Fresh seafood selections this week include: California White Bass, Wild Sockeye Salmon from Cook Inlet, Golden Corvina, Nova Scotia Halibut, Red Snapper and Wild Cat Cove Oysters. Check out all of the great seafood selections on our app or website.
California White Bass
Item 05794 – Whole 10-20 lb. avg.
Item 05793 – Hand-Cut Fillet
Wild Sockeye Salmon
Cook Inlet, Alaska
Item 48112 – Whole H&G 4-6 lb. avg.
Item 48111 – Hand-Cut Fillet
Corvina
Manta, Ecuador
Item 48030 – Whole H&G 15-20 lbs. avg.
Item 48028 – Hand-Cut Fillet
Mahi Mahi
Ecuador
Item 48064 – Whole 15-30 lb. avg.
Item 48060 – Hand-Cut Fillet
Swordfish
Manta, Ecuador
Item 48180 – Whole 60-120 lb. avg.
Item 48126 – Loins
Halibut
Nova Scotia
Item 48057 – Whole H&G 40-90 lb. avg.
Item 48052 – Hand-Cut Fillet
Ocean Trout
Loch Etive, Scotland
Item 48163 – Whole 10-12 lb. avg.
Item 48162 – Hand-Cut Fillet
Flounder
San Diego, California
Item 48034 – Whole 4-6 lb. avg.
Item 48591 – Hand-Cut Fillet
Red Snapper
La Batre Bayou, Alabama
Item 48119 – Whole 8-15 lb. avg.
Item 48906 – Hand-Cut Fillet
Wild Cat Cove Oysters
Wild Cat Cove is a tiny alcove of water just where Little Skookum Inlet feeds into Totten Inlet. This rich environment imparts a very sweet collard greens flavor with a melon-rind finish.
Item 48753 – 60 count bag
For Seafood questions please call 502-587-1505
Origin: Classic City Bakeries
1.5 oz vegan slider buns. No milk or dairy! These little buns pair perfectly with a number of dishes.
Item 18381 – 120 count case
Origin: Classic City Bakeries
An assortment of 3 varieties of fully-baked dinner rolls: multigrain oval, French round, rustic ciabatta mixed in an ovenable bag. Allow bag to thaw for 15 minutes, then lay bag flat on sheet pan and bake at 350 degrees for 7-8 minutes. Saves on labor, prep time and waste.
Item 18380 – 195 ct. case
-Made from a blend of hardwood trees
-Able to obtain the high temperatures needed for steakhouse-style searing
-Natural lump charcoal burns cleaner, hotter and longer than standard charcoal
-Big block chunks of charcoal burn slower and longer than regular natural lump
Item 98208 – 22 lb. bag
*PREMIER CATTLE *EXCELLENT FEED *EXCELLENT FACILITIES *HUMANE TOTAL LIVESTOCK CARE *HIGHEST SUSTAINABILITY *BEST TASTING BEEF
In 1867, the Revier family homesteaded in Renville County Minnesota, an area abundant with rich soil and quality water. Through hard work and dedication, generations of Reviers have made their livelihood by farming and raising beef cattle on the fertile prairie land. From the very beginning, the Revier family of farmers continuously found ways to raise better beef, preserve, and protect the land and water. Today, the Reviers continue this tradition with Revier Cattle Company (RCC) and Revier Farms. Brothers Tom and Dave, graduates of Concordia College in Moorhead, Minnesota, work together to balance and support the complex operations and economics of a successful farm. With a solid foundation of education and a lifetime of hand-on experience, they continue building a sustainable future in agriculture for themselves, their family and the world.
Many patties, cut to order steaks and whole muscle cuts available. Search “Revier” to see all of our offerings. Need something not listed? Give us a call at 502-587-9012
For more information check out the Revier Website here.
These mesquite wood logs are ideal for smoking red meat, duck, lamb, and poultry. Each mesquite log measures 6″ or less in diameter, and 16″ to 20″ in length making them ideal for use in wood burning ovens or smokehouses. These mesquite logs have also been treated to be insect-free. Approximately 39.6 lb. and 20 pieces per case.
Item 99885 – 50 lb.case
Fresh seafood selections this week include: Wild Sockeye Salmon from Cook Inlet, Golden Corvina, Nova Scotia Halibut, Beautiful California Yellowtail, Red Snapper and Wild Cat Cove Oysters. Check out all of the great seafood selections on our app or website.
California Yellowtail / Hamachi
San Diego, California
Item 48160 – Whole 15-20 lb avg.
Item 48159 – Hand-Cut Fillet
Wild Sockeye Salmon
Cook Inlet, Alaska
Item 48112 – Whole H&G 4-6 lb. avg.
Item 48111 – Hand-Cut Fillet
Corvina
Manta, Ecuador
Item 48030 – Whole H&G 15-20 lbs. avg.
Item 48028 – Hand-Cut Fillet
Mahi Mahi
Ecuador
Item 48064 – Whole 15-30 lb. avg.
Item 48060 – Hand-Cut Fillet
Halibut
Nova Scotia
Item 48057 – Whole H&G 40-90 lb. avg.
Item 48052 – Hand-Cut Fillet
Ocean Trout
Loch Etive, Scotland
Item 48163 – Whole 10-12 lb. avg.
Item 48162 – Hand-Cut Fillet
Flounder
San Diego, California
Item 48034 – Whole 4-6 lb. avg.
Item 48591 – Hand-Cut Fillet
Red Snapper
Itapoa, Brazil from the boat Helen
Item 48119 – Whole 8-15 lb. avg.
Item 48906 – Hand-Cut Fillet
Wild Cat Cove Oysters
Wild Cat Cove is a tiny alcove of water just where Little Skookum Inlet feeds into Totten Inlet. This rich environment imparts a very sweet collard greens flavor with a melon-rind finish.
Item 48753 – 60 count bag
For Seafood questions please call 502-587-1505
Create delicious shish kabobs or fruit kabobs using these 10″ wood skewers. Length: 10″ Thickness: 1/8″
Item 90023 – 100 count
