetic.
Raspberry Rose Petal Sorbet
Refresh the palate with a homemade sorbet featuring juicy raspberries (item #10412) and edible flowers. The floral notes will add a romantic touch to your dessert and your plating. For our large selection of edible flowers search flowers on our ordering site or app.
Filled Chocolate Tulip Cups
End your evening on a sweet note with chocolate tulip cups (item #92114). Fill these delicate cups with a rich chocolate mousse or berries for a visually stunning and delicious finale. We love these because you can use them as a beautiful canvas to fill with whatever creative ideas you have to wow your diners!
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
Top tips for bringing together a healthy menu to appeal to your more health-conscious patrons
In a world where health-conscious dining is on the rise, restaurants are faced with the challenge of catering to a more discerning audience. The demand for nutritious, sustainable, and plant-based options is growing rapidly. To stay ahead of the curve and satisfy health-conscious patrons, chefs can implement strategic changes to their menus. In this blog post, we’ll explore five top tips to help you create restaurant wins for health-conscious consumers.
Lean into Functional Foods
Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.
As the spotlight on mental health intensifies, adaptogens are a sought-after class of ingredients that are believed to help the body resist and adapt to stressors. One such adaptogen that is trending is saffron (item #97219). Saffron, known for its mood-boosting properties, lends a touch of luxury and emotional well-being to dishes. Saffron is believed to alter the concentrations of neurotransmitters like dopamine, norepinephrine, and serotonin in the brain.
Prebiotics like buckwheat are non-digestible fibers or compounds found in certain foods that promote the activity and growth of beneficial bacteria (probiotics) in the gastrointestinal tract. Buckwheat (item #21111) is a gluten-free, nutrient-rich prebiotic food that is a good source of nutrients such as fiber, protein, magnesium, manganese, and antioxidants.
Probiotics like sauerkraut (like the Pickled Pig dill kraut – item #266752) and kimchi (like Napa kimchee item #26574) have beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.
Offer more plant-based entrees
As the demand for plant-based options continues to rise, consider expanding your menu to include more plant-based entrees, and we aren’t just talking salad here. Highlighting produce items as main attractions can be a game-changer. Create vegetable-based dishes and a variety of plant-powered choices will not only attract health-conscious customers but also contribute to the overall sustainability of your menu. For a hearty and satisfying option, consider the robust and savory Portabella mushrooms (item #30025, #30008 or #30030), perfect for grilling or roasting as a centerpiece in a plant-based dish. Jackfruit (item #90141) is also incredibly popular as a meat substitute in savory dishes like curries, stews, tacos, and sandwiches. Its ability to absorb flavors makes it a versatile ingredient in plant-based cooking.
Consider incorporating trendy and nutrient-dense ingredients like quinoa (item #19976), lentils (item #93806), and plant-based proteins to add depth and satisfaction to your plant-based offerings. Emphasizing the health benefits of these ingredients in your menu descriptions can resonate with health-conscious consumers, encouraging them to make nutritious choices when dining out.
Plant-based proteins with options like tofu (item #80024) and tempeh (item #99682) are also great additions. These protein-packed alternatives not only provide a substantial base for various dishes but also absorb the flavors of accompanying ingredients, making them ideal for creating diverse and delicious plant-based entrees.
To cater to those looking for a meaty experience without the animal products, consider incorporating Impossible Meats. This innovative plant-based meat substitute mirrors the taste and texture of traditional meat, providing a familiar yet entirely plant-based option for your health-conscious patrons. You can find Impossible Ground Pork (item #26939) or Impossible Ground Beef (item #03198).
Offer healthy drinks & mocktails
Extend your commitment to health-conscious dining beyond the food menu by introducing healthy drinks and mocktails. Incorporate trendy options like kombucha, known for its probiotic benefits. Craft refreshing mocktails using fresh ingredients, herbs, and spices to provide a non-alcoholic alternative that complements your menu.
If you are looking for a great Kombucha to add to your lineup you can try Elixir (search Elixir in the app), with flavors like Blueberry Pomegranate, Harvest Cider, Lavender Lemonade, Pineapple Ginger and Raspberry Limeade if you are in the Midwest/central region. Or try Rowdy Mermaid (search Rowdy Mermaid in the app) if you are in our Colorado region, in flavors like Strawberry Tonic, Watermelon Bloom, Hello Ginger or Savory Peach.
Collagen is still having its moment right now as well. Collagen is often associated with its potential to promote skin health, joint health, and overall well-being. Circle is a sparkling collagen water focused on making healthier options accessible, enjoyable and affordable. Circle comes in flavors like Raspberry Hibiscus (item #22710), Lemon Mint (item #22711), Vanilla Pear (item #22712) and Watermelon Thyme (item #22713).
Use our Natalies juices or our variety of purees to craft creative and healthy alternatives to alcoholic cocktails and garnish them with something from our huge variety of edible micro flowers.
Showcase sustainable & healthy seafood
Highlighting sustainable seafood serves as an opportunity to educate consumers about making ethical choices in seafood consumption. Collaborate with trusted suppliers adhering to sustainable practices to build transparency and trust with your health-conscious clientele. Sustainable seafood not only offers ecological benefits but is also rich in omega-3 fatty acids, providing a nutrient-dense and heart-healthy dining option. Consider featuring seasonal and local seafood options to emphasize freshness and reduce the carbon footprint. By showcasing sustainable seafood, you contribute to your customers’ well-being and play a role in preserving the delicate balance of our oceans for future generations.
Mariblu shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices. This 100% phosphate-free shrimp comes in a large variety of sizes to fit your menu needs. You can find our Mariblu shrimp options by searching Mariblu on our ordering app or site.
Laguna Blanca Salmon is another wonderful healthy option. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. You can find these options on our site by searching Laguna Blanca.
Educate consumers about your menu items
Share the story behind your menu items to educate consumers about the health benefits of your dishes and their origins. For instance, highlight unconventional healthy protein options or promote antibiotic-free meat. Mention reputable producers and what makes them so special to build trust and transparency with your customers. Incorporate this information into your menu descriptions or create a separate section dedicated to the health-conscious choices available.
For example: Make sure when talking about duck on the menu, that in the description you mention the lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet. Take it a step further and share the details of the source. If you are using our Maple Leaf Farm duck you can share their particular dedication to sustainability and quality.
Or share the story of Joyce Farms chicken and their belief that small farmers, with their deep caring and passion for the animals, are the best at raising them, often using age-old artisan methods passed down through generations. They use no pesticides, animal by-products, hormones, growth stimulators or antibiotics EVER.
Creekstone Farms Angus Beef stands out for its commitment to quality and ethical practices in beef production. Embracing organic farming principles and ensuring humane animal handling, they prioritize a farming approach free of antibiotics and hormones. With a dedication to transparency, Creekstone Farms is not only passionate about delivering premium Angus beef but also strives to educate customers and consumers about the origins of their food, fostering a deeper understanding and appreciation for sustainable and responsible farming practices.
Highlighting producers like these add value to your menu items and make your patrons feel good about the choices they make at your restaurant.
Create easy healthy grab-and-go options
Recognizing the fast-paced lifestyles of many customers, offer easy and healthy grab-and-go options. To-go parfait cups filled with nutritious ingredients, such as Greek yogurt, fresh fruits, and granola, make for a convenient and satisfying choice. Consider other portable options like salads in a jar or protein-packed snack boxes to cater to health-conscious consumers on the move.
We have the perfect Parfait Combo Kit + Lid (item #34031) for your grab and go needs! This clear cup is a portable, fast, convenient, and easy-to-use package for yogurt parfaits and savory snack combinations.
Grandola Granola is a gourmet granola that’s made by hand, cured, nut free, gluten-free, and vegan with flavors like Autumn (item #18929 – Chai/Pumpkin spice with apricots and cranberries) and Ella’s Favorite (item #18932 – Madagascar vanilla, cherries and cranberries).
Pair granola with Greek or regular yogurt for easy options for your customers!
By incorporating these top tips, chefs can successfully cater to health-conscious consumers, fostering a dining environment that aligns with the growing demand for plant-based, sustainable, and transparent culinary choices. This strategic approach not only expands your customer base but also plays a vital role in enhancing the well-being of your patrons. Adapting to the evolving preferences of health-conscious consumers isn’t merely a passing trend; it’s a fundamental strategy for ensuring enduring success in the dynamic restaurant industry.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
The holiday season is not just a time for festive decorations and gifts—it’s also a time for chefs to shine by creating memorable dining experiences. According to a recent survey by the National Restaurant Association, nearly 60% of consumers are planning to dine out at a restaurant during the holidays, while 50% intend to order takeout or delivery for gatherings at home. This holiday season, we are highlighting some center-of-the-plate options from What Chefs Want that will not only dazzle your patrons but also keep them coming back for more.
Beef
During the holiday season, beef takes the spotlight with its robust flavors and versatile options. Whether it’s the marbling of a ribeye, the tenderness of a filet, the heartiness of beef shanks, or the exceptional quality of a tenderloin, beef provides a diverse range of choices that cater to different preferences. Let’s check out some beef options that make for an ideal centerpiece during the holidays, offering a combination of taste and variety that appeals to a broad audience.
Tenderloin: A must-have center of the plate option for the season. This is a sought-after cut of meat known for its tenderness, lean profile, and exceptional flavor. Beef tenderloin is versatile and can be prepared in various ways to suit different preferences. What Chefs Want has tenderloin option to fit every chef’s need.
Choice Tenderloin (#00089) (#00535)
Trimmed Grain Fed Tenderloin (#30625)*
Black Hawk Reserve Tenderloins (#26956) – 100% F1 American Wagyu Beef from Black Hawk Farms
Prime Lipon Ribeye (#00171)*: The ribeye’s high fat content makes it well-suited for grilling. The fat renders during cooking, creating flare-ups that contribute to a flavorful sear on the exterior.
Beef Shanks (#26692)*: Beef Shanks provide a heartwarming and bold option for holiday diners. beef shanks are favored by chefs for their rich flavor, versatility in cooking methods, budget-friendly nature, and ability to contribute to the creation of deeply satisfying and comforting dishes.
Ham
Loved for its ability to embody tradition and innovation simultaneously, ham has become a holiday staple, bringing comfort, flavor, and a touch of sophistication to festive gatherings. Let’s check out some favorites for the center of your table.
Berkshire Honey Glazed Hams (#01036)*: This fully cooked whole Berkshire honey glazed ham is slow smoked over applewood chops to enhance the flavor. Its savory and slightly sweet flavor profile complements a wide array of festive accompaniments.
Spiral Ham Halves (#00447)*: This is a fully cooked, spiral sliced, bone in, honey glazed ham that is synonymous with the holidays.
Poultry
When it comes to holiday menus with duck and chicken, steer clear of standard cuts to offer a refined culinary experience. From the indulgent richness of duck to the diverse possibilities presented by unique chicken cuts, such as osso bucco, chefs can transform holiday poultry into masterpieces that go beyond the ordinary, ensuring a sophisticated and memorable dining experience.
Duck Leg & Thigh (#00890), Duck Breast (#00841): Contrary to its poultry companions like chicken and turkey, duck strides into the realm of red meat, ushering in a diverse flavor profile akin to steak. Maple Leaf Farm duck has no artificial ingredients.
Poulet Rouge Fermier (#00847): When you want the most succulent chicken the world can offer, you want Poulet Rouge Fermier. This renowned breed has an irreplaceable standing in French cuisine.
Airline Breast (#72001): This is a boneless, skin-on half breast with the first wing joint attached, between 7-9 oz each. The attached wing drumette not only adds an aesthetic appeal to the plate but also gives the dish a distinctive and elegant look.
Chicken Osso Bucco (#00909): Transform a classic dish with a holiday twist —Chicken Osso Bucco brings comfort and elegance to the table. This is Frenched drumstick with the meat pulled down towards large end resembling a “Lollipop”.
Lamb
From succulent lamb leg to tender loin chops and impressive New Zealand lamb racks, offer a spectrum of flavors and textures for lamb enthusiasts. The versatility of lamb allows chefs to showcase their culinary creativity, offering a unique and memorable dining experience that complements the celebratory atmosphere of holiday gatherings.
Lamb Leg (#62505)*: The lamb leg is known for its tenderness. It is a prime cut that responds well to roasting, grilling, or slow cooking methods, allowing the meat to become fork-tender. This is a lamb leg from Freedom Run Farms is deboned, rolled and tied.
Lamb Loin Chop (#62526)*: Lamb chops are prized for their tenderness and rich flavor. The meat closer to the bone often carries more flavor, and the delicate nature of the chops makes them a favorite among those who appreciate a more refined taste. Each chop is cut to 1.5″ thickness and weighs approximately 7-8oz.
New Zealand Lamb Rack (#00408): A lamb rack is a premium and visually striking cut of lamb that is prized for its tenderness, succulence, and presentation.
Seafood
Including a variety of high-quality seafood into holiday menus allows chefs to showcase their culinary prowess, cater to diverse preferences, and wow customers with elegance, creativity, and a touch of indulgence.
Halibut (#49148): Chefs appreciate halibut for its ability to serve as a canvas for culinary creativity. Its neutral taste allows for inventive flavor pairings, making it a versatile ingredient for both classic and contemporary seafood dishes.
Ora King Salmon (#23794): Ora King Salmon, often hailed as the “Wagyu of the Sea,” is a premium breed of King Salmon (Chinook Salmon) known for its exceptional quality and flavor. The premium quality of Ora King Salmon makes it a favorite for gourmet presentations.
Seabass (#49141): Sea bass is renowned for its mild, delicate flavor, making it a favorite among seafood enthusiasts. The flesh is tender with a slightly sweet taste, allowing chefs to showcase its natural qualities through various cooking methods.
Swordfish (#48129): Swordfish has a firm, meaty texture, making it hold up well to various cooking methods, allowing chefs to create hearty and satisfying dishes. The dense texture of seabass steaks allows them to hold up to high-heat cooking methods, resulting in a satisfying sear on the outside while maintaining juiciness on the inside.
Mariblu Shrimp (#33206): These delectable shrimp are renowned for their exquisite flavor, and what sets them apart is their commitment to both your palate and the environment. Mariblu Brand Shrimp are carefully sourced and processed to ensure they are 100% phosphate-free.
Cooked Shrimp (#48633): These head-off, tail-on cooked shrimp are ready to use for your holiday menu needs.
Tempura Shrimp (#48709): These Shrimp Tempura Tzukuri are frozen and coated in a light, airy batter ready to be deep-fried to golden perfection. The contrast between the crunchy exterior of the tempura and the tender, juicy shrimp inside creates a delightful sensory experience.
Bacon Wrapped Shrimp (#90610): These large tail-off shrimp are wrapped in lean bacon and held together with a toothpick skewer, ready to bake for a delightful holiday appetizer.
Scallops (#32713): Whether served as a delicate appetizer or the centerpiece of an exquisite dish, scallops remain one of the ocean’s most celebrated culinary treats. Scallops are known for their delicate, sweet flavor and tender, buttery texture.
King Crab Legs (#48396): When you hear the shell crack, the sweet, succulent crab is just moments away! The Red King Crab is the most majestic of all crab, with a tender, sweet, succulent meat unlike any other crab in the world.
Jumbo Lump Crab (#48204): Jumbo Lump is beautiful, whole pieces of firm, succulent white meat picked from the two large swimming fin muscles of the crab. This product is perfect for high quality crab cakes, cocktail presentations or sautéing. There are between 75-100 pieces per can.
Canadian Lobster Tails (#48423): Enjoy the mild, sweet, and distinctive flavor of these beautiful 7-8 oz lobster tails caught in the pristine, cold waters of eastern Canada. Frozen raw and uncooked, they thaw easily and can be boiled, steamed, grilled or prepared your favorite way in minutes.
This holiday season, the National Restaurant Association survey reveals that consumers are eager to let restaurants handle the cooking, making it the perfect time to showcase your culinary prowess. With our premium center-of-the-plate options, you can create a holiday menu that not only reduces stress for your patrons but also leaves a lasting impression. As diners seek convenience, loyalty, and memorable dining experiences, What Chefs Want provides the ingredients to make your restaurant the holiday destination of choice. Happy holidays and happy cooking!
*Items may not be available in all regions and subject to availability
In the heart of Columbus, Ohio, North Country Charcuterie is more than just a business. It’s the result of a genuine love for great food and a shared family endeavor that has taken the form of creating exceptional sausages and cured meats. We had the pleasure of sitting down with Duncan Forbes, North Country Charcuterie’s Salami Monger, to talk about how they got started, how they source and create unique cured meats and what really excites chefs (and retail consumers!) about their products. I dare you to read this without wanting to try each and every one of these products!
Can you share the inspiration behind North Country Charcuterie and your family’s love for food and craftsmanship that led to its creation?
Duncan: “Absolutely. Well, we joke that it’s my brother’s fault. He was a chef for about 10 years in Columbus before we started the company. He developed an interest in cured meats along the way, was working at a couple of kitchens where the chef there was also dabbling. He bought a refrigerator off Craigslist for $150, converted it into a dry curing chamber in his apartment’s mudroom, and started tinkering at home, making bacon, salami, and other cured meats.”
How did you and your mom join the venture?
Duncan: “My mom and brother initially started the company, and I joined about a year later. It all started with conversations over cocktails, as my mom was looking for a change in her career. She wanted to work with James, my brother, and help him start the company. I got involved later, primarily overseeing sales, marketing, and business development.”
Your background is quite different, involving managing experiences and even leading canoeing expeditions. How do these experiences contribute to your unique perspective at North Country Charcuterie?
Duncan: “Oddly enough, all my experiences led me here, and the skill sets I developed works well for what we’re doing. My time in Amsterdam involved setting up an accelerator program for early-stage social enterprises, and that experience meshed with the startup ecosystem we entered when we began. The marketing experience I gained in Colorado and my involvement in sales components in various roles have all been beneficial.
Additionally, my family’s connection to the restaurant industry through our wine distribution company laid the foundation for our interest in restaurants. My grandfather started a wine distribution company in Cleveland, which my father and uncle owned and operated for years, so we grew up alongside the restaurant industry.”
North Country Charcuterie emphasizes the use of locally sourced pork from small Ohio family farms. Can you tell us more about your sourcing practices and why supporting local is essential to your brand?
Duncan: “We source 95% of our ingredients from within a two-hour drive of Columbus. This approach is akin to the concept of ‘terroir’ in winemaking, where the local environment influences the product’s quality. Sourcing locally ensures that all our ingredients, from spices to meat, work harmoniously. It’s also about supporting local businesses and economies while being mindful of our carbon footprint, especially as we expand our reach.”
Your collaboration with other local makers, such as beer and wine, sets you apart. Can you tell us more about these collaborations?
Duncan: “We wanted to use more unique, interesting ingredients to distinguish our offerings rather than just creating another genoa or salami. We wanted to put our stamp on it and that’s where James’ creativity as a chef really shines.
Collaborating with local makers is a key aspect of our products. For example, our Lupo Salami is incredibly unique, combining Russian Imperial Stout and Mexican mole seasoning, creating a distinct flavor profile. The most common reaction when someone tries it is, ‘I’ve never had anything like that’ and that’s how we know we’ve done something right.
The cheese we use in our No. 1 Salami comes from a local dairy, and the wine is sourced from Northeast Ohio. What also makes us different is that we use fresh ingredients—like hand-chopped sage and freshly ground black peppercorns—instead of pre-made spice blends that have been sitting on shelves for years.”
What should chefs know about using North Country products in their dishes?
Duncan: “Don’t be afraid to think outside of the charcuterie board. There are so many ways to use our products. For example, look at our Hoguera Spreadable Chorizo. It has a high fat content, a LOT of flavor and a little goes a long way, so you don’t need to use very much of it. It is great with seafood like mussels or clams and is great to add to a sauce or to use as a flatbread topping.
Our primary differentiator is flavor. Our use of fresh, high-quality ingredients results in superior flavor and freshness. Chefs should know that a little goes a long way with our products. Even though they might be slightly more expensive, they don’t need to use much to make a significant impact. Additionally, our products require less labor, which can balance out any cost concerns.”
North Country Charcuterie is a testament to the dedication to quality, local sourcing, and creative flavors. Duncan’s insights have given us a glimpse into how their family’s passion and diverse experiences have shaped their exceptional products. Duncan is happy to ship samples through What Chefs Want for chefs who are interested in trying the product and he always concludes his calls with an open invitation for chefs to visit their production facility in Columbus.
Find These Items at What Chefs Want
Hoguera Spreadable Chorizo (Item #95069) – 2021 Good Food Awards Finalist! – Best enjoyed on a baguette or added to a favorite Spanish recipe, their Sobrassada hits your tongue with a sultry surprise and fiery finish. Mixed with Hot Paprika, Chipotle and Cayenne, all from North Market Spices (Columbus, Ohio)
Tripel Pigs Salami (Item #03920) – Our most traditional salami with an American twist, subtly flavored with Tripel from Combustion Brewery & Taproom (Pickerington, Ohio).
Fino Salami (Item #03923) – This Finocchiona-style salami is a delicate balance of ground fennel from North Market Spices (Columbus, OH) and minced garlic.
Lupo Salami (Item #03924) – Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewing
Rojizo Chorizo (Item #03922) – An intriguing fusion of European traditions and flavors from the Southern hemisphere like Hot Paprika, Cayenne and Chipotle, all from North Market Spices (Columbus, OH). But don’t be afraid, the flavor is stronger than the heat!
Zin Salami – (Item #94066) Where Wine Country meets North Country, we blend old-vine California Zinfandel with premium Ohio pork and seasonings, to create a robust flavor with notes of blackberry and hints of garlic and black pepper, in collaboration with Zanon Wines (Columbus, OH).
No. 1 Salami (Item #03921) – North Country’s richest and creamiest salami, boldly flavored with cheese from Blue Jacket Dairy (Bellefontaine, OH), Chardonnay from Debonnne Vineyards (Madison, OH), chopped garlic and fresh sage.
Herbed Wagyu Bresaola (Item #94498) – 2022 Good Food Awards Winner! Ohio-raised Wagyu Beef eye of round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper.
Coffee Bacon (Item #00459) – With hints of coffee and a mouthwatering sweetness, no breakfast is complete without their signature bacon, seasoned with ground coffee, brown sugar, salt & pepper.
As a chef, your creativity knows no bounds when it comes to crafting unique and unforgettable dishes. To help you take your culinary creations to the next level, we’ve gathered a selection of ingredients from What Chefs Want and shared some ideas to help you think of these ingredients in a new way. Let’s explore how you can incorporate these exceptional ingredients into your menu to inspire and delight your customers while discovering their unique qualities.
16 oz. Bone-in Kansas City Strip (Item #05573)
Unique Preparation Idea: “Savory Bone Marrow Butter”
Let’s begin with the 16 oz. Bone-in Kansas City Strip, a prime cut that boasts unparalleled tenderness and taste. Aged to perfection for an average of 28 days, this steak offers a depth of flavor that’s revered by chefs worldwide. What sets it apart is the bone, which remains intact, infusing the meat with a richer, deeper flavor cherished by steak lovers everywhere.
To celebrate this exceptional steak, try creating a “Savory Bone Marrow Butter.” Roast the bone until the marrow is rich and luscious, then whip it into softened butter, adding fresh herbs and a touch of lemon zest for brightness. Serve a dollop on top of a perfectly grilled Kansas City Strip to elevate the flavor profile and provide a melt-in-your-mouth experience.
Laguna Blanca Salmon Fillet (COMING SOON!)
Unique Preparation Idea: “Patagonian Salmon Crostini with Avocado Cream”
Our next stop takes us to Region XII Magallanes in Patagonia, where the Laguna Blanca Salmon Fillet hails from. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. This salmon offers exceptional quality for its price.
To showcase the unique qualities of this salmon, consider preparing “Patagonian Salmon Crostini with Avocado Cream.” Start by gently searing thin slices of the salmon fillet to highlight its buttery texture. Then, serve the salmon atop crostini spread with a silky avocado cream, garnished with microgreens and a drizzle of lemon-infused olive oil. This elegant and fresh dish highlights the salmon’s impeccable quality and its eco-friendly origin, making it a delightful addition to your menu.
Our culinary adventure now turns to the 8oz Creekstone Burger Patties. These all-natural patties come from humanely-raised, vegetarian-fed cattle, and they are free from antibiotics, hormones, additives, and artificial ingredients. What sets them apart beyond just the quality of the beef, is the high-tech patty machine we use in-house to create the patties, which guarantees a tender, handcrafted bite every time.
To create a gourmet burger experience, try a “Balsamic Glazed Bacon Burger.” Brush these all-natural patties with a balsamic glaze while grilling, then top them with crispy bacon, caramelized onions, and creamy goat cheese. Serve on a toasted brioche bun for a burger that’s a testament to quality and craftsmanship.
16 oz. Centercut Pork Loin Chop (Item #05680)
Unique Preparation Idea: “Porterhouse Pork with Apple Chutney”
Our next destination is the 16 oz. Centercut Pork Loin Chop. This exquisite cut captivates guests with its presentation while remaining affordable. The center-cut porterhouse blends loin and tenderloin for an elevated dining experience. Expertly carved in-house daily, this chop promises both luxury and value.
To create a conversation starter on your menu, prepare “Porterhouse Pork with Apple Chutney.” Grill the center-cut pork loin chop to perfection and serve it with a side of homemade apple chutney. The sweet and tangy chutney complements the savory pork, creating a delightful contrast of flavors that makes your guests feel they’re dining at a five-star establishment.
Red Grouper, Skin-on Fillet (Item #48046)
Unique Preparation Idea: “Citrus-Herb Grouper en Papillote”
Our journey now takes us to the world of seafood with the Red Grouper, Skin-on Fillet. This fillet is part of our Boat Direct Program, which champions small fishermen and ensures a 48-hour delivery from catch to you. Managed sustainably against overfishing, it’s heralded as a ‘Good Alternative’ by Seafood Watch.
To make the most of this clean-eating fish, try “Citrus-Herb Grouper en Papillote.” Wrap the red grouper fillet in parchment paper with slices of citrus, fresh herbs, and a drizzle of olive oil. Steam it to perfection, allowing the flavors to meld inside the pouch. The result is a clean, flavorful, and visually stunning dish that showcases the grouper’s delicate taste.
Shrimp 16/20 PD Tail-on (Item #48642)
Unique Preparation Idea: “Saffron and Garlic Shrimp Risotto”
Our final destination is the Shrimp 16/20 PD Tail-on, peeled and deveined to retain their elegant tails. These raw shrimp are known for their versatility, consistently delighting guests across a range of dishes.
To showcase these shrimp, consider preparing a “Saffron and Garlic Shrimp Risotto.” Incorporate the succulent shrimp into a creamy saffron and garlic risotto. The shrimp’s natural sweetness and elegant presentation with tails intact will impress your diners, making this dish a standout on your menu.
With these premium ingredients from What Chefs Want, you have the opportunity not only to create exceptional dishes but also to share their unique stories and features with your customers.
To make your menu shine and get the most bang for your buck, talk to your customer advocate. They’re experts at enhancing your existing center-of-the-plate offerings. Whether you’re looking to add variety, improve value, or simply elevate your menu, they’ve got you covered. It’s all about aligning our premium products with your unique menu needs to create delightful dining experiences. Don’t miss out—reach out to them today and let’s make your menu even more amazing!
With Cincinnati’s Burger Week wrapping up, and Louisville’s Burger Week ramping up, we are paying tribute to America’s beloved sweetheart – the Hamburger! This week we are featuring Louisville restaurants Naïve and Nostalgic Cocktail House, which have two different burgers featured for Louisville’s Burger Week.
We spoke with Catherine Mac Dowall, owner and operator of Naïve and Nostalgic. Catherine began her career in the restaurant industry over 16 years ago, working her way up the ladder from hostess, line cook and every job in between to becoming an Operations Manager for Michelin Star and James Beard Award-winning Chef Jose Andres. Catherine brought her passion for culinary excellence to Louisville in 2016, opening Naïve, starting as just a concept at a 10X10 tent at a farmers market. From its humble beginnings, Naïve has flourished into a thriving enterprise, including catering, wholesale services, and the brick-and-mortar restaurant. In February of this year, Catherine opened her second restaurant, Nostalgic. She is soon to be featured in a CNN documentary put on by Bobby Flay, so keep your eye out for Catherine!
WCW: Your menus at Nostalgic and Naïve are incredibly diverse. What makes something like Burger Week exciting to you?
This is our first burger week and we are excited about it! We’ve had a ton of success during Restaurant Week and Burger Week seemed like another opportunity to introduce ourselves to people who haven’t made it here yet. It’s a great approachable way for new people to experience us.
WCW: Can you tell us about any unique burger ingredients or flavor combinations that you’ll be featuring during Louisville Burger Week?
At Naïve we are featuring a really unique burger. It has two beef patties, a yuzu koshu aioli, basil relish and a ton of mozzarella cheese, all on a homemade sesame potato roll.
At Nostalgic we are featuring a classic burger – our Smash Burger. It has two lacey thin beef patties with seared onions smashed into them, American cheese and burger sauce on a homemade sesame potato roll. It is such a classic burger, but the quality of the ingredients really make it special. It is one of our most popular menu items.
WCW: How important is the sourcing of meat for your burger creations, and what factors do you consider when selecting the best quality beef for your patties?
We just started serving beef at Naïve this year. We served nearly every other type of protein and our customer base was asking for it. We have always sourced very sustainably at the restaurant, using as many local ingredients as we possibly can to put really great seasonal dishes on the menu. So, when we added beef, working with Berry Beef and knowing they are local was important to us. We brought that same philosophy to our new restaurant as well. I put a huge emphasis on doing things the right way, and the right way for me is supporting the local community.
Berry Beef is a cooperative model developed by Kentucky farmers to provide chefs and institutions with a consistent supply of regionally-raised beef.
Berry Beef cattle are raised on pasture their entire lives, eating a blend of grass and locally-grown grains. This produces the well-marbled cuts your customers love, while maintaining high animal welfare and environmental standards. Berry Beef is distributed exclusively through What Chefs Want to cities across the country.
Search Berry Beef in the app or item #26695
WCW: Seeing how much you love local food, are there any specific local ingredients or flavors from Kentucky that you love to showcase?
We are currently obsessed with sorghum. It’s a really intriguing ingredient and so versatile!
You can find sorghum in Nostalgic’s Weisenberger Grits, Crispy Brussel Sprouts, Grilled Broccolini, and Sweet Tea Fried Chicken. You can also find sorghum on some of Naïve’s tasting menus.
If you are shopping the What Chefs Want app and are interested in sorghum, you can find Bourbon Barrel Foods Pure Cane Sweet Sorghum with item #93514
WCW: Do you have a personal favorite burger combination or flavor profile that you always go for when you go out to eat?
It really depends on the mood I’m in. If I’m looking for something that is that comforting, I gravitate towards something I’ve had and know, but if I’m feeling adventurous, I’ll reach for something with ingredients that I’m not as familiar with or something where the preparation is unique.
WCW: Who are some of your biggest culinary inspirations?
My old boss, Jose Andres is a huge inspiration to me, not only for his culinary background, but for his business acumen. I truly admire him!
It’s hard to pinpoint a singular person or restaurant. With everyone online and at our fingertips, we can really see and explore what other restaurants and chefs are doing anywhere in the world. It never used to be that way.
I do love going out to the West Coast and trying all the different restaurants throughout LA. Gjelina Group is such a staple in LA and Rustic Canyon was doing some really interesting things that we pull inspiration from as well.
WCW: How do you stay innovative and ahead of the curve?
I believe in not taking your foot off the gas, because once you do, someone is right behind you to pass you. Always try to be creative, reinvent yourself and push your comfort zone and your customers comfort zones!
Learn More
Both Naïve and Nostalgic are open six days a week and have menus that change seasonally.
To visit their websites, peruse their menus and see their business hours, visit:
