Category

Meats

Introducing Gifford’s Bacon!

By | Chef's Feed, Local and Specialty, Meats, Products, Southern Foods, What Chefs Want | No Comments
Since its beginning, Gifford’s has focused on getting it right. Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’!
What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.
Hickory Smoked Slab Bacon
Item 18519 – 30 lb. case
Hickory Smoked Sliced Bacon
Item 18569 – 30 lb. avg case
Hickory Smoked Bacon Ends and Pieces
Item 19273 – 20 lb. case
Hickory Smoked Bologna
Item 19284 – 5/6 lb. case
Founder Nathan Gifford

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Introducing DUROC Pork from Comfrey Farms Prime Pork!

By | Chef's Feed, Meats, What Chefs Want

Comfrey Farms Certified DUROC® heritage pork is crafted in small batches to be nutrient-rich, sustainable and the most succulent you’ve ever tasted. Comfrey Farm® is one of only a few pork producers able to offer a USDA, all-natural, Certified DUROC® program.

Like heirloom tomatoes, Duroc is a treasured breed, passed down generations for its exceptional taste. Comfrey Farms prized pigs are sired by registered purebred Durocs, known for being robust and hardy, bred to deliver everything you desire when it comes to exceptional, “craft” meat:
-Extensive marbling means tender meat that is satisfying and juicy.
-Our meat’s ruby-pink color, which comes from optimal pH levels, indicates fabulous texture and taste.
-Concentrating on Certified DUROC® pork ensures an incredibly consistent, delectable eating experience.
Comfrey Farm® delights in bringing Duroc pork to your fork.
Here are our available items:

DUROC Pork Loin Back Rib

Item 19270 – 12/2.5 lb case

 

 

 

 

 

 

 

DUROC Boston Butt (Bone-In)

Item 19271 – 8/7 lb. case

 

 

 

 

 

 

 

 

 

 

DUROC Pork Loin Center Cut (Bone-In)

Item 19269 – 4/15 lb. case

 

 

 

 

DUROC Pork Belly (Skin Off)

Item 19268 – 4/10 lb. case

 

 

 

 

 

 

 

 

 

 

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Introducing Springer Mountain Chicken!

By | Chef's Feed, Farm To Table, Gourmet, Meats, Southern Foods, What Chefs Want

Sample Request Form

Item of the Day – Butchery Prime Boneless Ribeyes

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Butchery Prime Boneless

Lipon Ribeyes

Less than 2% of the cattle in the United States will be awarded a prime designation. Prime Lipon Ribeyes have all the marbling and flavor that top steakhouses look for, and epitomizes the science and care of the American cattle industry.
Item 00171 – 15 lb. each – Market Price

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Item of the Day – Revier Black Angus Boneless Ribeyes

By | Chef's Feed, Gourmet, Item of the Day, Meats, What Chefs Want | No Comments

Revier Cattle Company

Natural Black Angus Boneless

Lipon Ribeyes

Revier Black Angus cattle are raised on the family farm in Olivia, Minnesota. Operating since 1867, the Revier family is an industry leader in environmentally sustainable beef production. All of the cattle are raised on a single source farm to ensure consistency and quality.
Item 02002 – 4/14 lb case – Market Price
Item 02003 – 14 lb each – Market Price

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Item of the Day – Angus Choice Bone-In Export Ribeyes

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Angus Choice Bone-In

Export Ribeyes

Bone-In 109 ribeyes bring that classic bone in look and flavor to the table. Perfect for that old school, thick cut prime rib. Chined and knife ready, price conscious chefs can cut their own cowboy ribeyes or French the tips for an incredible carving station presentation.
Item 00129 – 3/14 lb case – $9.89 lb
Item 00164 – 15 lb each – $10.49 lb

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