Meat Suppliers

While a number of restaurants have focused on growing trends in vegetarian or seafood cuisine, many top chefs are focusing on rekindling new ideas for beef recipes. These variations include new takes on traditional French cuisine, creating a new fusion variant that introduces new ingredients and ideas into rich, continental cuisine. Utilizing especially lean and high quality cuts of meat, such as Organic Beef and all-natural bison, these chefs are introducing an entirely new side of beef into the American culinary scene.

In addition to high quality formal restaurants, a number of emerging, quality casual dining locations are introducing organic beef on their menus. One primary example is the Burger Lounge in California, which has added an organic gourmet hamburger to its menu – where consumers are looking to save economically but also eat healthy (and support sustainable agriculture), the $8 burger provides a quality alternative to more traditional meat products. The grass-fed, all-natural beef has impressed consumers with its taste and quality, proving worth of its premium price (which is still less than a standard formal lunch at a restaurant.)

Analysts expect that demand for organic beef will continue to rise, as consumer education into health and agricultural practices is increasing. While leading eco-conscious states such as California and Colorado, as well as a variety of regions in New England, lead the way with adoption of green trends, many consumers throughout the country are increasingly turning to organic and green products as reliable alternatives to fast-food. Today, the quality and environmental impact of consumption decisions are having a great impact upon consumer decisions.

Today, a rising trend in organic beef production is stemming from the higher quality of the resulting beef. Many fine restaurants and natural grocery stores now carry USDA certified organic beef, which requires stringent guidelines for cultivation of cattle, including the conditions in which the animals are raised, as well as the handling of the beef throughout the process.

In order to be certified organic, animal must be given access to natural pastures, and be fed with 100% USDA-certified organic feed according to a strictly vegetarian diet. Additionally, the animals must be given shelter and opportunities for leisure and exercise. There are strict guidelines governing how the animals must be handled, including access to professional medical care and review of the animals’ living conditions.

As a result, organic beef comes from a process that is reviewed from beginning to end, providing a comprehensive supply chain that is regulated from beginning to end. The very conditions on the farm and land itself are also reviewed, ensuring that the grass pastures are free from pesticides and other artificial chemicals. As a result, certified organic bef meets a higher standard of quality in both its process and byproduct.

While organic beef is more expensive, it also provides a higher quality cut, which is reflected in the fact that a growing number of professional chefs are opting to utilize Organic Beef in their restaurants, recipes and stores.

As a high quality, lean alternative to beef, Bison is becoming increasingly popular for its sweet flavor and fine texture. A number of prominent chefs and grocery stores now carry prominent Bison cuts in their meat sections, which is a solid alternative to other meat products.

The natural cultivation of the buffalo leads to a lower fat profile, with just under 3 grams of fat in a 3.5 ounce serving, relative to more than 8 grams for select beef cuts – with fewer calories as well. In fact, Bison is abundant in minerals such as Iron and Vitamin B-12, providing an additional health benefit.

Many traditional beef dishes can easily substitute bison in lieu of beef, providing a way to reduce the fat content and increase the nutritional quality of a given dish. Today, there are nearly 300,000 bison in the United States, which are sustainable cultivated by a variety of producers. As a result of this profile, demand for bison is growing, with over 50,000 bison processed last year, providing anti-biotic free, sustainable sources of meat for American consumers. Since federal regulators prohibit the use of artificial cultivation (the bison is a protected animal), the result is a delicious, all-natural meat product.

Today, you can find bison in many top restaurant menus, as well as in natural and health food stores, which provide a reliable alternative to more standard beef products and dishes, with a better overall health profile.

The USDA has a complete system for grading cuts of meat for consumption, which reflects the overall quality of the beef, including its texture, color, marbling and health. The marbling, which refers to the fat within the protein, is a proxy for the quality of the animal from which the meat came. As a result, USDA inspections judge meat according to several factors that determines the overall health of the animal:

Prime cuts of meat are considered to have “abundant” marbling, which reflects a high degree of health in the animal, while “choice” cuts have a moderate level of marbling. Below that, select and standard grades have lower qualities of marbling relative to other food products.

Additionally, the maturity of a given animal, as measured by the development of its structure and cartilage will help determine whether the animal is of sufficient age to enter into the food system. Additionally, inspectors look at the muscles of the animals to review the overall level of quality.The grade given to a cut of beef comes from a step-wise procedures that involves maturity along with marbling to come up with a final graded score.When purchasing meat at a grocery store, consumers may see “Grade A” labels from the USDA - this reflects a high level of quality according to the scale, suitable for consumption.

The USDA utilizes a comprehensive system for ensuring the quality of the meat production process, ranging from the care of the animals to the actual cultivation process itself. During the process, meat producers are subjected to regular inspections which cover sanitation of the facilities, including the animal supply, equipment and processing plants.

In addition to reviewing the processes and cleanliness of the plants overall, meat inspectors regularly work on ante-mortem inspections to determine whether the animals are fit for inspection – this ensures that only healthy cattle enter into the food chance. Additionally a post-mortem inspection are supervised by veterinary professionals who look for signs of disease or illness that may prevent certification from the USDA before entry into the food chain.

The process is closely guarded, with a formal chain of inspection before approval by the USDA. Each product is reviewed by the lab, including samples to determine whether the animals are fit for consumption. Additionally, the USDA works on a comprehensive review of all marketing and labeling materials to ensure accuracy throughout the process from farm to plate.

When selecting a cut of beef, it’s important to focus on the overall quality and texture that you are working with. While beef is rich in protein and nutrients, it’s important that you limit the fat and focus on serving portions that are lean, tasty and well textured. The most common high quality cuts today are sirloins (sirloin steak and top sirloin) as well as t-bone, top round and strip steak.

For those looking for the highest quality meat, filet mignon or beef tenderloin is exceptionally lean and high quality – while it costs more, you guest will appreciate the impressive quality of the cuts. Loin producers tender cuts that are ideally suited for meals, including porterhouse steaks, such as tenderloin and strip steak, as well as T-Bone (middle loin) steaks. Sirloin comes from the tender, back portion of the cut and provides an excellent steak for dinners.

Those looking for a tender, moist meat should look at top round – which provides excellent stew and marinade meats. Brisket can be used to accent a variety of dishes, as well. No matter what cut of meat you select, make sure that you focus on the quality, whether you are buying for a local butcher or a restaurant.Most upscale restaurants will serve high quality dishes, paired with excellent wine and side dishes so you can get the very most from your meal.

For those looking for an extra lean cut of beef, the USDA defines “extra lean” as cuts with less than 5 grams of fat (no more than two grams of saturated fat) and less than 95 milligrams of cholesterol in a serving (defined as 3.5 ounces.) Additionally, lean cuts can have up to 10 grams of fat and up to 4.5 grams of saturated fat in a serving. Keep in mind that properly cooking a portion of beef can help reduce its fat content, ensuring that you get a high quality by-product.

The leanest cut of beef is an eye round roast steak, which has 4 grams of fat (1.5 saturated) in a serving, while sirloin steak has just slightly more. You can also get high quality, lean meat from round roast and shoulder steak, each of which provide quality cuts that provide a healthy source of lean protein. There are a variety of healthy cuts, although chicken and turkey breast have less overall fat than any type of beef. Further, various types of bison and exotic meat have lean profiles as well.

It’s important to keep a good balance to one’s diet – by selecting a proper balance of protein, vegetables, fruits and whole grains you will get the best possible health outcomes. Always cook your meat well and serve with a healthy side dish.

With over 750,000 independent beef producers in the country, chances are you can find high quality local meat that is closer than you think. Nearly 1 in 3 farmers in the United States is involved in cattle production, resulting in over 100 million cattle in the country and providing a variety of fresh meat sources to restaurants, chefs and grocery stores throughout the country.

Each state has a wealth of farmers which produce a variety of the nearly 30 grades of beef approved by the USDA, including specialized providers of bison and other meats. You can even find grain-fed, natural and organic beef producers in most regions, sold at a variety of stores, ranging from local butchers to Whole Foods and Trader Joes, which also stocks kosher beef cuts.

Farmer subscribe to the Beef Quality Assurance program, as well as regular USDA inspections for quality and animal treatment. Working closely with the EPA, beef farmers aim to preserve the natural environment, paying close attention to regulations such as the Clean Water Act, as well as working with scientists to provide more humane ways to animal cultivation. Today, you can find a wider selection and variety of cuts than ever before, enabling chefs to prepare higher quality dishes based on locally cultivated meat cuts.

Today, beef producers are using more advanced techniques than ever, resulting in higher quality production, more humane treatment and more efficient systems for food production. The National Cattlemen’s Beef Association provides education, resources and education for consumers and producers, with an aim of providing high quality beef. Additionally, chicken, pork and other cuts of meat have their own respective associations to help govern improvements in industry standards.

If you’re looking to serve a fine cut of meat in your restaurant or within your home, then you should consider sirloin. Sirloin comes from the bottom part of the ribs, and is an affordable premium steak cut. Among the various types of sirloin, the top portion is considered the finest, providing the riches cuts of meats, while the bottom produces less expensive and desirable cuts. The editors of Meat Suppliers reviewed some of our favorite sirloin recipes and brought you one that will be sure to delight your guests:

One of our favorites is a basic sirloin steak recipe that you can pair with a variety of sides, ranging from potatoes to vegetables, as well as a variety of enjoyable deserts and marinades. To start, you’ll need a pound of top grade sirloin steak, fresh from your local butcher. Make sure to pick out a high quality, lean cut, as you’ll want to really taste the quality difference.

Additionally, you should select a high quality extra virgin olive oil, as well as fresh seasonings such as ground black pepper and kosher salt. To start, preheat your oven on broil and brush the steak cut with olive oil and seasonings. You’ll want to rotate flipping the steak to ensure even cooking, testing for tenderness and finish until it’s just right – usually about 15 minutes. You can add asparagus on the side for a great pairing.

Wolfgang Puck has been an innovative chef, developing a variety of restaurants throughout the United States and Europe. Puck’s first major restaurant, Ma Maison, became known for its innovative recipes and choice cuts of meat. In addition to the various restaurants he has started over the years, including Spago and Wolfgang Puck Express, Puck has developed a variety of culinary techniques and cookbooks on modern French cuisine. Aspiring chefs and those looking for innovative ideas in meat preparation should look at the cuts and preparation techniques utilized by the various Puck restaurant establishments.

Spago in Beverly Hills is known for its world class cuisine, led by chef Leff Hefter, who utilizes high quality ingredients and innovative fusion French techniques to develop meat dishes. As a result, the restaurant received Two Michelin Stars, the highest rating a modern restaurant can achieve. On the Menu, the chef works closely with Sommelier O’Connor to create excellent, high quality pairings. One of the fine dishes on the menu is the Japanese Wagyu New York Stake, served with Roasted Baby Carrots – the dish utilizes some of the highest quality meat in the world, and its perfectly paired and seasoned for enjoyment. While the dishes are quite pricey, they are most enjoyable. You can also enjoy a special Beef Goulash, which incorporates special seasoning, such as Marjoram and Paprika, along with using the highest quality cuts of meat.