When it comes to smoked meats, few names carry as much weight as Hicks Smoked Meats. A family-owned business built on a foundation of passion, craftsmanship, and an unwavering commitment to quality, Hicks has been perfecting the art of barbecue for decades. From feeding small-town church fundraisers to serving Fortune 500 companies and legendary figures like Sam Walton, the journey of Hicks Smoked Meats is as rich as the flavors they create. We sat down with founder and pitmaster and owner Darrell Hicks, COO Rick Peterson, and Director of National Accounts Mark Lloyd to talk about what makes their products special and why chefs should be paying attention.
What Chefs Want: Hicks Smoked Meats has an incredible history. Can you tell us how it all started?
Darrell Hicks (Founder, Pitmaster & Owner): Well, you know, it kind of all started when I was growing up. We lived next to an 85,000-acre swamp down in Louisiana. I didn’t like to make the bed or sweep the floor, so I did the cooking. A lot of times, what we would catch in the swamp, that’s what we’d eat. My mother was a fantastic cook—she demanded excellence. My daddy ran a big meat locker, working with hogs and beef, and from the time I was about seven years old, I worked with him. One thing I picked up was that if you’re gonna do something, you do it right. That stuck with me.
I went on to college at LSU and then worked for John Deere. I always did a lot of cooking on the side—for churches, benefits, you name it. My dad had a seasoning that was just unbelievable, and I started using it. One thing led to another, and when I was in Arkansas, I built my first barbecue pit. Then I moved to Missouri and built a bigger one. Pretty soon, I was doing fundraisers, and then I entered a barbecue contest. First time out, I got second place—not good enough for me. I came back and started winning. After we took home the grand champion title at the Memphis in May World Barbecue Championship and the World Pork Expo, I knew we had something special.
That’s when I shifted to catering, feeding thousands at a time, including Sam Walton of Walmart fame. He told me straight up, “You need to get this stuff into the market.” And that’s exactly what we did.
WCW: Hicks Smoked Meats is known for its quality. What makes your products different from other smoked meats out there?
Rick Peterson (COO): We’d like to think we’ve set the bar for a lot of successful restaurants, caterers, sporting, and entertainment venues. Our products are all-natural, gluten-free, no MSG, and have our signature moisture, flavor, taste, and tenderness.
Darrell: And that quality is everything to me. When I visit the plant, the first thing I look at is the hickory wood. It better be so green that it’s got squirrel tracks on it! That’s what gives us the smoke profile that’s different from everybody else. We don’t use liquid smoke, and we don’t rush the process. The Boston Butt, for example, gets smoked for 11 hours. At midnight, they come in and throw another load of green hickory in because I want that good smoke all the way through. We buy the best Boston Butt you can buy, the highest premium cut, because if you don’t start with quality, you can’t finish with quality.
WCW: What kind of smoked meats do you offer that chefs should know about?
Darrell: We’ve got a lineup that makes me hungry just talking about it. Our Boston Butt is one of our bestsellers. We season it with our 100-year-old family blend of spices, smoke it for 11 hours, and then chill it immediately to retain all that moisture and tenderness. It’s perfect for dinner plates, sandwiches, or BBQ nachos.
Our hickory-smoked chicken leg and thigh quarters are another favorite. They’re seasoned with our award-winning blend and smoked until they’re juicy and tender. Then there’s our maple flavored bacon wrapped chicken thighs, boneless and skinless, with a maple glaze that’s a hidden gem. When I ran my restaurant, we sold 20,000 of these a year through the drive-thru alone!
And let me tell you about our honey butter-smoked turkey breast—it’s seasonal, but it’s one of the best products we’ve ever made. We take real boneless, skinless turkey breast (not that processed stuff), smoke it lightly, then give it two baths in real butter and honey. One company alone bought 600 of them last year, and they told me they have to have them again this year.
WCW: For chefs in restaurants, how easy is it to work with Hicks Smoked Meats?
Mark Lloyd (Director of National Accounts): Super easy. That’s the beauty of it—our meats are fully cooked, so chefs just heat and serve. It’s a great solution for restaurants that want to offer high-quality barbecue without the labor and time commitment of smoking meats in-house.
One of the biggest challenges in the back of the house today is finding skilled labor. With our products, you’re getting that same slow-smoked, competition-level flavor, but it’s ready to go. When a chef opens a bag of our smoked meat, they’re getting a consistent product every single time. It provides an exceptional canvas for chefs to craft their own menu creations with sauces, presentation and whatever their imagination inspires.
We’ve seen restaurants use our meats for everything from gourmet sandwiches to breakfast dishes like brisket hash or pulled pork eggs Benedict.
WCW: What’s next for Hicks Smoked Meats?
Darrell: We’re always working on new products. Right now, we’re playing around with smoked pastrami and smoked fried chicken. I’ve got a 17-ingredient seasoning blend that’s been in my family for over 100 years, and we’re always looking for new ways to use it.
But one thing that won’t change? Our commitment to quality. Whether we’re serving a small-town diner or a packed stadium, we make sure every piece of meat that leaves our kitchen is something we’d be proud to serve at our own table.
If you’re a chef looking for consistently great smoked meats without the hassle, Hicks Smoked Meats is ready to be your secret weapon in the kitchen. No fuss, no gimmicks—just real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.
Hey chefs—fall and winter are here, and you know what that means: your diners are craving comfort, warmth, and those deep, rich flavors that make cold weather worth it. If you’re looking to build dishes that hit all the right notes, look no further than Catelli Brothers veal and lamb. With premium quality and unbeatable consistency, these proteins are just what you need to create those seasonal showstoppers. And here’s the best part: you can get them delivered fresh by the What Chefs Want team, right when you need them—daily, if that’s how you roll.
Why Catelli Brothers Should Be on Your Radar
Catelli Brothers isn’t just another meat supplier—they’ve been at this since 1946, setting the standard for high-quality veal and lamb. Their industry leading vertical integration means they oversee every part of the process, from raising the animals to packaging the final cuts, so you know you’re getting the best every single time.
Why Chefs Love Catelli Brothers Veal and Lamb
Let’s get real: when you’re working a line, you don’t have time to stress over inconsistent proteins or sourcing horror stories. Catelli Brothers gets it. That’s why they’re all about delivering products that make your life easier—and your food better.
Always Consistent: No surprises here—just veal and lamb that’s top-notch every time.
Options Galore: Need a bone-in rack of lamb? Or maybe some ready-to-cook veal cutlets? They’ve got your back.
Food Safety You Can Trust: Their SQF-certified facilities mean you’re getting products that are safe and high-quality.
Halal Certified: All Catelli lamb is Halal Certified.
The Traceability You Can Trust
When it comes to the meat you serve, knowing the story behind it matters. That’s why Catelli Brothers takes traceability seriously. Every step of their production process is monitored through an integrated supply chain, ensuring that you get products you can trust—whether it’s veal or lamb. With cutting-edge technology and stringent certifications, they’ve set the standard for quality, safety, and humane handling. From the farm of origin to the final cut, you can feel confident knowing exactly where your proteins come from and how they’re processed.
Bring Fall and Winter Comfort to Your Menu with Veal and Lamb
Let’s talk inspiration. Fall and winter are prime seasons for rich, hearty dishes that warm your customers from the inside out. Here are some killer ways to use Catelli Brothers’ veal and lamb to boost your menu this season:
1. Braised Lamb Shanks with Red Wine and Root Veggies
Slow-braise lamb shanks in a bath of red wine, garlic, rosemary, and root vegetables like carrots and parsnips. Serve it over creamy mashed potatoes or polenta for the ultimate comfort dish. Trust us, it’s what your customers didn’t know they needed.
2. Veal Osso Buco with Gremolata
Tender, fall-apart veal shanks cooked low and slow in a tomato-based sauce with white wine and aromatics. Finish it with a zingy gremolata of parsley, lemon zest, and garlic. Pair it with saffron risotto, and you’ve got a showstopper.
3. Lamb Ragu Pappardelle
Swap your usual beef ragu for ground lamb, cooked down with tomatoes, red wine, cinnamon, and a touch of nutmeg for a seasonal spin. Toss it with pappardelle and a generous shaving of pecorino. It’s the kind of dish that hugs you back.
4. Veal Chop Milanese
Lightly breaded veal chops, pan-fried until golden, served with a seasonal salad of arugula, shaved fennel, and blood oranges. It’s crispy, fresh, and ridiculously satisfying.
5. Herb-Crusted Rack of Lamb
Coat a rack of lamb with Dijon mustard, breadcrumbs, and fresh herbs like rosemary and thyme. Roast it until it’s perfectly pink inside and serve it with a silky butternut squash puree. Fancy? Sure. But approachable enough for any chef to pull off.
Why Catelli Brothers Products Shine in These Dishes
It’s not just the recipes—it’s the quality of the veal and lamb that makes these dishes sing. Catelli Brothers’ veal is tender and mild, perfect for rich sauces or quick cooking. Their lamb? It’s raised on open pastures and has that perfect balance of marbling and flavor. No off-putting gaminess, just pure, meaty goodness.
Don’t Forget the Details
Running a special or shaking up your menu for the season? Here are a few pro tips to make the most of Catelli Brothers’ proteins:
Highlight the Source: Customers love knowing their food has a story. Mention that your lamb comes from Colorado ranches and is USDA Choice Colorado lamb, or that your veal is humanely raised.
Pair with Seasonal Sides: Think roasted Brussels sprouts, caramelized onions, and anything with squash.
Play with Presentation: A rack of lamb looks stunning upright on a plate. Go ahead and wow them.
Add Catelli Brothers to Your Menu This Season
The fall and winter months are the perfect time to showcase the incredible flavor of veal and lamb—and Catelli Brothers has exactly what you need to make your menu shine. With the What Chefs Want team delivering it fresh and fast, you can focus on what you do best: creating dishes that keep your customers coming back for more. So go ahead, grab that lamb shank, or sear that veal chop. The season’s calling—answer it deliciously.
You can taste the difference when the chicken on your plate has been raised with care, and that’s exactly what Springer Mountain Farms delivers. For chefs who know that great dishes start with great ingredients, this isn’t just another chicken supplier—it’s the secret behind some of the best dishes you’ll ever serve. With a commitment to doing things the right way, Springer Mountain Farms offers more than just chicken; they offer peace of mind, knowing you’re serving the very best.
No Antibiotics Ever – Because That’s How It Should Be
When it comes to antibiotics in poultry, the statistics speak for themselves. A study by the World Health Organization highlights that the overuse of antibiotics in farming is a leading cause of antibiotic resistance, a global health concern. Springer Mountain Farms has been ahead of the curve, raising chickens without antibiotics since 1997—long before it became a hot topic.
For chefs, this means you’re serving chicken that’s not only healthier for your diners but also contributes to the broader fight against antibiotic resistance. Diners increasingly care about these issues; according to a Consumer Reports survey, 93% of respondents said they prefer meat raised without antibiotics. When you choose Springer Mountain Farms, you’re aligning your kitchen with these values, showing your customers that you care about their health and the health of the planet.
100% US-Grown Corn and Soybeans in Feed – Supporting Local, Sustaining Quality
Sourcing is everything in today’s market. With Springer Mountain Farms, you’re not just getting chicken—you’re supporting American farmers. Their chickens are fed a diet of 100% U.S.-grown corn and soybeans, a commitment that ensures quality and consistency from feed to fork.
This dedication to local sourcing is crucial for a few reasons. First, it supports the American agricultural economy, something diners increasingly value. Second, controlling the feed ingredients means Springer Mountain Farms can guarantee that their chickens are getting the best nutrition, which directly impacts the quality of the meat. According to a 2020 Nielsen survey, 52% of consumers are more likely to buy a product when they know it supports a cause, like local farming. Serving Springer Mountain Farms chicken gives you a story to tell—a story that resonates with your customers and enhances their dining experience.
No Animal By-Products in Feed – Because What Chickens Eat Matters
Springer Mountain Farms ensures that their chickens are fed a vegetarian diet, free from any animal by-products. This might seem like a small detail, but it’s one that makes a big difference. A vegetarian diet contributes to the overall health of the chickens, resulting in better-tasting meat.
Chefs know that the quality of an ingredient is often rooted in the details. Feeding chickens a clean, plant-based diet means the meat is not only healthier but also free from any unpleasant aftertastes or inconsistencies that can come from animal by-products. For diners who are increasingly conscious of what they eat, this is a crucial factor.
All-Natural and Minimally Processed – Keeping It Simple
In a world where food can sometimes be overly processed, Springer Mountain Farms offers a refreshing alternative. Their chickens are all-natural and minimally processed, meaning you get a product that’s as close to its natural state as possible.
This simplicity is key for chefs who want to let the natural flavor of the chicken shine through in their dishes. Whether it’s a simple roast or a complex dish, Springer Mountain Farms chicken provides a reliable, clean base that enhances your menu items. Diners today are increasingly seeking out “clean label” products—those with minimal processing and natural ingredients.
American Humane Certified™ – Putting Animal Welfare First
At Springer Mountain Farms, animal welfare is a core commitment. All of their practices and procedures are American Humane Certified™, which means they meet the highest standards of care, supported by science and verified through regular, independent third-party audits of our farms and facilities. This certification assures chefs and their customers that their chickens are raised with the utmost respect and care.
Trusted by Chefs, Loved by Customers
Springer Mountain Farms has earned the trust of chefs and diners alike through their unwavering commitment to quality. Every step of their process, from raising chickens to delivering them to your kitchen, is designed with care and precision. This isn’t just about good chicken; it’s about delivering a product that chefs can rely on to meet the high standards of their craft.
When you choose Springer Mountain Farms, you’re choosing a partner who shares your commitment to excellence. Their chickens are raised by family farmers who take pride in their work, ensuring that every piece of chicken you serve is something you can stand behind. In a market where diners are increasingly looking for more than just a meal, Springer Mountain Farms offers Simply Superior Chicken™—a product that’s not just good, but the best.
Want some more inspo? – Check out what chefs are saying about Springer Mountain Farms.
What’s in Stock at What Chefs Want
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
Summer is almost here, and it’s grilling season! With Father’s Day coming up, it’s the perfect time for chefs to whip up an unforgettable grill-out menu. From fresh seafood to juicy meats, we’ve got the must-haves that will make your summer menu a hit. Ready to fire up the grill and impress your guests? Let’s check out some top picks and tips to make your summer grilling menu awesome.
Sizzling Seafood Selections
Verlasso Salmon Fillet (3-4lb – 48102)
Verlasso Salmon Fillets are perfect for a sophisticated yet straightforward summer dish. These fillets offer a rich, buttery flavor and a firm texture, making them ideal for grilling.
Sizzlin’ Tip: Marinate the salmon in a mix of bourbon, brown sugar, and a dash of soy sauce. Grill on medium heat to keep the inside moist and the outside crispy.
Mariblu Shrimp (16/20 Tail-on – 33190)
Mariblu Shrimp are a versatile addition to any grill menu. These tail-on shrimp are perfect for skewers or as a standalone dish. You can find a broad selection of sizes on our ordering site.
Sizzlin’ Tip: Using wooden skewers? Don’t forget to soak them in water for 30 minutes prior to grilling. As soon as the shrimp turn from clear to pink, they’re good to go. They’ll also curl into a C shape when they’re perfectly cooked—if they curl into a full circle, they’re overdone.
Connecticut Blue Point Oysters (48577) *
Fresh oysters on the grill can be a showstopper. Connecticut Blue Point Oysters have a sweet, salty flavor that pairs well with various toppings.
Sizzlin’ Tip: Place oysters on the grill with the cupped side down. The deeper shell down helps retain juices. Grill the oysters until they just start to open. Add a touch of garlic butter and a sprinkle of Parmesan cheese for a savory finish.
North Atlantic Scallops (Dry, U10 – 32502)
These large scallops are perfect for a quick sear on the grill. Their sweet, delicate flavor makes them a favorite for seafood lovers.
Sizzlin’ Tip: Ensure the grill is scorching hot and cook the scallops for just 2-3 minutes on each side. Serve with a drizzle of lemon herb butter.
Shuckman’s Salmon Burger (10 Lb – 02940)
For a unique twist, try the Shuckman’s Salmon Burger. These patties are packed with flavor and are a healthier alternative to traditional burgers.
Sizzlin’ Tip: Serve the salmon burgers on a Rotella Brioche Bun (14618) with a dollop of Duke’s Mayo (98048) and some fresh Better Burger Leaf Lettuce (02352).
Mouth-Watering Meats
Black Hawk Wagyu Burger Patties
These Wagyu burger patties (6oz (30179) and 8oz (30180) sizes), are the epitome of indulgence. Their marbling ensures a juicy, flavorful burger every time. Trust us, these sliders win side-by-side taste tests every single time.
Sizzlin’ Tip: Season the patties with bourbon smoked salt (96002) before grilling. Serve with a slice of mild cheddar (91254) on a gluten-free burger bun (90715) for a premium offering.
Broadbent Bacon (Sliced 5 Lb Pack – 95032)
What is Father’s Day without bacon? Plus, crispy, smoky bacon is a must-have for any grill menu. Broadbent Bacon adds a rich, savory flavor that complements a variety of dishes.
Sizzlin’ Tip: Grill bacon strips until crispy and use them to top burgers or wrap around scallops or shrimp prior to grilling to up the flavor to new levels.
Berkwood Frenched Pork Chop (16/12oz – 00832)
These pork chops are perfect for grilling, with a rich flavor that pairs well with summer herbs and spices. Seriously, Berkwood Chops will have your customers RAVING!
Sizzlin’ Tip: Marinate the pork chops in a mix of Dijon mustard (98909) and fresh rosemary. Grill until the internal temperature reaches 145°F, and let rest before serving.
Sizzlin’ Tip: Serve the lamb sliders on Unibake Brioche Slider Buns (90720) with a smear of whiskey shoyu (23207) for a unique flavor combination.
Marksbury Bratwurst (8Lb Case – 47987)
Grilled bratwurst is a summer classic. These sausages are flavorful and perfect for a casual yet delicious dish.
Sizzlin’ Tip: Serve the bratwurst on Rotella Poppy Seed Hot Dog Buns (14622) with a side of spicy French fries (07739). How many different ways can you top a brat? Get creative!
Top it Right
Sliced Tomatoes (2/5Lb – 50008)
Better Burger Leaf Lettuce (10Lb Case – 02352)
Yellow Onions Slabs – (5Lb Case – 22954)
These fresh produce items are perfect for adding a crisp, fresh element to any grilled dish.
Mild Cheddar Slices – (6x24oz – 91254)
Duke’s Mayo – (4/1 Gal – 98048)
Dijon Mustard – (2x11LB – 98909)
Sir Kensington Ketchup – (4/148oz – 02817)
Bourbon Smoked Salt (18oz Shaker – 96002)
Hundreds of ways to top a burger! Search our gourmet, dairy and staple items. You never know when inspiration will strike!
Essentials
*NEW ITEM*Prime 6 Charcoal (22Lb Case – 34284) and Prime 6 Fire Logs (9 Log Case – 34285)
For the perfect grilling experience, Prime 6 Charcoal and Fire Logs provide a clean, efficient burn that enhances the flavor of your grilled items. The high heat and long burn times means you can reduce the amount of wood or charcoal you use each service, saving you money.
Sizzlin’ Tip: Use these products to maintain consistent heat and make manning the grill an easier experience.
With these top-quality ingredients and expert tips, your restaurant’s Father’s Day and summer grill-out menu will surely impress. Happy grilling, chefs!
*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 a time to celebrate the incredible women who’ve shaped our lives, and what better way to honor them than through the universal language of food? At What Chefs Want, we’re paying tribute not just to our mothers, but to the cherished recipes they’ve passed down through generations—dishes that have brought comfort, joy, and togetherness to family tables.
Our team has lovingly compiled a collection of their own mothers’ and grandmothers’ recipes, each one filled with the flavors and memories that make this day so special. From heartwarming soups to decadent desserts, these recipes are more than just meals; they are a testament to the love and care that mothers around the world pour into their cooking. Join us as we share these personal culinary treasures, celebrating the wonderful women behind them.
Rita’s Excellent Carrot Cake
Submitted by Zach J., Managing Partner, Colorado
#20492 – Carrots
#93209 – Pure Vanilla Extract
#15065 – Crushed Pineapple in Natural Juice
#91160 – Cream Cheese
Lynn’s Chicken Salad
Submitted by Sarah R., Chief Marketing Officer
“Mom always made plenty of this to ensure there were leftovers! We’d happily and quickly eat it for days. It was quick and easy for her to make and for us to enjoy for several meals thereafter.”
#97794 – Duke’s Mayonnaise
#90468 – Large Baked Croissants – Ghyslain
#20231 – Bibb Lettuce
#97379 – Apple Cider Vinegar
Nonnie’s Sun Pickles
Submitted by Sarah B., Marketing
“Pickles have been at the center of so many fond memories: from popping open a jar with my mom to snack on in the middle of a busy day, to making pickles surrounded by the ladies in my family. Pictured here is my sweet Grandma, affectionately known by the kids as Nonnie, passing down her pickle making wisdom to my oldest daughter.”
#20052 – Pickling cucumbers
#40008 – Fresh Dill
#70121 – Peeled Garlic
Maureen’s Cinnamon Pecan Yeast Rolls
Submitted by Lauren C., Inside Sales
My mother remembers the mornings of chaos watching her mother try to keep order as her three rambunctious brothers wrestled in the kitchen and my mother and her older sister’s eagerness to learn the process from their mother. Her mother would be shouting, “No running and wrestling in my kitchen, take it elsewhere” and most importantly “Close the garage door, can’t have any cold drafts as the yeast won’t rise”! To say the least, her blood pressure was on the rise! After each step of the process and seeing the ending results, my mother remembers it being all well worth it! My mother carries all of these same feelings and memories, knowing that her mom and sister are present with her (even though they are no longer with us) gets her through this every time year after year.”
#95322 – Pecans – pieces
#98370 – Yeast – active dry
#97025 – Cinnamon – ground
#99317 – Sugar – granulated
Sandy’s / Good Enough to Eat Vegetarian Chili
Submitted by Anna H., Program Director, Local Foods
“Good Enough to Eat is a wonderful restaurant in New York City’s upper West Side where my mom’s brother decamped to as a longtime server when he left Cincinnati as an aspiring actor. Via this cookbook and a few visits there, a NYC restaurant’s family-style meals merged with our favorites, too. The veggie chili is a special one that my mom makes, and it really benefits from frying the spices first. It is absolutely perfect for local summer veg, so it’s perfect for my family’s continuing history of merging farming and restaurant life together.”
“My Grandy made the absolutely most amazing French onion soup and it is one of the very few recipes that we have left after she died. I have memories of my sister and I in my kitchen, tears running down our cheeks, slaving over slicing those onions as thinly as possible to make Grandy proud.”
#70001 – Yellow onions
#96103 – Beef base
#95212 – Dijon mustard
#91275 – Swiss cheese
Cheryl’s Cranberry Caramel Date Bars
Submitted by Amy R., Sales, Colorado
“Cheryl sends my wife and I these Caramel bars every Christmas and they are by far, the thing I look forward to most during the holiday season!”
Dee’s Spicy Chicken Tomato & Garlic Soup
Submitted by Megan D., Marketing
“My mom always made this soup any time someone in our family was sick and swore by its healing abilities. To this day, any time I have a cold, all I want is this soup!”
#31674 – Chicken stock
#00923 – Chicken thighs
#97032 – Cumin
#99203 – Lime juice
*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.
Spring hasn’t sprung yet, but hopefully it will SOON, and with it comes the joyful celebration of Easter! It’s that egg-stra special time of the year when the world bursts into a kaleidoscope of colors and flavors, heralding new beginnings and fresh starts. As chefs we find ourselves inspired by the season’s bounty, eager to create menus that reflect the vibrancy of spring.
In this blog, we’re hopping into the kitchen to whip up an array of Easter dish menu inspo to impress your guests. From classic favorites to new twists on traditional dishes, we’ll explore menu options and then deliver all the fresh ingredients you need!
Starters
Deviled Eggs
A classic starter made with fresh eggs, mayonnaise, Dijon mustard, and a dash of paprika. Perfect for Easter, these eggs symbolize new beginnings and are a hit for their creamy texture and savory taste. Get creative by adding a garnish of fresh herbs or a sprinkle of crispy bacon bits. Try piping the filling for an elegant touch.
The rich, velvety smoked salmon pairs beautifully with the tangy capers and the crisp bite of red onion. Spread a dollop of cream cheese on a cracker, top it with salmon and capers, and you’ve got yourself a bite-sized delight. For a creative twist, arrange the salmon in rose shapes – it’s a platter that’s as delightful to look at as it is to devour! Ideal for a spring menu, its light and refreshing taste pairs wonderfully with crisp white wines. Serve on artisan bread or blinis for an elegant touch.
Spring is in the air and in Spring Pea Soup! Made with the freshest of peas, be they fresh or frozen, this soup is a vibrant green ode to the season. Infused with the delicate flavors of mint, onion, and garlic, and simmered in a rich vegetable broth, it’s a light yet flavorful start to your Easter feast. For a gourmet twist, add a dollop of crème fraîche and a sprinkle of lemon zest.
Peas – Frozen 12/2.5 Lb – item #07773
Vegetable Base – Sauteed – 16oz Tub – item #21754
Fresh Mint – 1/4 Lb – item #40052
Onion – Diced Yellow – 2/5 Lb Cs – item #70032
Garlic – Peeled Domestic – 5 Lb Jar – item #70121
Spring Salad
A mix of greens, strawberries, goat cheese, candied pecans, and balsamic vinaigrette. The sweetness of the strawberries complements the tangy goat cheese, making it a refreshing choice for a spring day. Tip: Toss the greens with the vinaigrette right before serving to keep them crisp, and add the strawberries and pecans on top to maintain their texture. Toss in some edible flowers for a pop of color.
Spring Mix – Eden Valley – 2/1.5 Lb – item #19040
Strawberries – KY Greenhouse -10/12oz – item #34010
Goat Cheese – Crumbles 2/2Lb Cs – item #96537
Pecans – Raw Pieces – 2 Lb Bag – item #95322
Fig Balsamic – 8.45oz Bottle – item #29869
Main Course
Roast Lamb
Lamb is a traditional Easter dish, symbolizing spring and renewal and an Easter menu wouldn’t be complete without a show-stopping roast lamb. We recommend the succulent Freedom Run Farm leg of lamb, rubbed with a medley of garlic, rosemary, and thyme, then roasted to perfection. Let the lamb rest before carving to ensure each slice is juicy and full of flavor. Serve with a side of mint sauce or red wine reduction.
Freedom Run Farm Leg of Lamb – 2 Ct Cs – item #62505
Rosemary – Hydro-grown in OH – 1oz – item #19141
Thyme – Fresh 1/4 Lb – item #40043
Salt – Bourbon Smoked KY 18oz – item #96002
Pepper – Bourbon Smoked KY 7.5oz – item #97093
Honey Glazed Ham
Sweet, savory, and irresistibly delicious, Honey Glazed Ham is a crowd-pleaser. The glaze, a blend of honey, brown sugar, Dijon mustard, and cloves, caramelizes beautifully, giving the ham a glossy finish and a depth of flavor that’s hard to resist. Serve it with some spring greens or a side of scalloped potatoes, and watch it disappear faster than an Easter egg on a hunt! For a unique twist, try adding a splash of bourbon to the glaze.
Ham – Spiral Sliced Halves 4CT-9Lb Avg – item #00447
Honey – Wildflower Local 16oz Jar – item #19304
Sugar – Bourbon Smoked 13oz Jar – item #97222
Cloves – Hand-picked, Whole 14oz – item #97028
Herb Roasted Chicken
For a lighter yet equally festive option, Herb Roasted Chicken is a menu must. Seasoned with a mix of fresh herbs, garlic, and lemon, roasted to golden perfection with a crispy skin and moist, flavorful meat. It’s a dish that’s both simple and elegant. A pro tip: roast the chicken on a bed of vegetables for an all-in-one dish that’s bursting with flavors and colors.
Layered with seasonal vegetables, ricotta, and a rich tomato sauce. A great meat-free option that’s hearty and satisfying. Consider using grilled vegetables like zucchini and bell peppers for added depth of flavor. It’s a hearty, comforting dish that’s sure to satisfy vegetarians and meat-lovers alike.
Brighten up your Easter table with Salmon with Lemon-Dill Sauce. The salmon, cooked to flaky perfection, is complemented by a zesty lemon-dill sauce that adds a refreshing hit of flavor. It’s a dish that’s light yet satisfying, and the sauce is a game changer – creamy, tangy, and herby.
A classic side that never goes out of style. Thinly sliced potatoes layered with a rich, garlicky cream sauce and baked until golden and bubbly – it’s comfort food that’s perfect for an Easter feast. For best results, slice the potatoes evenly to ensure they cook uniformly.
As spring’s favorite vegetable, our Roasted Asparagus is a simple yet elegant side dish that’s perfect for Easter. Drizzled with olive oil, seasoned with salt and pepper, and roasted until tender-crisp, these green spears are a healthy addition to your feast. The key to perfection is not to overcook them – they should retain a bit of crunch. A sprinkle of lemon zest or Parmesan cheese just before serving can add a bright or savory note to this delightful side.
Add a touch of sweetness to your table with our Honey-glazed Carrots. This dish transforms the humble carrot into a caramelized, tender, and sweet side that pairs wonderfully with any Easter main. The secret lies in the slow roasting, which allows the natural sugars to emerge, complemented by a touch of honey. For an extra flair, a pinch of cinnamon or thyme can elevate this dish to new heights.
Carrot Cake, a timeless Easter classic, is a moist and flavorful dessert that’s hard to resist. Loaded with grated carrots, spices, and nuts, and topped with a creamy cheese frosting, it’s the perfect end to your Easter meal. For an added touch, decorate with edible flowers or Easter-themed cake toppers for a festive look.
Carrots – Shredded – 5 Lb Bag – item #20469
Cinnamon – Ground -1 Lb Tub – item #97025
Nutmeg – Ground 1 Lb Tub – item #97068
Ginger – Ground 12oz Jar – item #97053
All Spice – Ground 16oz Jar – item #97002
Cloves – Ground 16oz Jar – item #97027
Lemon Tart
The Lemon Tart is a celebration of spring’s citrusy delights. With a buttery, crisp tart shell filled with a tangy lemon custard, it’s a refreshing and elegant dessert. The key to a great lemon tart is the balance between sweet and tart, and a perfectly baked crust (or a delicious, ready-made option). Garnish with a sprinkle of powdered sugar and some fresh berries or edible flowers for an extra pop of color.
A fruity and refreshing blend of juices, soda, and a splash of something sparkling. Garnish with fresh berries and mint for a festive touch. For an adult version, a splash of your favorite spirit can add an extra kick.
Pineapple Orange Juice – 6/16oz Case – item #02718
Ginger Beer – Fever Tree – 6/4/6.8 Case – item #99772
Fruit Puree – Pomegranate – 30oz Jar – item #95842
Freshly squeezed lemonade infused with mint. It’s cool, refreshing, and the mint adds a fresh spring twist. Serve it over ice and garnish with mint leaves and lemon slices for a drink that’s as beautiful as it is tasty. Here is another opportunity to add a little something extra to make this an adult beverage.
Puree – Meyer Lemon – 30oz – 95831
Mint Leaves – Hydro-grown (OH) – 1oz – 19137
Sugar – Monin Pure Cane Syrup – 750ml – 99439
Sparkling Water – Mountain Valley – 12/1 LTR – 18095
Each dish on this menu is thoughtfully chosen to celebrate the flavors of spring and the joyous spirit of Easter. Whether it’s the classic comfort of scalloped potatoes or the refreshing zing of mint lemonade, these dishes are sure to delight and impress at any Easter gathering!
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.
Meet Anna Haas, a driving force behind What Chefs Want’s Local Food Connection program. With a knack for forging bonds between farmers and chefs and a bold vision for revolutionizing local food systems, Anna has played a pivotal role in shaping the direction of Local Food Connection these last few years. As the program director for local foods, Anna is dedicated to empowering farmers and cultivating strong community ties. Keep an eye on the Local Food Connection Program as it grows in each of the regions that What Chefs Wants serves!
Join us as we ask about the beginnings of Local Food Connection, Anna’s insights, and the transformative impact of the What Chefs Want program on the local food landscape, starting in the Midwest and building beyond.
By the way … Great local food depends on continuing to build our partnerships with other local food advocates. If reading this reminds you of a program or a producer you know, contact our WOW Center and let them know to pass it on to Local Food Connection!
Q: Can you share how Local Food Connection got started?
Anna: Absolutely. It all began around 2014 when Alice Chalmers moved from the DC area to Cincinnati, Ohio. She was passionate about sustainable agriculture, preserving green spaces and building local. She and her friends and colleagues were intrigued by the concept of food hubs, which led to discussions about building one, which Alice decided to do in her new area.. She was also intrigued by the relationship between health and food, viewing food as medicine and recognizing the superior nutritional value of freshly harvested produce.
Alice launched Local Food Connection (originally known as Ohio Valley Food Connection) in 2015. This was the culmination of so many months reaching out extensively to farms and food businesses across the local foodshed, developing her business plan based on community needs, and eventually bringing in a refrigerated Sprinter van to kickstart her venture.
Q: What did this food hub do?
Anna: So essentially, the focus at that time revolved around establishing a distribution system that could connect local farms capable of supplying fresh produce with buyers through existing food hub software platforms. This system operates by allowing farms to list their available produce still in the ground, which buyers can purchase directly through the software. Once an order is received, typically on Wednesday night, the farmer promptly harvests the requested items within 12 hours, ensuring they are fresh and packed specifically for the client, complete with personalized labels detailing the contents.
Q: What were the early challenges faced by Local Food Connection?
Anna: Distribution for small food producers was a major hurdle in the Ohio Valley area of southwestern Ohio, Northern Kentucky, and southeastern Indiana—like it still is in many places. While there was interest from both farmers and buyers, bridging the gap between them was tough without a reliable distribution system. Additionally, building relationships with restaurants and educating them about the benefits of local, just-harvested produce was crucial. Like most business owners launching a new venture, Alice faced setbacks, like the refrigerated van breaking down on our first day of operation, highlighting the complexities of distribution from the get-go.
Q: How did you evolve over time?
Anna: Despite the initial challenges, we saw rapid growth that enabled me to join the team, then others. By 2016, the hub’s second summer, we were already expanding our operations. We rented cooler storage spaces, collaborated with an incubator kitchen, and formed partnerships with other food hubs. Our focus remained on connecting local farms with buyers while ensuring the freshest produce reached consumers’ plates.
Q: What role did partnerships play in the growth of Local Food Connection?
Anna: Partnerships were instrumental in scaling our operations. In 2017, we collaborated with the sustainability non-profit Green Umbrella, and another food hub, securing USDA support via a local food promotion grant. This partnership aimed to utilize the infrastructure of both organizations to facilitate sales to institutions and was especially crucial in launching our farm-to-school program.
For instance, we were able to partner with the University of Kentucky at a strategic moment, amidst community demand for more Kentucky produce to help fulfill agreements in their dining contract. We successfully collaborated with them to introduce a new local program featuring salad bars with Kentucky-grown produce from six small farms. UK committed to a year of twice-weekly seasonal purchases, and we worked with participating farms to tailor their production accordingly. This partnership marked a significant milestone as one of our key clients, propelling our efforts to new heights.
To read more about the UK local program check out this link.
The other major partnership that took Local Food Connection to the next level was Cincinnati Public Schools. CPS signed on to the Good Food Purchasing Program and this is where we first partnered with What Chefs Want to provide the CPS system with something different from what other distributers were offering. Other distributors could say, “We buy local (generally) and will get it to you,” with programs that I like to call “lip-service local.” But we could say, “Hey, we’re able to tell you which farm this produce came from. This one’s organic, that one’s a small business, and this one’s just 34 miles away.” We could trace every veggie right back to its roots. And by our food hub partnering with What Chefs Want, a customer wouldn’t have to just stick to local in their order. They could still get bananas and oranges through What Chefs Want in the same delivery. Suddenly every farm’s possible footprint vastly multiplied and so much more became possible. I have to say – I’m especially excited about the potential here for farm-to-school and farm-to-institution in other states where I’m just now starting to learn more.
What role does education play in Local Food Connection?
Anna: We are listeners first – listeners to our producers and our customers. We have really tried to create a system that works for those at both ends–local food production and buying–and in doing so, we educate along the way.
We educate buyers on what they can buy that is a best fit for their type of enterprise, how to menu plan for seasonal local produce, and the stories behind their local food purchases. We educate producers on food safety certifications that they need and how to know what to grow. We take a lot of the work off their plates when it comes to figuring out what a retailer wants versus a restaurant versus a school and how to get it to everyone. We can start small and scale when they are ready. This allows us to work with small producers and help them build and grow with us.
Q: How did Local Food Connection maintain its values amidst growth and expansion?
Anna: In 2019, Local Food Connection became a part of What Chefs Want. After four years, the increasing demand for our local food initiatives made it evident that independently developing and managing a fleet of trucks, securing and setting up a new warehouse, among other tasks, was impractical. Especially considering that What Chefs Want already had these resources available just a short distance away.
Our commitment to supporting local farmers and providing fresh, nutritious produce never wavered. As we grew, we ensured that our systems prioritized transparency and sustainability. Educating buyers about seasonality, sourcing locally whenever possible, and advocating for fair prices for farmers remained at the core of our mission.
Because WCW already had a strong local program around its headquarters in Kentucky, we felt like our work became turbo-charged as we joined forces. LFC plus WCW instantly expanded our team to include individuals with diverse backgrounds in food systems, distribution, and sales. This allowed us to better manage logistics, coordinate with farmers and buyers, and ensure the quality and safety of our products. We also invested in technology to streamline operations and improve efficiency, though that journey just continues as we grow into new markets and the food system changes, too.
Q: What sets Local Food Connection apart from other food hub programs?
Anna: I want to give a shout-out first to all the food hubs out there. What food hubs across the country have in common is a deep understanding of the local food landscape and a hands-on approach to bridging the gap between farmers and buyers. Food hubs are facilitators of a thriving local food ecosystem. By focusing on relationships, education, and sustainability, food hubs across the country follow a model that not only supports farmers and buyers but also fosters their own communities dedicated to the principles of local food.
What makes US different now is that we have made the choice to embed our food hub program in a larger business but still maintain the same values. WCW, enhanced by LFC, is more than just a distributor; we’re changemakers in a way that sets us apart from other foodservice businesses of our class.
Q: What else do Chefs need to know about Local Food Connection and sourcing local foods?
Anna: It’s not an all or nothing thing. You can mix in some local selections, supporting a small or organic farm. They can think of supporting a farm as simple as adding a couple of $15 local items, or $25 local items. Or of course chefs can go all in with local and, with our help, plan in advance to bring in specific local goods for their menu. We can sit down with chefs and say, ok right now it’s February. This is what we’re going to have in July to September, so plan your menus now for July to September and when the time comes, these local items will be ready for you. One of the first steps you can take is reaching out to our WOW center and letting them know you’d like more resources on buying local and describe what you’re looking for. Mention LFC and that you read this blog!
Q: Can you share a success story of a local farmer or producer who has benefited from Local Food Connection’s support?
Anna: I would say one of the best examples is Lobenstein Farm, a small-to-mid-sized farm located just across the border in Indiana. They began with farmers markets but faced uncertainties in sales, as farmer’s markets really rely on traffic to the market, weather, etc. With our support, they added on to their six markets a week a more stable wholesale model. Initially, we purchased products on a just-in-time basis, but as they grew, we now buy from them by the case, integrating their products into our inventory system. This evolution has allowed them to scale up from being mainly a farmers market vendor; they are now a reliable supplier for countless restaurants, retailers, schools and universities, all done via us ordering from them and them dropping off two times a week.
Q: How has the expansion of Local Food Connection impacted the number of vendors you work with and sales?
Anna: WCW’s Midwest region now has 140 local vendors. They cover everything from meat and dairy to produce and local gourmet items and are all sizes.
It’s hard to even imagine this, but Local Food Connection grew from 100+ wholesale buyers in 2015 to over 4,900 distinct wholesale buyers in 2023!
Q: What does the future hold for Local Food Connection?
Anna: We’re committed to continuing our mission of connecting local farmers with buyers while promoting sustainability and transparency in the food system. As we expand into new markets and forge more partnerships, our goal remains the same: to support local agriculture, provide access to fresh, nutritious food, and strengthen communities. With each step forward, we’re guided by the values that have defined us from the beginning.
As we fly through the month of February, we are already looking forward to spring menus (and spring weather)! Spring brings with it the vibrant greens of St. Patrick’s Day, a time when tales of leprechauns and pots of gold fill the air. But amidst the green festivities lies a treasure more valuable than any mythical riches at the end of a rainbow: Irish food. It’s hearty, comforting, and steeped in tradition, offering a taste of Ireland’s rich culinary heritage. At What Chefs Want, we’re helping you take those traditional flavors and bring them to the next level on your menu with our carefully curated ingredients. Sláinte!
Corned Beef and Cabbage
Traditional Recipe: Slow-cooked corned beef brisket, traditionally cured in a brine of salt, sugar, and pickling spices, resulting in tender, flavorful meat. Served alongside cabbage, potatoes, and carrots that have absorbed the savory juices of the beef during cooking, creating a comforting and satisfying meal.
Update it! Sous vide corned beef brisket served with charred cabbage puree, roasted baby potatoes, and pickled mustard seeds for a modern twist on a classic favorite.
Corned Beef Brisket (raw) – item #00592
Green Cabbage – item #20296
Irish Lamb Pies (Dingle Pies)
Traditional Recipe: Dingle Pies, named after the picturesque town of Dingle in County Kerry, are hearty individual pies filled with succulent lamb, potatoes, onions, and a medley of aromatic herbs. Encased in flaky pastry crusts, these pies are a beloved staple of Irish pub fare, offering warmth and sustenance on chilly evenings.
Update it! Individual lamb pies featuring braised lamb shoulder in a rich Guinness gravy, topped with buttery puff pastry and served with a side of minted pea puree.
For more info on Freedom Run Farms lamb check out their feature in our blog.
Freedom Run Farms Lamb Shoulder – item #62502
Puff Pastry dough – item #03734
Onions – peeled white pearl – item #70915
Grilled Leg of Lamb with Garlic and Rosemary
Traditional Recipe: A leg of lamb marinated with minced garlic, fresh rosemary, olive oil, and lemon juice, infusing the meat with vibrant flavors before being grilled to perfection. The smoky char from the grill enhances the natural sweetness of the lamb, resulting in tender, juicy slices that are perfect for a celebratory meal.
Update it! Herb-crusted grilled leg of lamb served with a balsamic reduction, accompanied by roasted garlic mashed potatoes and sautéed spinach for a sophisticated take on a classic dish.
Freedom Run Farms Lamb Leg – item #62504
Irish Potato Boxty
Traditional Recipe: Potato boxty, also known as “Poor Man’s Bread,” is a simple yet satisfying dish made from grated potatoes, flour, baking soda, and buttermilk. Pan-fried until golden brown and crispy on the outside, with a soft, pillowy interior, potato boxty is a versatile staple of Irish cuisine, enjoyed as a side dish or main course.
Update it! Potato boxty filled with creamy Irish cheddar cheese and chives, served with a dollop of sour cream and house-made apple chutney for a gourmet twist on this beloved Irish comfort food.
White potatoes – item #60099
Irish Brown Bread
Traditional Recipe: Irish brown bread, affectionately known as “soda bread,” is a rustic loaf made from wholemeal flour, baking soda, salt, and buttermilk. Its dense, hearty texture and nutty flavor make it the perfect accompaniment to soups, stews, and hearty Irish breakfasts, slathered with butter and topped with a dollop of jam.
Update it! Seeded Irish brown bread featuring a blend of ancient grains and artisanal flours, served warm with whipped Guinness butter and a drizzle of honey for a sophisticated bread course.
Beurremont Butter – 83% butter fat – item #93073
Creamy Leek and Potato Soup
Traditional Recipe: A classic combination of leeks, potatoes, onions, and chicken or vegetable broth, simmered until tender and blended to silky perfection. Cream is often added to lend richness and depth to the soup, while a sprinkle of fresh chives or parsley adds a burst of freshness before serving.
Update it: Silky leek and potato soup garnished with crispy pancetta, chive oil, and truffle-infused crème fraîche for a luxurious starter that tantalizes the taste buds.
Leeks – item #70200
Tiny Leeks – item #02709 (pre-order item)
Smoked Salmon Toasts with Mustard Butter
Traditional Recipe: Thinly sliced smoked salmon served atop slices of buttered brown bread, with a generous smear of creamy mustard butter for added flavor. The tangy mustard butter complements the smoky richness of the salmon, while a squeeze of lemon brightens the dish with a burst of citrusy freshness.
Update it: House-smoked salmon served on toasted Irish soda bread rounds, topped with stone ground mustard butter, pickled red onions, and microgreens for an elegant appetizer with layers of flavor and texture.
Bakkafrost Salmon – item #32828
Shuckman’s Smoked Salmon – item #95053
Whole grain mustard – item #95107
Irish Lamb and Turnip Stew
Traditional Recipe: A hearty stew featuring tender pieces of lamb shoulder, turnips, carrots, and pearl onions simmered in a savory broth flavored with thyme, bay leaves, and a splash of stout or red wine. Slow-cooked until the meat is fall-apart tender and the vegetables are meltingly soft, this stew is the epitome of comfort food on a chilly evening.
Update it: Slow-braised Irish lamb and turnip stew featuring sous vide lamb shoulder, heirloom turnips, and baby carrots, finished with a drizzle of rosemary-infused olive oil and a sprinkle of gremolata for a refined twist on a rustic favorite.
Turnips – item #20543
Tiny Turnips – item #02362 (pre-order item)
Freedom Run Farms Lamb Shoulder – item #62502
By celebrating the Irish culture with food, we gain a deeper appreciation for the flavors, techniques, and cultural significance that have shaped Ireland’s culinary heritage. These timeless dishes offer a taste of history and tradition, while giving chefs the opportunity to make them their own!
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new menu ideas.
Are you ready for it?!? As the excitement builds for football season, 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.
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.
